Italy Chef
Recipes by Carmelita
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Spring LasagneLasagne di Prima Primavera - Lasagne for the first days of Spring. With scallops, fava, zucchini and their blossoms. |
Apr 2010
Professional |
6 votes
3155 views
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Ciceri e Tria - Chick Pea Pasta with a CrunchCiceri e Tria is the best loved pasta of Lecce in Apulia, and of all the Salento area. It is a simple Cucina… |
Feb 2010
Professional |
5 votes
9699 views
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Risi e BisiThis delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent… |
Apr 2010
Professional |
5 votes
3640 views
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Conchiglioni al FornoYou can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and… |
Feb 2010
Professional |
4 votes
9085 views
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Lasagne Verdi all BologneseThis is the recipe that I have learnt to make in Bologna. It does take long preparation but it is well worth it. The Lasagne - the dish is called… |
Feb 2010
Professional |
4 votes
3453 views
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Borage filled RavioliEarly Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram |
Mar 2010
Professional |
3 votes
9227 views
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Dolce al MascarponeMy luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries |
Mar 2010
Professional |
3 votes
4682 views
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Crisp CalamariEveryone loves a well made Fritto and this one is really delicious. A chickpea flour batter and careful frying make for a perfect Fritto everytime,… |
Feb 2010
Professional |
3 votes
2239 views
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Cavatelli e BietoleA healthy vegetarian pasta from Southern Italy, this diish consists of home made 6 finger Cavatelli dressed simply with wilted Swiss Chard sauteed… |
Feb 2010
Professional |
2 votes
4616 views
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Gnocchi Carmelita's WayFor soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a… |
Mar 2010
Professional |
2 votes
5113 views
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