I’m not a fan of eating large amounts of pasta on a regular basis. When in Italy, mostly in the north, I’m served pasta in quite modest amounts as a separate course before the main. Maybe it’s different down south, but I think this is the healthier way to enjoy a bit of pasta now and then.
If you think pasta with cheese and pepper doesn’t sound like anything to write home about, well, I’m happy to say that on this occasion you’d be wrong
What distinguishes italian frittata from Spanish tortilla? The distinction is not a culinary but a historical one. The “open-faced” omelette most likely originated in Persia. It travelled to Spain where, with the addition of potatoes fresh off the boat from the new world became the tortilla, thence to France, Italy and yonder for omelettes, frittatas and whatever else
These delicate beauties, made with just almond flour, butter, eggs and sugar or stevia are deliciously sweet, light and crisp and contribute a good bit of protein to round off a vegetarian / vegan meal
Though we’ve been blogging about veggie food for some time the idea (and the time) to blog about yoga and other mindfulnmess-based body therapies is quite new
So we beg just a little more patience from you, dear reader, and we will faithfully return with our first body-oriented blog post shortly
What makes a rice dish paella? The original Valencian recipe starts by sautéing chicken and rabbit. What hope for veggies? Luckily there are infinite varieties of authentic paellas ranging from squid ink to artichokes and thistles.