:chef

MY VERSIONDELICOUS KOREAN FUSION VEGAN DISHMY FAVOURITE AND THE BEST MUSHROOM FROM KOREALOVING IT

When I don't have so much time to coock for the family here you go the 45min veggie soup.

MY VERSIONDELICIOUS AND SIMPLE PASTAASIAN FUSION VEGAN DISHLOVING IT

Happy Wednesday! Today, I’m sharing all the flavors of summer in a dish that will win you over at the first bite. This is a traditional recipe from Puglia and Basilicata, specifically from Bernalda, featuring a typical ingredient from Puglia: Occhipinti green beans, also known as pinto green beans or black-eyed green beans. They are grown in small farms, especially in Puglia, but can also be found in other parts of southern Italy, including Basilicata and the Metapontino area. The traditional version uses spaghetti, and I chose square spaghetti for this recipe, but you can use any spaghetti you like. For the sauce, I used local cherry tomatoes, extra virgin olive oil, garlic, and basil. Time the pasta cooking so that in the last 4 minutes, you add the green beans, then drain and toss everything in the sauce off the heat. We enjoyed it hot, perfectly al dente, with a sprinkle of fresh sheep and goat cacioricotta cheese. The result is truly delicious, and the simplicity of the ingredients makes this dish even more irresistible. Have you ever tried it?

Tomato sauce with potatoes appetite

How many of you during quarantine were left with just a can of mackerel and a pack of spaghetti, like me?

I wanted to make some spaghetti with leftovers and I found some spinach in the fridge from the other day .

Very good