Pagina personale di Luciano Pignataro. http://www.lucianopignataro.it/wineblog.php Aladino, Ave Gratia Plena Church opposite the restaurant Via Dei Canali Phone +39 089 229972 Open at lunchtime Closed on Sunday evenings and Mondays This restaurant, whose owner is Pietro Rispoli, is located in the heart of the historical centre of Salerno. In this city there are a few traditional trattorias where you can find plain cooking and many places where they offer pre-packed trash food above all to young people in the ... http://www.lucianopignataro.it/articolo.php?pl=5186 2013-05-17 00:00:00 1 bandiera fish FOR THE MARINATING 500 cl orange juice 500 cl Falanghina dei campi flegrei wine 100 cl vinegar 50 g salt white pepper to taste 1 orange peel, grated mint leaves 2 medium sized potatoes prickly lettuce chives 50 g pistachios FOR THE ORANGE SAUCE 100 cl orange juice 100 cl extra virgin olive oil 30 g honey Mix the orange juice, the Falanghina wine, the vinegar and a pinch of salt with a ... http://www.lucianopignataro.it/articolo.php?pl=5185 2013-05-16 00:00:00 Ingredients for 4 people: 350 g linguini 500 g clams 500 g lupins 500 g asparagus 1 clove of garlic 1 bunch of parsley 1 chilli 70 ml extra virgin olive oil Directions String the asparagus and remove the outer lower part, then cut lenghtwise. Cook on a low heat in a pan with the garlic, the chilli and the extra virgin olive oil. Brown the asparagus and then remove it. Then let the shellfish open on a ... http://www.lucianopignataro.it/articolo.php?pl=5184 2013-05-15 00:00:00 by Tommaso Esposito Curuniello in lingua napoletana è il posolino, quella striscia di cuoio in cui si infila la coda del cavallo e che sostiene la sella. Mise all’asina la vecchia sella sdrucita, dalle staffe e dal posolino che si reggevano a funa di spago, e partì. Luigi Capuana. Curuniello in napoletano è anche il cuore della lattuga o della scarola. Ed è pure il filetto dello stoccafisso. Quello tagliato a losanga, bello alto ... http://www.lucianopignataro.it/articolo.php?pl=5183 2013-05-14 00:00:00 Ingredients for 4 people: 12 fresh razor-clams 100 g maize breadcrumb coating 150 gr di fagioli neri di Urad 6 fresh basil leaves 1 red pepper 1 yellow pepper Salmon roe Extra virgin olive oil Salt For the creamed beans: soak the black beans in water for 24 hours. Cook them for one hour on a low heat and beat them with the extra virgin olive oil in the food processor until you ... http://www.lucianopignataro.it/articolo.php?pl=5182 2013-05-14 00:00:00 by Virginia Di Falco This is a light, fresh and tasty first course. I used very high quality pasta, of course. Ingredients for 2 people: 200 g spaghetti from Gragnano 80 g tuna fish in oil 4 spoonfuls of extra virgin olive oil 1 leek, small half an unripe lemon (juice) salt and pepper to taste a basil leaves Brown a few slices of leek in extra virgin olive oil, then add the tuna fish ... http://www.lucianopignataro.it/articolo.php?pl=5181 2013-05-10 00:00:00 Photo by Monica Piscitelli This is the recipe of bucatini with cheese and pepper which Antonello Colonna taught to the skilled Campanian chef Peppe Daddio. It is an easy recipe whose secret is the mix: it isn't just pasta with cheese :-) Ingredients for 6 people: 500 g bucatini 150 g pecorino cheese (mature) 70 g Parmesan cheese ground mixed pepper extra virgin olive oil to taste salt to taste Directions Cook the bucatini in salted water for three ... http://www.lucianopignataro.it/articolo.php?pl=5180 2013-05-08 00:00:00 This is a quick and light recipe which can be made with the wild asparagus from Caggiano. There are also two ingredients, eggs and pecorino cheese, which are typical of the traditional Roman carbonara dish. Ingredients for 2 people: 200 g bucatini 1 small bunch of wild asparagus 1 clove of garlic 4 spoonfuls of extra virgin olive oil 2 eggs ... http://www.lucianopignataro.it/articolo.php?pl=5179 2013-05-07 00:00:00 Al Vecchio Mulino, tortelloni with ricotta, cheese, creamed zucchini and basil by Virginia Di Falco This restaurant can be visited by the Romans and the Neapolitans. It is near the motorway exit and there is a fine garden, too. It is located in Teano, in the province of Caserta, where you can visit an archaeological museum and the ruins of one of the ... http://www.lucianopignataro.it/articolo.php?pl=5178 2013-05-03 00:00:00 Pasta Bufala e Fantasia recipes Ingredients for 4 people: 150 g pasta produced by Leonessa 1 pork sausage 1 turkey burger at least 200 g Parmesan cheese, grated white wine 2 eggs milk breadcrumbs oil for frying flour, salt and pepper nutmeg 4 cubes of beetroot, frozen vegetable broth chilli to taste vegetable soup cube 1/2 red or yellow pepper cream 1/2 DOP buffalo mozzarella white wine Directions: Prepare the pork and turkey meatballs. Cook them in a pan with a little oil, add the white wine and a ... http://www.lucianopignataro.it/articolo.php?pl=5177 2013-05-02 00:00:00