We Are Never Full
total posts: 82
www.weareneverfull.com
Our version of pizza-at-home. Thin crust Bresaola, Arugula and Parmigiano Ribbons Pizza - just like we had in Roma.
www.weareneverfull.com
Spanish Cabrales Cheese and apple - a fabulous combination. Try this Jose Andre's-inspired recipe for sliced apple and cabrales salad with chives and hazelnuts for a healthy treat with robust flavor.
www.weareneverfull.com
Roasted Poblano roasted right on the gas range. Creates the delicious Mexican condiment, rajas to top your authentic Carne Asada taco!
www.weareneverfull.com
Thinking NO WAY to cooking octopus? Come on, give it a try! It's easy and will help you make a delicious Livornese Fish Stew - a Tuscan speciality.
www.weareneverfull.com
Tomatillos. If you've never given these a try - do so now. Roast them for a quick, sweet salsa verde or mix with some avocado for a perfect topping to your sopes, tacos, burriots or roasted pork.
www.weareneverfull.com
Guanciale (Cured Pigs Jowels) - the sweetest thing I ever smuggled into the country. It's the key ingredient to making an authentic dish from Lazio - Amatriciana. Hopefully guanciale will be easier to purchase in the US soon.
www.weareneverfull.com
Could it be better - an easy, quick, cheap AND spring-y meal? Give this Creamy Lemon Pasta with Asparagus a try and you'll be seeing spring in no time!
www.weareneverfull.com
I'm not a baker - after a failed baking attempt (will not be posting that picture at Tastespotting!), I made an attempt at a strawberry bundt cake with royal icing. It worked!
www.weareneverfull.com
Adapted from the great Jacques Pepin's recipe, this easy and quick pasta dish is topped off with a fried egg. Ohhhhh the sauce it makes once you break that yolk!
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What could be more perfect than some broccoli di rape (broccolini) with some fresh pasta or sausage? It's strong, bitter flavor is offset by the lovely spicy garlic olive oil it's sauteed in. Find out how to make it perfect -e ...
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Chorizo and morcilla sausage - Spanish staples.
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A simple cleaned-out artichoke. Think spring with a lovely breadcrumb-free stuffed artichoke made with garlic, parsley and parmigiano reggiano. Bellissimo!
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Tuscan peasant food at it's finest. Try some Ribollita before winter's end. Hearty, warming, healthy and delicious!
www.weareneverfull.com
Clams and chorizo - a classic Portuguese combination. Summer's closer than we think!
