Nuccio Gatto, Author at italiani.it

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Spiced fried penne

Fried and spiced penne Ingredients for 4 people 400 g of Penne or short pasta 150 g of buffalo mozzarella or fiordilatte 4 ...

ITALIAN CUISINE, THE ART OF COOKING

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Cracking similar to the norm with almond "conza"

Stroncatura similar to the norm with almond "conza" Ingredients for 4 people Pasta 320 g of Fettucce, struncatura or other 300 g of aubergines 300 g ...

ITALIAN CUISINE, THE ART OF COOKING

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Spatula fish and zucchini

I thought about making a parmigiana or a cake pan (this is always a problem as to how to call my recipes ... in any case, I'll post you a ...

ITALIAN CUISINE, THE ART OF COOKING

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Baked pasta

A very representative dish of my land, Calabria. The recipe for baked pasta, a classic Sunday or festive preparation. This recipe includes ...

ITALIAN CUISINE, Second courses

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Grandma's rabbit

It is very difficult for me to put the precise quantities because I really make many recipes by eye, it will be because I got carried away or ...

ITALIAN CUISINE, THE ART OF COOKING

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Anchovy pan with tomato and baked mixed salad

Ingredients for 4 people: One kg of boneless and clean anchovies 200 g of blond, Roman, red lettuce, baby spinach and rocket One, two tomatoes ...

ITALIAN CUISINE, ITALY, THE ART OF COOKING

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Quenelle of eggplant

Ingredients for about 12 quenelles: 1 black durona aubergine from Palermo of about 500 g 50 g of pecorino romano 50 g of semi-seasoned pepper ...

ITALIAN CUISINE, THE ART OF COOKING

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Mullet ravioli finished with Grecanico taleggio cheese fondue and fennel

Preparation time about an hour Ingredients for 4 people For the pasta: 220 g of durum wheat flour 30 g of semolina 2 eggs ...

ITALIAN CUISINE, THE ART OF COOKING

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Vermicello and San Pietro

Today I present to you another tasty fish dish and precisely a vermicello al San Pietro. Ingredients for the pasta: St. Peter's fish: 2 medium fillets ...

trenette ragu of grouper and Thai eggplant

ITALIAN CUISINE, THE ART OF COOKING

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Trenette with grouper ragout and Thai eggplant

I love Thai aubergines, they are sweet, they do not absorb oil and go very well with fish, in this recipe I have combined them with the sauce of ...

ITALIAN CUISINE, THE ART OF COOKING

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The rolled lasagna

I placed this recipe of the rolled lasagna because I was also incredulous about the result, but I was satisfied with it. I was preparing a normal lasagna for ...

ITALIAN CUISINE, THE ART OF COOKING

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Stuffed Schiaffoni with Saint Peter's fish and flavored courgettes

This is a pasta shape that I really like and that I use often, both with filling and simply seasoned and not just with fish….

ITALIAN CUISINE, THE ART OF COOKING

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Noodle with San Pietro and chickpeas

These Noodles are really very simple to make and very tasty. Ingredients: Noodle 300 g Fillet of St. Peter's fish, about 400 g Chickpeas, 320 ...

ITALIAN CUISINE, THE ART OF COOKING

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Pappardelle in swordfish parmigiana, Thai eggplant and… 'e Pacchetelle

Pappardelle in swordfish parmigiana, Thai aubergines and… 'e Pacchetelle Ingredients for 4 people: 150 g of pappardelle. 400 g of Pacchetelle or yellow cherry tomatoes ...

ITALIAN CUISINE, THE ART OF COOKING

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Turmeric monograno with clams and courgette flowers

Turmeric monograno with clams and courgette flowers Ingredients for 4 people: 1 kg of clams of your choice 320 g of spaghetti 10/15 ...

ITALIAN CUISINE, THE ART OF COOKING

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Baked mullet fillet on bergamot-scented couscous

Baked mullet fillet on bergamot-scented couscous Ingredients for each bag: 2 medium mullet fillets 4 slices of fennel ...

ITALIAN CUISINE, THE ART OF COOKING

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Carbonara fettuccine with cuttlefish and spiced egg

Carbonara fettuccine with cuttlefish and spiced egg Ingredients for 4 people Fettuccine, about 70/80 g per person. Cuttlefish cleaned and washed 300 g. Egg…

ITALIAN CUISINE, THE ART OF COOKING

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Spaghetti with Kamut

Kamut spaghetti with Mazzara shrimp and Mung bean sprouts fried and flavored with smoked salt, finished with shrimp mousse flavored with ...

ITALIAN CUISINE, THE ART OF COOKING

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Trenette with scented courgettes

Trenette with scented courgettes Ingredients for 4 people: 320 gr of trenette or fettuccine One medium courgette One medium Tropea onion Extra virgin olive oil ...

ITALIAN CUISINE, THE ART OF COOKING

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Meatballs, arancini and spiced millet supplì, with Tropea IGP onion, au gratin

Meatballs, arancini and spiced millet supplì, with Tropea IGP onion, au gratin Ingredients Hulled millet (5 g is enough for 150 forms) A red onion ...

ITALIAN CUISINE, THE ART OF COOKING

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Balilla brown rice with turmeric, with scampi tails, courgettes and spring onions finished with mullet bottarga.

Balilla brown rice with turmeric, with scampi tails, courgettes and onions, finished with mullet bottarga. Ingredients for 4 people: Brown Balilla rice about 250 ...

ITALIAN CUISINE, THE ART OF COOKING

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Focaccia bread

FOCACCIA Ingredients: Type 1 flour 450 gr Cruschello 10 gr. Wheat germ 4.5 gr. Potatoes already boiled and mashed 100 gr 4 tablespoons of oil ...

ITALIAN CUISINE, THE ART OF COOKING

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Turmeric Schiaffoni with cod fillet

Turmeric Schiaffoni with cod fillet Ingredients: 320 gr of Pasta in the shape of schiaffoni or paccheri. 600 gr of fresh cod fillet. 400 gr ...

ITALIAN CUISINE, THE ART OF COOKING

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Stuffed squid with Thai eggplant

Stuffed squid with Thai eggplant For these squid you need: 4 clean and fresh squid 4 green and ripe Thai eggplant 40 g of cheese, like ...

ITALIAN CUISINE, THE ART OF COOKING

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Anchovy pitta

PITTA DI ALICI Ingredients Anchovies about 600/700 gr Garlic 2 cloves. Origan. Semolina 2 tbsp. Stale bread 2 rolls of 80 gr. Salt and oil ...

ITALIAN CUISINE, THE ART OF COOKING

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Gobbetti of Calabrian-Indian fusion struncatura, with courgette stems and leaves. Vegan style

Gobbetti of Calabrian-Indian fusion struncatura, with courgette stems and leaves. Vegan style! Ingredients for 4 people About 500 grams of stems and leaves of ...

ITALIAN CUISINE, THE ART OF COOKING

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Spaghetti Normas

SPAGHETTI ALLA NORMA Ingredients for 4 people 300 gr of spaghetti or other type of your choice. 1 medium violet eggplant. 400 gr of peeled tomatoes ...

ITALIAN CUISINE, THE ART OF COOKING

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Oriental paccheri

Taste and flavor enclosed in a simple pacchero but with character. Ingredients for 4 people: 400 gr of paccheri. A chopped red onion from Tropea….

ITALIAN CUISINE, THE ART OF COOKING

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Zucchini with a Calabrian heart

For the preparation of 8 courgettes you need Ingredients: 8 medium round courgettes 70 gr of minced meat of black Calabrian pig, preferably from the thigh ...

ITALIAN CUISINE, THE ART OF COOKING

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Parmesan pasta

PASTA ALLA PARMIGIANA RECIPE Pasta alla Parmigiana is an Italian specialty and we will discover the secrets behind the ...

ITALIAN CUISINE, THE ART OF COOKING

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Vermicello and San Pietro

Pasta Vermicelli and San Pietro fish Ingredients for 4 people For the pasta 3 fillets of San Pietro fish 300 gr of Vermicelli 400 gr…

ITALIAN CUISINE, THE ART OF COOKING

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Lasagna my way

LASAGNA A MODO MIO Ingredients For a pan for about 6 portions: 500 g of homemade lasagna or pre-cooked 750 g of tomato sauce ...

Starters, ITALIAN CUISINE

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Eggplant Parmigiana

Ingredients for a medium pan 800 gr of aubergines. 750 ml of tomato sauce. 200 gr of mozzarella. 2 slices of cooked ham. 50 ...

ITALY, PARTNERS

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ITALY

Nuccio Gatto tells us about "Max's blog: cooking, words and music in complete freedom"

My name is Nuccio Gatto and I love to cook… I'm a foodblogger and I like to tell about cooking and share recipes. I don't like to talk much about myself, ...

Nuccio Cat

Spiced fried penne

Cracking similar to the norm with almond "conza"

Spatula fish and zucchini

Baked pasta

Grandma's rabbit

Anchovy pan with tomato and baked mixed salad

Quenelle of eggplant

Mullet ravioli finished with Grecanico taleggio cheese fondue and fennel

Vermicello and San Pietro

Trenette with grouper ragout and Thai eggplant

The rolled lasagna

Stuffed Schiaffoni with Saint Peter's fish and flavored courgettes

Noodle with San Pietro and chickpeas

Pappardelle in swordfish parmigiana, Thai eggplant and… 'e Pacchetelle

Turmeric monograno with clams and courgette flowers

Baked mullet fillet on bergamot-scented couscous

Carbonara fettuccine with cuttlefish and spiced egg

Spaghetti with Kamut

Trenette with scented courgettes

Meatballs, arancini and spiced millet supplì, with Tropea IGP onion, au gratin

Balilla brown rice with turmeric, with scampi tails, courgettes and spring onions finished with mullet bottarga.

Focaccia bread

Turmeric Schiaffoni with cod fillet

Stuffed squid with Thai eggplant

Anchovy pitta

Gobbetti of Calabrian-Indian fusion struncatura, with courgette stems and leaves. Vegan style

Spaghetti Normas

Oriental paccheri

Zucchini with a Calabrian heart

Parmesan pasta

Vermicello and San Pietro

Lasagna my way

Eggplant Parmigiana

Nuccio Gatto tells us about "Max's blog: cooking, words and music in complete freedom"

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