Claudia&Julia's Blog

In case there was any doubt that I love it, today we're making fresh pasta! With a few changes, though, because instead of using wheat flour, we'll make it with semolina to achieve a more rustic texture, with more fiber and protein. And also more porous, so it will absorb flavors better. You'll see how, this way, the recipe for semolina spaghetti with cherry tomatoes and marinated fresh tuna turns out incredible and very tasty.

How about making fresh pasta at home? I assure you there's nothing simpler and the result is wonderful. To give it a more intense flavor and a livelier color, this time we'll make it using only the egg yolks. So get the flour and eggs ready to make this excellent pasta all'uovo recipe: Egg spaghetti with sautéed asparagus.

At home we adore pasta, so when I saw this recipe for conchiglioni stuffed with shrimp and ricotta I didn’t hesitate to make it. The result of this stuffed pasta was a success, something I had no doubts about before making it. The filling of these conchiglioni is delicious, the béchamel sauce that accompanies them pairs wonderfully, and the gratin turns this pasta dish into a celebration.

One of the things I find most fascinating about pasta is that it offers a huge range of possibilities. I believe there isn’t a single ingredient that can’t be paired in one way or another with some type of pasta. Even white chocolate! But today I’m sticking with something more traditional, both for the pasta and the sauce: a plate of penne all'arrabbiata that, even when the heat is on, tastes wonderful to me.

Who wants rice? Because today we bring 8 rice recipes that are always a hit. I think almost everyone says "yes" to a rice dish, right? Rice is such a versatile ingredient that it has become a kitchen staple and universally loved.

Today's recipe is one of the pillars of Italian cuisine: I invite you to travel to Italy with the recipe for authentic Bolognese sauce, accompanied by some tips on how to make traditional ragù alla bolognese. I assure you there is no more famous sauce for pasta!

Pan-fried gnocchi in a skillet is a little pleasure. Crispy on the outside, soft on the inside, and with that comforting flavor that makes you always want seconds. We love them at home, and this time I paired them with Brussels sprouts, shiitake mushrooms, and a generous handful of grated pecorino on top. The result is a simple but delicious recipe, with a creamy touch and a bit of crunch that makes it irresistible.

If you're looking for an autumn recipe that's comforting, delicious, and easy to make, you'll love these pumpkins stuffed with wild rice and feta cheese. They're perfect for using seasonal pumpkins and turning them into a complete, nutritious main course.

One of my favorite pasta recipes is pasta with salmon, with a creamy, smooth cream sauce. I like there to be a pinch of salt so it's not too bland, and for the salmon to be tender and to melt in your mouth with every bite.

Do you fancy making fresh pasta? Today I bring you a delicious and very fresh pasta recipe: spinach tortellini filled with cheese, that smell of the countryside and taste like heaven. It's a truly delicious dish that I'm sure you'll make more than once.

Today I bring you a "battle" recipe — simple, effective and, best of all, very quick to prepare. A chicken and vegetable rice in a pressure cooker that will make you lick your fingers. It's a dish you'll have ready in no time and that you can cook any day of the week to impress at home. Once you've sautéed the ingredients and covered the pot, you have a little over 5 minutes to set the table before serving the rice.

This Italian-style mushroom risotto is a dish that appeals at any time of year, but especially in autumn. I'm sure you'll like it so much you'll want to enjoy it again and again. An exquisite recipe that combines the creaminess of risotto with the woodland flavor of the mushrooms and the always-special touch of Parmesan cheese.