Turkey breast in a simple but great way

turkey breast and roasted potatoes

Buona sera a tutti! Tonight I re-discovered a very fine meat which sometimes ignored in Hungary (as I noticed) however the taste is fantastic and really healthy.
What I refer to is turkey - particularly tonight I chose a piece of turkey breast and prepared it in a simple, Italian way - roasted in the oven in the beautiful yellow company of potatoes.

As for spices, the less the better theory always brings great result - I only used olive oil, a little garlic and rosemary - e basta (ENG:that's all). Using less spice can be a good benefit for your health and also, believe me, for the taste it is perfect because in this way you can feel the REAL taste of everything as nature created them.

Turkey in general requires a bit more time to cook well - so it is a bit late dinner tonight but I am sure you will excuse me if you try this meat to melt in your mouth!

Ciao a tutti & buon appetito!
Marco

The spaghetti which will catch your man's stomach

pasta alla puttanesca

Tonight I present you a pasta which has a mysterious legend around, connected with the ancient profession of courtesans.

It is a tasty first plate, typical from Campania (south Italy) and Lazio (middle Italy) and it is called pasta alla puttanesca.

Now lets clarify how courtesans come to the picture? Legend says that there was a bordel which had a business oriented owner who wanted to invite the customers in every possible way. One of his trick was a special pasta, his secret recipe which I am sharing with you tonight. Therefore the name (the root of puttanesca is "puttana" which means whore) of this plate and I can assure you: if you try it once, you will always return to this taste - like those customers for the bordel (though obviously there were other "tricks" happening in that place, right?)

It is a tomato base sauce, spiced up with garlic, caper, and black olive pieces. Anchovy gives a characteristic taste to the ragu and parsley brings the right harmony together. We prefer using spaghetti but it is up to you which pasta is your choice.

Wishing you "pleasant" tastes, ciao a tutti & buon appetito!
Marco

Bruschette variations

bruschette

Tonight I prepared another typical appetizer which can also serve as main dish (as it fulfills your stomach, depending on the quantity you eat) - called bruschetta.
For sure you know the one which has garlic, tomatoes and olive oil - however this is not the basic type.

The principal and most simple bruschetta is a toasted bread piece scratched with garlic, some olive oil and oregano. This is the most common type which you will definitely find in every Italian restaurant.

The tomatoes variation (which I found popular here in Hungary) can also be spiced up with some peperoncino (for those who like hot and spicy tastes) or basilico.

The third one for tonight on the picture is with scratched garlic (that is a base for all type), prosciutto and parmesan pieces (but you can add any type of cheese).
Further variations exist, only your imagination can stop you - I will show you some more later on.

Enjoy the view - and try more bruschetta!

Ciao a tutti & buon appetito!
Marco