“I’d rather eat pasta and drink wine than be a size 0”~ #SophiaLoren ❤️🍝🍷
. @ilcortile_nyc .
The struggle is real! Every since I got married I’ll admit I’ve been going a little crazy eating anything and everything I want! 😅 Sorry @pninatornai .
I could sit here and obsess over a few pounds, or I could relish the fact that that ever bite helped me make happy memories with my new hubby and my family. (I like the second choice better!🙌🏻)
While its true I was a little skinner when I said Ido, I also remember being super nervous and stressed out! Im not sure about you, but a few extra pounds usually means I’m a happy girl 😀 .
Nonna always taught me that an important part of being a woman is loving and accepting yourself at every moment wether the scale is 5lbs up or down. .
I strive to live my life with #balance and to me, balance means knowing when to let go and #feast 🥖I’ll toast to that! 🍷
Swipe up in my stories to shop the NEW Bella Barbie logo fleece sweatshirt! 😘 #CookingWithNonna
1,25510220 September, 2019
Scopri un primo piatto di pesce così buono e semplice che ti conquisterà al primo assaggio: PACCHERI AL SUGO DI COCCIO ❤️😋🌊
👉 PER LA RICETTA: LINK IN BIO E NELLE STORIES
🔎 VAI SU https://www.giallozafferano.it/ e SCRIVI "PACCHERI AL SUGO DI COCCIOM" nella buca di ricerca in alto
Paccheri 320 g
Gallinella (chiamata anche coccio) 1 kg
Pomodorini ciliegino 600 g
Acqua 700 g
Aglio 2 spicchi
Peperoncino fresco 1
Olio extravergine d'oliva q.b.
Sale fino q.b.
Fai scaldare un filo d’olio in una pentola capiente, insieme a uno spicchio d’aglio sbucciato. Aggiungi il peperoncino tagliato a fettine e privato dei semi e lascia insaporire per 3-4 minuti. Aggiungi la #gallinella (o coccio) pulita ed eviscerata, 100 grammi di pomodorini e copri con l’acqua. Regola di sale, aggiungi il prezzemolo e fai cuocere con coperchio a fuoco medio per circa 30 minuti.
Non appena il #coccio sarà cotto, scolalo e puliscilo eliminando la lisca centrale e quelle più piccole. Tagliala in pezzi grossolani e poi aggiungi la spina centrale e il capo nel brodo di cottura.
Nel frattempo in un'altra casseruola fai risolare l'aglio con un filo d'olio e i restanti 500 g di pomodorini. Dopo un paio di minuti, aggiungi una mestolata di brodo di pesce e fai cuocere per 5 minuti. A questo punto aggiungi i pezzi di coccio e il basilico. Mescola e copri con il coperchio.
Scola i #paccheri a metà cottura e versali nel condimento aggiungendo acqua al bisogno per ultimare la cottura.
Follow @corylrodriguez For the best health and nutrition tips!
One Pan Pasta 🍝
By @feelgoodfoodie ...
* 8 ounces linguine(or chick pea pasta)
* 1 pint cherry tomatoes sliced in half
* 2 ounces baby spinach leaves
* 1 small onion finely sliced
* 3 garlic cloves finely sliced
* A small handful of basil leaves roughly chopped
* 2 tablespoons extra virgin olive oil
* 1/2 teaspoon crushed red pepper
* 1/2 teaspoon salt
* In a large deep pan, place the linguine in addition to the cherry tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with crushed red pepper and salt. * Pour 4 cups of boiling water (or vegetable/chicken stock) into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally with tongs, until the liquid in nearly evaporated, creating a sauce. * Remove the pan from heat and stir in the fresh basil. Serve immediately and enjoy warm.
Magic Noodle was magical! You need to have fresh noodles at least once in your life! There is no competition to the texture and flavor you get from homemade noodles!
Starters- Scallion pancakes (yum! Add some table chili oil for the perfect flavor!) & Braised Egg and pork belly (I don’t eat pork, but my hubby was in heaven! He said it was cooked perfectly and wasn’t tough or chewy.) Entrees- Garlic Chicken Fried Noodles (nice and just enough jalapeño spice. This was our favorite.) Tomato Egg Noodle Bowl (Probably one of the most unique dishes we’ve had. An Asian take on spaghetti? A splash of soy sauce make this so complex.) Saved room for green tea cheesecake! Magic Noodle is a great value, amazing service and we got a ton of leftovers to take home! Worth the drive... plus there is a free parking lot! Woo whooo! Will be back! @yelpmsp@exploreminnesota@foodandwine@bestfoodtwincities#yelpelite#magicnoodlesmn#homemadenoodles#pasta#fresh#hotandnewrestaurant#stpaulmn#newrestaurant#noodsnoodsnoods#noodles#yummy#foodie#foodiesofinstagram
Florence... one of my fave places in the world! We walked around completely jet lagged ( I can’t believe I left my “no jet lag” pills at home) and completely giddy to be here. It’s become my yearly destination and I never tire of it! It’s a feast for your eyes... your soul and of course your stomach! I will post my fave places to eat this year in my highlights (it’s about time I start using my highlights feature!)! Get ready for some amazing pics for the next two weeks... because I love, love, love Italy, I eat with no end (Italian food is my love language!) and this place is just eye candy! So whether you’ve already been or plan to come here.. join me and experience this beautiful place through my eyes and stomach!
The Italian restaurant at The Ritz Carlton started out quite poorly with difficult to swallow flowery flavours spoiling a beautiful piece of tuna and a hard sugar coating and a pile of what tasted like strawberry jam killing a piece of torched foie gras. We were actually on the verge of cancelling the rest of the order but decided to stay just as they brought a sea urchin and anchovy chitarra spaghetti. And things took a dramatic turn for the better. This pasta was a mop up with bread, lick the plate version and what finished off the meal blew our minds. The okinawan fillet served with squid truffle crackers and squid ink was an 11/10. This exquisite steak was as good, if not better, than the kobe a few days ago. It has just jumped into the top 3 steaks of all time. One of those "use a spoon to cut the steak" pieces of meat. #japanfood#italianfood#steak#travellingfoodie#agashamtravel#instafoodie#londonfoodie#okinawajapan#okinawa#uni#seaurchin#pasta