Claudia&Julia's Blog

If there's one dish that's loved at home, it's pasta. And this duck confit lasagna is a festive version we make very occasionally. We reserve it for special occasions, a celebration, a birthday, or even New Year's Day. The charm of this lasagna isn't just the more festive filling, but that you can say you made the pasta yourself. And that is undoubtedly always a plus.

I must say I'm crazy about lasagnas, in all their versions—meat, salmon and spinach, or vegetable... They all seem fantastic and delicious to me. I know each of us has a favorite dish from Italian cuisine and that at home we adapt it to our own way; this is the case with the lasagna I bring you today, a vegetable lasagna, a dish I craved all the time when I was pregnant, a simple-to-prepare yet delicious dish.

My son is an unconditional fan of macaroni and cheese, like almost all young people everywhere. My goal is always to get him to eat vegetables and more vegetables, the ones he seems increasingly unwilling to eat. That's why I come up with different versions of his favorite dishes using vegetables.

Pierogi are one of the most typical dishes of Polish cuisine. Basically, they consist of dough filled with various fillings. You could say they are quite similar to ravioli.

El arroz y costra or arroz con costra (depending on the municipality where we are) is without a doubt one of the most representative dishes of Alicante. This traditional rice is typical in the comarcas of the Vega Baja, Bajo Vinalopó and the Marina Alta.

At home we usually make a lot of fresh pasta, we love it, but especially my son. I couldn't say which he likes more, whether sharing the time together in the kitchen preparing it or later tasting it. He's a pasta fanatic. I've been introducing him to Asian cuisine for some time (which I adore!) and so far he's liking it quite a lot. The easiest way to make a first contact are noodles. You could say they're a direct relative of pasta, so with this I was on safe ground. So today I show you how to make egg noodles.

Who doesn’t love a good rice dish as the finishing touch to a morning at the pool or the beach! This black rice recipe is one of my favorite takes on what we colloquially call "paella", whatever it turns out to be.

If there is a salad that defines Italian cuisine, it is without a doubt the Caprese salad. The base of this salad is mozzarella and fresh tomato dressed with fresh basil. From there the variations are endless. I have served it as a regular salad, stacked as if it were a millefeuille, on a board with the ingredients separated, and in a stuffed tomato.

There are dishes that once you try them you can't live without, that's what happened to me when during a trip to Vietnam I tried for the first time a delicious salad called Bún bò xào.

Juana, author of La cocina de Babel, brings us a recipe that many of you may have heard of: the pilav (or pilaf) recipe prepared following Yotam Ottolenghi’s approach. Flavorful and very easy to make, you’ll surely make it again at home!

What we propose is to create a quick and simple dish, perfect for a midweek meal. It is a pasta dish that we make with tagliatelle, but you can use the type of pasta you like best, and we serve it with peas, leeks, ham and Parmesan.

Beatriz, author of To Be Gourmet, brings us a delicious recipe: rice with vegetables and lamb. A very tasty dish that you will prepare very easily. Give it a try!