Category Archives: La Mia Cucina Americana (American Recipes For Italians)

Potato Salad Now On La Mia Cucina Americana (American Recipes For Italians)

Potato salad is an old-fashioned recipe introduced in the United States by the German immigrants. The basic ingredients of this recipe are : boiled potatoes, hard-boiled eggs, mayonnaise, vinegar, celery and onion. This is a very popular side dish, usually served during buffet, potluck or barbecues.

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Servings : 4-6

Difficulty : easy

Prep Time : 15 min

Cook Time : 35


5 medium potatoes

1 hard boiled egg, sliced

1/2 cup mayonnaise

1/2 cup whole milk

1 tbsp vinegar

1tsp sugar
salt and pepper, to taste

1 tbsp fresh parsley, minced

1/2 little onion, chopped

1 stalk celery, thinly sliced


Peel and wash the potatoes then place them in a 4-quart pot, cover with water and bring to boil at medium heat. When the water starts to boil, reduce the heat and simmer until tender (usually 30 minutes).
Drain, cool slightly then cut into 3/4 inch pieces.
Meanwhile prepare the dressing combining in a large bowl mayonnaise, milk, vinegar, onion, parsley, sugar, salt and pepper. Whisk the ingredients until blended. Add potatoes, hard boiled egg and celery and stir until well combined.
 Cover with cling paper and let stand in the fridge for a couple of hours before serving.


Give to this dish an Italian twist using Balsamic Vinegar of Modena instead of regular vinegar.

For a tastier side dish, add to this recipe a couple of bacon slices, browned and diced.

Prepare this dish one day in advance and refrigerate until needed

Photo by Ale Gambini

Buttermilk Pancakes Now On La Mia Cucina Americana (American Recipe For Italians)

Pancakes are traditional round-shaped hot cakes served as breakfast in the United States. They are made with flour, sugar, eggs and buttermilk but it can be also added fresh fruit (blueberries or banana) to the dough. The thickness may vary and depends to the presence of leavening agents in the recipe. Pancakes are cooked on a hot surface such as a griddle or frying pan and served with a drizzle of maple syrup or honey.

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This recipe yields 6-8 pancakes


1 1/2 cups all purpose-flour
3 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 tbsp granulated sugar
1 1/4 cup buttermilk (or whole milk plus a tbsp of lemon juice)
1 egg, lightly beaten
1 tsp vanilla extract
3 tbsp unsalted butter, melted
vegetable oil, for brushing the pan


In a large bowl, sift together flour, baking soda, baking powder, salt and sugar.
Add buttermilk, melted butter, egg and mix until smooth.
Heat a griddle or a non stick skillet over a medium heat, brush lightly with oil and pour 1/4 cup of batter for each pancakes onto the griddle.
Cook until the top is bubbly and golden brown (about 2 minutes) , then with a wide spatula turn the pancake on the other side and cook until golden.
Serve hot.

Photo by Ale Gambini

White Chocolate Chips Blondies Now On La Mia Cucina Americana (American Recipes For Italians)

Blondies are chewy, rich and flavorful cookie bars made with flour, brown sugar, butter, eggs and vanilla, sometimes enriched with walnuts, pecans, white or dark chocolate chips. The brown sugar gives to the blondies their distinctive molasses flavor. These delicious cookies are usually baked in square pan, then cut into square pieces and should be served with a glass of cold milk as snack-cakey treat.


This recipe yields 12 blondies


1 1/4 stick unsalted butter, softened

1 cup light brown sugar

1 egg

2 teaspoon Madagascar Bourbon vanilla paste

1 1/4 all purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup white chocolate chips


Preheat oven at 350 degrees.
Grease a 9 inch square baking pan with nonstick cooking spray or butter and flour.
In a medium bowl sift together flour, baking powder and salt, then set aside.
With a hand or stand mixer beat butter and brown sugar until creamy.
Mix in the egg and vanilla paste.
Add all the dry ingredients slowly until just blended.
Stir in gently the white chocolate chips.
Pour the batter into the pan and wipe evenly with the spatula.
Bake for 25 minutes or until set in the middle.
Allow to cool at room temperature, then cut into little squares

Tips & Tricks:

Store in airtight container or tightly wrapped with cling paper at room temperature for up to 3 days.

Photo by Ale Gambini

New England Clam Chowder

So happy and excited to announce that I’ve just added a new blog’s page called La Mia Cucina Americana, traditional American recipes that I love to cook and share with my family and friends.

This is my personal tribute to a kitchen still not very popular in my homeland (Italy),  a “virtual” invitation to taste new, delicious dishes directly from my American kitchen (la mia cucina Americana).

For this and other American recipes in English and Italian languages, please visit :


ClamChowder_BLAD blog - 062 copyNew England Clam Chowder is a soup made with clams, potatoes, bacon and milk, a dish from the traditional American cookery. Originally from the northeastern States of the Country (Maine, New Hampshire, Massachusetts, Vermont, Connecticut and Rhode Island), is appreciated and consumed all over the US. Despite the combination of the ingredients may seem bizarre (at least according to the taste of Italians), this soup is actually very tasty, delicate and incredibly creamy. New England Clam Chowder is usually served with saltines (corresponding to the Italian crackers), oyster crackers (hexagonal small crackers)  or edible bread bowls (typical tradition of the city of San Francisco).

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  • Serving : 4
  • Difficulty : medium
  • Prep Time: 30 min.
  • Cook Time : 40 min.


4 pounds fresh clams
1 bunch of parsley
2 slices of bacon
2 cups of water
2 medium potatoes, diced
2 stalks of celery, chopped
1/2 onion, chopped
1 cup whole milk
3/4 cup whipping cream
1 teaspoon salt
1 pinch of black pepper
1 pinch of red pepper

Scrub clam shells with a kitchen brush, then wash them very well under cold running water.
Put the clams in a large pan with a sprig of parsley, cover with the lid and cook over medium heat until the clams will open.
Remove clams from shells and chop finely. Filter the cooking clam juice and preserve it.
In a medium saucepan, fry the bacon until  crisp and the fat is been released. Remove it from the pan and crumble.
Sauté onion and celery in bacon fat  for a few minutes, then add water, potatoes and clam juice. Bake for about 20 minutes or until potatoes are tender.
Add milk, cream, clams and crumbled bacon. Season with salt, pepper and chili flakes.
Simmer until the soup begins to thicken.
Remove from heat and serve hot with crackers.

Tips & Tricks:
Discard the unopened clams.
For this recipe you can also use canned clams.
The recipe recalls for whipping cream (unsweetened of course) because in the USA there is no Italian cooking cream.

Photo by Ale Gambini