Welcome to Paggi Pazzo! I’m a cooking and grilling enthusiast that loves to fire up the pizza oven, grill, smoker or prepare my mother’s favorite Roman dishes for my family and friends. If I’m not preparing paella on the grill, smoking pork ribs, smoking beef brisket for hours, making margherita pizza, preparing my favorite pastas of bucatini all’amatriciana or pasta alla carbonara, then I’m usually spending time with my beautiful family (who have enjoyed my cooking and blog idea as it has meant more and more recipe dishes for everyone to taste).
Paggi Pazzo finding a new apron in Firenze
Feel free to share your recipes with me and suggest anything that you don’t see on the site or anything you may create differently. I love the feedback! Enjoy the recipes and hopefully you’ll be inspired to fire up your grill tonight!
All content on this site was created by Paggi Pazzo, unless otherwise specified. References to material on Paggi Pazzo should credit Paggi Pazzo and link to https://paggipazzo.com/
Easy Recipes for the Grill & Cucina - Paggi Pazzo 
Hello there, I slow cooked and smoked beef short ribs with your unbelievable Chimmichurrie sauce, winner of a dish, nothing left over but bones.
We also had breaded oysters, this is my recipe.
Freshly shucked oysters, we shucked our own, have a lemon handy because you are going to eat a few along the way. Place the oysters in a bowl, strain off liquid, place two cups of cornflour in a large dish with a tablespoon of ground Cumin, Cardamom and Cayenne Pepper and salt.
Crack four eggs into another bowl, mix in an equal amount of milk.
Have another bowl ready with breadcrumbs. Make your own, buy from the store, I had Panko breadcrumbs in the cupboard.
Roll each oyster in the seasoned flour, place in the egg, roll in the breadcrumbs. Place on a plate and refridgerate for at least two hours.
Fry until golden brown.
Now you can eat these on their own or try this. Get a sourdough loaf and slice thinly, spread the chimmichurrie on the bread, top with a little salad greens sliced tomato and then a couple of the oysters.
Warning tell whoever you are serving this to, to watch out for their fingers.
A bit of work but absolutely worth the effort. Enjoy.
Phil from Tassie
Thanks for the recipe Phil, looks amazing! Can’t wait to try it.
Wow just happened to find your web site. I love it, my two favourite things in the world. Italian food and grilling/smoking. Very COOL. Is there a possibility to add a print option to you recipes. I still like to use a hard copy for the kitchen.
Thanks and great job.
Hello Anthony,
Thank you so much for visiting the site and leaving a comment. Unfortunately at the moment I do not have a Print option to add but I will look into adding one. It may not be for a little bit though. Please visit again and hopefully I will have this for you soon – thanks again!
Dude,
I am loving these recipes!! Since I am not facebook can I have them sent to my email?
Peter D
Absolutely my man!! All you need to do is subscribe to the feed at https://paggipazzo.com/feed/
I gave you a shout out in the chicken stuffed caprese post. Also feel free to share any recipes of your own, my wife and I looooove your pizza!