The fried rice is a traditional Chinese dish, like all traditional dishes there is not ONE recipe because people use to make it with whatever left to eat. We can say the…
Cauliflower and Potato Soup
Di inverno queste zuppe sono proprio una salvata. Delicata e deliziosa, questa è facilissima da fare. For 6/8 porzions: 1 cauliflower 4 medium size potatoes 1 carrot 1 onion 1 stalk of…
Jerusalem Artichokes with Garlic and Parsley
Jerusalem Artichokes are delicious tubers, like potatoes, and their delicate taste resembles the artichoke. From a nutritional point of view, this vegetables have been promoted as a healthy choice for type 2…
Scones
In Italy scones are not very renowed… and that’s a shame! I think the reason is because we do not do the afternoon tea for which scones are a must. I personally…
Prawn Cocktail
This dish was very popular during the ’60s and ’80s. After that period it has been considered a bit retro and old-fashioned. Personally I love it, it’s creamy and delicious and perfect…
Orecchiette, Broccoli & Mozzarella
So easy and yet so good! You can use “orecchiette” or any other pasta of your choice as long as it’s short. Ingredients for two people: Half broccoli (I have used the…
Martorana Fruit (Almond Paste)
Martorana Fruit has its origins in Palermo when the nuns of the Martorana Convent invented this delicious almond paste around the year 1200 to welcome the visiting Pope. If you want to…
Pasta with Prawns and Romanesco Broccoli
I do not know if you can find Romanesco Broccoli outside Italy, but what I can tell you is that if you can’t, you can use the common variety instead. I prefer…
Pasta with Champignons and Black Truffle Patè
I know… for many truffle patè is not “the real stuff”, and as a matter of fact I have to agree! Nonetheless, I also have to say that I really love it,…
Salmon Fillet in Puff Pastry
For two servings: – 400 gr fresh salmon fillet – 80 gr cream cheese – 1 tablespoon finely chopped parsley – 1 teaspoon pesto sauce – 1 tablespoon evo oil – salt…
Cuttlefish stew “In Zimino”
“Zimino” or “zemino” is a way of cooking, especially fish, typical of the Italian region: Liguria. I decided to use cuttlefish but you can also use calamari if you prefer. For two…
Whole-wheat pasta with red peppers and Seitan sauce
Ingredients for 2/3 persons: – 1 red pepper – 1 medium size onion – 6/7 cherry tomatoes – 150 gr Seitan – e.v.o. oil ar – salt ar – water ar It’s…
Onion Soup
For 4 people: – 3 large onions – 30 gr butter – 20 gr flour – 1/2 lt vegetable stock – 100 ml dry white wine – salt and pepper – 2…
Bari-Style Focaccia
In this country every single “regione” has its own complete range of recipes. Some are shared by the whole peninsula, some are specific of a certain area. Some are known all over…
Smoked Herring and Potato Salad
I usually do not know what to do with herrings but my husband came up with this recipe and it was so good I decided it deserved a post in this blog.…
Avocado, Belgian Endive and sun-dried Tomato salad
I often buy avocados because I like it quite a lot and is full of very precious substances: Potassium, Calcium, Magnesium and Proteins. But do not eat too much because it’s quite…
Vegetarian Lasagna with Aubergines (Eggplants)
Ingredients for 6 servings: – 3 large aubergines – 1/2 kg dried lasagna sheets – parmigiano ar (as required) – 125 gr butter – flour 00 about 6 tablespoons – 400 gr…
Red Peppers and Ricotta Pie
I realized I had to cook some red peppers I had in my fridge, so I put together a few ingredients and the result was relly nice and tasty! I used a…
Calamari Stew… easy and delicious!
You can use either fresh or frozen calamari, it doesn’t make much difference, the only secret to make this dish delicious is that you use calamari… not cuttlefish, not squid! Cuttlefish differ…
Risotto with Radicchio and Gorgonzola cheese
Oh yes! Another risotto! This one with Radicchio and one of my favourite cheese, Gorgonzola, that is a sort of Blue Cheese but more creamy, younger and less salty. It comes in…