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Sicilian pumpkin carpaccio

Sicilian pumpkin carpaccio

During a dinner with friends, some days ago, my friend Francesca made me try the Sicilian pumpkin carpaccio, a raw,  marinated pumpkin. In her version (which actually is her mother in law recipe), the pumpkin is cut in pieces, not too thin, and seasoned with pine nuts and garlic (too much garlic in my opinion!). […] Read more…

Ratatouille in bread crust with Roquefort sauce

Ratatouille in bread crust with Roquefort sauce

Many people think the ratatouille is a “French caponata”: the basic difference between the two dishes is that the ratatouille is simply made by chopped vegetable without using vinegar and sugar, which are typical in the Sicilian dish. I wanted to enrich this plate adding a Roquefort sauce, serving it in a cute way: I […] Read more…

cheese and pepper tonnarelli

Cheese and pepper Tonnarelli

Today, I am going to go into a dangerous field: the cooking tradition of a region which is not mine! Today recipe is the cheese and pepper tonnarelli, a typical dish of the Lazio region. The version I am going to give you is the one presented by the Italian cook Alessandro Borghese on television: […] Read more…

Ile flottante - meringue cloud on custard

Ile flottante – meringue cloud on custard

The Île flottante is a very refined French dessert. Ile flottante literally means “floating island”, because the vanilla cloud “swims” on the custard where it lays. It is a dessert with a very French taste: not everyone is used to know this particular flavour but it will win you over after the first bite! The most […] Read more…

Farmer's Skewers

Farmer’s Skewers

Farmer’s Skewers are very tasty skewers made with “carpaccio”(thinly sliced beef meat), “guanciale”, a sort of bacon very used in Italy – if you do not find it in your country, you can use normal bacon – and provolone cheese. They are covered in breadcrumbs and then roasted: really great! I have seen some skewers like […] Read more…

Magic cocoa cake

Magic cocoa cake

Magic cake recipe was born on the web, and in a short time it has become very popular all over the world. It is called “magic” because from only one mixture you obtain three different consistencies: a hard base, a crunchy surface and the internal part that seems a pudding. Today I propose you the […] Read more…

Eggplant ravioli with fresh tomato and burrata

Eggplant ravioli with fresh tomato sauce and burrata are a concentrate of southern Italian flavours: fresh pasta filled with fried eggplants, a staple of Sicilian cooking; served with fresh tomato sauce, a quintessential Italian classic; and burrata cheese, a specialty of Apulia. Eggplant ravioli with fresh tomato sauce and burrata Ingredients: 400 g white wheat […] Read more…

mini ricotta balls

Mini ricotta balls – easy finger food

Sometimes I ask to myself: why do we complicate our lives trying to create impossible recipes, when everyone knows that the simplest things are the most appreciated? Do you have to prepare an appetizer? Do you want to prepare something good but you are not the best cook? Do you want to be quick? Do […] Read more…

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