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Baked pasta with bolognese and white sauce

Baked pasta with bolognese and white sauce

You may have heard of  baked pasta or, more famous, “pasta al forno” several times: it exists under many different ways and recipes; I am the first who likes to try different recipes (if you want to know more click here), but the baked pasta with bolognese and white sauce is a master: it is […] Read more…

Baked pumpkin and ricotta patties

Baked pumpkin and ricotta patties

The baked pumpkin and ricotta patties are a light but delicious vegetarian dish. It won’t take long to prepare them and they are so yummy! After the big success of my zucchini and ricotta patties, I wanted to prepare a winter version using the pumpkin and…you know what? The baked pumpkin and ricotta patties are […] Read more…

american bagel

American bagel

Bagel is a delicious bread bun, very famous in the USA, originated in Polland and then exported in America by the Jewish communities. The specific feature of the American bagel, often served for brunch, is that it is cooked twice: it is boiled first, baked after. The dough is lightly sweet but bagel are always […] Read more…

Pumpkin soup and rosemary chick peas

Pumpkin soup and rosemary chick peas

Ah what a busy period! The food photography course with Monique first, then the holiday with my family in London…after so many busy days I needed to take care of myself for a bit: so, in this cases, what is better than a hot soup! I prepared a delicious pumpkin soup with chick peas, which […] Read more…

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…

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