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vegetarian

Honey cake with chocolate drops

Honey cake with chocolate drops

Dear friends, how are you? I had a intense week with my sick chipmunk who luckily looks beeing better now! Being forced to stay at home is really difficult with kids, they easily get bored and nervous and we have to think on any kind of tricks to entertain them! So, to have some fun […] Read more…

carnival pasta

Carnival pasta

Guess how much I love cooking with my chipmunk? Cooking with kids is therapeutic: it is unbelievable how do they concentrate and calm down if you allow them to mix a dough! One of Vittoria’s favourite things is making fresh pasta and, because Carnival is arriving, we prepare a colourful fresh pasta together and we called […] Read more…

Pasta brisée

Pasta brisée

The pasta brisée is a traditional French base (really buttery!) used to prepare both sweet and savory recipes. In Italy, the pasta brisée is sold at the supermarket as rolls to prepare savory cakes (I prefer it to the Puff pastry because it is much more compact), but it is really easy and quick to […] Read more…

milk and coffee blancmange on crunchy base

Milk and coffee blancmange on crunchy base

The milk and coffee blancmange reminds me of my grandma Nella. She used to prepared it quite often when I was young: I can remember those big moulds where she put this dense custard which became like a pudding with savoiardi soaked in coffee. Truly speaking, I didn’t like this dessert when I was a […] 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…

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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