Waiter, there’s something in my… (cheese) pie!!!

7 CommentsMain Course

What can you possibly do when you have some fresh cheese near the expiration date and you have this intense urge to eat a cheese focaccia???3 options:1. Throw the cheese in the bin, take a train and head to Recco, eat hot cheese focaccia, go back on the train and head home with belly happily

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Macarons au chocolat et cointreau

19 CommentsDessert, cakes and sweet stuff

Oops, I did it again (no, I’m not Britney Spears fan…)! And this time, chocolatey, my favourites…But lets get through the recipe, as it would be simple writing it in Italian, but in a foreign language, you know… I will take it step by step. 6 days before you intend TO EAT your macarons, take

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Mushroom soup/pâté

1 CommentMain Course

Well, I love mushrooms, any and all kind! As I live in Italy, in autumn is quite normal to find fresh porcini at the market, altogether with many other wood mushrooms. Of course the most widespread mushrooms that you can find everywhere, all year long, are champignon. And as we produce so good dried porcini,

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Cozze e broccoli

Cozze e broccoli

2 CommentsMain Course, , ,

I had this idea in mind: a nice dish of pasta with mussels and broccoli. The problem was, as you can understand from the picture, that I cooked broccoli too much and all I end up with were just the stalks, while the nice green flowers were all over my sink… So, in the recipe,

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Green Sformatini

6 CommentsStarters

“Again? She made sformatini again???”Oh yeah! And you know why? Because they are so simple I’m not ashamed to show them on this blog forever and ever.“Yeah, ok, but she could choose not to publish them!”And why???? The way I made them is absolutely the same, but I slightly changed the ingredients and they are

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Involtini di aringhe

Starters

Always as a part of the kilo of herrings I’ve bought, those are inspired by the much more famous Sarde a beccafico, a typical Sicilian dish.The problem with this recipe is that I haven’t measured the ingredients, but just followed the moment… 4 herring filletsBreadcrumbsFine grain couscousRaisinsPinenutsCappersDillExtra virgin olive oilGarlic Heat the oil and stir

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Give me my soup!

1 CommentStarters

Have I already told you my childhood story about my eternal hate for minestra???In Italy we call minestra any souplikestuff with vegetables, diced and cooked in some kind of stock or just water… In classical culinary Italian there are two different type of minestra: in brodo (in stock or water, anyway something soupy) and asciutta

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Linguine con le aringhe

1 CommentStarters

Last time I went to my fishmonger I found fresh herring fillets at 2.50 € per kilo! Of course I’ve bought a kilo: they are good, healthy and surprisingly cheap! 3 cloves of garlic2 tablespoons of extra virgin olive oil3 herring fillets, skinned and diced6-8 cherry tomatoes, dicedfew branches of dill10 black olives200 g of

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Sformatini di catalogna

Starters

My ode to catalogna wasn’t a joke: I really love this greenery! Last time I went to the market I bought a huge tuft, cooked the outer leaves and ate raw the inside (puntarelle) following a great recipe.As I can’t always eat catalogna with pasta (for the good of this blog), I made this little

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SHF#27, Chocolate by brand: Cranberry and chocolate cookies

5 CommentsDessert, cakes and sweet stuff

For this month Sugar High Friday, hosted by chocolate master David Lebovitz, the theme is (obviously) chocolate, not in general terms, but by brand.As I grew up near the Italy-Switzerland border, my entire childhood has been surrounded by chocolate of different kind and shapes: Lindor all year long (bought by kilos…), bunnies end huge eggs

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