With my recipes I hope to take you to beautiful Italy, where every region, every city, has its own culinary and cultural specialty. Obviously I hope to be able to take you to the rest of the World too... without getting on a plane!
Let’s be honest, veal cutlets with mushrooms are a very flavorful and easy-to-make main course; let’s just say that the most time-consuming part is washing and slicing the button mushrooms, but if you buy them already washed and sliced… you’re halfway there :-).First, season the …
Paccheri pasta with razor clams is a fantastic and flavorful first course. I can’t say this time that it’s easy to make because there are several steps involved, though none of them are complicated. First, soak the razor clams in salted water for at least …
Chicken with green beans makes for a fantastic, flavorful main course. First, trim and wash the green beans, then place them in a pot to boil in water with a pinch of salt. Meanwhile, in a skillet with a drizzle of oil, sauté 2 chopped …
How many times have you found yourself with some cheese in the fridge and no idea what to cook? Well, baked pasta with cheese… is the answer. It’s easy and quick. Take some short pasta and cook it as usual in lightly salted water, then …
Asparagus is so good for you—they say it purifies the blood and the kidneys… in short, it’s healthy. And since it’s the right season, I thought I’d make a rice dish with asparagus—easy, quick, and delicious. First, I rinsed the rice to remove the starch, …
This combination of potatoes, cheese, and prosciutto is a real winner—it’s full of flavor, and you can easily adapt the recipe using whatever leftover cheese you have on hand. First, boil the potatoes in salted water. Once cooked and cooled, peel them and slice them, …
Veal stew with peas is a typical winter dish—flavorful and filling.Start by cutting the veal into small pieces. Then, in a saucepan (I prefer a cast-iron one), sauté 2 onions for a few minutes over low heat, and then add the veal pieces. Cook for …
I’ve always been a bit curious to see how cooking a spider crab would turn out; I’d only ever eaten them in restaurants. I imagined it would be very labor-intensive, and indeed it was—quite a challenge. Since I’d bought a spider crab that was still …
A quick recipe with few ingredients and lots of flavor. Put the water for the fusilli on to boil and in the meantime prepare the sauce by first sautéing the chopped onion in a pan with a drizzle of extra virgin olive oil. Cook for …
One of the typical desserts for Carnival in Italy is Crostoli/Sfrapole, which change name depending on the region where they are made. This year I decided to fill them with plum jam (which I made myself at home). The dough base is the same for …