Schiacciata con l'uva

Today for our dessert we go to Tuscany with a delicious recipe that was given to me by a splendid Tuscan cook. Schiacciata con l'uva is an interesting match between sweet grapes and savory rosemary.

Risotto ai funghi

In Italy, Risotto ai funghi porcini is a classic dish of the autumn, in Sydney is also perfect for these raining days at the end of summer.

Porcini ripieni

This recipe is very easy and it goes well as an entrée or as a side dish for meat.

Risotto alla zucca

When the sweet and delicate taste of pumpkin meets with the flavor of the rosemary. 

Calamari e patate

This recipe is stolen from a dear friend of mine. I like it very much so I would like to share it with you!

Penne in crema di broccoli

If you don't like broccoli, try this simple recipe you might change your mind ;-)

Sugo alla zucca

Here one of the tens ways to cook the pumpkin. This is a pasta sauce with a delicate taste that goes well with short pasta like fusilli, farfalle, penne or gnocchi.

Pasta pesto e melanzane

I created this recipe recently by chance but it turned to be a very yummy one!

Sugo di peperoni

Make the Peperonata, make it a lot so that the day after you can use the leftover to make an awesome sauce for pasta!

Blend the Peperonata, pour it on a pan and once it's warm and of the right density add some creamy cheese. Use this sauce as a condiment for the shape of pasta you like, I suggest short pasta or gnocchi, and... Buon appetito!

Chiacchiere

Chiacchiere is a typical Carnival sweet and it is actually called with different names in the different regions of Italy. The name Chiacchiere is most diffused in Lombardia, Cenci or Donzelle in Toscana, Frappe in Rome, Frappole or Sfrappole in Emilia, Cròstoli in Trentino, Galani in Veneto, Bugie in Piemonte, etc...
Chiacchiere are sweet friable stripes sprinkled with icing sugar or honey. The tradition of this sweet goes probably back to the Frictilia, a kind of sweet fried in pork fat that they used to make in the ancient Rome during Carnival time.

Gnocchi di patate

Gnocchi are pretty famous all over the world. It's a simple and nutritious dish and it goes well with diverse kinds of sauces. This dish has ancient origins, it seems that gnocchi has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times. At that time, gnocchi were made from wheat, rice or semolina flour porridge-like dough mixed with eggs or milk. Of course the recipe has changed since then. The use of potato is a relatively recent innovation occurring after the introduction of the potato to Europe in the 16th century. Today, the most diffused recipe of Gnocchi di Patate in Italy only contains flour, potatoes and eggs.

Salmone al forno

 They say that salmon is a SuperFood well check out at this SuperDish!

Pesce alla griglia, battuto

I will give you now the recipe I use to make the "battuto" for grilled fish. The battuto is a mixture of ground herbs and spices with olive oil and lemon juice. You can use this battuto for nearly every kind of grilled fish.







 

Salsetta Verde

This is one of the best recipe I have taken from my mum. It's a combo of strong flavors and all together they make the most amazing olive paste ever. Most of the people dislike some or all the ingredients but yet I haven't found anybody who doesn't love the Salsetta Verde. So, don't be skeptic, try it once and you will love it!

Fusilli al Salmone

Today I will give you the recipe to make Fusilli al Salmone. This is a very simple and quick dish that you can cook when you don't have much time but still you want to eat something delicious and refined.
It is all done in few steps.