Posts By matteo

Since I was married, me and my husband we’ve been visiting Liguria in different moments of the year: one of the typical dishes of this region that I like best and which I never give up is “farinata”, a delicious specialty made with chickpea flour. It is a simple gluten-free recipe, which you can decide to transform in many ways. Today we start with a “basic” version topped with oil, rosemary and salt, to serve as an entrée, before starting a meal.

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Still a nice recipe with the use of gluten free flours…a sweet one. It’s time for these friable cookies with buckwheat and almond flour. I know that almond flour is quite expensive; you can buy almonds and blend them finely with a mixer and get the right amount you need at a lower cost.

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I have already told you that in some part of the year, I have the habit to follow a gluten-free diet: corn and rice cakes are quite gratifying, as substituted of bread… I like the crunchy noise they make when you bite them. But I’m always looking for new recipes, made with gluten-free flours. This is a nice alternative to rice and corn cakes: crispy quinoa crackers with mixed seeds 🙂

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I’ve met pancakes for the first time during a study holiday in England, many years ago ☺ Since then they have become a very special way to start a day.

Pancakes represent in our family a really “Special” breakfast. Generally, I prepare them with my children, on Sunday mornings, when there’s no school and the awakening is more gradual …. This is a vegan version, accompanied by the first strawberries of the season and some mint leaves. I will certainly publish many other variations … Meanwhile try this and tell me if you like 😉

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Rice rolls are a very interesting preparation: they are tasty and they can be transformed in many ways. You can choose for different fillings and create your special accompanying sauce: spicy like this, or sweeter, if you want to conquer your children. In summer they are excellent even raw; their taste will be more delicate. This is the fried version 😉

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Welcome spring! How wonderful is the first blooming trees with the awakening nature; how exciting is find the first vegetables of the new season at the market. Let’s start, for example, to celebrate the arrival of asparagus: they have excellent purifying properties and a high content of calcium, phosphorus, magnesium and potassium. In addition they are simple and quick to cook and they can be prepared in different ways: in a risotto, on a quiche, for a cream or omelettes …. Today a quick recipe for an asparagus cream with lemon and mint flavor. Enjoy your meal 😉

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A really enjoyable discovery: if you own a juice extractor you can make a very special almond drink.

Here is the simple and quick recipe to get a good alternative to milk. How do I prefer it more? Warmed up and enriched with bitter cocoa and brown sugar, or fresh and raw with a cup of crunchy mix.

Let me know if you like it 😉

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A few years ago I went to India with my husband … it was a wonderful experience..we were exactly in Kerala region. We made some Ayurvedic treatments and we followed a diet based on recipes prepared in according to the basic principles of Ayurveda. It was really regenerating.

My curiosity incited me to deepen some aspects of this ancient tradition; I also returned home with a strong desire to reproduce some dishes, we ate during that wonderful stay. I discovered that in Indian kitchen, they used clarified butter to stew vegetables, to toast spices or prepare their excellent bread (chapati and puri). So I bought a book of ayurvedic recipes to learn more about those preparations.

Today I share with you the recipe to prepare Ghee, which comes from the unsalted common butter: the butter has to simmer on a low flame to eliminate water, proteins and lactose; in my kitchen, I use it occasionally, instead of extra virgin olive oil, to sauté vegetables, to flavor stews, to prepare desserts … and to remind me of this wonderful stay in India, which brought so much enrichment into my life.

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Here’s another idea to taste artichokes in this time of the year: a nice risotto, with a cream made with stems and flavored with oil, salt and a pinch …
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The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better 😉 Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isn’t it a good idea? Enjoy it ☺

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