ceci

These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.

Read More

These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.

Read More

These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.

Read More

Is asparagus time…there are so many recipes with this vegetable rich of fibres, vitamins and mineral salts! But how to use them without waste? In this very tasty cream, I use to cook, stems separately, in boiling water and mix them with chickpeas and thaini sauce to obtain a nice dress for raw or lightly sautée vegetables. Enjoy it 😉

Read More

It’s kale time…but sometimes we don’t know how to use it. A dear friend of mine, has a beautiful organic farm near Reggio Emilia: she grows a nice garden with a lot of this seasonal vegetable (if you are near Reggio Emilia, I suggest to visit this farm https://www.facebook.com/profile.php?id=100007388536011 …they also produce a special Parmigiano Reggiano); she tells me that a lot of her clients don’t know how to cook kale and ask always for new recipes. You can consider it like chards or turnip tops: just boil them in water and then sauté with extra virgin olive oil and garlic to obtain a simply side dish. But you can also use it to make a salted quiche, a pesto, to enrich a vegetable soup…In this case we cook it to season a short kind of pasta, Malloreddus, (a traditional pasta from Sardegna)…you can also use short penne or orecchiette…

Tell me if you like them 😉 Read More

I love travelling: it always makes me meet different cultures, visit places caracterized from different colours and perfumes. Travelling, open my mind and makes me embrace new life styles and point of views. Every time I feel a very important personal enrichment. In addition I can eat different food. I also live the possibility to join ingredients and cooking styles to create a nice dialog between cultures…..it’s wonderful! In this recipe I make one version of falafel, that is a typical plate of Middle East Countries: these legumes fried balls are delicious with a fresh yogurt sauce.

Read More

I have so many cooking books at home: with some of them I’ve fallen in love with finger foods and shot glasses. I really like to see the table completely covered by these mono portions and tapas…it is so coloured and you can try many flavours. Sometimes I use them as starters before the meal.

This is a simply but tasty version of shot glasses with no spicy hummus and a sensational black olives sauce!
Read More