giovedì 26 settembre 2013

Mezze maniche autunnali

What says fall more than a pumpkin?

200 gr mezze maniche (for 2)
80 gr pumpkin
1 tbs greek yogurt
evo oil

Boil the pumpkin with some ginger (to balance the sweetness). Using a hand blender or a food processor, blend the pumpkin with some pasta cooking water, nutmeg, salt, a tbs of greek yogurt and evo oil.

Drain the pasta and mix with the pumpkin sauce. Garnish with some parsley.

martedì 24 settembre 2013

Pomodori Confit

This easy preparation is to die for!
Confit  from the French verb "confire" means to preserve. Basically this is a way of cooking fruit and veggies at low temperature in the oven for a long time.
These slow oven roasted tomatoes add a sweet punch to appetizers, pasta and risotto, meat or fish and salad. You could also store them in a sterilized jam, covered with oil.

500 gr  piccadilly or plum tomatoes (or cherry tomatoes too)
1 teaspoon brown sugar
a clove of garlic
evo oil

Preheat the oven to 100°C. Slice the tomatoes in 4 parts and discard the seed. Put them in a bowl with salt, oil, thyme and the brown sugar, mix them together (you can add also other spices you prefer. I love basil and red pepper flakes too).

Pass and rub the garlic clove on the wax paper in a baking pan. Lay the tomato halves cut side down on the wax paper (be sure that the tomatoes do not touch each other) and bake for 2 hours. Open the oven for just a second every 30 minutes. If your tomatoes are big enough, turn them over at half-time.

Cool the tomatoes to room temperature. Serve for your preparation or transfer them to a jar, pouring enough oil to cover.

giovedì 19 settembre 2013

All about PIZZA

You could find pizza everywhere from Vancouver to Canberra, thin/thick, well baked, crispy/doughy...but the authentic one is only in NAPLES!
The recipe is very easy: flour, fresh yeast, water, oil and salt. Get first choice ingredients as for the flour, the tomato and a fresh yeast (better a mother yeast) will ensure a great result!

The Pizza is made up of two parts: il centro (the center) that must be full of canned San Marzano tomato, basil and mozzarella and il cornicione (the crust) that must be soft and doughy, full of tiny bubbles and some blisters. If you look under the pizza, you should find some black circles that ensure your pizza is perfectly baked, of course in a wood oven.
Follow these tips to recognize a good pizza all over the world: It must be not perfectly round, doughy no crispy, but thin and airy, with some burned bubbles and blisters, full of bright-red San Marzano tomato, mozzarella and fresh basil leaf. A good pizza is easy to digest and won't make you thirsty.

If you are in Naples, take note of these addresses.
Pizzeria DA MICHELE (, is very close to the train station. They do not accept reservation so be ready to wait for a long time...but It 's worth it. They have just three kind of pizza, Margherita, Marinara and Super Mozzarella from 4 to 5 Euros. The place is not very smart with its long marble tables but their pizza is a dream, surely my favorite. This pizzeria is also popular for the shooting of Eat, Pray, Love with Julia Roberts.
Pizzeria SORBILLO (, is in the  historical center. No reservation here too. They serve different pizza, Margherita costs 3.30 Euros. They have opened a new location, close to the sea, at via Partenope 24.

Pizzeria STARITA (, is  on the little hill of Materdei, close to the city center. They are very popular for their Montanare (a fried dough served as a Margherita) and Angioletti (fried dough served with cherry tomatoes and rocket).
Pizzeria PELLONE (Via Nazionale, 93), is out of the tourist area. They serve different kind of pizza and they are well liked for their Calzone (fried pizza dough, stuffed with ricotta and pork rind) and for the giant pizza they serve.
 If you are in Naples, please call me...I would never say NO to a good pizza!

martedì 17 settembre 2013

Tortini vegani al cioccolato nero

Popovers or cake, this is a tempting vegan recipe with a strong taste of chocolate and cocoa to taste in two, maybe under the duvet...It starts to become cool, doesn't it? ;)

200 gr flour  (for 10 popovers or for a 18/20cm baking pan )
80 gr sugar
80 gr unsweeted cocoa powder
60 gr seed oil
1/2 teaspoon baking soda
1 tablespoon vanilla
200 ml cold water
1 tablespoon of white vinegar
a pinch of salt
vegan (or a regular) dark chocolate bar

Fold the dry ingredients in (flour, sugar, cocoa powder, baking soda, vanilla, salt) then add the water, the oil and the vinegar.

Whisk, pour into tins or a 18/20 cm baking pan, and bake in a preheated oven to 180C for 15/18 min. Garnish with some powdered sugar.
You could serve for breakfast (with orange jam or  raspberry marmalade), as a sweet snack (with whipping cream and some orange zest or ice cream), or in baked in a pan, as a dessert too.

giovedì 12 settembre 2013

Tartine in rosa

This easy, speed and smart coloured recipe could be prepared as appetizer to serve something fresh for your aperitivo or weekend brunch.

I prepared this recipe as a starter to welcome a friend for lunch since we haven't seen each other  for a long long time.

Crustless wheat  sandwich bread or canape bread
Cottage cheese
Smoked salmon (plus, chives, lemon juice, black pepper and evo oil)

Put the canape bread (or If you use a big sliced crustless wheat sandwich bread, cut it in 4 parts) in the oven for 5 minutes until It is crunchy.
In the meanwhile cut the salmon in small pieces as for a tartare and season with evo oil, chives, lemon juice and black pepper.

Garnish each bread slice with a teaspoon of cottage cheese and on the top a teaspoon of red onion jam or a teaspoon of seasoned salmon.

martedì 10 settembre 2013

Linguine Genova 13

Friends are coming for dinner and your fridge is almost not worry you can always realize a delicious dish!

I lived in via Genova, 13 in Rome when my beloved flatmate Sergio and I prepared this pasta.

400 gr linguine (serving 4)
200 gr canned tuna in evo oil or in water
lemon zest
fresh chili
1 garlic clove
evo oil

Set a skillet over medium high heat with a tbs of evo oil  and the breadcrumbs until golden brown and put aside.

In the same skillet, clean with a paper towel, add 2 tbs of oil, the garlic clove crushed and fresh chili, add the tuna (If in oil, drip well) and cook for 4/5 min.

Drain the pasta al dente and mix with the tuna sauce.

Serve with the breadcrumbs, the lemon zest and the chives.

giovedì 5 settembre 2013

Confettura di cipolle rosse

This is not a jam, this is a Mrs. Jam. Sweet, savoury and of an intense taste, It definitely belongs to strong people.
This condiment is perfect on grilled meats, especially burgers or on crostini as an appetizer. I think that the perfect pairing is with cheese, chiefly with repined one as pecorino, parmesan or smoked cheese.
I used the red onion from Tropea (a small city of Calabria in Southern Italy), naturally sweet and very digestible. I know that abroad their prices could be really expensive or It could be quite hard to find them so I guess that this wonderful recipe will be successful with all other red onions too.
This is a very easy preparation with a really satisfying result. Please be prepared to cut the onions, even If I put them in the fridge before...a kilo has been quite hard for my poor eyes...unless you have a diver's mask! :)
1kg red onions
250 gr brown sugar
150 gr white  sugar
100 ml white wine
2 spoons of brandy
a bay leaf
Peel, wash and slice the onions finely (I've used a mandoline slicer).
In a large bowl put the onions with the white and brown sugar, the wine, the brandy and the bay leaf and let them marinate for 5-6 hours. Cover and blend from time to time.
Discard the bay leaf and simmer in a saucepan for 40/45 minutes (It is ready when It is really sticky and compact on the dish).
Save the jam in a sterilized jar once cold in the fridge.


martedì 3 settembre 2013


I hope you have missed me as much as I have missed you!

New recipes, new friends' recipes and a lot of cities and food tips to find out!

Let's have a savoury September...I am ready and you?

                                                                         Stay tuned!