lunedì 17 novembre 2014

Tavola di broccoli

We had a long week of rain here in Milan. Saturday was really bad it rained for 24 hours so I decided not to go out and take my sofa care of me all day.

For lunch I was so inspired to prepare a good and mainly a coloured lunch to fight against a bit of melancholy. So here’s the result.

Roman cauliflower

Sheep milk ricotta
Black pepper

Mix the ricotta with 2 spoons of water to get a creamy sauce. Steam the roman cauliflower for 12 min it must remain crunchy. Pan roast some almonds and rehydrate the raisin. Dress the roman cauliflower with some evo oil.

On the plate pour the ricotta sauce, lay down the roman cauliflower (warm) and some pan roasted almonds, raisins and some grain of Cervia salt and fresh grounded black pepper.

domenica 2 novembre 2014


love freselle! This crunchy twice cooked bread is delicious and It could be baked enriched with spices and served with every kind of food you most enjoy!

200 gr wholemeal flour
200 gr flour OO
250 gr water
8 gr fresh yeast
A pinch of salt

Dissolve the yeast into the water. Mix the flour, add the pinch of salt and then pour in the water. Knead the dough and leaven for 2 hours.

Cut dough into 4 parts and each part in 2. Work this 8 ball into rolls, close them as a circle. Leaven for an hour on the same pan to bake.

Preheat the oven to 170C, put the freselle for 15/20 min.

Cut the fresella into two parts horizontally then put back in the oven for 20/25 min.

Cool down and store in a bag in a dry place.

mercoledì 15 ottobre 2014


This recipe is more than a dessert to me! It's family! I prepared pastiera with my grandma not only for Easter as the tradition says in Naples! She was almost a professional. She prepared lots of pastiera each time. The recipe is a bit hard because the preparation is as long as the cooking time but believe me It's worth it.

350 canned presoaked grain + ½ spoon of not milled grain (for a 20 cm round pan)
90 gr milk
25 gr butter
550 gr ricotta
300 gr sugar
4 eggs
2 yolks
Orange blossom water
Lemon zest
400 gr flour
3 eggs
100 sugar
110 butter

Begin the day ahead by milling the grain to get a smooth texture than cook the grain, adding just 1 or 2 spoon of not milled grain, with the milk, zest and butter over low heat for 10 min, so that the mixture is dense and creamy.
The day after  strain ricotta and stir in sugar, eggs plus yolks, vanilla, orange blossom water, cinnamon and lemon zest. When the cream is very thin, add the grain cream.

Make a mound of flour, scoop a well in the middle, and fill it with butter, sugar and eggs. Use a fork or pastry cutter to combine the ingredients, handling the dough as little as possible (don't knead it). Once you have obtained a uniform dough press it into a ball and preserve covered in the fridge. 
Roll out 2/3 of the pastry dough and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, which you will want to lay across the filling in a diagonal pattern.
Preheat the oven to 150 °C and cook for an hour or slightly more. The pastry should be slightly brown and the filling firmed up but still soft and moist.

Serve without removing from the pan with some icing sugar.

mercoledì 1 ottobre 2014

Pummaroo&Friends: Golubcy (голубцы) with Viktoria!

Again the page Pummaroo&Friends!

Today with us...Viktoria, a sweet and nice girl from Belarus!

A cabbage
500 gr minced meat
Tomato puree
A cup of rice
2 onions
2 carrots
Sour cream

Half boil the rice. In a pan, stir fry onion with carrot and soften the leaves of cabbage (either on a steam or in microwave 10-15 min).

In a big bowl mix the carrots, the onions and the fresh minced meat, the herbs, salt and pepper. Fold the rice in too!

Stuff the cabbage leaves with the minced meat and close them as envelope! Stir fry for 5-10 min. Finish the cooking boiling them in the tomato puree with a spoon of sour cream for 30/40 min. Serve with fresh thyme and parsley.

                 приятного аппетита

sabato 20 settembre 2014

Tortino di alici

Strong taste and healthy omega 3 for a fish that is very good and cheap: anchovy!

This is an appetizer that is very easy to prepare if you find the fillet anchovies at the supermarket otherwise, as it was for me, you need to remove the bones from each fish! Anchovy is not so big so it takes time to fillet it since you cannot use a knife but just hands! 

500 gr anchovies (for 4/5 savoury pies)
250 gr buffalo mozzarella
Lemon zest

Mix the breadcrumbs with lemon zest and parsley than bread the fillets.

Cover the base of mold with the anchovy fillets than put in the middle some mozzarella pieces and close with others fillets!

Preaheat the oven to 180 C and cook for 5 min.

Serve with a good glass of cold white wine!

mercoledì 17 settembre 2014

Raspberry jam

After summer holiday I am used to prepare jams and preserved tomatoes. Let’s start with this simple and taste recipe that will make your  smile.
1 kg raspberries
300 gr sugar
100 gr brown sugar
2 tablespoons of lemon juice
Once sterilized your jars, select the raspberries, washing them without rinsing.
 Put a pot on medium-low heat with the raspberries, sugar and lemon juice and stir gently. Once on high-boiling, skim the foam off and turn on medium-high heat. Stir with a wooden spoon for 10 min.
Your jam is ready when putting a spoon of jam on a cold dish,  It does not start to fall down, otherwise the jam needs more cooking time.
Pour your hot jam in the jars and close them.  Store  in a cool, dry and dark place for up to 1 year.

domenica 14 settembre 2014

When I grow up

When I turn 18, I'll...
When I leave the College, I'll...
When I get my first job, I'll...
When I grow up, I'll...


From today on I am sure that my whens would not have the same meaning as before but I am not reluctant at all to move on from 29 to 30, even if I have noticed some gray hair.


Because even if I have no idea about my future, I dig what I see in my past and I am so damn passionate in my present!

domenica 31 agosto 2014


It’s the beginning of a new year more than January itself because August is like a freeze moment in which everything, good or bad, stops so in September everything can start again as It was before or in a different way…It’s up to you, you can choose your own direction!

Where are you going to? Where will you go? No more space for the past, just future: Go Ahead!

Which is my direction? I still do not know but I have tons of projects, ideas and always the same child spirit even If I turn 30 this month!

Yes, September is my month, it’s my choice, it’s my new beginning!

September, it's my challenge!

martedì 15 luglio 2014

Linguine del marinaio

Enjoy this last recipe before the summer break!

200 gr linguine
300 gr canned tomatoes
10 fresh datterino tomatoes (cherry tomatoes are also fine)
Fresh chili pepper
Parmesan flakes
7 anchovies (preserved in oil or salt)
Fresh basil
A garlic clove

In a hot pan put the garlic with the canned tomatoes and cook for 20 min. The last 5 min add the fresh datterino chopped and the red chili pepper!

Put the pasta very al dente in your pan with the sauce, turn off the heat! Add some Evo oil, the fresh basil and the Parmesan flakes! Let covered for 3/5 minutes before serving with anchovies!

I serve with some Cervia salt

lunedì 16 giugno 2014

Spaghettoni aglio, olio e peperoncino

After three weeks of holiday, started in the Emirates and finished in Japan, I needed a super Italian pasta dish: spaghettoni aglio, olio e peperoncino!

200gr spaghettoni (I used Gentile pasta)
A clove of garlic, crushed
Fresh hot red chili 
Evo oil
Cervia salt

Put a pan with 2 tbs of Evo oil and the crushed garlic over low heat with the fresh hot red chili and let it cook for 8, 10 min.

In the meanwhile cook the pasta al dente and add to the pan 1-2 cup of the pasta boiling water!

Drain the past and toss with the sauce and the fresh chopped parsley! 

My touch:I serve wih lemon zest and some grains of Cervia salt!

domenica 18 maggio 2014

Cuore di bue

I know that I have been offline for a while but now it is time to come back stronger than before with my big passione: red and tomato.

2 big oxheart tomatoes

1 buffalo mozzarella




Slice the tomatoes (quite big slices) and the mozzarella (as thick as the tomatoes).

Preheat the oven to 200°C. In a baking pan lay a mozzarella slice on a tomato slice for 3, 4 layers. Season with oil and salt.

Bake for 15/20 till the mozzarella starts to melt. Serve with fresh basil.

You could also avoid to bake it and serve it as vertical caprese

mercoledì 16 aprile 2014

Pan di spagna

It is time for a moist and fluffy cake that can be eaten plain or with fresh fruit and a dollop of whipped cream or just ice cream.

125 gr sugar
125 all purpose flour
4 eggs
a teaspoon of baking powder
a pinch of salt
vanilla extract
lemon zest

Preheat the oven to 180 C. Sift or whisk the flour with the baking powder and salt.

Separate the egg yolks from the whites in two different bowls. Whip the egg whites until foamy and form stiff peaks and set aside.

Whip the egg yolks with the sugar and gently but quickly fold the flour into the egg yolk batter, once incorporated add the lemon zest and the vanilla extract. Gently fold little by little the beaten egg whites into the batter to lighten. Do not over mix the batter or It will deflate.

Pour the batter into a baking pan and bake for 20/25 min until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool completely before unmolding.

giovedì 13 marzo 2014

Insalata di puntarelle

Chicory Sprouts (Puntarelle) are a vegetable from the chicory family. It is traditional dish from Rome, served as antipasto, contorno or salad (mangiare in Italia).

Puntarelle are green and leafy and once pried apart the outer leaves, there is a crunchy center, full of pointy spears. Their taste is delightfully bitter.

First thing to do: clean the Puntarelle! It is a bit laborious and requires time, but in some supermarkets you can find the ready-to-eat version to make life easier!

Rinse under cold running water, pry apart the outer dark green leaves and then cut off each spear from the center that will be cut lengthwise into thin strips. Soak them into a bowl with ice and water for an hour until they curl up and lose part of  their natural bitterness.

250 gr puntarelle
8 anchovy fillets, packed in oil or anchovy paste
200 gr mozzarella di bufala
Evo oil
Balsamic vinegar

In a glass mix the oil with the some drops of balsamic vinegar, do not add salt since the fillets are salty (If you are using the anchovy  paste, just mix the oil with the paste). This is our dressing to pour on the puntarelle.

Once seasoned add the anchovy fillets, some diced mozzarella and enjoy with some warm bread.

mercoledì 5 marzo 2014

Homemade Pizza

I cannot resist to Pizza. I need to eat a pizza at least once per week to be happy: It’s my birthright.

Pizza dough has accompanied my childhood when I was with my grandma and she always gave me the task to melt the fresh active yeast. Tomato, mozzarella and fresh basil, easy ingredients for an easy recipe with many different results…why? As I told you some posts ago, LOVE always makes the difference, especially for kneading and baking.

I enjoy preparing the dough, waiting for its rising and preparing my favorite topping.

Let’s start with the basic recipe with the traditional topping for your own homemade pizza.

500 gr “00” flour (if you can, find the Caputo flour)
10 gr fresh active yeast
1 tbs oil
Lukewarm water

500 gr peeled canned tomatoes
300 gr mozzarella
Fresh basil

In a bowl mix the flour and the salt then in the middle melt the yeast with the water and oil, adding little by little the flour until you get your dough. Kneading it with some movements from the bottom to the top as you wanted to push the dough on the table. When you get a smooth dough, let it stand covered for 2 hours in a warm place or with some blankets.

Preheat the oven to 250°C. Smash in a bowl the tomatoes and add some salt. Dice the mozzarella and put it into a strainer.

Scrape the dough out onto a lightly floured surface and work it using your fingers or a rolling pin. Transfer the dough on a baking pan, add the red sauce and some oil. Bake for 15/20 minutes then add the diced mozzarella and bake until melted. Garnish with some fresh basil.

sabato 22 febbraio 2014

Zuppetta di zucca

At the supermarket I saw a big pumpkin and I decided to change it into a wonderful chariot for the palate.

500gr Pumpkin
100gr Ricotta
1 Garlic clove
Sage leaves
White wine
Evo oil

Put a casserole on the stove with 3 spoon of oil, a big garlic clove, sage leaves and a  sprig of thyme for 4-5 minutes then discard the garlic and the herbs. Toast the almonds in the oven.

Add the pumpkin in pieces when a bit browned, pour a glass of white wine and when reduced,  add 3/4 glasses of water, salt and cook for 1 hour until you'll get a rough cream. 

Serve into a bowl with fresh ricotta and the toasted almonds.

mercoledì 12 febbraio 2014

Risotto alla milanese

Milano is the Italian city to enjoy life, you can get here whatever you want, whenever you want!

I live close to a supermarket open 24 hours...close to a delicious Chinese restaurant...close to an amazing flower shop/bar...close to a trendy shop...close to a Maison de Mode ...close to ...close to...Milan is Milan! Fashion, business, design, galleries, art, gourmet and/or exotic food ...Omnia Omnibus Ubique!

Milan traditional dish is so vintage so gold and definitely delicious: Risotto allo zafferano. It is a very good option for a Sunday lunch or for a dinner in which you'll bewitch your guests!

320gr Carnaroli or Arborio rice (serving 4)
1 onion very finely chopped
Light vegetable broth (celery, carrot and tomato)
Saffron threads (or if you don’t find them, powder could be also good)
White wine
30gr butter
Black pepper

In a pot, prepare the light broth (I prefer the veggies broth since I think that the chicken or meat broth are too intese for the saffron roundedness).

In a large saucepan or pot,  put the oil (a spoon per person plus one for the pot) with the chopped onion over low heat. When the onion is browned, add the rice and stir in to coat over medium heat. Pour in a glass of white wine, when reduced, pour in the broth to cover all the rice and simmer for 15/18 minutes without turning.

Add some broth, if needed and check the cooking. Some minutes (5/8) before the rice is ready, add the saffron threads. Turn the stove off, melt the butter gently.

Serve with parmesan flakes and roughly ground black pepper.

sabato 8 febbraio 2014


Rice is definitely my comfort food. If I am sad, I prepare a delicious bowl of rice and I feel better. It is funny in Italian rice is spelled as smile: riso… !

This grain similar to wheat is the most popular food all over the world! There are tons of variety according to whick kind of dish you wanna prepare and so different ways of cooking it: a creamy risotto, a folky paella, a magic pilav, a sweet pudding rice or a fresh sushi.

Here some suggestions:

Arborio, Carnaroli rice: the best choice for risotto
Basmati rice: side dish, perfect with chicken and fish
Black rice: side dish or risotto, intense smell of fresh baked bread, long cooking time
Brown rice: side dish, ideal for steaming, long cooking time
Indian rice: very long grain, perfumed, ideal for steaming
Japonica rice: very sticky, ideal for sushi
Red rice: side dish with a strong smell of wood, long cooking time
Thai Jasmine rice: side dish, very perfumed and ideal for steaming
Wild rice: side dish, intense perfumed, long cooking time

"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world"   Escoffier

mercoledì 22 gennaio 2014

Branzino all'acqua pazza

Acqua pazza, literally crazy water, is a light broth, especially prepared in South Italy to oven bake fish.

This broth is perfect for white fish (sea bass, sea bream, snapper, monkfish, tub fish). It is very light but deeply tasteful.

1 sea bass
unpeeled clove of garlic
10 cherry tomatoes
white wine
parsley sprig
thyme sprig
evo oil

Preheat the oven to 200 C. Set the fish in a oven pan with the cherry tomatoes, the unpeeled clove of garlic (I prefer unpeeled because I do not like the strong garlic taste for my broth), some parsley and thyme sprigs, salt, evo oil and 1/2 glass white wine and cook for 20/25 min.

Fillet and serve with the warm broth.

mercoledì 15 gennaio 2014


The beginning of a new year always means retrospection, introspection and hope.

I started my 2014 off by this drawning...a little man with long arms to hug better and strongly!

For the first time I have no resolutions for my 2014! This time, this year must be more than words...with always a lot of good food and recipes!

Stay tuned!