giovedì 22 gennaio 2015

Egg-free ravioli

I hate fresh egg pasta but I did not want to give up on ravioli so enjoy this egg free ravioli recipe.

For the dough
150 gr flour
150 gr hot water
2 sp. oil

Use a wooden spoon to combine the flour, oil, salt and the water. Cover with plastic wrap and let sit for 10 min.

For the stuffing
80gr ricotta
80 gr spicy caciotta or other soft cheese

Put into a blender the ricotta and the caciotta cheese and 1, 2 sp. of hot water to get a smooth cream (add other water if needed) ad set aside.

To form the ravioli, cut te dough into 4 pieces and each into 2. Lightly dust the surface and the rolling pin. Working one piece at time (even f the dough is sticky, try to add just a bit of flour otherwise a big quantity of it could make your ravioli very tough), rolling it into squares. Personally, I prefer a thick dough when the stuffing and the sauce are light and fresh.

Place a teaspoon of stuffing and fold the dough over the filling, press down around  the  edge of each of the ravioli withyour  fingertips to seal. Cut them with a mould, a wheel or a knife. Place the ravioli on a baking tray with some flour.

Cook the ravioli on a large pot of salted water and drain when they float.

giovedì 15 gennaio 2015

Warm bread cream and braised artichokes

This end of the year has been crazy. I had a lot of work and a small health problem so I did not take care of you but 2014 is over so new chances, new adventures and surely new recipes.

I was watching a food TV show and I had the idea of this bread cream. As a first culinary experiment I put together my favourite veggie as Mr. Cheese, parmesan. It could be served as antipasto or as a main course, It depends on the quantity you serve.

1 fresella (for 2 people a antipasto)    

3 artichokes

A clove of garlic      

Black pepper


Put a pan over high heat when hot, add the artichokes cut into thick slices. Pour in 1-2 spoon of oil and a sprinkle of white wine. Cook for 12-15 min over medium heat. In the same (or if you prefer another) pan, put a spoon of oil and a clove of garlic, add the fresella, before sopped up in warm water, cook for 5 min. Turn the heat off and put the smashed fresella into a blender. Mic with some water until you get a soft and a smooth cream.

Serve in a soup plate the bread cream with the braised artichokes as some fresh grounded black pepper and Parmesan flakes.

venerdì 9 gennaio 2015

Liberté d'expression

Tout individu a droit à la liberté d'opinion et d'expression, ce qui implique le droit de ne pas être inquiété pour ses opinions et celui de chercher, de recevoir et de répandre, sans considérations de frontières, les informations et les idées par quelque moyen d'expression ce que soit.

giovedì 1 gennaio 2015


Christmas and New Year's Eve are usually time for balance! Definetevly not for me, at least not this year! Resolutions are boring and useless! I'll give myself the chance of being astonished 365 days on 365 days!

Happy life!