Fillo pockets with radicchio, cheese and pears


Taschine di fillo con radicchio, provola e pere

Fillo pastry is a kind of “not when I am in the rush” thing, but with a few tricks you can have delicious bites in a relatively short time. Here are my “tricks”: 1) spray oil instead of brushing butter on each sheet (which also makes your recipe lighter), 2) lay together more than one sheet instead of working one at a time, and 3) opt for simply folding the pastry in pockets instead of forming more elaborated shapes. Here are my pockets with smoked mozzarella, radicchio and pears.

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Prune bites

Prunes and prosciutto or bacon is a well known and appreciated combination. In this recipe it is made even more interesting and delicious by the presence of the orange zest and black tea (recipe taken from my precious collection of Sale&Pepe). I served them as an appetizer for the Easter lunch with my husband’s parents and a couple of friends and they were very appreciated. The arugula simply dressed with balsamic vinegar and olive oil is an ideal start for a rich meal.

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A cooking marathon for folks and friends

… and how to organize a successful holiday buffet party for 15 people in 1 day and half and not die.┬áNo recipes in this post, my purpose is only to give you some ideas for a holiday buffet menu where all preparations are intended to be easy to pick and eat in plastic dishes, standing, talking, mingling.

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Tegoline di formaggio


Crisp cheese cones, or baskets, or discs, or pipes, …

“Tegoline di formaggio” are a fantastic base to run wild with the fantasy and make nice and interesting combinations for fingerfood or appetizers. Use 1 cup of grated hard cheese, parmigiano reggiano, or pecorino, depending on the combinations that you want to create. Split the cheese in 12 portions (it should be 12 heaping tablespoons).

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Schiacciatina with potatoes


Fast and cheap it doesn’t mean in any way less tasty or less healthy. Well, this is probably the philosophy of Italian cooking, think at how tasty, nutritious, and cheap is a homemade dish of pasta… Potatoes, olive oil, flour and water, are the simple ingredients that allow you to easily prepare this beautiful appetizer or dinner. I promise that it will be very appreciated by everybody.

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Take this for now, profiteroles next time

Transforming beignets, or beignettine al formaggio
What do you do when you try to make beignets for profiteroles and the beignets don’t rise properly? You stuff them with a cream of cheese, sprinkle with paprika and you give them a new name, like… beignettine al formaggio! Savoury beignets is not my invention of course, but this is what I improvised.

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Eggplants rissoles

Polpette di melanzane

One of the last recipe from Italy… I am about to go back to California. My mum’s recipe for the eggplants rissoles.

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