Encore veggie burgers: kale and potatoes

I did it again. Veggie burgers for the happiness of our vegetarian friends, and also mine even though I am not vegetarian. I love vegetables with all their derivates, remixing, and interpretations. This time is a very peculiar veggie burger made with a healthy combination of kale and potatoes. You can replace kale with spinach…

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…

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…

Evviva!! My first veggie burger!

I love veggie burgers and I have desired for a long time to prepare some myself. I didn’t want to use beans and mushrooms, but edamame and some cereal that I had at home in great quantity. I chose some recipes from the internet and I changed and combined ingredients and proportions according to my…

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. No 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,…

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…

Il rustico degli avanzi

Beh potevo mai passare un periodo in Italia dalla mia famiglia e non “rubare” almeno uno scatto e conseguente ricettina della mamma? E infatti eccone una davvero facile e buona. Cucinare con gli avanzi è una caratteristica della cucina italiana, quasi tradizionalmente specializzata nel consumo di quei resti di formaggio eterogenei e quei pezzi di…

Fried fish in few painless steps…

Cooking fish is still for me somehow challenging. Other than fish fillet baked in the oven and spaghetti with clams, I am always a little bit “scared” of preparing fish, maybe because of the smell that it leaves, maybe because it is very time consuming to do it for many people. But, I didn’t want…

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…

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…

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.