Easy and cool with cod and quinoa

It looks nice doesn’t it? (… it was evening, hungry, no time for white balance, the photo is horrible…). But in less than half a hour I put together this seriously nutritious dish in a beautiful presentation. The preparation in few steps:

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Valentine’s special: Salmon with orange and fennel

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A very special Valentine dinner for you and him? Happy post-dinner fun guaranteed with this plate 😉

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I’ve got you under my skin

kingfish-cartoccio

I’ve got you under my skin
I’ve got you deep in the heart of me
So deep in my heart, that you’re really a part of me
I’ve got you under my skin

Or, in this case… I’ve got you under my scales.

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Trofie al salmone

trofiette-salmone

Trofie with salmon and vodka

The “quick and easy” cooking is becoming imperative in my life, so I think of most of you. Long days at work, commuting, some overtime to round out the income, taking care of the house and its “inhabitants”. At the end of the day sometimes it is challenging to think of preparing something nice for dinner; the temptation of getting something prepared out of the first freezer in the first store on the way home is strong…

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Fried fish in few painless steps…

friggiamo-pesce011

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 to let the Christmas holidays pass by, without preparing the classic Italian fried fish (frittura di pesce).

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Spaghetti con le vongole in ritardo

spaghetti-vongole

Who was late you may ask, the clams, the spaghetti, or me…? Thing is that in my region (Campania, South of Italy) we use to prepare a fish menu for the Christmas Eve, and spaghetti with clams, is commonly the main dish at lunch. Here in San Francisco, I wasn’t able to keep the timing of the tradition precisely, but I tried to prepare most of the traditional dishes of my family. So here it is my recipe.

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