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Salty cream puffs with cod fish and saffron Spring has finally arrived, even if this morning the farmer told me that in a couple of days maybe it will snow again!! But I do not want to believe him, I feel good and I want to celebrate the end of this long [...] 
Thousand leavs This is one of those appetizer that can be done with everythings you have in the fridge, the important part is just the right mix of ingredients, so today I propose this to you, but I have other ideas, so the next time who knows? 
Venison in sweet and sour sauce A month ago the hunting season ended and as usual our friend Sergio the hunter knocked on the door and brought us a piece of VENISON meat. Regarding hunting , I know, there would be enough to say, there’s those who approve and those who do not, me [...] 
cutting broccoli While I was cutting that broccoli I thought that all work in the garden will soon start, preparing the vegetable garden for the summer, armed with a hoe I’ll have to work the soil, fertilize and shortly after sowing. … not a lot of fun, especially hoe! It’s strange to think of [...] 
Grouper filet in patato crust I live in a area where of the sea you can not feel even the smell, but luckily there is a fish restaurant , and is also the only one, who cooks the fish fresh and done well. Unfortunately, in those few occasions that we decide to [...] 
paccheri pumpkin and sausage The sweetness of the pumpkin, the robust flavor of the sausage mixed with a handful of pecorino cheese and a sprinke of wild fennel flowers . I chose Paccheri as pasta but Rigatoni pasta with this sauce it will works anyway. Must try! 
Leek Spring roll Fortunately, the leek is one of the vegetable that survived the frost and snow that have attacked my vegetable garden this year! I’m not a big fan of the leek but believe me coupled with smoked ham, then sprinkled with corn meal and fried it …. believe me it is fantastic! 
Salty croissants These small salty croissants are a true classic in my house …. I make this often because they are fast and are great for an aperitif. You need only three things to prepare it, 10 minutes to compose and 20 minutes in the oven! 
cannoli stuffed with swordfish on cream beans This recipe comes from Chef Luca Ogliotti , I liked a lot and therefore I propose to you. But I’ve made a small change and instead of tuna, I used swordfish ( the one that I found on sale!). Other small satisfaction was the possibility of using [...] 
bucatini swordfish and coriander Today the swordfish was on offer and the fact that normally, considering the price, I rarely buy it … I decided I could not let it go! then with a nice slice of 500 grams I’ve done two courses: a finger of course (and you will see it tomorrow) and [...] 
Goat cheese biscuits Honestly sweet biscuits with wine are something that I always like at the end of a meal, as in Tuscany in Umbria is a tradition and I do respect traditions! But I wonder…. if the biscuit is salty, way not tasted it as an aperitif. So here I am, if you [...] 
tagliatelle with sausage tomatoes and mushrooms ” Tagliatella farmers favourite.” This delicious homemade Tagliatelle pasta a complex sauce with strong flavors of sausage tomatoes and mushrooms, I been call it for years “A farmers favourite”, the reason is actually very simple and obvious. You know when ,for some strange reason, you happen to pass [...] 
Tart with gorgonzola and radicchio Another vegetable that is exceeding the frosts of February is my fantastic radicchio, and considering that its flavor is strong and pleasantly bitter, I thought to add it to a soft cheese, but strong in its flavor. As you see the Tart this time I made it big …. [...] 
Rigatoni with ricotta cheese and truffle
I went shopping! But this time instead of various spices, my interest went on the small containers used for serving finger food !!!!! not cool? So here I am … this is the first, and I decided to do these Rigatoni pasta filled with fresh ricotta, lovingly mixed [...] 
Feta cheese pie
You have been in Greece? and you’ve eaten a Feta Cheese Pie? I love it and believe me is very easy to do …. do you want to know how? |
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