For a light and fast brunch, a shortcrust pastry, no butter, only extra virgin olive oil, filled with soft tofu, pumpkin and toasted nuts. To give more color to the dish, we will cover our cake with violet and orange sweet potatoes: and here it is a vegan quiche to eat or put in the freezer and use when you don’t have time to stay in the kitchen 😉
These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.
When the heat comes but it’s no time yet for holiday, we feel more and more the desire to travel and to see new places: those who are still at work can only use their imagination or, as I do in the kitchen, prepare ethnic dishes that makes us think about exotic countries 😉 This aubergine cream is inspired by the Baba Ghanoush, typical sauce of Middle Eastern regions, today revisited for you: the garlic is rubbed directly on bread, to flavor it, and, instead of mint, I’ve used a mixture of sage and thyme leaves, fresh from my small aromatic garden.
When I was a little girl, my family and I used to have sunday lunch at my grandmom’s house. She often prepared a batter to fry some vegetables. It was a really tasty appetizer: usually carrots and zucchini, cut into small sticks. I loved them!
Today I’ve found in my garden some beautiful sage leaves, and I’m going to prepare a nice tempura to serve before a special lunch.
Here we are in the middle of autumn. The street’s markets are covered of new colors….Now we are reached from the green of broccoli, chards, spinaches, chicory…then from the white of cauliflowers, fennels, leeks….from the purple of some cabbages and then from the orange of pumpkins. Today a simply colored recipe wich can warm in an autumn day: pasta with pumpkin, potates and leek, seasoned with sage, thymes and pistachio nuts. Enjoy it 😉
Here is a tasty tomato sauce you can simply serve with bread or use as dressing on a fresh rice or spelt salad.
Summer is coming and we start to enjoy the first fruits of this season; the great heat, unfortunately, sometimes forces us to consume them in a hurry so they do not risk to become too much mature with no longer pleasant to enjoy fresh. To avoid this we can do different things like jams or tarts, for example. Sometimes we can use the freezer: in fact, with frozen fruits we can prepare tasty smoothies or excellent sorbet like this! The recipe I propose today is possible to do with a few ingredients and with the help of a simple mixer.
When I was a little girl I used to help my grandmother Vittoria with my mother and my aunts. We staied all together around the kitchen’s table to prepare every kind of delicacy for the family sunday lunch. It was a very special moment.
I have all these wonderful memories in my mind and I think that exactly in those moments my passion for cooking was born.
I was very attached to my grandmother. And I’m very happy to do today what she did her many years ago.
She was a cook: she warked in my grandfather’s restaurant. He inherited it from my great grandfather….it was Arturo’s restaurant. My great grandfather started with street food and then he bought this place to set up a really restaurant and bar.
The recipe that remind me more my grandmother is the “potato gnocchi”.
She used to prepare the flour on the table and add in the centre the smashed potatoes. Then she started to mix by hand until she had nice pliable ball of dough; after that she took the dough, a piece at time, and roll it out gently with her hands until create rolls of about 3 inches. Then she cut the tubes of dough into pieces and me and my aunt used to press each pieces against tines of a floured fork, with our thumbs to roll them end of tines and give the particular form.
I don’t remember how many times I’ve eaten them raw….
When my grandmother made gnocchi, it was always a happy day for me, because the love that put her into cooking was unique, and all the recipes she desiced to do where full of that love….a very expecially ingredients!
I’ve decided to prepare this vegan version, served with a delicious carrot and saffron cream…