Riso, patate e cozze ๐Ÿš๐Ÿฅ”๐Ÿš

Baked dishes based around typical local produce are quite common in Apulian cuisine and this preparation with rice, potatoes and mussels is surely amongst the most popular. The popularity of this recipe is linked to its versatility, as it can be consumed cold or warm and it can be carried around and be eatean also away from home, for a picnic or at a party. … Continue reading Riso, patate e cozze ๐Ÿš๐Ÿฅ”๐Ÿš

Tuna Melt Fishcakes ๐ŸŸ๐Ÿง€๐Ÿ‹

With the summer almost there I wanted to propose to you a simple preparation that I use frequently as a summer main course or, in multiple doses, as a buffet dish. It is equally delicious served either warm or cold. Ingredients for 4 people: 200 g of tuna in olive oil 200 g ricotta cheese 100g mozzarella cheese 2 eggs 50 g of pickled capers … Continue reading Tuna Melt Fishcakes ๐ŸŸ๐Ÿง€๐Ÿ‹

Mushroom Risotto ๐Ÿ„๐Ÿš๐Ÿ‡ฎ๐Ÿ‡น

This is probably the first recipe I learned to cook, as it is simple to prepare and delicious to taste. It is a traditional Italian rice recipe, originally prepared as an autumn festive dish in Northern Italy. If fresh porcini are available, these will add a special flavour to this preparation. Ingredients for 2 people: 200 g of risotto rice carnaroli 200 g of fresh … Continue reading Mushroom Risotto ๐Ÿ„๐Ÿš๐Ÿ‡ฎ๐Ÿ‡น

My favourite recipes ๐Ÿฅ˜๐Ÿ‘จ๐Ÿผโ€๐Ÿณโค๏ธ

With this blog I have also started posting some of the recipes I have developed and adapted over the years to my diabetic diet, so I can enjoy delicious food without comprosing my blood sugar levels. Here are some of my favourites, listed by number of likes by my audience: Cheese & Mushroom Omelette ๐Ÿง€๐Ÿ„๐Ÿฅ˜ Traditional Baked Timballo ๐Ÿ๐Ÿ…๐Ÿง€ Fusilli alla boscaiola๐Ÿ๐Ÿ„๐Ÿ‡ฎ๐Ÿ‡น Lemon Salmon ๐Ÿ‹๐ŸŸ๐Ÿฅ˜ … Continue reading My favourite recipes ๐Ÿฅ˜๐Ÿ‘จ๐Ÿผโ€๐Ÿณโค๏ธ

Traditional Baked Timballo ๐Ÿ๐Ÿ…๐Ÿง€

This recipe is for a typical dish prepared in the South of Italy, traditionally on Sundays and with freshly made pasta, as a way to serve a substantial course without spending too much time in the kitchen. The fresh pasta would be prepared the evening before and the dish would be baked some time before serving at lunch. This is traditionally known as “timballo”, with … Continue reading Traditional Baked Timballo ๐Ÿ๐Ÿ…๐Ÿง€

Cheese & Mushroom Omelette ๐Ÿง€๐Ÿ„๐Ÿฅ˜

This is a simple and old recipe for a quick omelette and a filling breakfast or brunch. I actually like preparing it just in one pan, keeping all the flavours together, and for less washing up after breakfast. Omelettes have been featured in French cuisine since the Middle Ages and still are a base for healthy and delicious meals to these days. Ingredients for 2 … Continue reading Cheese & Mushroom Omelette ๐Ÿง€๐Ÿ„๐Ÿฅ˜

Lemon Salmon ๐Ÿ‹๐ŸŸ๐Ÿฅ˜

A recipe for a quick and tasty seafood dish with tangy flavours. Perfect for a summer barbecue or a light dinner.ย  Ingredients for 4 people: 4 x 150g boneless and skinless salmon fillets; zest and juice 1 large lemon; 1 garlic clove, finely chopped; 10g fresh tarragon, finely chopped; fennel seeds; 2 tbsp olive oil Preparation time: 30 minutes for marinading and 10 minutes cooking … Continue reading Lemon Salmon ๐Ÿ‹๐ŸŸ๐Ÿฅ˜

Fusilli alla boscaiola๐Ÿ๐Ÿ„๐Ÿ‡ฎ๐Ÿ‡น

Amongst the most popular pasta sauces, boscaiola – Italian for woodman’s, is traditionally inspiered by autumnal ingredients and flavours, although, by now it is an all time favourite sauce and recipe. Ingredients for 2 people: 200 g of fusilli pasta 200 g of fresh mushrooms 80 g of diced bacon or pancetta 1 small glass of white wine 2 tablespoons of grated cheese 200 ml … Continue reading Fusilli alla boscaiola๐Ÿ๐Ÿ„๐Ÿ‡ฎ๐Ÿ‡น