Mixed Berry Vegan Panna Cotta ๐Ÿ“๐Ÿˆ๐Ÿฎ

This recipe is the result of various trials to find the right balance of ingredients for a classic of Italian cuisine but in vegan and low-gi version. I actually prepare this as a summer treat when I meet with my friend Maria who is vegan. Finding a tasty dessert that is likeable for both a vegan and diabetic diet is a bit of a challenge, … Continue reading Mixed Berry Vegan Panna Cotta ๐Ÿ“๐Ÿˆ๐Ÿฎ

Eggs Royale ๐Ÿฅš๐Ÿฃ๐Ÿ‡บ๐Ÿ‡ธ

Eggs Royale is definitely one of my favourite brunch dishes and I love having it in a restaurant or cook it at home. Sometimes I do not the time to actualy prepare it as it should be done, following the original preparation for poached eggs. I have found a shortcut alternative that saves time and cn be prepared also in a minimalist kitchen just with … Continue reading Eggs Royale ๐Ÿฅš๐Ÿฃ๐Ÿ‡บ๐Ÿ‡ธ

Beef Stroganoff ๐Ÿฅฉ๐Ÿฅ›๐Ÿ‡ท๐Ÿ‡บ

Beef Stroganoff (ะ‘ะตั„ัั‚ั€ะพฬะณะฐะฝะพะฒ) is a popular dish of sautรฉed pieces of beef served in a sauce with sour cream (smetana), typical of Russian cuisine. From its origins in mid-19th-century Russia, it has become popular also around the world, with considerable variation from the original recipe. Its name comes from the association with the rich and famous Russian familty Stroganoff, whose chefs may have come up with this delicious prepration. Ingredients for 2 people: … Continue reading Beef Stroganoff ๐Ÿฅฉ๐Ÿฅ›๐Ÿ‡ท๐Ÿ‡บ

Salmone marinato ๐Ÿ‹๐ŸŸ๐Ÿฅ˜

Una ricetta per un piatto di pesce veloce e gustoso con gusto deciso. Perfetto per un barbecue estivo o un pasto leggero. Ingredienti per 4 persone: 4 filetti di salmone da 150 g l’uno; scorza e succo di 1 limone grande; 1 spicchio d’aglio, tritato finemente; 10 g di dragoncello fresco, tritato finemente; semi di finocchio; 2 cucchiai di olio d’oliva Tempo di preparazione: 30 … Continue reading Salmone marinato ๐Ÿ‹๐ŸŸ๐Ÿฅ˜

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 compromising my blood sugar levels. Here are some of my favourites: Beef Stroganoff Cheese & Mushroom Omelette Eggs Royale Fusilli alla boscaiola Lemon Salmon Mixed Berry Vegan Panna Cotta Mushroom Risotto Riso, patate e … 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˜