Spring Bruschetta

This is a variation from the 3 tomatoes salad I prepared the other day. Basically you have almost the same ingredients, but different tastes. I prepared it as a Bruschetta, but you can use it as a pasta sauce or a side dish with grilled fish or meat and it is super easy to do….

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Maccheroni with Kale and Merguez

In the tuscan tradition, Kale has always been used a lot. It’s called cavolo nero and it is mostly paired with Salsiccia (sausage) and pasta. This is my revisitation of a classic but using merguez instead of salsiccia. Merguez are very nice north african sausages with lamb and beef meat, well seasoned and a touch…

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Home made ravioli with Pumpkin and gorgonzola piccante filling

There is a very nice Christmas market at our main station and one stall is selling great italian cheeses. That’s where I got a fantastic gorgonzola piccante … Ingredients: For the Pasta 100gr of flour 100gr of wheat bran 1 egg a pinch of salt water (as needed) For the filling: 100gr of pumpkin cooked…

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Spaghetti tomato eggplants and mushrooms

Another Pasta variation. Ingredients for 2: 2 garlic cloves 4 anchovies chopped chllies (i used 3 without seeds) 1 small eggplant 100gr champignons olive oil basic tomato sauce or passata di pomodoro (tomato puree) a little bit of cream Spaghetti Garofalo (half a package)   In a first big pan add salted water and when…

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Maccheroni alla crema di Asiago

Ingredients: 250gr Milk 15gr Butter 15gr flour 75gr Asiago 240 gr Maccheroni salt, pepper, some chili flakes Grate the asiago and add the milk. Leave to rest for 20 minutes. In the meanwhile in pan warm up the butter. When liquid add the flour and mix well with a whisk. Start to boil salted water…

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Pesto alla genovese

We just harvested some Basilicum from our garden, what better use than to make a nice pesto alla Genovese. Ingredients: 50 gr of Basilicum half a glass Olive Oil (take a good one) 8 spoons grated Parmiggiano Reggiano or Pecorino (or a mix) 2 cloves of garlic 1 spoon of Pine nuts a little bit…

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The right ingredients – Pasta

Yes I know. I was born in Ticino and I am used to italian food quality. And yes, I am picky on the ingredients. My poor boyfriend has now learned. You cannot use any tomato for the sauce and not any olive oil is good. The same is for pasta. Pasta has to be al…

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