an italian cook around the world
Fried sage is an appetizer I particularly love: easy, quick, and tasty! The batter I use is a classic Italian plus a few spices to improve flavor and color. I listed below my favorite spices, but feel free to experiment your favorite seasoning. The only rule is: once ready serve as soon as possible!
Pesto arugula is a quick and easy recipe, very versatile. Thanks to my friend Erik and his beautiful garden, I can prepare this recipe with fresh organic arugula! I love the bitter taste of this green, balanced with the sweet and sour flavor of Parmigiano Reggiano and pine nuts. Pesto Arugula is perfect to toss pasta, but is great also as seasoning of baked or boiled vegetables and chicken or brisket salad. Try it on simply spread on toasted bread as well, it is delicious!
This asparagus dip is very simple, incredible fast to make and soo good! I love combine the intense taste of asparagus with the sourly flavor of Dijon mustard. Served with chips or nachos this dip is great for a party, but it’s perfect also aside grilled meats!
Stuffed jalapenos is a classic Mexican recipe. Today I prepared them with a touch of Italian style! Into the stuffing, the sour taste of goat cheese is well balanced with the sweet of potatoes and a pinch of cumin flavor. Sweet basil and Italian sausage recall my own country. This recipe is perfect as appetizer or on your party table, served hot or warm, as you prefer!
This cabbage soup is the kind of comfort food I prefer: tasty, greedy and rich in vitamins! Preparing this recipe I’ve been inspired by the classic French soup. Shiitake mushrooms give a particular flavor to this cabbage soup. The secret of this recipe is the onion, very smooth and caramelized. I stir fried the vegetables with clarified butter, but it’s possible use a mix of butter and extra virgin olive oil as well.
The rainbow chard cream soup a recipe that give me a lot of satisfaction. It is simple, tasty and healthy. A colorful and kid friendly way to eat the vegetables! To save time, I prepare the rainbow chard cream in advance, baking the stem dices just before serving. Pecorino Romano pair perfectly with this soup, but ricotta salata is great as well.
Today I propose you a savory and healthy green beans salad, perfect for a quick lunch, but full of energy; Ideal for a lunchbox at work or a picnic! Tofu marinated with soy sauce in contrast with the sweetness of green beans and almonds, will give a unique flavor to this simple and tasty salad. A tip: use a soy sauce with low sodium content, otherwise you risk to oversalt the tofu!
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