chickpea soup



The pea soup is nutritious, tasty, suitable for cold winter days.
The pea soup is hearty and simple to make: just sauté, add the chickpeas, vegetable broth and then the tomato puree.
Serve and enjoy the pea soup freshly made, when it is still hot.




1 carrot
1 celery

oil extra virgin to taste
12 oz
dried chickpeas
salt to taste
pepper to taste
2 bay leaves
2 US quart  vegetable broth
2½ oz tomato sauce


To prepare the pea soup started by soaking the dried chickpeas for 12 hours (1-2). After the time necessary to drain (3), rinse and keep aside.

Prepare now for the sauce: washed, peeled and finely chopped carrot, celery, white onion and a leek, then place the whole fry on low heat in a pan with 3 tablespoons of oil (4-5). Fry the vegetables for a few minutes, then add the drained chickpeas (6)

brown them for a few minutes and lightly salted (7). Prepare now by tying a bunch of herbs together with kitchen twine, rosemary and bay leaf, then add it to the soup and mix well (8). Add the vegetable broth to cover the beans, and add a ladle of broth occasionally, until the chickpeas are cooked (it will take about 2 hours) (9).

After about an hour also joined the tomato sauce (10). When cooked, take out the bouquet garni (11) and season with salt and pepper. The pea soup is ready (12), serve it when it is still hot.

carrot cake



The carrot cake and onions is a tasty and colorful pie with a delicate flavor, very simple to implement.

Ideal for lovers of caramelized onions and an original solution.

Thanks to the meeting of the flavors of the two main ingredients that blend well with each other, is a pie that no one can help but try.



2lb pasta brisa
2 tablespoons sugar
salt to taste

2lb carrots
Seeds of fennel to taste
pepper to taste

1lb white onion
oil extra virgin to taste


Clean up the onions and slice thinly; then pour it in a pan with oil (1) and let them dry, then add a tablespoon of fennel seeds (2). Once the onions are folded to half their cooking aggiungetete a spoonful of sugar (3).

Meanwhile, wash and clean the carrots and then cut them into logs. Immediately after you put the carrots to boil for 20 minutes in plenty of water and when they are cooked through (4) salt and pepper. At this point get yourself a round mold and brush with oil (5) to then sprinkle with the remaining sugar (6),

arrange the briquettes of carrots standing and neighbors the one with the other (7) but leaving some space between the carrots and the edge of the mold. Once you have finished assembling the carrots on the mold, cover with onions (8), taking care to fill the space between the edge of the mold and carrots. Cover all with pasta brisè (9) infilandone the ends inside the mold

and brush the surface with oil (10). Then cook in preheated oven at 350F until the golden sueperficie will not be good (11). Once it has cooled, take the carrot cake and rovesciatela with a firm movement on a plate (12). Sprinkle the surface of the upside-down cake with carrots and onions with salt

steamed dumplings


The steamed dumplings are light but tasty. Prepared with minced veal and seasoned with aromatic herbs and onion.
The preparation involves the construction of traditional meatballs which are then cooked in a steamer with flavored water.
The steamed dumplings are an excellent compromise between lightness and taste: steam cooking without added fat, in addition to being healthy, enhances the aromas of herbs in the dough: chives, parsley, thyme, marjoram and finally a touch with fresh fennel.



water 2 US quart 
3 laurel leaves
15 grains of black peppers

1 fresh onion
2 ½ oz stale bread
1 lb 8 oz ground veal

2 eggs
salt to taste
pepper to taste
wild fennel
1/4 cup vegetable broth


To prepare dumplings steamed started to chop the herbs: chopped chives to the knife (1) the parsley, thyme, marjoram and fennel seeds (2) and set aside. Take stale bread crusts removed (3) and diced breadcrumbs,

put it in a mixer (4) and chop finely. Wash the onion, cut the stem and keep aside (will be used to flavor the cooking water), chop the onion bulb (5), let simmer the onion with a ladle of broth (6) or with water until it is dry.

Take a pot fitted with a rack for steaming large enough and pour in the water, add the spices: bay leaves, peppercorns and the stem of the onion that you saved (7). Beat the eggs in a bowl (8), salt and pepper. In another bowl put the ground beef and season with crushed garlic (9)

the onion stew warmed (10), previously beaten eggs (11) and for the last crumb shredded with the mixer (12).

Mix everything until the mixture will be homogeneous and compact (13). United now all the chopped herbs before: chives, parsley (14), thyme, marjoram (15)

Resting the meatballs in the steamer (19) and cook for about 18 minutes covered with the lid (20). (If you want you can cook the meatballs in the oven: Place the meatballs in a greased baking dish and bake in oven for 30 minutes at 350F. Once cooked, serve the meatballs aromatic steam piping hot, if you like, you can accompany with a fresh salad (21).

rice with clams with carrots and ginger


, , ,

Risotto with carrots, ginger and clams taste is delicious and incredibly delicate and very elegant presentation.

Simple to prepare, risotto with carrots, ginger and clams is a recipe suitable for all seasons and a new and original solution for a dinner of fish.


rice 10 oz
grated carrots 7 oz
1 shallot

clams 2lb
vegetable broth
extra virgin olive oil

salt to taste
black pepper to taste
2 cloves of garlic


To prepare the risotto with carrots, ginger and clams, first prepared by heating the oil and ginger slightly two tablespoons of extra virgin olive oil with ½ oz. clean and thinly sliced ​​ginger. Let it rest for a day before filtering. Fate then open the clams. Pour into a pan (after being well cleaned) with a clove of garlic and a stalk of parsley leaves private (1), cover the pan with a lid (2) until the clams will not open (3).

Then shelled clams, keeping some with the shell (4) for the final decoration and filter their water. Finely chop the shallot and sauté (5) gently with a little oil and add the ginger carrots (6).

Toast the rice in a pot (7) apart, and when he is ready add it to carrots (8) wetting everything when you need it with the vegetable broth (9) mixed with water with clams, salt and pepper.

Halfway through cooking, add a bit of a teaspoon of grated ginger (10) rice and a few minutes before it is cooked, add the shelled clams (11), then add salt and pepper, add a knob of butter to everything (12) and let stand . Meanwhile, heat the clams in their shells kept aside, adding a few tablespoons of broth. Season with a pinch of chopped parsley and some chives. Serve the rice with carrots, ginger and hot clams and decorate it by placing the clams in their shells on top of the risotto.


swordfish in crust


, ,

The real taste of fish you can taste when it’s cooked in a simple way, leaving intact the taste of the sea and of the flesh. The swordfish crusted with Jerusalem artichoke puree, combines the tenderness of the fish, for a short cooking, with the aromatic flavors of the herbs, nuts and capers are used to create a light breading. Accompanied by a cream of Jerusalem artichokes with a delicate flavor that does not cover the taste of fish, but this recipe makes it even more complete and refined!


swordfish 4 slices
thyme 3 sprigs
mint 4 springs

parsley 2 springs
chili pepper 1
capers ¾ oz
walnuts 1½ oz
lemon 1
olive oil


ingredients for cream

Jerusalem artichokes 1 lb 8 oz
1 clove of garlic
vegetable broth 1 cup
olive oil
parsley 1 springs
salt and pepper to taste

Begin to peel the Jerusalem artichokes (1), then cut into slices (2). In a skillet saute the garlic with a little olive oil and parsley, add the Jerusalem artichoke (3) and simmer for about 20 minutes, adding the vegetable broth to facilitate cooking.

When cooked, frullatelo (4) to obtain a homogenous cream (5). For swordfish prepared herbs, nuts and capers, drained from the liquid retention (6): will be used to create the crust of the fillets of swordfish

Blend the mint leaves, thyme (7), parsley, capers, nuts (8) and chilli (9)

Whisk all (10) and poured on a tray and season with lemon zest (11). Brush the swordfish with olive oil (12)

Breaded and rub each slice of fish (13). Heat a large pot on the fire, when it is hot, cook the slices of swordfish (14) takes a couple of minutes on each side as long as the outside becomes crispy but the meat inside remains soft and juicy. Finally, put the fish in a serving dish (15).



fish broth



The fish soup is made with scraps of fish: heads, bones, scraps, except for the internal organs. This soup is perfect for preparing seafood risotto, soups and dishes with fish.
The best fish to prepare the broth all those fish are not too fat from meat and delicate flavor. Rarely are used salmon or perch, average fat from meat, and usually avoid using herring or mackerel, too much fat and flavor too decided.


water 1 US quart
fish 1 lb 8 oz
onion 3 Oz

leeks 3 Oz
butter 2 Oz
white wine 2 fluid ounce
parsley  ½ oz = 10 g
1 clove of garlic
salt to taste
peper to taste


To prepare the fish stock, first filleted the fish and set aside scraps of fish: head, backbone and fins. Wash all while eliminating the blood left on the meat. Take a leek eliminated the extremity and the green leaves, remove the leaves greener and cut into rings (2), then cleaned and peeled an onion and cut into quarters (3)..

Melt the butter in a pan (4) then add the leek (5), onion and garlic (6) and allowed to dry for 5 minutes.

Add the fish (7) and let cook for a couple of minutes, at this stage stir continuously to ensure that the fish does not stick to the pan. Pour in the white wine (8) and once the alcohol has evaporated, add the water to the wire in order to cover up fish waste (9)

add the peppercorns (10) and the parsley leaves (11), add at this time also a pinch of salt and simmer everything for 60 minutes over low heat (12)

skimming occasionally with the aid of a skimmer (13). Remember to rinse in clean water every time the skimmer skim the broth (14). Once finished cooking, strain the broth using a meshed strainer (15) so as to eliminate the waste of fish served to flavor the broth.

If not used immediately the broth, let it cool completely (16) and if you want to transfer it with a slotted store in an airtight container in the refrigerator (17-18).


spaghetti with walnuts



  • trial: low
  • cooking: 15 minutes
  • preparation: 10 minutes
  • yeld: 4 people
  • cost: low

Spaghetti with nuts are simple to cook. The nuts are chopped and blended into the pan with the breadcrumbs.
The recipe is very fast!
Spaghetti with nuts are ideal for a dinner with friends.


spaghetti 12 Oz
walnuts3 Oz
breadcrumbs 3 Oz
olive oil 4 teaspoon
2 cloves of garlic
salt to taste
peper to taste
ricotta 4 Oz


Boil water in a small saucepan and pour the kernels of nuts (1), boil for 5 minutes (2), then drain and pat dry and chop.
Boil a large pot of water, which will be used to cook the spaghetti.
In a pan brown the garlic cloves with the olive oil extra virgin olive oil (3)

together the breadcrumbs in a pan (4), nuts (5), and the ricotta, dilute it with a little of water to cook spaghetti and salt to taste (6).

Once cooked spaghetti, drain it by holding a ladle of cooking water.
Finish cooking the sauce with walnuts, stretching it if necessary with water for cooking spaghetti (7-8). After draining the noodles, sauté in a pan with the sauce (9) supplemented with a handful of freshly ground black pepper and, if you like, with a drizzle of olive oil raw.



shrimp salad and yogurt


, , ,

  • trial: low
  • cooking: 2 minutes
  • preparation: 20 minutes
  • yeld: 4 people
  • cost: low

Dish full of flavors, colors and different textures.
Spinach and julienne cabbage with shrimp and delicious orange segments, accompanied by crunchy walnuts. All wrapped in a delicious yogurt sauce flavored with lime.
Quick and tasty, this salad is the perfect solution for those who want a fresh and light meal!


cabbage hood 7 Oz
oranges 7 Oz
shrimp 10 Oz
walnuts 4 Oz
olive oil 3 teaspoon
zest of half a lemon

ingredients for yogurt

olive oil 1 fluid ounce
pepper to taste
1 sprig of thyme
2 teaspoons of greek yogurt
the juice of one lime
salt to taste
2 mint leaves


To achieve the shrimp salad with yogurt sauce, take the cabbage, remove the outer leaves (1) divide it in half and cut out the inner part of the stem and hard (2). Slice it thinly to get the julienne (3) and set aside.

Peel the oranges, cut the top and bottom of the orange. Put the orange on the bottom and with the knife cut both peel that the white part bitter (4), engrave the pulp between a clove and the other to divide and thus derive the slices (5). Clean the prawns: unplug the legs and the carapace (6), score the final part of the tail, and ending engrave the back of the shrimp with a boxcutter and pull gently.

Put the shrimp in a bowl and add the olive oil (7), the thyme leaves (8), salt, pepper, flavored with lemon rind (9) mix to flavor everything, cover and marinate made ​​in refrigerator for 30 minutes.

Heat a pan and pour the shrimp and the marinade (10), let them burn for a few minutes (11) and then cut them in half (12) and set aside.

Prepare the yogurt sauce: squeeze the lime (13) and then poured into a bowl, add the olive oil (14), the mint leaves chopped by hand (15)

incorporated the greek yogurt (16) and stir to emulsify the sauce (17) salt and pepper to taste. Everything is ready to make the salad, spread on a plate of spinach leaves washed and dried gently, place the center of the cabbage into thin strips (18)




distributed on the edge of the slices of orange peel (19) and between a clove and the other lying a few nuts (20), spread over salad shrimp and finally topped with the sauce (21), you can even take part in a table .

tubes parmesan



  • trial: low
  • cooking: 20 minutes
  • preparation: 1 hour
  • yeld: 10 people
  • cost: low

Delicious waffles topped with a Parmesan cheese cream cheese and vegetables.
The parmesan cannoli fillings are perfect as finger food and will make an original and elegant touch to your buffet, stimulating the curiosity of your guests, and of course their appetite!


grated parmesan 1 lb
ricotta 1 lb
pine nuts 2 Oz
carrots 3 Oz
peas 4 Oz
thyme some leaf


To achieve pipes parmesan grater 1 lb of parmesan, heated in a pan over low heat, lying on top of a disc of greaseproof paper the same diameter of the pan and put in the center 1 lb of parmesan, spread it with a spoon (1) uniformly creating a circle with a diameter of 4 in, fill the disk without leaving holes. Melt the parmesan (2) until it has formed the wafer. At this point, remove the pan from the oven with a sheet of paper from the wafer (3)

begins to roll the waffle still hot on the aluminum tube: folds the paper to detach the wafer (4), rolled up to form a tube (5). It important to roll the waffle until it is hot otherwise it will break. Cool the tubes in a tray (6).

Stuffing: Put in a pan in ceramic pine nuts (7), toasting a few minutes (8). Peel the carrots and cut into small cubes (9)

heat the olive oil in a pan and brown for 10 minutes the carrots and peas (10) must be crispy then add salt and pepper to taste (11). Make cool everything in a bowl and add the ricotta cheese with vegetables (12)

flavored with thyme leaves (13) and mixes, ending also incorporated the toasted pine nuts (14). Put the mixture into a sac-à-poche without nozzle (15),

parades pipes parmesan from the tube (16) and fill with the cream cheese and vegetables (17). The tubes of parmesan are ready to be tasted (18)