Thursday, 8 August 2013


Necessary: food processor  
Warning: maintain the dough temperature always < 28°

Ingredients for 20 Bomboloni

140 gr water
30 gr brewer's yeast
10 gr salt
120 gr sugar
50 gr soft butter (at room temperature)
180 gr eggs
n.1 vanilla bean (use the inside black seeds)
600 gr flour 00
10 gr organic orange peel
peanuts oil

Cooking Steps
1. gently knead all the ingredients but the butter with the food processor (low speed), until the dough start forming into a ball
2. add the butter and keep on kneading with the food processor (medium speed) until the dough becomes elastic and it starts forming thin strings
3. take the dough out from the food processor, clue it and let it reste into the fridge until it triples its volume (usually I let the dough into the fridge all-night)
4. roll the dough at a height of 50 cm

5. cut out the dough into 20 (at least) circles about 5 cm diameter
6. arrange a bowl with some sugar
7. deep fry the circles one by one (use peanuts oil)
8. put every just fried bombolone into the bowl (one by one), cover it with some sugar and shake te bowl.
Take your bombolone out and start frying the following one...

Thursday, 4 July 2013

Crumble eggs with aubergine in pecorino sauce

Eggs  take a lead role in the most part of my recipes.
Eggs  are so versatile, tasty, natural, rich of proteins, vitamins A, B, E and  mineral salt and are so beautiful!
Of course there are many kind of eggs: different sizes, different colours, different tastes, depending on the chicken type and diet (we are what we eat..)
The best it would be to use fresh eggs of your area free-range chicken, of which you know the quality, otherwise you should  look at the symbol on your eggs box to be sure you are buying first category eggs.
The Italian  Chef who amaze me with his eggs recipes is Carlo Cracco.
In particular one of his “1000”  ways of cooking eggs  is my favourite: simple, yummy, gorgeous, and surprising.
I use it in my following recipe. Hope you like!

Ingredients for 4 persons

      1  aubergine
 60 gr of fresh pecorino cheese
150 gr of fresh cream
 4  egg yolks
 250 gr f bread crumbs
1  generous handful of grated parmesan cheese
 extravergine olive oil
black salt

cooking steps


  1. cover the bottom of 4 tins with a layer of bread crumbs
  2. make a small hole with your finger just to create the space for the eggs yolk
  3. separate the eggs yolk from the white
  4. put the yolk into the bread crumbs hole
  5. cover the yolk with other bread crumbs
  6. let it rest for some hour (4/5 at least)
  7. take out the yolk turning the tin upside down on your hand
  8. deep fry the yolk in hot extravergine olive oil for about 40 seconds
  9. dry it onto some cooking paper


  1. wash the aubergine and cut it into 8 slices (it depends on the aubergine dimensions, look at the images)make some incisions as shown in the image
  2. arrange it into a draining rack , put some salt and let it release for about 30 minutes, just to eliminate his bitter juice
  3. well wash the slices and dry it with absorbent paper, cover a baking pan with a wax paper sheet then arrange  the aubergine slices onto it
  4. sprinkle a little bit of extravirgin olive oil on the aubergine slices and put into the hot oven (180°)
  5. cook for about 30 minutes, in the meantime prepare the pecorino sauce

Pecorino sauce
1.      chop the pecorino cheese
  1. put the fresh cream into a pan
  2. add the chopped pecorino and the parmesan cheese
  3. cook at low flame stirring until it results creamy

1.      arrange your dish putting a layer of pecorino cream, two slices of aubergine and one crumble egg
2.      garnish with some black salt and some marjoram
3.      serve it hot

Friday, 11 March 2011

Tiramisu’ 2007

Dear friends, Tiramisù is one of the most appreciated italian desserts and I know that you probably know it and you have already tried almost once in your life, but.....
 The Tiramisù I propose to you today is something special that I’m sure you have never tried, I’m sure because it’s the result of a long study of my pastry chef, Antonio Calosi, Italian pastry and chocolate champion ( When I tasted his tiramisù during a Cordon Bleu pastry class, I thought that it was one the best dessert I’ve ever tasted.
Today I prepared the Antonio Tiramisù, I’ve done some photo of it for helping you to make the dessert at home..   So, please, try and let me know if I’m right!! :)
(I ‘ve written some tip for food processor steps, but you can hand make the dessert in the same way)

Ingredients for 8 persons

·        50 gr flour 0
·        120 gr butter
·        120 gr icing sugar
·        20 gr powdered sugar
·        50 gr eggs
·        100gr egg yolks
·        120 gr eggs white
·        100 gr melted bitter chocolate
·        120 gr almond flour
·        8 gr baking powder
·        moka coffe

Tiramisù cream

 - 75 gr egg yolks
 -  75 gr powdered sugar
  -  7 gr gelatin leaves 
  -  250 gr fresh cream
  - 250 gr mascarpone cheese
    -   some cocoa powder

cooking steps

 1. beat the egg whites with the powdered sugar until stiff
2. whip up the soft butter with the icing sugar at medium speedy until it becomes white and light
3. add the eggs one by one (let the food processor at the same speedy)
4. add the melted chocolate (at a temperature max 40°) keeping on mixing
5. sieve the flour with the almond flour and the baking powder and put it into the mixer at a slow speedy
6. turn off the mixer
7. with a palette add little by little the egg whites with slowly bottom-up movements
8. tip the pastry onto a buttered baking pan (better to cover the baking pan bottom surface with the baking paper before)
9. put it into the preheated oven (180°) and bake for about 15 min

Tiramisù cream

  1. put the gelatin leaves into the water
  2. cook the yolks with the sugar at a very slow temperature (better into the microwaves) stirring until it reach 85° temperature  (English cream)
  3. well squeeze the gelatin leaves and put it into the cream and stir 
  4. whip up the fresh cream with the mascarpone cheese for some minutes (not to much)
  5. tip the english cream little by little onto the mascarpone cream stirring gently

  1. form 16 circle with the biscuit of the same diameter of the baking tins circles
  2. cover each baking tins bottom with a layer of cream
  3. cover each layer of cream with a biscuit circle, press and wet the biscuit with some coffee with a cooking brush
  4. add some tiramisù cream and cover with another coffee wet circle
  5. add another biscuit circle and wet it with some coffee
  6. put the tins into the freezer for some hour
  7. remove out the tiramisù from the tins letting the cream layer up
  8. sprinkle the top with some cocoa powder
  9. let it out of the fridge until the tiramisù become soft then serve it

Sunday, 20 February 2011

Grandmother's Tagliatelle

Grandmother's Tagliatelle 

Sunday again! We are going to have friends for the dinner and they expressly have asked for the best recipe of my grandmother: Tagliatelle (fresh hand made pasta) with dried mushrooms ragù... They love and I and my family too..  My grandmother used to prepare her recipe for Christmas and other important anniversary and occasions.. I make it sometimes for my best friends and when I want to feel again the taste and flavour of my childhood  and my parents home.  Now.. have a great day!! I will have! 

Ingredients for 4/5  persons


         4 eggs
         400 flour “0”
        3/4 tablespoons of extravirgin olive oil

Pasta cooking steps
Look at the Maltagliati recipe.
Cut the pasta with the tagliatelle size

Ragù  ingredients

l        Rosemary
l        50 gr dried mushrooms
l        Extravirgin olive oil
l        2 white onions
l        1/2 handfuls of pine nuts
l        1/2 canned tomatoes
l        Cooking salt

 Ragu’ Cooking steps

   1)      Put the dried mushrooms into a bowl with some water (just to cover it) at room temperature
   2)      chop the rosemary with the onion very finely
   3)      put the pine nuts into a mortar and press it with the pestle just to let the oil inside come out
   4)      put a generous quantity of extravirgin olive oil into a pan until it becomes hot
   5)      then tip the chopped rosemary and onion onto the pan
   6)      stir fry over a low flame without the lid until it becomes brown (about 15/20 min.)
 7)      add the pressed pine nuts and toss it,
8)      put the sieved and squeezed mushrooms and toss it for one or two minutes
9)      add the most part of the sieved water and the tomatoes and the salt and stir
     10)  put the lid and cook for 1 hour and half
     11)  Stir every 5/10 minutes adding the remaining water when necessary
     12)  Dress the cooked tagliatelle with the mushrooms sauce and add some parmisan if you like it.

Tuesday, 8 February 2011

Brasato al Chianti

Brasato al Chianti

It is a typical Tuscan dish which is often served with baby onions cooked in sweet and sour sauce (the season of baby onions starts in October and ends in April). I suggest trying it also with pilaw rice or sliced fried mushrooms.
For cooking the Brasato it is necessary to respect some rule: 1) select only sterling meat 2) be careful to not pierce the meat with forks or knives to avoid losing the juices; 3) brown all sides of the meat before adding the marinade; 4) let the  Brasato rest one hour at least before serving: in this way  the meat  tissues will be tender relax and there will a better distribution of the meat juices.

Ingredients for 6/8 persons

  • 1 kg  of beef
  • some bay leaf
  • rosemary
  • 1 cinnamon stick
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 garlic clove
  • 4 cloves
  • 2 lard slices
  • 4/5 table spoons of extravirgin olive oil
  • 1 bottle of Chianti wine
  • 1 knob of butter
  • 1 table spoon of maizena
  • salt
  • black pepper
  • in season vegetables

cooking steps

1.      clean the celery and the carrot and chop it roughly
2.      put the cloves into the onion and quarter it
3.      make the marinade with the wine, the bay leaves, the rosemary, the cinnamon, the onion, the carrot and the celery
4.      let the meat rest in the marinade for 24 hours
5.      take the meat off the marinade and dry it with a sheet of kitchen paper
6.      lash the meat
7.      heat the oil with the lard and the garlic clove in a pan for braising
8.      brown all the meat sides
9.      add the marinade
10.  cook it at high flame until it starts boiling
11.  put a lid on and go on cooking at low flame for about 2 hours turning the meat over every 15’
12.  take the meat out off from the pan and lay it aside
13.  take the cinnamon sticks from the marinade
14.  tip the marinade into the mixer then add the butter and the maizena
15.  mix until it becomes creamy
16.  put the marinade into the pan
17.  add the meat and cook it for about 15’
18.  turn off the flame
19.  let the brasato rest in the pan with the lid for 1 hour at least
20.  serve it sliced and dressed with the tepid marinade sauce

Wednesday, 2 February 2011

Two colors vegetable flan

Two colors vegetable flan

Dear friends, yesterday I prepared something that my husband Massimo and my two little boys like very much… It’s very hard to have children appreciate vegetables  ..  but with this simple recipe they really enjoy hearty and healthy food!!! You should also steam the flan instead of cooking it  into the oven…  It’s up to you the cooking way!!!

Ingredients for 8 persons

white sauce
60 gr flour (30 gr flour - 30 gr maizena)
60 gr butter
500 gr milk

4 boiled carrots
500 gr boiled spinaches
6 eggs
fresh marjoram
2 table spoon extravirgin olive oil
8 single disposable tins

Cooking steps

white sauce
1.    put the butter into a pan and warm it up until it dissolves
2.    add the flour and make a white roux
3.    add the milk and stir it until it starts boiling
4.    put a lid on and cook it for about 20’ over a low flame
5.    turn the flame off
6.    add salt and pepper and grated parmesan

1.    mix the boiled vegetables separately with the oil and reduce it to a puree.
2.    when your white sauce is ready put half into the spinaches puree and half into the carrots puree and mix again the two separately
3.    Let the two puree cool off, then put  half eggs into one puree and
half into the other.
4.    mix the two
5.    add the marjoram into the two puree, then put the puree into the buttered tins (best carrots before..)
6.    put the tins into the hot oven (180°)
7.    cook it for about 25 minutes (when the flans become well puffy)
8. tip the flans before serving  

Monday, 31 January 2011

Ligurian vegetable pie

Ligurian vegetable pie

It's a typical Ligurian pie which  you will not find in other Italian regions. Stuffing ingredients can change a little bit depending on the season, for example you can add tender artichokes or substitute chards  with spinaches or with courgettes (in this case you must not use the ricotta cheese)

The recipe that I suggest in this cooking class is the recipe that my grandmother hand me down, the same recipe that she has used for about 50 years. The torta verde, as all savored Ligurian pies (focaccia, pizza all'Andrea etc..), can be served as a  starter, an appetizer or a snack and it is also perfect for parties. The “torta verde” is a percfect synthesis of the Ligurian hinterland way of cooking which essentially uses herbs for making yummy dishes

Ingredients for 6 persons

           1  kg fresh chards
         1  onion
        2  courgettes 
        300 gr ricotta cheese
              4 eggs
        1 generous handful of grated parmesan cheese
    extravergine olive oil

         250 gr flour “0”
         1/2  coffee cup of extravirgin olive oil

 cooking steps

  1. clean the chards
  2. take a big pan and cook the chards in abundant and salted boiling water for about 10'
  3. squeeze well and make a ball with the chards 
  4. roughly chop the chards
  5. chop the onion
  6. slice the courgettes
  7. heat two spoons of extravirgin olive oil in a large nonstick pan then add the chopped onion
  8. stir it until the onion begins to brown slightly
  9. add the courgettes and toss it, let it cook for 5 minutes
  10. add the chopped chards, salt and pepper, then stir-fry  for about 5'
  11. add the fine salt
  12. turn the flame off
while waiting for the chards to cool off you can make the dough
  1. tip the flour onto a kneading table
  2. then arrange the flour so that it form something similar to a  vulcano (in Italian reicipies the term is  “a fontana”) and put the salt, the oil and the water poco a poco into the middle of it.
  3. knead the dough until it becomes smooth
  4. make a ball with the dough and wrap it in a dishcloth
  5. let it rest
  1. gently whisk the eggs with the marjoram, a little bit of salt and pepper, the parmesan cheese and the ricotta cheese until you it gets homogeneous
  2. add the chards and the courgettes
  3. gently stir
  1. oil a baking pan
  2. stretch the dough in the baking pan including sides
  3. make some holes with a fork
  4. tip the stuffing onto it
  5. cover the stuffing with another thin dough layer
  6. put it into the hot oven (180°) and bake until it becomes sligtly brown
cut and serve tepid or cold (it's very good also the day after)