Uova in Purgatorio - Eggs in Purgatory

The Eggs in Purgatory is a traditional recipe from Naples, where the eggs are poached in a tomato and onion sauce. I like to make the dish a bit more interesting by adding other ingredients, such as olive taggiasche, crumbled goat cheese and plenty of basil. If you make it in summer, you will enjoy the unique sweetness of ripe tomatoes and of fresh red onions.

Zuppa di pesce a modo mio – My Fish Soup

On Saturdays, I buy my fish from a stall in the farmers' market, where I enjoy going early in the morning in order to get the best choice. Yesterday the fish looked wonderful so I decided to make a fish soup, a simple and quick one with a mixed of firm-flesh fishes plus few prawns. I picked up a wild sea bream and two mullets the fishmonger cleaned for me and I kept the bones and the heads for the stock. 

Spaghetti Tonno e Limone - Tuna and Lemon Spaghetti

This is a quick pasta sauce you can prepare while the pasta is cooking, without planning your shopping. The ingredients for this recipe come from the pantry.

The secret: cook your spaghetti al dente, drain and return them to the pan; dress them at first with their cooking water combined with a little olive oil, which keeps the pasta moist and light. Afterwards add the sauce.

Riso al Forno Colorato - Baked Rice

There are different varieties of rices in Italy, suitable for different dishes. The most famous is the rice for risotto (Carnaroli, Arborio, Vialone Nano). However, in this recipe, I suggest using the long rice, which doesn't contain starch and once cooked, the grains remain separated.