Riso primavera - Spring Rice

The spring ingredients inspire new recipes and bring fresh flavours and colours to the table.

Crocchette di melanzane - Aubergine 'Crocchette'

This is a Sicilian dish I have always loved to make, but I didn't have a precise recipe. Not because my Sicilian friends want to keep their recipes for themselves. They are generous by nature and culture, but they are simply unable to write them down. They cook following their inspiration and feelings. I watched them making their aubergine crocchette, but I needed to measure ingredients and time in order to share the recipe with everybody.

Merluzzo croccante al pistacchio - Pistachio-crusted Cod Loin

I like to be inspired by the freshness of the ingredients when I do my shopping. Today the cod was shining and pinkish on the fishmonger display. On my way home, I decide to boost its mild flavour by marinating it with lemon, garlic and paprika and to give it a crunchy finish with a pistachios crust. 

Crespelle con tagliolini e pomodoro - Tagliolini Crespelle in a Tomato Sauce

Here pasta becomes a delicious filling, giving the dish a full Italian flavour. 

Frittata al cavolfiore - Cauliflower Frittata

I always explore new vegetarian dish to share with my family and friends. We are not vegetarian, but lately we eat less and less meat, any kind of, as we do not feel like having it. May be because we are getting older and we do not need much meat any longer, or maybe because we are aware of how animals are bred and killed nowadays. Whatever the reason might be, when I do my shopping I always look at the vegetable stalls to be inspired.

Vellutata viola - Purple Veloute

January means winter. No colours around, few vegetables at the farmers market, short days.
However, with a bit of creativity, we can make up seasonal recipes able to enlighten our long evenings.
I love all the cabbages, I love their crunchiness and variety of colours, from the cavolo nero to the red cabbage through all shades of greens and white.

Here I combine a red cabbage with potatoes and red onions. I trim, peel and roughly chop my vegetable - no need to be precise as I make a veloute at the end - and I cook it for half an hour.

Seasonal, no waste and a great joy for your eyes. The colour is amazing! No photoshop.

Vellutata Viola - Purple Veloute

half of a medium red cabbage (350 g), trimmed and roughly shredded

2 medium red onions, peeled and quartered

2 small potatoes, peeled and quartered

500 ml vegetable stock

sea salt

black pepper

yogurt (optional)

Serves 4

Preparation time: 10 minutes

Cooking time: 30 minutes

1. In a pan, place the vegetable and cover with stock.

2. Bring it to the boil and leave to simmer for 30 minutes.

3. Blend it in a blender and season with black pepper and salt, if needed.

1. Serve at once, with a spoon of yogurt, if you wish.

Zucchine ripiene - Stuffed Courgettes

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Stuffed vegetables are so popular in the Italian cuisine that each region, each town and village, and each family seems to have its unique version. Each variation is delicious, especially in summer and autumn, when courgettes, aubergines and peppers are ripe and sweet.