Caponata di carciofi - Artichoke Caponata

Caponata is a Sicilian aubergine dish, made from cooked vegetables (onions, celery and tomatoes) seasoned with capers, olives and pine nuts, in a sweet and sour sauce.

I buy two bunches of artichokes today at the market, they looks so fresh, and I decide to make a winter caponata, using artichokes instead of aubergines.

Polpette vegane di cavolfiore - Vegan Cauliflower Boulettes

The cauliflower is one of my favourite winter vegetables. Here I make it into vegan boulettes, which could be served both as a main course or as a side dish.

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.

Panzanella tiepida - Tepid Tomato and Bread Salad

Panzanella is a summer salad from Tuscany, made with stale bread mixed with plenty of raw tomatoes, red onions, peppers and cucumber, basil, and dressed with oil and vinegar.

Farro spezzato con pomodori e ricotta - Broken Farro with Tomatoes and Ricotta

Our eating has changed in the last few years. Today we all eat less than we used to and we tend to eat more vegetables, cereal and pulses, mixing them together in many different ways. Vegetable dishes become main courses at home and in the restaurants,  but we often lack of ideas.  

Insalata di melanzane e pomodori - Aubergine and Tomato Salad

Aubergines are sweet and tender in summer, becoming a perfect ingredient for a refreshing salad. They bring the best of Mediterranean flavour.

Pomodori ripieni - Stuffed Tomatoes

In London, summer comes and goes. Today it was summer and I made one of my favourite summer dishes: tomatoes stuffed with rice.

Pesce spada alla catanese - Swordfish from Catania

I know that the swordfish season would be on late spring and summer, but yesterday my fishmonger had such a fresh one on display that I couldn't help buying two thick slices, beautifully pink and shining.
Few friend from Catania gave me this recipe, with plenty of variations, as it always happens in the Italian cuisine. Still, everybody agreed that he secret of this Sicilian recipe is baking the swordfish on low temperature (150°C), to keep its delicate flavour and the moist texture of its firm and meaty flesh. The thicker the slices, the better the outcome.

Pizza al cavolfiore - Cauliflower Pizza

Sunday, family lunch, pizza for everybody, as usual. Yet, I suddenly realise that today somebody cannot have it. My niece Bianca, in London for few days, has intolerance to yeast and flour. Do I change the menu? I prefer to change the recipe, as everybody looks forward to the homemade Sunday pizza.

Polpette di Pesce - Fish Boulettes

I like to play with different ways of cooking in order to keep the distinctive tastes and textures of the ingredients I use. Here the baked boulettes are eventually combined with the sautéed tomato sauce. The final result is a light dish full of Mediterranean flavours.
Serve with any boiled grains you like, from rice to barley, or with mashed potatoes.

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.

Pomodori Ripieni - Stuffed Tomatoes

A summer recipe, which treasures Mediterranean flavours. Choose large and ripe vine tomatoes from the market. 

Pizza alle Patate - Potato Pizza

No need for using yeast in this pizza, where the potatoes give softness to the dough.

For a gluten-free dish, replace the wheat flour either with rice or chickpea flour.

I like to add cherry tomatoes to the potato pizza,  so fresh and juicy.