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.

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. 

Zuppa cavolfiore e lenticchie rosse - Cauliflower and red Lentil Soup

I could live on soups and I always enjoy making new ones, especially in the cold season. 

Vellutata carote e albicocche - Carrot and Apricot Veloute'

To celebrate the apricot season up in the mountain, I made up a carrot veloute' with the fresh apricots I picked from the tree.

Crudité d’inverno con mimosa d'uovo – Winter Salad with Egg Mimosa

Winter  strikes me with its variety of vegetables. Surprisingly enough, in winter I take the chance of preparing crunchy and tasty salads every day. 

Insalata d’inverno con salmone – Winter Salad with Salmon

Fennel and fish is one of the happiest winter marriages. 

Here I combine the fresh and crunchy fennel with the delicate salmon in a festive salad. Spinach leaves give colour, whereas the pomegranate enhances both the crunchiness and the sweetness of the main ingredients.
Tip: the Dijon mustard is the essential binding for the vinaigrette. Do not miss it out. Details are so important in simple dishes.