Broccoli and vodka risotto

Something original …

but simple.

Broccoli risotto with a vodka touch …


First boil the broccoli: a few minutes in boiling water.

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Cook the rice too.

In a sauce pan stirr a shallot and some garlic, cut in tiny pieces with some extra virgin olive oil.

Add the broccoli cut in smaller pieces.

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Stirr. Add the rice. Stirr and add some vodka. Let it evaporate.

And that’s it …



And the day after … still perfect! and tasty even cold!!

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See you soon


Carrots and tomato sauce risotto

Something summery in the colour, but that could be enjoyed either hot or cold …

A very easy risotto.


You just need 4 carrots, one can of tomato sauce, rice.

So let’s start cooking on one side the rice, boiling it.

On the other hand, in a sauce pan, still some garlic and one onion cut in some tiny pieces in some extra virgin olive oil.


After a few minutes add the carrots minced in tiny little pieces.


Stirr a little while. Add the tomato sauce.


Cook for a few more minutes. Then add little by little, stirring, the white rice.


Stirr and cook it a little bit more to melt all the ingredients well together.


Add some oreganon and spices if you wish (I put cinnamon and ginger too!).



And the day after, if you take it out from the fridge, it’s a perfect cold main course.

Delicious! (I’ve garnished it with some Carasau Sardinian bread).


Thanks and see you next …

Fries … potatoes and also fried aubergines (eggplant)

Fries …

The pleasure of making them yourself…

Start peeling the potatoes.

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Then prepare a sauce pan with a good thick layer of peanuts oil (it has to be boiling hot! so pay attention, no drops of water around otherwise you will have splits around, heavy and dangerous of boiling oil!)

Cut the potatoes rinsed under water in small long and not too thick pieces.


Fry them till brownish.

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For the aubergines you have so many options as you maybe have already seen here on this blog.

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This time I have just quickly passed them in one egg, then in some flour, and just fried them!

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Thanks … and see you next …

Remember though that frying is the least healthy cooking method …

So do not exaggerate! It should be a rare habit to cook food frying it …

Anyway … once a while …

Thanks again and see you soon …

Whole grain pasta with fresh celery, walnuts and botargo

A summer plate.


Easy, very quick pasta.

Ingredients: just the whole grain pasta (here “molle” shape), boiled on one side, then celery, a bit of garlic, walnuts, botargo in powder …


Let’s start boiling the pasta.

In a sauce pan stirr some garlic pieces with extra virgin olive oil.


Add the celery cut in pieces (you could make them even smaller than the picture, and if you wish use the mincer to make them really really tiny).


Stirr just a little bit (celery is nice even raw, so it’s just to soften it a bit and giving it extra flavour.

Add the pasta and stirr.


In the plate some walnuts and the botargo.

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Garnish with extra virgin olive oil and enjoy!

Thanks for reading me…

and see you next!

Vegetables lasagne

Long preparation, and lots of possible alternatives … so be creative!

I wanted this time to make vegeterian lasagne.

So I’ve started from cutting the vegetables (onions (one or two), carrots (around 6 medium), celery (two big ones) in tiny little pieces with the mincer.


Then stirr fry the onion in a sauce pan with extra virgin olive oil.


Add then the other minced vegetables.


Cook a bit.


Add also a couple of courgettes cut in small pieces. Some red wine (I did it with a Cannonau Riserva Sella & Mosca 2011)


Then add the tomato sauce and some water if necessary and let it cook for a long while.


Prepare one califlower boiled, then mixed the pieces with a mixer to make a cream.

Boil some potatoes and then mix them in the micer too.


Prepare the pasta in “pages” for lasagne: just cook a bit each sheet in boiling water (with a drop of oil not to let the “pages” stick with each other) so that it will be easy to display them in a tray for the oven cooking.


So first the pasta, then layers of potatoes, califlower, vegetable sauce (ragu kind but with no meat)…


Cook it all in the oven till the pasta will be cooked and everything will be homogeneous.


And simply enjoy!

I have added a few pieces of pecorino cheese on the top. You could even add some olives minced inside…


Chili or pepper or whatever you feel like adding for extra taste.


Enjoy! Even the day after from the fridge!


Thanks and see you next …

Parmigiana – aubergines vegetable lasagne



A classical Italian famous oven-cooked dish.

Starting from aubergines, round cut. They have to be fried.


A sauce pan with a red onion, extra virgin olive oil and tomato sauce.


Mozzarella cheese …

But first fry the aubergines.


Then in a big oven tray put a layer of aubergines, mozzarella cheese, the tomato sauce cooked a few minutes in the sauce pan. Then another layer…

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In the oven cook it all half an hour at less than 200 °C.

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Enjoy it hot or the day after from the fridge (even more compact, and easier to cut in rectangular blocks), or you could freeze it.

You could garnish with oreganon …



And see you next

Aubergines … grilled, or with olives and tomato sauce


lovely vegetable …

One possibility: grilled, with a simple sauce persil-garlic-extra virgin olive oil.

Another way … cooked in a tomato sauce with black olives and red onions … really tasty!

Here the two recipes together.


Let’s start from the grilled ones …


Like they were thin steaks, you have simply to grill them on the fire.


Garnish with the persil minced with the garlic and extra virgin olive oil.


For the tomato sauce ones.

First stirr in a sauce pan one onion cut with some garlic and extra virgin olive oil.

Add the aubergine in cubes (cut).

Stirr a very few minutes then add the tomato sauce with some water not to make it stick and to let it cook too.


Add some black olives. Stirr and let the water evaporate while cooking the aubergines (they have to become softer under a fork, not anymore hard texture).

And that’s it!


As the first picture you could enjoy it like this (with additional extra virgin olive oil), or together with the grilled aubergines if you wish.


Another option would be to add some cous cous in the cooking water…

Enjoy anyway, the way you prefer!

Thanks and see you next post….

Pumpkin spicy cous cous

Another easy and quick dish to prepare …


the longest thing is to cut the pumpkin.

Let’s start from a sauce pan, garlic, a couple of small shallots or white onions. Stirr fry them (cut) a couple of minutes with some extra virgin olive oil.


Cut the pumpkin and add it.


Let it cook.

Add some water and the cous cous (not too much, a third in volume if compared with the pumpkin).


Stirr (not to stick it). Let the cous cous cook, and if necessary add more water.


Let the water evaporate.

Garnish with some ginger powder, white pepper …

and in the plate oreganon, chili, salt if you wish …


And enjoy it with some extra virgin olive oil too.



See you next …

Salame, ricotta cheese and botargo country pasta

Today something with spark.

Salame, Sardinian ricotta cheese, botargo, chili, oreganon pasta.

Simply boil some pasta (any shape).

In a sauce pan stirr it with some extra virgin olive oil, some salame, Sardinian ricotta cheese, botargo.


Garnish with some oreganon and chili.



Simple, quick (less than 10 minutes…)…and so tasty!!!

Enjoy it with a glass of light not too thick, red wine, like i.e. Lamuri Nero d’Avola from Tasca di Almerita winery.

Thanks and see you next…