Smoked salmon and rocked salad pasta

Today a quick but yummy dish:

pasta with smoked salmon and rocked salad.

First of all on one side in a sauce pan boil the pasta. Add it to the water only once it is boiling. Stirr and cook till it is “al dente”. (tasting is always the best way to check the perfect cooking point).

On the other hand in a sauce pan stirr in some extra virgin oil one onion, cut in small pieces together with some pieces of garlic.


When the onions are a bit cooked add the smoked salmon cut in small pieces, and stirr.


Add the pasta and the rocked salad.



And that’s it!


Some ginger powder to decorate and extra virgin olive oil to garnish.


And enjoy!

Simple, quick and simply delicious!

Thanks for reading me once more!

Take care and see you next!





Farro pasta with pumpkin and anchovies

Something really delicious I did by chanche …

Farro pasta, with pumpkin and anchovies … so tasty!!!


Cook some farro pasta.


In a sauce pan stirr a golden onion, and cook the pumpkin cut in small cubes.

Add the anchovies cut in small pieces.



Add the pasta in the sauce pan and mix it all.


And that’s it!

Don’t add any salt because of the anchovies.

Just some extra virgin olive oil in your plate. And enjoy!!!


Thanks again for reading me …

See you soon!


Tuna and turmeric pasta

Hello everyone …

sorry I’ve had an herniated disc, so in bed for two months, no way to even stand nor cook.

But I’m back to normal now, so here I am again!

Let’s start again with an amazing dish!

So tasty and simply delicious, and very quick to prepare …

Boil some pasta (short shape pasta whatever you feel like).

In a sauce pan stirr one shallot or yellow onion.

Add some pieces of celery.


Add a can of tuna and the pasta.

Stirr and add some turmeric powder (to be mixed well).

And that’s it. Some garlic pieces if you wish.


I promise is really delicious!


And see you next

Thanks for reading me …




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!

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…

“Ruote” pasta with aubergines and spicy tomato sauce

Pasta …


Tasty pasta with spicy aubergines and tomato sauce …

Let’s start from garlic, extra virgin olive oil, one cut onion.

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Let it all stirr a few minutes, then add the aubergine cut (one or two depending on size).


Let it shrink a bit then add the tomato sauce. Add some water too, not to burn it all.

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Next to it cook some rotelle pasta in boiling water.


Add, when cooked, the pasta to the aubergines and sauce.


Dress in the plate with chili, pepper and extra virgin olive oil and salt (if you wish).



Thanks …

See you next …

Pumpkin olives and tomato sauce pasta. Delicious …

Pumpkin …


I do love it. Cheap, healthy, tasty, rich in Vitamine A, a sweet vegetable, easy to cook and in so many recipes!       (here see also my pumpkin risotto!)

Let’s start with a sauce pan, garlic, extra virgin olive oil and a white onion …


Once the onions are a bit cooked add the pumpkin and stirr … It has to soften (like carrots when you cook them).


Once the pumpkin is almost completely cooked, add the tomato sauce. And stirr. Then add some olives cut in small pieces.

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On the other side cook some penne-shaped pasta.


In a baking tin just pour the sauce on the pasta and put the whole thing in the oven for a little while.

The more you keep it in the oven, the more crunchy the pasta will become.

To be honest with you I was a bit tired of waiting, so I haven’t kept it that long.


The result is anyway an incredible tasty plate just to be dressed with some extra virgin olive oil …



A fresh white wine could be a perfect match!

It’s a dish you could even enjoy cold, maybe even with some persil leaves to garnish …

Thanks again to be here!




Hand made pasta! Tortellini in broth … a long work … but worthy!


So let’s start from the home made pasta, from which I’ve made even some “tagliatelle”.

You need some flour and eggs. Around 500 g of flour and 5 eggs (this is the right proportion).

I have started with 3 eggs but they were not enough! You have to be able to work the dough … too much flour it doesn’t stay together. Make first a kind of  “volcano” with the flour where to place the eggs. And then mix it all.


Work a lot the dough. It should become a nice not sticky nor too dry ball. I added a couple of more eggs and just a few drops of water to soften it a bit more, but pay attention that water sticks!


Then leave it one hour to rest in a peace of cloth, possibly with no flavours of soap!

You will see after one hour the change in consistance and shape: more homogeneous, and smelling delicious!


Meanwhile you are waiting this hour for the dough to rest, you could prepare the filling. I did it by myself, just creating something tasty. You could use your fantasy. Even fish … whatever you feel like …

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I put some Mortadella, some Prosciutto Crudo (raw ham) from Tuscany (DOP), some liver (cooked just in some water). And of course Parmesan cheese grated.


I’ve just mixed all together, adding just at the very end one egg to melt more the mixture.

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Ok. At this point let’s go back to the dough. Let’s work it! and with a “little wheel” let’s cut it.

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So now you are ready to make the tortellini!!!


Put the filling. Bend the pasta to form a triangle. Stick together the borders.


Bend the two sides of the triangle, helping with a thinger, and stick them together. Tha’t it. The only thing I’ve done them too big. But it was my first time so …

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With the pasta remaining I did some tagliatelle.


So what I decided to do, was to freeze them because it was already so late at night! It’s a long work, I’ve told you …


So today I have taken them out from the freezer.


I had as well the broth in the freezer. So I just put the broth in a sauce pan with some water because it was really concentrated (if you see the other post I did, you will see that out of all the broth making process I came out with just two “glasses full!”)

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The tortellini have to boil in the boiling broth to cook and get additional taste! Cooking tortellini just in plain water is a bit sad … and then the broth you could even drink it! (then you will stay a few days without meet because here is a concentration of proteins but nutrion a part…)


That’s it ….

Just cook them a lot … especially if the pasta you made is thick. Inside the pasta has to be the same colour. I assure you very tasty. You could dress them with some grated parmesan cheese if you wish.

Some pepper?


Well just enjoy anyway after this so long work!

And thanks again for reading me!!!

Porcini mushroom whole grain country pasta!

Today I am going to tell you about my Porcini pasta dish.

I have bought some Porcini mushrooms already sliced, just to be rinsed quickly.



Ok, so I’ve started in a sauce pan with blond onions and some garlic and extra virgin olive oil.


Stirring, adding even some small pieces of celery and then the mushrooms rinsed.


You will see mushrooms will shrink a lot. Stirr.



Next to the mushrooms boil some whole grain pasta in a sauce pan.

Just remember to add the pasta to boiling water, not cold one! And taste it from time to time till the point you like it the most (“al dente” or a bit more cooked, but not too “fluffy”)



So then just pour the pasta (not the water) in the sauce pan with the mushrooms and stirr with the fire on, to concentrate the whole thing.

And that’s it!

A bit of salt, some extra virgin olive oil … and just enjoy it!

Like I did.

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If you wish to add a bit of colour in the plate, that could’t have been that bad, cut a few little cubes of carrots, and add some leaves of persil!

See you next!!!

Take care all of you …

Thanks again for being …