Golden crêpes filled with small shrimps that taste like Spring

   Hello! Spring is at work here again: day by day, its distinct singing can reach even the most distant corners and, by magic, its brush masterfully covers every little space of this huge natural canvas with the most beautiful and vivid palettes of colors. It is time for staying much longer in the open air,…

Home-made ravioli and the vegetable garden in the wintertime

Since every season has its own crops, now it is time for beautiful plants of cardoon in our vegetable garden, they are ideals for warm tasteful soups and, at this proper, in Apulia, Southern Italy, it is common to cook cardoons in many different ways. The recipe, I am going to make today, combines, calling to a culinary harmony, savours and food products of the Northern regions with those coming from the South.

Taraxacum potato gnocchi on a velvet Taleggio cheese cream

We are going to make taraxacum potato gnocchi on a velvet Taleggio cream. In my opinion, this delicious dish seems to be an ideal junction  among genuine ingredients, which, coming from different places from North to South, have both benefit healthy qualities and peculiar tastes that can be clearly perceived from gourmets.

Appetizing croquettes made of vegetables and sweet yellow tomatoes for a smooth sauce

The new week started with its usual rhythmic step but then, in the middle of the day or when activities allow a break, that is the time for turning your sight, looking at nature and enjoying the splendid work of art the Autumn season is making of it. Since it is almost lunch time, I will prepare some light croquettes made of wild chicories

Rice au gratin, an old family recipe that children love

 It was wonderful to spend some time with my Swedish friend Katarina and her beautiful family last week-end. We arranged to meet for going to the food store together and choose some ingredient for preparing an old recipe my grandmother used to make at Christmastime, when the whole family was finally together at home.