sabato 27 marzo 2010

Butter and sage ravioli

You can find the recipe of Ravioli filled with ricotta cheese  here .

The "sauce" is relatively simple, just melt some butter in a pan and add 3 or 4 leaves of sage. Mix it slowly with a spoon and once it's ready, pour it on the pasta/ ravioli. Grate some parmesan on them and...enjoy!

sabato 20 marzo 2010

Cagliari- Karalis

Costituzione Square, a wonderful place full of picturesque cafe's and artists.

From the Bastion, the Walls of the Castle.

The view from The Bastion of Saint Remy.

The public gardens

Amphiteatrus Romani

The old war tower, in the sea.

No places like my Karalis.

venerdì 12 marzo 2010

Stuffed peppers


  • Red peppers
  • capers
  • bread crumbs
  • cheese- Parmesan cheese and Cheddar (or any other similar)
  • extra virgin olive oil
  • egg
  • pepper and salt
How to make it:
Cut the peppers into 2 or 4 parts- according to their sizes, put them on a baking tin. Prepare the filling in this way: mince the capers in a bowl, add the bread crumbs, the Parmesan cheese and the Cheddar or any other cheese you have at home, add the egg and some water to amalgamate it all. Then form small balls of the mixture and fill the peppers with them. Pour some oil on the peppers, add some grated Parmesan cheese on them and bake them at 200°C until the peppers look ready ( about 30-40 minutes).

martedì 9 marzo 2010

Pizzaiola steaks




  • 2-3 spoons of extra virgin olive oil
  • 4 middle sized steaks ( you can choose between pork or beef, both are ok)
  • capers
  • tomato sauce 
  • salt
  • oregano
How to make it:
  1. Pour oil in a pan, warm it, cook the steaks on both sides.
  2. Add the sauce and cook it for some minutes.
  3. Add the salt and the oregano.
  4. Let it on low heat for some minutes, then serve them warm.

domenica 7 marzo 2010

Spaghetti with capers and tomatoes sauce


  • 400 g spaghetti n.5
  • 8 dried tomatoes 
  • 100 gr capers
  • extra virgin olive oil
  • oregano and salt
How to make it:
  1. Wash capers under fresh water in order to remove all the salt from them; put dried tomatoes in a bowl with some water for about 30 minutes, until they are soft.
  2. Then strain both the capers and the tomatoes and mince them together in a bowl.
  3. Add the oil to it, and mix until it becomes homogeneous.   
  4. Sprinkle some oregano on it and some salt.
  5. Pour the sauce in a pan.
  6. Cook spaghetti, and take a spoon or two of water from the saucepan in which you're cooking spaghetti.
  7. Strain spaghetti and put them in the pan with the sauce.
  8. Sautè it adding the spoons of water, for about 5 minutes.
  9. Serve them warm.
  10. Enjoy!

venerdì 5 marzo 2010

Heart shaped double flavour italian risotto

For the red rice:

  • 2 extra virgin olive oil spoons
  • 150 gr of rice
  • a slice of onion
  • 1 lt of  stock cube broth
  • 1 can of tomato sauce (about 400 gr)
  • a sprig of rosemary  
  • 1/2 glass of white dry wine
For the yellow rice:
Same ingredients of the red rice, but replace the tomato sauce with a bag of saffron.

How to make it:

  1. Warm the oil in a pan, and brown the onion.
  2. Remove the onion and pour the rice, brown it until the grains become transparent.
  3. Add the 1/2 glass of wine and let it simmer
  4. Add the tomato sauce, mix it and gradually add the broth -make sure it's warm, in order not to stop the cooking process.*
  5. Once you've poured all the broth in, cream the rice with some butter,parmesan grated cheese and rosemary, incorporate it, until it becomes creamy and soft.
*= for the yellow rice, change the 4th passage in this way:  "Add the bag of saffron"

Hope you enjoy!

mercoledì 3 marzo 2010

Wednesday calls for comfort food!!!Zucchini tomato and rice soup



  • 4 zucchini
  • a tomato ( or ready tomato sauce)
  • 1 garlic clove
  • 20 gr of butter
  • 150 gr of rice 
  • 1 lt of stock cube's broth
  •  grated parmesan cheese
  • pepper and salt
How to make it:
  1. Wash zucchini, peel them and cut them into small bits, in a bowl.
  2. In a pan melt the butter, add the garlic clove, and brown it on low heat. 
  3. Remove the garlic and add the zucchini chops.
  4. Brown them, and gradually add tomato sauce. Mix slowly with a woden spoon.
  5. Pour the broth in the pan, put the lid on the pan and wait for the broth to boil.
  6. Once it's boiling, low the heat for 10 minutes.
  7. Add the rice and let it cook, mixing every now and then.
  8. Serve the soup warm, grate on some parmesan cheese and sprinkle some pepper and salt.
  9. Enjoy!