Loading...
Browsing Category

First courses

Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Back again with a recipe, as I told you I have some many new recipes to post I have the problem to decide what comes first.

But why should I decide and not you?

So I throw a survey on my Facebook page, I did it on saturday and so many joined.

It was a simply photo, I just asked to comment with a number:

food pictures collage

All the recipes had their own fans but the number four won everything: they are “gnudi” vegetarian dumplings from Tuscany made of spinach and ricotta cheese.

Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Hot summer, nasty summer.

I have a lot of issues, hubby had a work incident and can’t work so I have to work for both.

No time for cooking, no time for writing.

I’m only posting what I have settled in the past months.

I hope holidays and then fall will close this awful period.

This recipe is easy and part of our standard summer weekmeals, I’ ve tried this for the first time years ago in a bistro in Santarcangelo called Ottavino.

Potato gnocchi with goat’s blue cheese and leek.

Potato gnocchi with goat's blue cheese and leek.

 If beer is often on the frontline on my blog because my passion is bringing me partnerships and willing to study and to get informed about anything about craft brewery, there is another “food area” not often considered on my pages: cheeses.

Fresh cheeses, aged cheeses; cow ones, goat ones; Italian, French, British…

I have no limits, I won’t say I like them all but I never say no to a tasting.

Both beer world and cheese world are so wide and ample I would have to study a whole life to learn just a minimum part; as you can’t rule passions I keep on tasting studying.

Chickpea’s flour gluten free crêpes.

Chickpea's flour gluten free crêpes.
 

 I never throw food away, if it happens is because what I’ve done is awful beyond any possibility to save it or eat it: it seldom occurs but it can happen.

Lately I’ve done some zucchini and fresh cheese patties taken from a magazine which, once baked, were slimy and smelled so bad I had to put everything in the trash can.

I want spend some words on all the recipes I’ve taken through the years from magazines, even high level magazines, which turned out epic fails.

I remember a chocolate and coffee cake good only for walls’ building.