Fresh pasta doubly delicious when you both make and then eat it! Ravioli filled with spinach and ricotta is one of the most classic pasta dishes, and with its fresh and delicate taste is pure poetry for the palate. The combination of spinach and ricotta cheese is a romance that has lasted for years, perhaps…
Insalata di Fave, Pesche, Pinoli e Ricotta (Broad Beans, Nectarines, Pine Nuts and Ricotta Salad)
This light salad is a contrast of different flavors that all blend together. They create a harmonious taste that ranges from the sweet taste of nectarines, the nutty of songino lettuce, pine nuts and broad beans and the creamy one of ricotta cheese. This salad is not only beautiful and tasty but it is also…
Coppette di Fragole, Ricotta e Moscato (Strawberry Cups with Ricotta and Moscato Wine)
Do you like both strawberries and moscato wine? This is the dessert for you – fresh, fragrant and light too. The addition of creamy ricotta (a light cheese) makes the perfect combination. If you prefer a richer version you can substitute ricotta with mascarpone cheese. This is an elegant dessert that tastes like ricotta and…
Cheesecake all’Italiana (Italian Style Cheesecake)
Cheesecake is a dessert loved all around the world. Most of the people think it is originated from the United States, but actually it dates back to ancient Greece. It seems that the first “cheesecake” was made on the island of Samos around 2000 BC. In ancient Greece cheesecake was considered good source of energy,…
Torta di Ricotta e Nocciole (Ricotta and Hazelnut Cake)
An intense hazelnut flavor, a perfect cake for a coffee break or an after dinner dessert. The crust is prepared with pastry flour, hazelnut flour, cocoa powder and a small amount of finely ground cornmeal flour for flavor, as well as baking powder to make it softer. The topping is prepared with eggs, sugar and…
Torta Falsa Sbrisolona (Fake Sbrisolona Cake)
An intense almond flavor, perfect for a coffee break. You may wonder why this sbrisolona is called “fake”. It is certainly real enough to eat! The name recalls the typical cake from Mantua (a beautiful city in the south of Lombardy) but with some differences. The sbrisolona cake is dry and crunchy (in fact, you…
Torta di Ricotta e Spinaci (Ricotta and Spinach Pie)
This savory pie is a classic rustic recipe, an irresistible dish that appeals to everyone, even to those who do not like vegetables. It is a perfect dish that can be served for a light lunch or snack to to enjoy with a cocktail. It is also a great idea for summer picnic or cook-out….
Pizza Rustica (Rustic Pizza)
This pizza is a little bit a different from what you imagine about pizza, but it’s still delicious! Pizza rustica is a typical recipe for Easter, especially for the Easter Monday picnic, Pasquetta, but I prepare it as an aperitif or appetizer for a casual dinner with friends throughout the year too. To tell the…
Mini Cassata Siciliana (Mini Sicilian Cassata)
This year I will celebrate Easter with cassata, a delicious, tempting and colorful cake. Cassata is a typical dessert of the Sicilian pastry, in particular of Palermo. In the past it was enjoyed exclusively to celebrate Easter after the long period of Lent: a well-deserved award! Today it is enjoyed throughout the year. The preparation…
Tortino con Bietole ed Acciughe (Swiss Chard and Anchovies Pie)
This pie makes a colorful and a tasty starter or a delicious main dish. The crust is made with brisee dough while the filling is prepared with Swiss chard, first boiled, then sautéed with anchovies and mixed with fresh ricotta cheese. This is a superb combination of flavors. Swiss chard is native to southern Europe…
Crespelle con Zucchine e Crescenza (Crepes with Zucchini and Crescenza Cheese)
Crepes with zucchini is a delicious and appetizing dish that you can serve either as a first course for an important dinner or as a main dish for a light lunch. Crescenza is a soft, fresh, creamy cow cheese that has a delicate and mild taste. It gives a delicious flavor to this recipe. If…
Torta Pasqualina (Easter Pie)
Torta Pasqualina is a rustic savory pie typical of Liguria, filled with spinach, ricotta cheese and eggs. You can serve it as an appetizer with a nice sparkling wine (I love it with my Prosecco) or as an antipasto (starter) anytime of the year, but this dish is really part of the traditional Easter (Pasqua)…