Follow my blog with Bloglovin Time for an Easter recipe from my second cookbook, “Cucina di casa mia“. At home we always eat this savoury pie at Easter. It is, along with pesto, the most classic and recognizable dish from Genoa, the city where I was born. My grandmother Maria, the mother of my father, made it every year. As…
In 2014 I’ve given my first cooking workshop with the one and only Detox Coach & best-selling author Jacqueline van Lieshout and since that time I’m honoured to call her a friend. What a great lady, full of energy and ideas! Working with her is always very inspiring and therefore I’m very happy to organize a few workshops with her…
I love plain (green) Swiss chard because of its sweet, “earthy” taste. When chard is in season I prefer it to spinach because it doesn’t mess up your taste buds when you drink wine with it like spinach does, and also because it has a lot more “body” and an almost meaty flavour which I adore. Rainbow chard is even…
Voor Libelle TV heb ik onlangs een gerecht gekookt, de gnocchi met spinazie van mijn Oma en Opa. Het is echt een familierecept dat op één van de vele losse blaadjes en velletjes in hun keukenla bewaard werd, vaak zonder beschrijving van de procedure, zoals in dit geval. Alleen de ingrediënten worden genoemd en voor mijn Mamma, Gabriella, was dat…
Follow my blog with Bloglovin “What do I do with sun-dried tomatoes from a bag?” is question I hear often. The ones preserved in oil are quite straightforward, but what do you do with plain dried tomatoes? Did you get or purchase some and would you like to prepare something nice with them? For example, a tasty antipasto for dinner…
Hurray! It’s World Pasta Day! And therefore today we eat this delicious. incredibly easy to make spelt pasta with broccoli and lemon. Light, healthy and full of taste and fibres! As an added bonus, this dish is super fast and thus perfect for any working day. If you prefer a vegetarian/vegan version don’t add the anchovies. Buon appetito! Pasta di…
The gattò di patate (from the French gâteau) is a classic dish from Naples and surroundings. In the 18th century the Austrian Maria Carolina of Habsburg-Lorraine married King Ferdinand I of Naples and brought her French chefs to the Neapolitan court. The influence of French cuisine is clearly noticeable in several dishes from the region, including this delicious potato…
The last couple of weeks I’ve been detoxing, which means getting clean from the inside. I usually do a detox 1 to 2 times per year, preferably during Summer, but Autumn is fine too if it’s not too cold (I usually eat mostly fruit and vegetables, and it is always easier to have light dishes and lots of raw…
The real ragù alla bolognese takes time. A lot of time. Preferably between 3 and 6 hours of gentle simmering. This is because if you cook this dish really slowly and extensively all the ingredients almost “melt” into each other producing a beautiful sauce with perfectly combined tastes and textures. Exactly like a bolognese is supposed to be, and…
