Lactose free Potato Dumpling Panino

Ingredients 8 panini

700gr boiled mushed potatoes
130gr flour
02nos tbsp EVO oil
08nos slices of ham the same size as the panino
04nos slices of lactose free cheese cut in half
Salt & pepper
Pinch of grated nutmeg
Sesame seeds
Mix together potatoes, flour, salt, pepper and nutmeg.
Spread dough 1cm thick.
With the help of a cutter or a glass make 16 circles.
Arrange in half of the circles ham and cheese.
Close with the other half.
Spread EVO oil on each panino.
Sprinkle with sesame seeds.
Bake in the oven at 180C for 25 minutes.
Serve with pesto sauce.
If you want your panino vegan than add peperonata, or any vegetables that you like, in each half and close with the other half.






Smoked Salmon and Mascarpone cheese Bignè


100ml water
50gr butter
65gr flour
2 eggs
Melt butter into the water
Add flour all at once and cook it till the dough comes off  the side of the pan
When cold add eggs one at the time
Put the dough in a piping bag or using a spoon make little bigne’
Bake in the oven at 180C for 20 min or till puff up.


100gr Smoked Salmon
1nos Lemon zest
Salt and pepper
50gr mascarpone cheese
20nos parsley leaves
Mix Mascarpone cheese, lemon zest and season.
Slice smoked salmon slices in half.
Cut bigne in half, spread some of the mascarpone mix on the bottom part of the bigne and arrange on top of the cheese half slice of smoked salmon.
Close the bigne and decorate with parsley leaves





Savory Baci di Dama


100gr white flour
100gr almond flour
80gr parmesan cheese
80gr cold chopped butter
25ml cold water
Mix the dry ingredients together and add water to make a firm dough.
Form small balls the size of an hazelnut.
Bake in the oven at 180C for 15-20 minutes.
Let them cool down.
100gr soft chèvre
50gr mascarpone cheese
20gr chopped walnuts
Salt and pepper
Mix the 2 cheeses together and season.
Pipe and sandwich between 2 Baci di Dama.
Roll the cheese edge in chopped walnut.
Follow the video on youtube





Octopus and potato salad


1kg octopus
2nos bay leaves
2nos cloves
1nos onion sliced in half
5nos peppercorn
500gr boiled potato
30gr chopped parsley
15ml EVO oil
Bring to the boil water with bay leaves, cloves, onion and peppercorn.
Add the octopus and cook it for 40 minutes.
Let the octopus to cool down in his own water.
When fully cold rinse it under cold water.
Cut the octopus in 2cm long pieces.
Cut the potatoes in 2cm cubes.
Mix octopus and potatoes together.
Season with salt, EVO oil and parsley.


Figs wrapped in pancetta filled with taleggio cheese


4nos figs
50gr thinly slice pancetta or bacon
100gr taleggio cheese cut in small cubes
Wash figs and make a cross on the figs.
Wrapped the figs in pancetta or bacon.
Fill the figs with few cubs of taleggio cheese.
Bake in the oven at 180C for 10-15 minutes.
Asparagus wrapped in Parma ham and puff pastry
20nos asparagus
10nos thin slice parma ham slice in half
20nos 1cm wide puff pastry strip
Salt pepper
Wash the asparagus.
Go around the asparagus with the puff pastry leaving a gap between each turn.
Fill the empty part of the asparagus with the Parma ham.
Spinkle little salt and pepper on the asparagus wrapped.
Bake in the oven at 180C for 20-25 minutes.

 Bruschetta of Prawns wrapped in Basil and Pancetta Coppata

Ingredients for 5pax

10nos medium size prawns
10nos thin slices of pancetta coppata
10nos basil leaves
10nos 1cm thick slices of baguette
02nos tablespoon EVO oil
Salt & Pepper
Wrap prawn with 01nos basil leave and with 01nos slice of pancetta coppata.
Prepare all the prawns the above way.
Sautee the prawns and the baguette slices in hot EVO oil 4 minutes on each side and season.
Arrange on individual cocktail plates and garnish with fresh herbs.
Enjoy with a nice glass of cold Prosecco.

Sbriolona cake with salmon and goat cheese

Ingredients for 22cm cake
200gr flour
100gr soft butter
01nos egg
1/2 teaspoon baking powder
For filling
100gr thinly slice salmon fillet
40gr goat cheese
100gr mascarpone cheese
05gr thyme
Salt & Pepper
10gr dill to decorate
Follow the basic recipe for the savory short pastry dough on Basic Recipe page.
Mix the goat cheese with mascarpone and thyme add salt and pepper.
In a 22cm cake mould make a base with half of the short pastry.
With the help of a warm spoon spread the cheese and top it with the salmon.
Cover with the other half of dough, sprinkle the dough don’t press.
Bake for 25-30 minutes at 180C.
Remove from the mould and decorate with dill.
Enjoy it with a glass of cold Pinot Grigio

Zucchini flowers filled with mozzarella cheese and anchovies


200gr Zucchini flowers
125gr Mozzarella cheese (cut in small cubes)
05nos anchovies fillet (cut in thirds)
For the batter
01nos egg
90gr flower
150ml cold water
Salt & Pepper
Sunflower oil to fry
Clean and wash the zucchini flowers.
Fill the zucchini flowers with few cubes of mozzarella and 1\3 of anchovies fillet.
Prepare the batter.
Beat the egg with the flower.
Slowly add the water to the batter.
Season with salt and pepper.
Fry the flowers few at a time in hot oil.
Remove from oil when the flowers are a nice hazelnut color.
Serve with a cold glass of Prosecco.
IMG_8158 (1)


Fresh Herbs Baked Mussels


01kg Fresh mussels
03nos minced garlic cloves
20gr chopped parsley
20gr chopped thyme
20gr chopped marjoram
10gr chopped capers
01nos teaspoon lemon zest
50ml EVO oil
150gr breadcrumb
Salt & pepper
10ml dry white wine
Clean the mussels from the beard with the help of a knife.
Wash the mussels under cold water.
Heat 30ml EVO in a large pan.
Add the mussels and wine.
Put a lid on the pan and cook the mussels till they’ve opened.
Drain the mussels and set aside.
In the mean time prepare the breadcrumb mixture by adding minced garlic, parsley, thyme, marjoram, capers, lemon zest, breadcrumbs, seasoning and for last the EVO.
Separate the shells into halves.
Lay the half shells with the mussels on a ovenproof tray and topped it up with the breadcrumb mixture.
Bake it in the oven at 180 C, till golden brown.

Mom’s stuffing

300gr breadcrumb
120gr cooked ham chopped
100gr Fontina cheese small cubes
10nos sage leaves julienne
01nos egg
20gr grated parmesan cheese
50gr butter
Salt & Pepper
Sunflower oil to fry
Water to cook the breadcrumb mix
Melt butter in a non stick pan.
Add breadcrumb, ham, cheese, sage and season.
Add water to cook the breadcrumb mix.
Cook for 5 to 10 minutes medium flame.
Transfer the mix in a bowl and let it cool down.
When warm add the egg, the parmesan cheese and mix well.
Form balls the size of a walnut.
Fry in sunflower oil till golden brown.
Serve at room temperature.

Aloo Tikki


550gr Boiled Potatoes crushed
100gr Chopped Onions
55gr Boiled florets cauliflower
55gr Boiled mini cubes carrots
55gr Boiled chopped baby corns
55gr Boiled chopped beans
30gr Flour
01gr Cumin
02nos Bayleaves
01nos Chopped chillies
01gr Turmeric powder
50gr Bread crumbs
03gr Chopped coriander leaves
100ml Cooking oil
20gr Butter
Salt to taste
Decorate with coriander leaves
Serve hot with lemon and Mint Chutney
Fry cumin seeds in 10ml hot oil with bay leaves.   Add chopped onions and fry till translucent. Add the chilies and turmeric.  When cooked, combine with potatoes, boiled vegetables, flour, salt, bread crumbs and chopped coriander.
Mix well to form evenly combined mass. Make medium sized balls and flatten to form patties.
Heat the remaining oil in a deep frying pan and fry the patties few at a time till golden color.
Serve hot with lemon wedges and mint chutney
Mint Chutney 
100gr Clean coriander leaves
50gr Mint leaves
01nos Peeled Garlic pod
25gr Peeled Onion
1/2 piece Chilli
05ml Lemon Juice
01gr Sugar
50gr Yoghurt
Salt to taste
Clean and chop ingredients.
Place in blender coriander, mint, garlic, onion, chili and pulse to a fine paste.
Add a little water to thin mix.
Mix in yoghurt.
Season with salt, lemon juice and sugar
Serve chilled.




Ham Fontina Cheese Muffins

Ingredients for 16 pieces

120gr cooked ham julienne
130gr grated Fontina cheese
01nos whole egg
75gr soft butter
250gr full fat milk
300gr self raising flour
1/2 teaspoon sweet paprika
Salt & Pepper
In a bowl mix all the ingredients together.
Work the batter with a spoon till soft.
Fill muffin cases up to 3/4
Put in the oven and bake for 18-20 minutes at 180C
To check if the muffins are cooked take a toothpick and insert in the muffin if it gets out dry they are ready.
Take out of the oven and serve warm.

 Smoked Salmon Pops


100gr smoked salmon (thinly sliced)
30gr herbed goat cheese
30gr mascarpone cheese
1/2 teaspoon lime zest
10gr chopped onions
10gr chopped rinsed capers
Baby rucola or baby spinach to decorate
Salt & Pepper
Slice smoked salmon in third.
Mix in a bowl goat cheese, mascarpone, lime zest, onions, capers and season lightly (don’t forget smoked salmon and goat cheese are already salty)
Take a 5cm by 5cm cling film and arrange a third of the salmon slice on it.
With the help of a teaspoon put some of the filling in the middle of the slice.
Bring each corner of the cling film to the center and twist to form a ball.
Keep in the fridge till ready to serve.
Serve on a bed of rucola or baby spinach.



02nos medium size avocado (peel and cubed)
1/2nos red onion chopped
01nos tomato concasse
01nos mince garlic clove
01nos teaspoon lime juice
10gr chopped coriander
Pinch chili
Salt & Pepper
In a bowl add avocado, tomato, onion, garlic, lime juice and pinch of chili.
With help of fork press avocado and rest of ingredients to a chunky mix.
Add salt and pepper.
Add coriander.   Mix well and chill.
Serve with super grain crackers.

Baba Ganoush


02nos medium size eggplants
01nos garlic head
01nos medium size tomato sliced in half
40ml EVO oil
05gr sesame seeds to decorate
Salt & Pepper
Pre heat oven to 180C.
Wash eggplants and tomato.
Cut the bottom of garlic.
On a oven tray arrange eggplants, tomato and garlic.
Bake it till fully cooked.
Let it cool down.
Bring ingredients in a blender including salt and pepper.
Add EVO oil till blending the ingredients together.
Decorate with sesame seeds and a tbsp of EVO oil.

Tuna Tacos

Ingredients for 6 pieces

300gr tuna steak
03nos tbsp EVO oil
03nos sesame seeds
01nos orange zest only orange part
20ml fresh orange juice
01nos medium size avocado cut in small cubes
04nos cherry tomatoes cut in small cubes
04nos lettuce leaves
10gr chopped dill keep few leaves for garnish
Salt & Pepper
Mix tomatoes, avocado, orange zest, dill, salt and pepper.
Keep it on the side. Don’t over mix the avocado.
Press sesame seeds on tuna steak.
Add EVO to a hot saute’.
Fry tuna for 3 minutes on each side.
Keep the sesame seeds on the pan for garnish.
Squeeze fresh orange juice on tuna and keep it on the side.
Slice tuna in 04 slices.
Arrange a tablespoon of tomato and avocado mix on lettuce leave
top it with a slice of tuna and add some more tomatoes and avocado mix on top.
Garnish with dill and sesame seeds.

Onion Bhajis

Ingredients for 10-15 pieces

02 medium size red onions thinly slice
105gr chickpea flour
1/2 teaspoon salt
01 teaspoon cumin
1/2 teaspoon turmeric
01nos green chili chopped
01nos teaspoon lemon juice
08-09 tablespoon water
01lt vegetables oil
In a bowl add chickpea flour, salt, cumin, turmeric, chili, lemon juice and water.
Combine ingredients till you have a smooth batter.
Add onions and mix together.
Bring oil to temperature.
Carefully drop spoons of bhaji into the oil.
Fry them in small batches till golden brown.
Serve them hot with coriander chutney.

Cubes of watermelon, crumble goat cheese and marinated red onions

Ingredients for 2 pax
08nos cubes 4cm by 4cm
30gr crumbled goat cheese
1/2 medium size red onion thinly sliced
250ml cold water
01nos teaspoon apple vinegar
10ml EVO oil
Salt & pepper
Thyme and basil leaves to garnish.
In a bowl mix water and apple vinegar.
Add onions and soak it for 2 hours.
After 2 hours dry onions and chopped them.
With the help of a teaspoon scoop out a small part of the top part of the watermelon and chop it.
Mix it with chopped onions.
Divide the mix on top of watermelon.
Add crumbled goat cheese, salt crushed pepper and drizzle with EVO oil
Garnish with thyme and basil.
Scallops Mommy's way

Scallops Mommy’s way

Ingredients for 10 scallops shells

20nos scallops clean and cut horizontally in half
10nos scallops shells
100gr cream
100gr white wine
25gr flour
70gr butter
01kg clean mussels
100gr clean shrimps
100gr breadcrumbs
02nos minced shallots
150gr sliced mushroom
Salt &pepper
10ml EVO oil
Steam shrimps for few minutes and keep it aside.
Heat 05ml EVO in a big pan add mussels and let them steam till fully open, remove from shell and keep it aside.
In a bowl mix butter and flour, keep aside.
In a non stick pan heat rest EVO.
Add shallots and let them sweat.
Add scallops, shrimps and mushrooms.
Add wine let evaporate and add cream.
Cook at high heat for 5 minutes.
Remove from sauce mushrooms, scallops and shrimps.
Add to the pan butter and flour.
Keep stirring till fully incorporated.
Sauce will start thickening.
Let it cook for 5 minutes.
Arrange shells on an oven tray.
Fill each shell with 2 scallops (4 pieces), a tablespoon of mushrooms and shrimps and top it with sauce.
If you have extra filling add more in each shell before adding sauce.
Sprinkle each shell with breadcrumb.
Bake at 180C for till golden brown around 10 minutes.

Involtini di melanzane e zucchini

Eggplants and zucchini rolls


02nos medium size eggplants
02nos medium size zucchini
100gr mascarpone cheese
50gr grated parmesan cheese
80gr cooked ham thinly sliced
10gr grated parmesan cheese to sprinkle on top
300gr tomato sauce
10ml EVO oil
05-06nos basil leaves to garnish
Salt & pepper
Preheat oven at 180C.
Slice zucchini and eggplants vertically and 1cm thick.
Sprinkle with salt, pepper EVO oil and bake in the oven till soft but not fully cooked.
In a bowl mix together mascarpone and parmesan cheese.
Slice ham in strips as wide as zucchini.
Take a slice of eggplant and spread a spoon of tomato sauce, some cheese mix and roll it.
Do the same with all the slices.
Take a slice of zucchini spread a spoon of tomato sauce, cheese mix, strip of ham, and roll it.
Do the same for the rest of the slices.
Arrange rolls on an oven proof tray.
Spread tomato sauce on top of the slices.
Sprinkle with parmesan cheese.
Bake at 180C for 20-25 minutes.
Sprinkle basil leaves.
Serve warm or at room temperature.
Scallops wrapped in Alto Adige pancetta

Scallops wrapped in Alto Adige pancetta on lentils puree

Ingredients 4 pax

08nos medium size fresh scallops
08nos thinly sliced Alto Adige pancetta
01nos tbsp EVO oil
Salt & pepper
Lentils puree
50gr  lentils
20gr minced yellow onion
05gr minced garlic
100gr tomatoes concasse
01nos spring of rosemary
15ml EVO oil
Salt & pepper
Wash scallops.
Dry scallops, season and wrap in pancetta.
Keep it aside.
For lentils puree
Heat oil in a skillet.
Add onions and garlic and let it sweat for few minutes.
Add rosemary, tomatoes and lentils.
Cover with hot water and cook till lentils are fully cooked.
Add more boiling water if need it.
Adjust seasoning.
Remove rosemary spring and blend to make a puree out of it.
Sautee scallops in a hot non stick pan few minutes on each side.
Spoon one tablespoon of lentils puree on a plate arrange on top two scallops and serve.





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