I made this classic greek recipe a little more italian by sobstituting the mint with the oregano, using the Tropea onion and adding few greek olives for a more italian taste maintaining the freshness of the original recipe. A recipe
Eggless Gnocchi alla Romana
I had the desire of gnocchi alla romana in a slightly lighter version from the original, plus I had no eggs at home. So that was the perfect recipe for me: I renounce at eggs but not at taste! Servings
Violet risotto with red turnips, mozzarella and cabbage
I had some already cooked red turnips so I decided to invent this risotto, low fat (I’m trying to eat healthy when I can!) sweet and a little hot at the same time. Time of cooking 30 minutes Servings 4
Rice gnocchi with chervil and mushrooms sauce
I modified a basic recipe of potatoes gnocchi that I liked much substituting the wheat flour with the rice flour to let it be adaptable to people which is intolerant to gluten. I used then some dry chervil I bought
Fried aubergineballs
I like to serve this dish as a starter because it is yummy and nice to see and also because it doesn’t fill too much and so it doesn’t risk to “ruin the meal”. With these super soft aubergineballs, which
Pasqualina’s pie with stracchino and dandelion salad
This is a recipe of the chef Marco Olivieri of the school of La cucina italiana, tought to me and to other 3 people during a lesson won to a contest for the “no waste cuisine”. The theme was “no
Gluten free vegetarian crepes-based lasagne combo
I prepared these rice crepes Lasagne in an occasion of a vegetarian dinner of twenty people: they were very succesfull! I had a guest who had as well intolerances to gluten, so I decided to create a version for people
Gluten free pesto pasta with mozzarella and cherry tomatoes
This is one of the dishes I prepare the most during the summertime because even if it is not cold it has anyway a refreshing taste. One variation that I use sometimes is that of substituting the Fior di Latte
Asparagus and saffron risotto
I had in the fridge few boiled asparagus and I didn’t want just to reheat them and dress them. So I decided to prepare a vegetarian risotto , my favorite solution when I have to “finish” something and I don’t
Salted crepes without milk
I had some difficulties to tolerate milk derived products for a some time, so I have tried a lot of recipes for people intolerant to lactose. Here there’s a basic recipe perfect also for who simply wants a lighter alternative