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Boiled stuffed carrots boat


2 big carrots
2 tuna filets (or cans)
1 tablespoon of EVOO
100 gr robiola cheese
10 green olives
1 tablespoon of minced parsley
Salt to taste


Boil carrots in hot water with the help of your parent, and drain after 5 minutes.
Cut carrots in halfs for the lenght and dig slightly with a tablespoon. Cook tuna in a nonstick pan for 6 minutes per side and then put it in the mixer.
Add fresh cheese, olives, minced parsley and a little of salt. Mix to obtain an uniform sauce.
Fill carrots with the sauce, put them on a plate and dress with extra virgin olive oil.

Bagna Cauda


200g salted anchovies
6 garlic cloves
350ml extra virgin olive oil
50ml walnut oil
100g butter

Recommended with:



Desalinate the anchovies, discard tails and fishbones, then wash them. Peel the garlic and slice thinly the cloves. Put them in a terracotta pot, pour half quantity of the oil and the butter.

Put the casserole on a very low flame and, while stirring with a wooden spoon, brown the garlic, but don’t let it darken. When the garlic has melted and you’ve obtained a creamy consistency, combine the cleaned anchovies and the remaining oil. Continue cooking on a low flame and stir until the anchovies, too, have melted. It is important not to let the oil sizzle or smoke, the ingredients of bagna cauda must melt, not fry.

When you obtain a smooth sauce, the bagna cauda is ready. Serve it with vegetables, pouring it into the traditional burner with a small lamp to keep it warm; again, be careful to not let it fry.

Fresh spinaches salad


100-150 gr of fresh spinaches
100 gr di grana cheese
1 pear
Some pine-nuts
olive oil
balsamic vinegar


Mix spinach, cubes of grana cheese  and pear slices.

Add pine-nuts and dress with olive oil, salt and balsamic vinegar.

Mortadella fan


8 mortadella slice
250 gr ricotta cheese
1 tablespoon Evoo


Add salt, evoo and pepper to the ricotta cheese. Add basil and mix well. It is possible to change the ricotta cheese with other creamy cheese type.

Brush the sauce on mortadella slices, which will be closed in half and then in a quarter.

Leave in the fridge until serving.

Pizza express


4 slices of old bread
Tomato sauce to taste
400gr of mozzarella cheese
Extra virgin olive oil


Turn on, with the help of an adult, the hooven to 175° and when it is hot, put in the slices of bread with a dense layer of tomato sauce and a little of oregano.

After 15 minutes pull out the slices, put on a lot of mozzarella cheese (or ricotta cheese) and some pieces of sardina and put in the hooven for additional 15 minutes.

Pull out little pizzas, dress with extra virgin olive oil and serve warm.

Little mouses with vegetable cream


9 radishes
4 tablespoon of evoo
1 soup preparation with vegetables


Clean 8 radishes and keep the root (you will use it to make the tail), cut the bottom to make them stand up. With the help of an adult, make two deep cuts on two sides, where you will put the ears.
Cut now the last radish in thin slices and put them in the cuts you made before. Add two cloves on the front to make the eyes.
Now the adult will pour a creamy soup in a pot without adding water and warm up following the indications.
Pour the vegetable cream in a plate, put on the radish mouses on top and dress with olive oil before serving.

Crisp salad


4 servings
150 gr fresh lettuce
200 gr pepperonis
2 mature avocados
1 lemon (juice)
1 celery bosom
1 natural yogurt
Tomato concentrate
2 tablespoon of evoo


Take avocados, cut in cubes and put them in a plate with a little of lemon juice.

Clean the lettuce, celery and pepperonis, then cut in pieces.

Mix all vegetables in a salad-bowl and dress with the sauce obtained from yogurt, 2 tablespoon of tomato concentrate and evoo. Serve the salad with toasted bread chunks.

Walnut pesto


Serves: 4
125g (4 oz) fresh basil leaves
175g (6 oz) chopped walnuts
4 cloves garlic, peeled
2 tablespoons freshly grated Parmesan cheese
250ml (9 fl oz) olive oil
salt and pepper to taste


In a food processor, blend together basil leaves, nuts, garlic and cheese.

Pour olive oil slowly while still mixing. Stir in salt and pepper.

“Ajo e ojo” Spaghetti (garlic and oil)

Ingredients for 4 people

½ glass Extra Virgin Olive Oil
2 cloves of garlic
1 handful of chopped parsley
400 g spaghetti


Brown the garlic and chilli pepper in hot oil until the garlic is golden.

Remove the garlic and chilli pepper and pour the hot oil on the spaghetti cooked “al dente”.

And the chopped parsley and mix quickly.
Serve immediately.

Anchovy spaghetti

Ingredienti for 4 people

½ glass Extra Virgin Olive Oil
2 cloves of garlic
½  red chilli pepper
50 g anchovy fillets in oil
400 g spaghetti


Brown the garlic and chilli pepper in hot oil until the garlic is golden. Remove the garlic and chilli pepper. Add the anchovy fillets and cook them squashing them with a fork. Add the sauce to the spaghetti cooked “al dente” and serve hot.

Condite con la salsa ottenuta gli spaghetti cotti al dente e serviteli ben caldi.