Fusilli with mascarpone, scamorza affumicata and pistachio flakes

This recipe is incredibly easy and tasty. It is also very elegant and delicate, it is perfect if you want to shine when you have people over for dinner!


  • Fusilli 160 g
  • Mascarpone 125 g
  • Butter one tablespoon
  • Pistachio, 15 nuts
  • Smoked scamorza ( or a smoked cheese with a flavour that is not too strong) 100 g


  1. Put the pistachio in a blender until you have rough flakes
  2. Cook the pasta
  3. 7-5 minutes before the pasta is done, melt the butter and the scamorza
  4. Drain the pasta but keep 2 tablespoons of the hot water
  5. Put the water in the pan containing the butter and scamorza
  6. Add the pasta
  7. Add the mascara and stir until it has spread evenly
  8. Add the pistachio


Squash and carrots soup with herbs and cashew cream

This is such a lovely combination of flavours I am sure you will love it! You only need to be a little bit patient, as the squash can take a little bit to cook and I usually leave the cashews to soak for a couple of hours, but I promise it is all worth it!

Ingredients for the soup:

  • Squash, one about 1kg
  • Carrots 400g
  • White onion, 1
  • Water 1 l
  • Salt
  • Pepper
  • Olive oil
  • Thyme 2 tablespoons
  • Rosemary 3 tablespoons
  • Optional pine nuts to decorate

Ingredients for the cream:

  • Cashews 150g
  • Water or almond milk 80ml
  • Garlic clove, half
  • Salt one teaspoon
  • Lemon juice two tablespoons


  1. Leave the cashews to soak for 2-3 hours
  2. Peel and cut the squash very finely
  3. Peel and cut the carrots
  4. Peel and cut the onion
  5. Add some oil in a pan
  6. Put the vegetables in the pan
  7. Add the water
  8. Add the rosemary and the thyme
  9. Add the salt and pepper
  10. Let everything to boil for at least one hour or until the vegetables are soft
  11. In the meantime prepare the cashew cream, just blending together all the ingredients of the cashew cream
  12. When the squash, carrots and onions are soft blend them
  13. Put the soup in a dish and add 2-3 tablespoons of the cashew cream
  14. Optional add pine nuts to decorate


Farfalle al sugo

This is the easiest recipe ever, I promise.

You are just a few steps away from one of the most delicious meals of the Italian cuisine 🙂 it doesn’t take long to make it and it is a great dinner idea for when you have friends coming over!


  • Chopped tomatoes, one tin
  • Pasta
  • Garlic, one clove
  • Olive oil
  • Salt
  • Basil


  1. Cut the garlic very finely
  2. Put the oil in a pan and warm it up
  3. Add the garlic
  4. When it starts bubbling add the tomatoes
  5. Let them cook for 20 minutes, stirring often
  6. In the meantime cook the pasta
  7. Optional step: once they are cooked put them in a blender for a smooth cream
  8. Add salt as you like
  9. Add basil
  10. Mix the pasta with the tomatoes

That’s it!!! I told you it was easy 🙂 🙂

Spaghetti with squid ink

This recipe is a delicacy very common in Sicily. It has a very peculiar taste and appearance, and you either love or hate it!

I would suggest, for the first time, to ask your fisherman to help you out during the cleaning process, but if you feel confident you can just follow the steps below 🙂


  • Squids, 2
  • Tomato sauce, 200ml
  • Tomato paste, 1 tablespoon
  • Garlic, 1 clove
  • Spaghetti for 4 people
  • White wine, 1 glass
  • Salt
  • Pepper
  • Parsley


  1. Clean the squid, peel it, take off the bone in the middle, cut the eyes and the middle part. Take the sachet containing the ink, being careful to not cut it (if you have a fisherman that can help you with this process, I would ask them the first time). Rinse well. Leave them to drain
  2. Cut the garlic very finely
  3. Put some oil in the pan and when it is warm add the garlic
  4. Cut the squid in slices
  5. Add the squid in the pan
  6. Add the wine and let it evaporate
  7. Add the tomato sauce
  8. In a mug, melt the tomato paste in with some warm water, then add it to the pan
  9. Add salt and pepper and let everything cook for 20 minutes
  10. In the meantime cook the spaghetti
  11. Break the sachet and add the ink, being careful to not stain your hands
  12. Mix until the sauce become black
  13. Add some parsley
  14. When the spaghetti are ready, drain them and put them in the black sauce, stirring until they become black
  15. Add some parsley to decorate!

I really hope you will try this recipe, I know it is very unusual but it might become your favourite dish!

Pasta speciale

After making your grocery shopping or your planned meals, do you ever end up having one random vegetable, that is too small to be a main meal and too much as a side? This is my never ending story with peppers 🙂 I do love them, I always get some during my grocery shopping and after I prepare my planned meals I ALWAYS end up with one single pepper. So I came up with this recipe, as usual it is very easy and delicious!


  • Red pepper, 1
  • Spring onion, 2
  • Chilli pepper, 1
  • Black olives, 10-15
  • Olive oil
  • Pasta
  • Salt
  • Pepper


  1. Cut and de-seed the pepper
  2. Add some oil in a pan and heat it
  3. Add the pepper
  4. In the meantime, cut the chilli
  5. Add the chilli in the pan
  6. Cut the onion
  7. When the peppers are almost wrinkly add the onion and leave it for 2-3 minutes
  8. In the meantime cook the pasta
  9. Cut the olives in slices
  10. Add the olives in the pan and turn the heat off
  11. Add salt and pepper
  12. When the pasta is ready, drain it
  13. Add the pasta in the pan


Cauliflower and roasted almonds soup

Cauliflower is one of my favourite vegetables, and combined with almonds it is pure heaven! This soup is so tasty and delicious, I am sure you will love it! It is also a fantastic lunch to bring in the office 🙂


  • Cauliflower, 600g
  • Almonds, 3 tablespoons
  • White onion, 1
  • Garlic clove, 1
  • Vegetable stock, 700 ml
  • Olive oil
  • Salt
  • Pepper


  1. Cut the onion
  2. Peel the garlic
  3. Heat the oil in a pan
  4. Put the onion and garlic in the pan
  5. Let them cook for a few minutes
  6. Add the cauliflower
  7. Add the stock
  8. Let everything cook for 20-30 minutes, until the cauliflower is very soft
  9. In the meantime roast the almonds in a pan, until they have a lovely golden colour
  10. Add the almonds in the pan with the cauliflower – keep some almonds to decorate
  11. Leave them for 3-4 minutes
  12. Add salt and pepper as you like
  13. Using a blender, mash everything until you get a lovely cream
  14. Add some roasted almonds to decorate

Love it!!!

Roasted red pepper soup

One thing that ALWAYS happens to me is that I go to the grocery shop to get one specific thing, and I go home with 2-3 bags of food, obviously forgetting the specific thing I needed in the first place. This recipe is the result of one of this episodes, I went to the supermarket to get some tomatoes to roast, and I went home with a bag full of peppers, onions and spices. So I just replaced the tomatoes with a little bit of tomato sauce, with very interesting results!


  • Red peppers, 2
  • Sweet pointed pepper, 1
  • Chilli pepper, 1
  • Garlic, one clove
  • Red onion, one
  • Olive oil
  • Salt
  • Pepper
  • Paprika
  • Tomato sauce
  • Vegetable stock 500 ml
  • Optional croutons


  1. Cut the onions roughly
  2. Cut all the peppers roughly
  3. Cut the garlic roughly
  4. Put them in a tray and add olive oil
  5. Add salt and pepper
  6. Mix the vegetables with the oil, they have to be evenly covered in oil
  7. Put the tray in the oven at 200° fan assisted for 20 minutes, check from time to time
  8. But the vegetable stock to boil
  9. When the peppers are wrinkly and a little bit burnt at the edges take the tray out
  10. Add the vegetables to the stock
  11. Add a glass of tomato sauce
  12. Add the paprika
  13. Let everything to boil for 10-15 minutes
  14. Put everything in the blender, it doesn’t have to be perfectly smooth (I prefer it this way but you might prefer to have some pieces of vegetables)
  15. Add some olive oil if you want
  16. Add salt and pepper if needed
  17. If you want you can decorate with croutons