Appetizers

(Italiano) Sfogliatine alle Melanzane

Sorry, this entry is only available in Italiano.

(Italiano) Mini Torri di Trota Salmonata

Sorry, this entry is only available in Italiano.

Cauliflower Tortini

This recipe is a variation that I created using all the ingredients from a French recipe, a classic of the kitchen. This small savory cake is soft and can be useful to help those who usually do not love cauliflower. In winter it is very important to reap the benefits of this vegetable (see its benefits in the Garden section). Given the presence of milk, eggs and ham, this tortino can become a full dinner and not just an appetizer.

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Shrimp with Two Celery

The dish can be presented as an appetizer or as a main course, it depends on the quantity. The doses written here are those of an entree. This is recipe published in the Christmas special of the magazine “A TAVOLA” from 1997. Every so often, when I need to relax, I browse my old magazines in the kitchen. I realize that I picked it up I had no particular interest in recipes, I just bought the magazine, and now my eyes take it to a different importance. It’s the sign that our tastes change, and if we pay attention to all the information we receive about food, we will definitely improve in our cooking.

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Waldorf Astoria Salad

This recipe is a piece of American history. It was created by Oskar Tschirty, a maitre d’ at the luxurious Waldorf Astoria Hotel in New York, in 1896. The salad was an immediate success. I tasted it for the first time when my cousin Ricky from Baltimore made it in 1979. I had never eaten celery root raw mixed with fruit and the combination was not common in Italian cooking. However I was very positively impressed by this blend of flavors. A few years later I came across the recipe so I was able to recreate it and let others try it. I think is very suitable to be served as an appetizer.

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Asparagus Sformatino

Because my husband is a huge fanatic of asparagus, the month of May is always dedicated to searching out places where it was fresh picked. The quantities we generally buy are pretty large so I have to organize myself to cook it in various ways. One night when I came back from work and I found two beautiful bunches of asparagus, one green and one white, on the kitchen table. I thought I would make a savory pie for dinner but then I realized that I was missing an ingredient that is commonly used for this type of preparation: ricotta. After rummaging in the fridge, I realized that I had just a little bit of parmesan cheese and some eggs, so I created this recipe that my family found very tasty and digestible. This preparation may be accompanied by a salad for a light dinner or it can be a as a starter suitable for an “asparagus themed” dinner to offer to friends.


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Raw Artichoke Salad with Flakes of Parmesan

In the 70s, the San Lorenzo market in Florence was a real triumph of colors and scents. In the spring, it was characterized in a blaze of strawberries, beans pods, and violet and spiny artichokes. At that time I was a college student and lived not far from the San Lorenzo market with a friend. It seemed like the ideal place to do your shopping at a good price early in the morning before school.

I was fascinated by how fast the vendors served in the goods, as well as the heterogeneity of buyers. At that time of day it was always filled with people from the buildings of the old town seeking fresh products and penniless students and artists who took inspiration for their art from the vital, colorful, and fragrant products. Today the market is different, but when I find myself in Florence I always end up going back, my feet are in fact carried out by nostalgia. During the period of artichokes or strawberries those shopping days at dawn that I recall.

The dish that I propose is a fast and healthy way to prepare artichokes. If you can buy the purple spiny type of artichokes typical of the market of San Lorenzo they are very tender and suitable for this raw preparation. It’s a great appetizer and can also be the main dish for a light dinner, in this case double the doses.


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Caraway Scented Cabbage Strudel

Cabbage is an ingredient widely used in Eastern and Northern Europe. If you happen to go to Croatia or Slovenia in the winter, you will find it as an accompaniment to pork served as a cabbage strudel. Whenever I tried this dish I felt the desire to learn the recipe, but so far I have not been lucky. So I decided to test a possible implementation going on memory alone of the dish’s flavors. The dish was pleasant and versatile, it can be presented either as a starter or as a unique plate when you want to have a light meal.


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