Beef Tenderloin with Green Peppercorns

Beef tenderloin cooked “à point” or medium rare is my favorite dish. Because the steak is cooked rare, it is necessary that the meat comes from a healthy and sanitary source. It should be purchased in a supermarket that is noted for high quality meat or from a butcher you […]


Raspberry Mousse

Mousses, “i dolci al cucchiaio” (desserts eaten with a spoon), are the perfect way to finish a dinner with guests. I learned this type of preparation from a chef friend of the family when she was about 20 years old. She decided to give me some recipes that introduced me […]


Potatoes with Oregano

Potatoes are a great resource for our diet. They can be cooked in many ways and their flavor matches an infinite number of ingredients. The casserole that I propose can be used as a side dish and is suitable for simple things like fried eggs, sausages, or baked fish. For […]


Tomato Quiche

This recipe was developed two weeks ago using two types of ricotta I bought at the supermarket out of curiosity. There were two small packages of ricotta, one sheep and the other goat. Their flavor is much stronger than cow’s milk ricotta, so I thought I’d make them the principal […]


September Salad

Salad or other fresh vegetables should always be present in our meals. Sometimes it’s useful to prepare them as our main course and if we are hungry, they can be accompanied by a small piece of cheese or lean ham. The combination of vegetables and fruit in this salad is […]


Cod Fillets with Aromatics

I always considered cod a fish from the world of “industrial” cooking because it is easy to find precooked and frozen in various shapes and flavors. For this reason, I was always careful to avoid buying it. One winter we went to Boston to spend Christmas with our son. It […]


Octopus with Potatoes

Whenever I happen to eat at a seafood restaurant, I always order octopus or squid as an appetizer. I really like this mollusk, but up until a few years ago, I thought I wouldn’t be able to make it as soft and tasty as in the restaurant.  


Pork Tenderloin with Apples

During my childhood, pork was the preferred meat of rural families. Pigs were raised on each farm to ensure the intake of protein and calories needed for heavy manual work. Pigs were fed with natural products – the waste of corn, the leftover water from boiled vegetables, and whey (waste […]