All posts tagged: recipes

Roasted beets, carrots and potatoes with apple and Balsamico

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This is our version of the classic roasted beets and roots with apple and chili. For 4 Servings Carrots, Beets, Potatoes, Onions, Sweet potatoes, Apples Chili Rosmary Balsamic vinegar olive oil, salt & pepper Preheat the oven to 220° Cleanse and cut vegetables, in slices or sticks put them on the baking tray with some salt, pepper, chili and rosmary. Drizzle with olive oil and Balsamic vinegar Cook them in the oven until they are roasted. Serve them warm and add some Olive oil if necessary. This is great with goat cheese and toasted bread!

Autumn Leaves, Mussels and Sparkling wine

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It’s (f)all folks :)..and this is more than just a melancholic and cosy season: it’s one of the best times of the year to enjoy clams! It was my sister’s birthday, and for lunch we decided to make a classic: Peppered Mussels ..so yummi! So, this is what you need if you want to make this very simple but extroardinary, tasty and delicious appetizer, that can be actually also served as main course. for 2 persons 500 g of Super-fresh mussels, garlic, persil, pepper (and chili), olive oil, bread..a nice glass of Prosecco! Wash the mussels with running water, rubbing them to remove any deposit. Put olive oil, garlic and chili in a frying pan and just fry over low heat. Add the mussels and wait for them to open.When they start opening, add half glass of Prosecco, cook them for 2 minutes, add some persil and olive oil: they are ready. Put some oil in another pan and toast the bread in slices.          Enjoy this great dish…it will make you …

Autumn salad with figs, raw ham, goat cheese and hazelnuts

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Let’s have a bite of Autumn! It’s time to play with seasonal ingredients and warm, intense flavours in this time of the year. This “salad” is a variation on the Italian classic “Prosciutto e Fichi”: we added hazelnuts to give  the dish a crunchy texture and creamy goat cheese. It’s a last minute appetizer, fancy but easy to prepare and most of all…delicious! For 4 persons 4 black figs 8 slices of raw ham wild salad edible flowers fresh goat cheese honey peeled hazelnuts salt & pepper Extra virgin olive oil Wash and prepare all the ingredients: cut the hazelnuts, figs and the prosciutto slices. In a bowl, mix goat cheese and honey until creamy and smooth, you will use this mixture to make small “quenelles” to finish the salad simply using two tea spoons. Put the wild salad on the serving plates, trying to make a nice background for all the other ingredients. Then add ham, figs (we suggest to season them with some honey as well ;)) flowers and the small goat cheese …