.: Thank you

Thank you sun, thank you soil, thank you water, and above all, thank you daddy, for this magic. This is dedicated to all of you which can’t walk directly among things growing in the summer…

plums are sooo sweet

pears are good too

you couldn’t cook without tomatoes

love peaches too

and what about chili peppers ?

.: Where is my mind

It’s the season. Spring. Beauty everywhere. Energy. Too much energy. Be careful.

So you got to go back to asparagus and rice.

butter * burro
onion (shallot) * scalogno
rice * riso (this time I use basmati rice)
broth * brodo
asparagus * asparagi
backed ham * prosciutto cotto
parmigiano reggiano cheese

Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Boil rice in the broth slowly *
Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Bollite il riso nel brodo.

Put the baked ham in the pan with the onion, then add the asparagus cream. Rosolate un po’ i cubetti di prosciutto, poi aggiungete la crema di asparagi.

Infine aggiungete il riso e finite col parmigiano. Add the rice and the parmigiano reggiano in the end.

You will find other renditions here.

Handle (goodness) with care… this music may release dangerous feelings

Handle (beauty) with care… your life might change forever

.: I guess I just feel like

… eating fish and crustaceans. I gamberi sono i miei preferiti, ma questa volta ho comprato un po’ di mix…. to make a fish&peas soup

First you put some oil and some onion in a pan

keep the shrimps separated from the rest: you will add them in the end

then add the rest of the fish with some parsley in the pan and start to cook them

then add the tomato sauce and go on cooking

add the peas and the shrimps in the end

some crispy bread will make it perfect

.: Steep cliffs

I live in a grassy plain region. But I feel like I’m among steep cliffs. Sometimes I feel on the edge of something dangerous… like a tightrope walker I try to keep a balance, but the void is there and looks into your eyes…
Sometimes you need to plunge into something new and let things go.

So this is something new, unusual, completely messy, but tasty.
Zucchine
Onions – cipolle
evo oil – olio evo
Minced meat (beef and pork) – carne macinata (manzo e maiale)
Asiago cheese
Breadcrumb – pangrattato

Cut zucchini and onions in thin slices, mix the breadcrumb and the meat.

Cook the zucchini (a bit more) and the onion in a pan with some oil, then add the meat.

In the end add the Asiago in small cubes and let them melt a bit.

Sometimes you have to jump into the unknown and taste it.