.: (Things gonna be) alright

Are things alright ? Can you really say so in any specific moment of your life ? Sometimes I feel things are never alright… or maybe things are always fine but we just can’t see it.

I still can’t cook falafel perfectly… but I think they are… just fine !

my recipe is this:

200 gr chickpeas – ceci
onion (shallot) – cipolla (scalogno)
parsley – prezzemolo
cumin – cumino
coriander – coriandolo
nutmeg – noce moscata
1 egg – 1 uovo
breadcrumb – pangrattato

I add an egg to make them easier. Chop the onion and add the spices –  tritate lo scalogno e aggiungete le spezie.

Chop the (precooked) chickpeas, then mix all the ingredients (some breadcrumb too), make some balls and roll them in the breadcrumb * Tritate i ceci (precotti), poi mescolate tutto (un po’ di pane va anche dentro il misto), fate delle polpettine e impanatele nel pane. Fry carefully, for they burn very quickly * Friggete con cautela perché bruciano molto velocemente.

Se volete potete aggiungere un po’ di parmigiano, oppure più spezie… a seconda dei gusti. Anyway they’re gonna be alright

.: Come

Biscuits and strawberries. Biscotti e fragole… bella combinazione.

La ricetta non è nuova, ma l’abbinamento sì. The recipe for biscuits is known, but strawberries add a new flavour. Next time I must try the #2 recipe with strawberry. The dough is the same

but this time I tried some new shapes

I’ll try other shapes, but some of these were perfect for adding some pieces of strawberries

might even be a nice breakfast

Come, come, my baby come
I will show you the world
Come, come, my baby come
I will cover your nightmares
Come, come, my baby come
I will love you forever
Come, come, my baby come
I will not let you go

My soul, is in Africa with you boy
Looking at the stars
on this diamond sky
giving you my heart
so you can keep it on your mind
floating on your blazing eyes

..a dreaming breakfast, or a sweet dessert

.: Ma che bella !

It really turned out beautiful ! Ma che bella !

and the dough was really soft. L’impasto era della morbidezza perfetta

ovviamente cotta prima solo con il pomodoro. First cooking with tomato only

and then the rest

but I must confess you: it wasn’t perfect yet. I must make it thinner next time, otherwise it can be too rich. Anyway you can alway say: ma che bella!


1905 – Gennaro Lombardi is credited to having opened the first United States Pizzeria in New York City at 53 1/2 Spring Street (now know as Little Italy). Lombardo is now known as America’s “Patriarca della Pizza.” It wasn’t until the early 1930s that he added tables and chairs and sold spaghetti as well.

In 1895 Gennaro Lombardi, at the age of 14 and already a bread maker by trade, emigrated from Naples, Italy, and came to New York where he made pizza in a bakery/grocery store on Mulberry Street, using the same dough recipe his father and grandfather had used in Naples.

In 1905, the owner of the bakery/grocery store offered to sell the store to young Gennaro, who jumped at the chance. Within a few years, he realized that while bread and groceries were business, the future was made of pizza. Lombardi wanted to have a real American pizza business, and so acquired that first pizza-selling license for his location at 53 1/2 Spring Street. A downturn in the economy forced it to close its doors in 1984.

In 1994, ten years after Lombardi’s had closed, John Brescio and Jerry Lombardi decided to revive Lombardi’s. They were soon joined by Andrew Bellucci, a chef-turned-pizza fanatic who had worked and trained at making pizzas in two other restaurants.