PEA SOUP

What's better than a steaming homemade soup to warm up one of your winter evenings?

This pea soup is simple, quick and easy to make using just three ingredients: frozen peas, potatoes and leeks!

Not only a comfort food, but also an elegant dish to start a dinner with friends.

CIAMBELLONE BICOLORE

The marbled ciambellone is a traditional Italian cake served for breakfast or afternoon tea. It's perfect soaked in milk, tea or coffee.

I used my mother's recipe but I made this ciambellone lighter using less butter, eggs and flour. The result? It's even more soft inside and fragrant on the surface. Delicious!

SALMON WITH SWEET POTATO PURÉE AND BROCCOLI

Yesterday I prepared this dish and today I'm posting it for you. It's nothing too complicated or time-consuming. In half an hour your dinner is ready! And it's also a nice idea for a romantic dinner.

PUMPKIN, POTATOES AND SPECK QUICHE

As I told you, I literally love pumpkin. After peeling it (the toughest part), you can prepare many different dishes. And after a soup and a pasta, here comes a quiche!

Easy, quick and flavorful it is the ideal lunch to bring to work.

CAKE WITH WHOLE WHEAT FLOUR AND DRIED FRUIT

When I came across this recipe online I immediately took out scale, bowls and mixer.

Of course, I made some changes: I reduced some ingredients (butter, sugar) and added new ones.

But what I found really interesting is the procedure. There are some tips that I will certainly adopt also in the future.

Here you find the recipe with my adjustments. If you want to see the original one, visit Il cucchiaio d'argento.

PUMPKIN SOUP WITH DRIED PORCINI MUSHROOMS

What's your favorite soup? Mine is without a doubt pumpkin soup with porcini!
The contrast between the sweetness of the pumpkin and the strong aroma of dried porcini mushrooms makes this creamy soup an elegant first course or starter.

PASTA PUMPKIN & CREAM CHEESE

After four weeks in Brussels, here I am again in my kitchen!
And a new recipe is ready for you all.

I was looking forward to come home because one of the best products of the autumn was waiting for me: a big pumpkin, coming straight from my mother kitchen garden! I love pumpkin: steamed with just some drops of olive oil and salt, or used as base for pasta, risotto, savory cakes, soups, etc it's a sweet versatile vegetable that you can combine with strong tastes.

Let's start with a pasta!