Sformato di patate - POTATOES GATEAU WITH SPINACH AND PEAS

The sformato di patate or gattò,  the Italianization of the French ''gateau'', is a savory potato ‘cake’ made of mashed potatoes enriched with eggs, butter, grated cheese with a filling of cheese, ham or other cold cuts and vegetables.

Typically served warm, but not piping hot, it can be either a one-dish meal (piatto unico), if accompanied with salad, or an antipasto, if served in thin slices.

SMOKED MACKEREL SALAD WITH MUSTARD DRESSING

Last weekend I tried for the first time smoked mackerel, and I literally felt in love with it.
It is an oily fish, thus a good source of omega-3 fatty acids, that are important for our cardiovascular health because they help lower the levels of triglycerides and "bad" cholesterol in the blood.
With just a few ingredients you can have a tasty salad, perfect as complete packed lunch or dinner.

MUSTARD SALMON WITH PEA&CELERY MASH

I was looking for a new idea to prepare a salmon fillet when I ran into this amazing recipe.
The original one calls for celeriac but I substituted it with celery and the result was really satisfactory! A simple way to liven up usual, plain mashed potatoes.
The salmon, then, covered with mustard, tasted fancy and delicious.
A surprisingly easy and quick recipe to prepare with just a few ingredients!

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.

POTATOES ROSTI

Either we eat a steak or I decide to serve a plate of cheese and cold cuts, this rösti is perfect as accompaniment.

Potatoes rösti is my boyfriend's favorite side dish. And mine...as it's quick, easy and all what I need are three ingredients.

Crispy outside and soft, buttery inside it's an original way to serve potatoes. It's also a lighter alternative to fries.

I started to prepare my rösti from scratch; only later I discovered its history (it is a Swiss traditional dish initially eaten as breakfast) and the different versions (indeed you can add cheese, salami or other vegetables). I would like then to precise that my recipe doesn't pretend to copy or imitate the original one.

Let's see how to prepare it!