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Sardines “Sarde in saor”, taste of the trip in Venice


Sarde in saor ( sardine saporite ) è  uno tra i piatti più classici della cucina veneziana.  Sostanzialmente è pesce fritto e poi macerato assieme a una cipollata con aceto. Nato come modo per far durare  un'alimento grazie...
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sarde in saor2

Octopus brochettes with mango vinaigrette


  To enhance even more the aromatic flavor of the mango I added cardamom, smoked paprika and a very light extra virgin olive oil to the vinaigrette.   In a bowl, dissolve the honey with lemon’s juice, add the oil,...
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spiedini di polpo

“Patatas Bravas” a classic tapas and the secrets for the perfect fried potatoes!


  The secret for a good fryed potatoes? The type of potato, the double cooking and a good oil. For the type of potato: preferably with yellow pulp, hard and with low water content.The quantity of starch is not crucial,...
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patatas bravas1

Vietnamese rolls


      We begin to cut into matchstick carrots and cabbage. Season with a pinch of salt and let the salt (by osmosis) make the vegetables sweat, making them soft but without losing the crunchy texture. For...
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involtini vietnamiti 1

Home made BBQ sauce and Miniburgers


      My burgers might be small, but well flavored! Buy ground beef from your butcher and mix with the chopped shallots, mustard, Worchester sauce (Lea & Perrins), salt and pepper. Mix well, form...
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salsa bbq e miniburger4

Egg yolk in a potato crust


          So I fried the egg yolk with a potato breading and I served it on a bed of caramelized onions, a pepper sauce and some cured ham (optional). Cut the onions finely. Take a...
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rosso d'uovo in crosta 4

Scotch eggs with tzatziki sauce


  Bring a saucepan of water to boil, immerse the eggs and calculated exactly eight minutes. Turn off and put the pan under cold running water  to stop the cooking. Meanwhile prepare the tzatziki sauce by grating half a cucumber in a...
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Scotch eggs1

Foie mi cuit


        There are various ways to process it, the most common: in glass jars, ceramic or terrine. The terrine is a classic long and annoying process,……… one night time to marinate, cooking...
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foie mi cuit1

Baba Ganush, the Eggplant “Hummus” of the Middle East

DIFFICOLTÀ : | TEMPO: 1 o 2 ore di cottura, 10' preparazione

  Place the whole eggplant in the oven medium-high until they become soft, cooked, about 1 or 2 hours at 180 degrees depending on the size. Once  cooked, let them cool, open them in two lengthwise, collect the pulp with a...
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baba ganush 3

“Mostarda mantovana”, great combination for cheese

DIFFICOLTÀ : | TEMPO: tempi di riposo: 1 mese, preparazione: 10 min. ogni giorno per 3 giorni

  Buy a abundant kilo of green pears, not ripe. Wash, peel, cut into slices with a thickness of about 3 or 4 millimeters and take the seeds out . Place the pears in a bowl with the sugar, mix well and leave covered out from the...
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mostarda di pere1

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