I wanted a light sauce to go with my meat tortellini and decided to make it with peas and cauliflower in a light wine, broth and cream sauce.  Is simple and delicious!

A soft, spiced carrot cake layered with silky cream cheese frosting, delicately sweet and perfectly balanced. Each bite brings together warm notes of cinnamon, tender carrots, and a rich, tangy creaminess, finished with a light, festive touch that makes it as beautiful as it is comforting. A true Easter centerpiece—fresh, nostalgic, and irresistibly indulgent. 

I love soups when it starts to get colder outside and I’ve been wanting to make a creamy roasted tomato soup for a long time; it is easy and delicious.

Scorri a basso per l’Italiano   Serves 2   Baby ravioli or raviolini don’t have to be used for soup only.  Today I made them in this spicy creamy cauliflower sauce and they were delicious.   Ingredients 1 tbsp olive oil 2 tbsp vegetable broth 50 gr diced red onion 315 gr parboiled cauliflower flowerets chopped small 2 tbsp vegetable broth 3 tbsp heavy cream Minced hot pepper paste to taste (or hot sauce you like) Garlic salt or salt & pepper to taste Grated parmigiano to tast

I use different versions of vegetable purée in my meatloaf recipes, to thicken soups, in lasagnas or a skillet pasta.  The vegetable can be roasted then puréed with broth or cream or can be cooked in vegetable broth then puréed once cooked. 

Roasted until golden and crisp, these potatoes and Brussels sprouts are tossed with smoky bacon for a dish that’s bursting with savory flavor. Cheese added at the end make these very cheesy too!  Every bite is packed with smoky flavor, crispy edges, and rich savory goodness—simple ingredients turned into a comforting, crowd-pleasing favorite.

These glazed carrots are tender carrots cooked in a buttery, sweet glaze made with sugar or honey.  As the glaze cooks, it thickens and coats the carrots, giving them a shiny finish and a rich sweet-savory flavor. They’re a simple side dish that I’m serving with my Veggie Infused Mini Meatloaf.

Scorri a basso per l’italiano   Makes: 40 cookies   I love my banana and coconut cookie recipe , but now that Gianni can have a little bit of chocolate, I created this banana and chocolate cookie recipe. Still a very soft cookie which is just as delicious as the coconut version and I promise you won’t be able to stop eating them.   Note: You can store the cookies in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator. You can also fr

I did a taste test between Gianduia and Nutella and found that Gianduia has a more profound taste of hazelnuts and chocolate.  It truly is way better than Nutella and therefore I had to put it into puff pastry rolls.  Warning, these didn’t make it to dessert, they were eaten before dinner because the kids couldn’t stop eating them.  Therefore, hide them 🤣

Fresh, bold, and full of flavor, this homemade minced garlic brings rich, savory depth to any dish. Made from fresh cloves with no unnecessary additives, it’s the perfect kitchen staple for sauces, marinades, and everyday cooking. 🧄

A heart caprese salad is a playful, romantic twist on the classic Italian favorite. Juicy slices of tomatoes are topped with creamy fresh mozzarella cut into heart shape.  We finish it with a sprinkle of salt, either fresh or dried basil and a drizzle of olive oil and topped off with a good balsamic vinegar.  Light, fresh, and visually charming, a beautiful contrast of colors and flavors.  It’s a dish that feels both elegant and heartfelt — perfect for date nights, celebratio

I made this heart shaped cake for Valentine’s Day, to have with a coffee for breakfast.  I used a silicone pan for the first time and I just love how well it worked.  I did spray the pan with cooking spray.   This cake has three layers of batter and two layers of cinnamon sugar with blueberries.  The top is finished with a sprinkle of cinnamon sugar.

Scorri a basso per l’Italiano   Serves: 2 – 3   This is an easy, healthy and quick side dish that goes well with anything and today I’ve paired it with my Pork Francaise .  It is a wonderful meal.   Ingredients 640 gr cauliflower cut into florets – I used the three types, but you can use a cauliflower head 75 ml olive oil 1 tsp salt ½ tsp pepper ½ tbsp garlic granules ½ tbsp onion flakes 1 tbsp dried parsley 1 tsp paprika Grated Grana Padano cheese to taste Dried parsley to t

My nonna used to make pasta e patate when I was little because dad and I loved it.  I’ve tried to replicate her recipe, and I think it was pretty close.  Being Calabrese, she always added a little bit of hot peppers or flakes to make it taste better.

Scorri a basso per l’italiano   Makes 24 rolls   I found lemon spread at the grocery store and since Ariana was over and wanted to make cookies we put together these lemon coconut and pecan rolls.  I always have puff pastry in the fridge so it is easy to make these with her.    Ingredients 2 round puff pastry rolls Lemon cream Finely chopped pecans Shredded coconut 1 egg Fancy sugar sprinkles Icing sugar   Directions Preheat oven 400°F and line a baking sheet with parchment p

This is a decadent soft banana cookie bursting with coconut, crunchy pecans, and yummy chocolate chips. Sweet, nutty, and impossible to eat just one.   Today Ariana my granddaughter helped me make these.  She loves to help nonna in the kitchen.  Great recipe to get kids involved.

Scorri a basso per l’Italiano   Serves: 2   We just love hot sandwiches with a salad for dinner and when we roast the ingredients it makes it for a healthier meal.    Ingredients 70 gr sliced onions 240 gr sausages 1 tbsp olive oil Garlic salt or salt & pepper to taste 1 tbsp dried oregano 2 red peppers Garlic salt or salt & pepper to taste Dried oregano to taste 2 large buns 6 slices provolone cheese   Directions Preheat oven to 390°F and line a baking sheet with aluminum fo

Scorri a basso per l’Italiano   Serves: 2   BLT or the bacon lettuce and tomato sandwich on toasted sliced bread began appearing in American cookbooks around the early 1900s after mayonnaise was adopted to make sandwiches better.  By 1910, versions of bacon–lettuce–tomato sandwiches were increasingly recognizable as the BLT and with the rise of lunch counters, cafes and hotel dining rooms it became the Standard American lunch sandwich.   Today, the BLT is both the benchmark s

Scorri a basso per l’italiano   Serves: 2   There are days when we just want a light meal and for me that is usually a sandwich with a salad.  Today I had some broccoli and cauliflower in the fridge therefore I boiled them or you can steam them, then I strained them and let them cool and made a cold salad out of the to accompany my quickly cooked pork filets to make it a hot sandwich meal.    Ingredients 80 ml olive oil 60 ml apple cider vinegar 1 tbsp honey 1 tsp Dijon musta

Scorri a basso per l’italiano   Serves: 2 – 3   We love a sandwich and salad for dinner after we have had several big meal days.  Making it a hot sandwich makes the meal feel like dinner.  This sandwich has a good crusty bread to hold the veal, veggies and cheese.  Absolutely delicious with a simple green leaf salad.   Ingredients 1 tbsp olive oil 2 tbsp vegetable broth 70 gr diced onions 150 gr small pieces of veal (you can use whatever you like) Vegetable broth as required