My favorite scents and colors

My favorite scents and colors

Friday, August 17, 2012

Fillets of red mullet with traditional italian pasta

I love the taste of this fish rich in vitamins and minerals
The following recipe quick and easy to prepare.

Ingredients for 2 people:

8 fillets of red mullet
2 dl of dry white wine
Extra virgin olive oil
Chopped fresh parsley
1 clove of garlic
4 red tomatoes, cut into cubes
2 tablespoons of grated cheese black sheep
300 grams of cut ziti
Salt and pepper

Wash and dry the fillets with paper towels. Wash and dice the tomatoes. Preheat the oven to 80 degrees.

Bring to boil water for the pasta.

In a non-stick pan with the bottom lead to fire up a tour of olive oil and sauté the garlic for a few minutes. Now add the fillets of red mullet and let fry well for 3-4 minutes. After the interval turn them with the plastic clip and continue cooking as before, adding a bit of white wine and a pinch of salt. Meanwhile, the water for the pasta should be boiling, add salt and cook the pasta.

Remove the fillets from the pan and keep them warm in the oven. Now we can cook the diced tomatoes with white wine. Add salt and pepper.

Drain and turn the cooked pasta into the pan with the tomatoes. Stir.

Serve the pasta with the fillets, grated cheese, parsley and a little olive oil.

Veal chops with beer


2  Veal chops
300 grams of potatoes for pommes frites
2 dl of beer
4 sprigs of rosemary
extra virgin olive oil
salt and pepper


The meat should not be too cold, so better cooked just bought.

Use a cast iron skillet or iron pan for cooking.

Bring to high heat. While the pan is heated drizzle some olive oil and dry with paper towels. When it's warm enough it will begin to emit a light smoke, now you can put the meat (Under no circumstances sharp objects should be used for  - if you do, the internal juices will come out and you lose quality.)

Cook for 3-4 minutes without touching it. After the interval lift a corner and make sure it is golden brown.

Turn the meat with a caliper of plastic and pour beer now only on the meat with two sprigs of rosemary for each. Continue to cook for 3-4 minutes over high heat. If you like it well done, go for another minute or so.

Serve immediately with a drizzle of olive oil and potato chips. Add salt and pepper as you like.

Saltimbocca of pork loin

Saltimbocca of pork loin - a traditional italian dish known all over the world, slightly modified.
I chose pork loin because it's more economical but equally tasty.


12 slices of pork loin
300 grams of basmati rice
150 grams of bacon and rosemary
50 grams of butter
Extra virgin olive oil
3 dl of dry white wine
2 cloves of garlic
A few leaves of sage
Soy sauce, salted
Salt and pepper


Boil the rice in salted water (as much water as rice) until the water has evaporated. Remove from heat, close the lid and let stand for 10 minutes.

Flatten the meat on a platter with a meat mallet. Suggestion: Always use baking paper to beat the meat, otherwise you will break the fibers with loss of quality.

In a nonstick pan with the bottom pour the olive oil, garlic, a few leaves of sage, and saute the bacon.

After a few minutes add the meat and the butter, keep cooking for 2 minutes adjusting with salt and pepper. Turn the meat and moisten the whole with white wine. Continue cooking until the gravy will not be withdrawn.

Serve the Saltimbocca in plates accompanied with fried bacon, basmati rice and sprinkle with soy sauce.

Soufflé of zucchini and peperoni

The soufflé of zucchini and peperoni is a tasty and easy recipe. Try these vegetables in a different way! And never open the oven during baking!


Zucchini, 500 grams
Green peppers, 500 gr.
Butter, 70 grams
Egg yolks, 3
Egg whites, 4
Salt, to taste
Parmesan cheese, 5-6 tablespoons


Wash and cut up the vegetables, let them boil in salted water. Drain and let dry for a few hours, then purée.

Melt butter and pour into a bowl. Then pour the smoothie of vegetables, add the Parmesan cheese, egg yolks and egg whites until stiff smoothies.

Pour the mixture into a buttered mold and bake at 180 degrees for 30 minutes.

Monday, August 13, 2012

Passion fruit and pistachio ice cream

A very sensual dessert....

Passion Fruit
Pistachio ice cream
toasted pistachios

Squid stewed in peperonata

A tasty dish easy to prepare.

The squid, already consumed by the ancient Greeks, is rich in minerals such as calcium and phosphorus as well as protein and vitamins
Nutritional value table
I suggest to buy the squid already cleaned.

Doses for four people:

12 medium squid
Color peppers, 500 grams diced
Cherry tomatoes, 500 grams diced
Onion, 1 medium, chopped
Garlic, 3 cloves sliced
Chopped parsley
10-12 fresh sage leaves, chopped
Dried oregano, 2 fingertips
white wine, kitchen, 2 dl
Extra virgin olive oil
salt, pepper or chili


I left them as a whole. Carve with a knife without teeth four -not too deep- cuts on both sides.

Take a non-stick pans with lid, pour the olive oil, garlic and onion. Now bring to high heat and cook for a few minutes.

Add the squid and fry for a few minutes then add the white wine. Before the white wine has evaporated, add the chopped vegetables, the origano and the chopped sage leaves. Continue cooking for 30 minutes over medium heat. If in the meantime the fund should get too dry add little water. At the end of cooking time add salt and pepper or chili as desired, and sprinkle the chopped parsley..

Saturday, August 4, 2012

King prawns, Spaghetti with zucchini

Taste of the sea, taste of well-being and happiness! I love the flavors that nature gives us, especially the fish and its nutritional values​​. I remember every time my holidays in Greece, where small taverns grilled the crop right near to the water, and the area was filled with the smell of grilled fish and it gave you THAT sense of tranquility.

It reminds me of those wonderful sunsets and parties till dawn!


4 king prawns
600 gr. Spaghetti no. 5
4 zucchini
80 grams of sunflower seeds
8 teaspoons basil sauce
Chopped fresh parsley
Salt and pepper

For the basil sauce

About 150 grams of fresh leaves
50 gr. parmesan
30 gr. pecorino
80 gr. pine nuts
1 clove garlic, peeled
extra virgin olive oil, plenty of
Salt and pepper
1 cube of ice to leave the beautiful green color

Process the basil, garlic and ice cube. Add the cheese, salt and pepper. Then diluted with extra virgin olive oil flush.

Cut the zucchini in lists, add salt and set aside for a quarter of an hour.
Fry them in a pan with a little olive oil until they change color.

In another skillet toast the sunflower seeds for a few minutes and set aside.

For the king prawn

Clean the prawns with the knife and discard the head. Now carve along the lengt starting from the side where you removed the head, continuing until the queue so that the shell remains intact. Pour a drizzle of extra virgin olive oil and prepare the grill pan (you can 'also prepare a brine, but believe me, the natural flavor is scrumptious).

Bring to boiling salted water for pasta and cook the spaghetti.

Now cook the prawns over high heat so that the meat is pretty crispy but not overcooked (ie 6-7 minutes)!

Decorate the plate as desired or as in the example :-) Enjoy!