WTF - Where's the Food?

There's nothing nicer than sitting down at brunch on a weekend to a table filled with handmade delicious goods. It's even nicer to extend this pleasure to the rest of the week by opening up little pots of heaven at one's need. Really, there's nothing worst than coming back to a sadly empty fridge on a post-work Monday night and shouting: WTF (Where's The Food?) foto-149

So I made myself a few pots of spreadable white chocolate, almonds & red-fruits cream , a perfect solution for midweek blues. And here is how I got started with this incredibly easy recipe:


  Ingredients for 500 gr. of White & Red Harmony:

  • 170 gr. excellent white chocolate (the most exquisit quality you find, the better)
  • 100 ml. full double cream
  • 1 tiny pinch of salt
  • 125 gr. fresh blackberries
  • 125 gr. fresh raspberries
  • 150 gr. caster sugar
  • 50 gr. peeled almonds


First thing first, you will need three saucepans for this recipe, so make sure you are equipped with them: one will be half filled with water to gently melt chocolate at baine marie mode. Once the chocolate has liquefied, add that bit of salt and white cream. Now, get those beutiful almonds (which are excellent to strenghten your immune system) and mince them with the help of an electric grinder, before inserting them into your white chocolate mixture. Let it all cool down in the fridge for 20 minutes.

In another saucepan, put the red-fruits fantasy, add the caster sugar and let it cook gently while crushing the fruits with the help of a wooden spoon for a few minutes. The reason why we're using caster sugar is simple: it mixes easily with the fruits, making the whole cooking process a lot quicker. Once this fruity pan comes to a boil, let it simmer for about 3 more minutes, then put it to rest in the fridge for 10 minutes.

At last, have ready a few marmalade pots, do make sure they're sterilized before use. Fill each one of them by alternating the white chocolate & almonds cream with the red fruits fantasy. Now your White & Red Harmonies are ready and you can store them in the fridge for about 15 days. You can enjoy this cream on a slice of bread. Or two. Or three, even.


Have a wonderful week!


My tasty week...Young and Foodish

I discovered how to efficiently fight my usual adversion for mondays: it can be solved thanks to wooden mirrors and.. the use of magnesium, which properties are beneficial for both our body and soul. foto-141

Oranges are good for you, whether you want to get over a winter flu or you want to give that perfect citrus hint to a meat serenade, as I discovered this week while cooking for a bunch of ladies - yes, the Roman Witches Supper Club is back .


Talking about preserving your health, I find it difficult to figure out the extent to which people might be or not intolerant to certain products, meeting so many of you guys during my weekly Cooking Workshops. Truth is, that many find it difficult to digest peppers. These amazing vegetables, containing vitamin A and 90% of water, come with something of a bitter taste. However, if properly roasted and eventually peeled off, they gain the sweetness they deserve and are perfect if served with some extra virgin olive oil and white wine vinegar.


So excited about a special project I'm involved in. Please find below a little hint, tell me what you think it entails and stay tuned for further developments over the next few weeks.


How are you going to treat yourself during these cold winter weekend mornings? Prepare yourself a savoury fried egg delight this weekend following these easy steps.

Ingredients for 2 Fried Eggs Delights:

  • a Pastry Cutter
  • 2 Slices of Rye Bread
  • 2 Eggs
  • 100 gr. Soft Cheese
  • Salt
  • Pepper

Preheat the oven at 200°. Place the slices of bread one on top of the other and proceed by cutting 2 rounds with the appropriate pastry cutter. Let them become crunchy in the warm oven for about 5 minutes. Then spread a generous amount of a soft cheese of your choice (I love to use stracchino). In the meanwhile, cook an egg per time, directly inside the pastry clutter's form, in a small pan with a hint of warm oil. After a couple of minutes the egg will be ready, and you will simply need to place it on top of the beautiful round of bread, adding salt, pepper and fresh erbs as you prefer.


Have a rocking #foodhappiness weekend everyone,


My tasty week...Singing in the rain

It rained cats and dogs here in Rome, for the entire week. Hence I've been "singing in the rain", as Gene Kelly would have rightly put it. And amazing flowers blossomed just right. I purchased a bunch of parfumed buds to use them in some recipes over the next days. SingingInTheRain


I was able to grasp a unique ray of light early yesterday afternoon, which gave my South Tyrol apples (which I talked about in a previous post) a glowing appeal.


I'm trying to cleanse up my whole metabolysm by eating loads of seeds and veggies. Also Potassium Citrate tablets help. This fennel salad (pictured below) with parsley and almonds took no time at all to make and was incredibly delicious with its lemon and poppy-seeds vinaigrette.


I couldn't maintain all my greens fresh for these long and rainy days if it wasn't thanks to the invaluable vacuum-sealing machine which keeps my food from going soft and soggy for over 5 days.


I was lucky enough to enjoy a winter sea storm, which inevitably puts everything at its place, inside out. I couldn't refrain from purchasing a couple of tempting mullets. And then I asked myself: should I spoil their sparkling colour? No way! Still, I had to turn them into dinner...Therefore I cooked them plainly with extra virgin olive oil and let their gorgeous self be the protagonist of one of my clandestine dinners.

On the importance of chocolate. The picture of this handmade scrumptious cake talks for itself, and for all of our food cravings, which shall be indeed indulged during the coldest winter evenings.


And, on this sweet note, I wish you all a wonderful weekend!