My Recipes


CROSTINI ALLA TOSCANA (Tuscan Chicken Liver Canapés)
Ingredients for 6 people:

  • - Sliced homemade bread
  • - 1 medium white onion
  • - 3/4 lb chicken livers
  • - 1 glass white wine
  • - 4 anchovies
  • - 1 tablespoon capers
  • - 4 tablespoons butter
  • - Salt

Sauté chopped onion with a bay leaf in 40 grams of butter. When the onion is golden brown, add the cut-up chicken livers, white wine and salt. As soon as the wine evaporates, remove mixture from heat and chop in the anchovies and capers.
Return the skillet to the burner, mixing in the butter until the desired consistency is reached.
The crostino is often spread on Tuscan bread that has been dipped in broth and then fried, but the true Tuscan crostino is spread on slightly tepid homemade bread, never from the fridge!
A variety of cold cuts: finocchiona, soprassata, Tuscan prosciutto crudo and crostini make up the classic Tuscan antipasto.


  • - 2 7-oz. cans of tuna
  • - 1 cup butter, softened (for those on diets: Philadelphia Light)
  • - 4 anchovies
  • - juice of 1 lemon

Blend all the ingredients until creamy. Put in a mold and refrigerate for at least 2 hours. Serve with toasted bread.

Pasta Dishes


  • - 3 cans Italian plum tomatoes
  • - 2 sweet peppers (red and/or yellow)
  • - 1 medium onion
  • - 1 eggplant
  • - 2 tablespoons pine nuts
  • - 1 bouillon cube
  • - Parsley
  • - Basil
  • - Olive oil
  • - Parmesan cheese

Sauté the chopped onion and peppers in olive oil, then add the canned tomatoes, basil and bouillon cube and simmer for15 minutes.
Cut the eggplant into cubes and sauté apart. Just before serving, add to the sauce with the pine nuts and chopped parsley. Cook the fusilli pasta al dente and serve with sauce and grated Parmesan cheese.


  • - 1 medium onion
  • - 3 cloves garlic
  • - 2 cans Italian plum tomatoes, chopped and drained
  • - Parsley
  • - Capers
  • - Olives, pitted
  • - 2 hot red peppers, finely chopped
  • - 1 cup olive oil

Sauté the chopped onion and garlic in the olive oil in a large skillet, add the plum tomatoes. Cook 5 minutes, then add the capers, olives and hot peppers, cook another 5 minutes. Add pasta that has been cooked very al dente and simmer another 2 minutes.


  • - 1/2 lb sweet red peppers
  • - 1/2 lb fresh Italian plum tomatoes
  • - 1/2 cup cream
  • - 1 medium onion
  • - 1 1/4 cups (5 oz.) grated Parmesan Cheese
  • - Olive oil, basil leaves, salt

Cook the chopped onion until transparent, add the cut-up peppers and then the tomatoes and cook for 30 minutes, adding a cup of water.
Blend and pour into the skillet with the cream and 5 or 6 basil leaves, and cook for another 3 minutes.

Ingredients for 6 people:

  • - 1 1/2 pounds spaghetti
  • - 3 whole eggs
  • - 1/2 pound bacon (in thick slices)
  • - 1 ounce butter
  • - 1/2 cup Parmesan cheese
  • - 1 onion
  • - 1 handful finely chopped parsley
  • - pepper
  • - 1/2 glass dry white wine

Slice the onion thinly and dice the bacon, and cook till golden in the butter.
Add the white wine and let it boil away slowly.
Beat the eggs in a bowl, adding the Parmesan cheese, parsley and pepper.
Cook the spaghetti in a large pot of boiling water (do not add salt to the water).
As soon as the spaghetti is cooked, drain it and add it to the bowl with the egg and cheese mixture.
Mix well,  then add the warm pancetta,  and serve immediately.

Ingredients for 6 people:

  • - 1 1/2 pounds spaghetti
  • - 1 onion, chopped
  • - 1/4 pound bacon, sliced
  • - 1 tbsp. lard
  • - 2 pounds tomatoes
  • - salt
  • - pepper
  • - 1 cup grated Romano Pecorino cheese

Sauté the bacon and onion in the lard until they are a pale golden color.
Peel and chop the tomatoes, removing the seeds, and add to the onion-bacon mixture.
Salt and pepper and cook over a high flame until the tomates are cooked, but not mushy.
Cook the spaghetti in boiling salted water. Drain and put in a serving bowl, adding the tomato sauce and grated cheese.

Meat Courses


  • - 3 cups milk
  • - 2 lbs loin of pork
  • - 1 medium onion, sliced
  • - 1/2 glass Marsala wine
  • - Salt and pepper
  • - Butter

Tie the meat and place in a casserole with a little butter, browning it on all sides. Season with salt and pepper and add the Marsala wine. When this has evaporated, add the sliced onions (don’t let them brown).
After a few minutes, add the milk. Cover the casserole and cook on a very low flame (about 90 minutes).
Remove the meat from the casserole and strain the cooking liquid, thinning or thickening it as necessary.


  • - 2-2 1/2 lbs boneless veal roast (top round)
  • - 1 medium onion
  • - 4 anchovies
  • - 1/2 liter white wine
  • - Salt, pepper
  • - 1/2 glass olive oil
  • - juice of 2 lemons

Place all the ingredients, except the oil, in a casserole just large enough for the meat. Cover and cook. When the meat is done, put it in a bowl. Blend the remaining liquid with the oil and juice of two lemons. Pour this sauce over the meat, adding a tablespoon of thinly sliced pickles. Cover and refrigerate for 24 hours. Slice the meat as you need it; the rest will keep for several days and will be even tastier!

MEATBALLS (“polpette “) in wine and lemon

Meatballs are exquisite cooked in light, sharp soace. I serve this tennis-ball-sized monsters, braised and glazed in white wine and lemon slices, with a fluffy mashed potato.
They make for a glorious lunch at any time of the year.
Serves 4 as a main

Meatballs ingredients:

  • - 500 g minced veal
  • - 500 g minced pork
  • - 100 g stale bread, moistened in milk
  • - 1 large egg
  • - 100 g Parmesan freshly grated
  • - 4 tablespoons finally chopped flat-leaf parsley
  • - 1 garlic clove grated
  • - 50 ml double cream
  • - a little greated nutmeg
  • - 1 tablespoon extra virgin olive oil
  • - 12 x pinwheel slices lemon
  • - 4 bay leafs
  • - 300 ml white wine
  • - Mashed Potato
  • - 1 kg floury white potatos peeled and chunked
  • - 1 lt milk
  • - 1 bay leaf
  • - 100 g butter

Mix together the veal and the pork with the bread, egg, Parmesan, parsley, garlic and cream. Season with nutmeg, salt and pepper and cook a tiny bit in a frying pan to check the seasoning. From 8 large, perfectly spherical meatballs. Keeping your hands wet will help to keep that cold veal-pork fat off them.

Rub the “polpette” with the oil, place them on a wide baking tray, and balance a disk of lemon on top of each, like a hut. Rost in hot oven (200-220°C/Gas 6-7) for15 minutes until browned in part. Remove from the oven and transfer them, taking care not to loose the lemon slices, into a small roasting tin which fits them snugly.

Tuck the remaining 4 slices of lemon and the bay leafs between the meatballs, and pour in the wine. Cook in a slow oven (150° C/Gas 2) for 2 hours topping up with water if the juices run dry (the souce should be thick and velvety by the end). Baste occasionally and the meatballs will come out glazed, and particularly gorgeous.

While the meatballs are braising, make the mush. Cover the spuds with the milk, adding the bay leaf and more salt than you might think. Simmer for 30 minutes, until the potatoes are completely soft. Drain, reserving the liquid. Rice the potatoes with the butter, then add enough milk to make a loose mush. It should be soft and supple, semi-liquid like volcanic mud. Season with extra salt if needed, but stir as little as possible. Serve the meatballs on a bed of this mush glossy with a spoon full of the citrussy sauce.

VEAL (“spezzatino”) with artichokes

A “spezzatino” is a scarce stew, one cooked with a minimum of liquid, that evaporates during cooking to give a sparse, intense sauce-ideal for mopping with bread.Italians use pale veal for this dish, but rose veal (vitellone in Italy, found also in the UK and Ireland) is excellent and may even be served to those who won’t eat veal on ethical grounds, if you check with them first. I put artichokes in this spezzatino- but that should come as no surprise, as I seem to put them in everything.
Serves 4-5 as a main


  • - 800 g stewing veal, flank, shoulder or shin
  • - 2 tablespoons plain flour
  • - 25 g butter
  • - 2 tablespoons extra virgin olive oi
  • - 1 medium onion, finely chopped
  • - 1 garlic clove, finely chopped
  • - 2 bay leaves or springs rosemary
  • - 250 ml white wine
  • - juice of 1 lemon
  • - 6 medium or 4 large artichokes
  • - 2 tablespoons chopped flat-leaf parsley

Cut the veal into 3 cm chunks, season with salt and peper and toss with the flour. Heat the butter and oil in a pan wide enough to accommodate the meat(you can always do it in batches if it helps), and brown it well on all sides- about 15 minutes of very occasional turning. Add the onion, garlic and bay or rosemary and fry gently for 5-10 minutes more. Add the white wine and lemon, cover with a tight-fitting lid and reduce the heat to minimum. Braise the veal for 45 minutes, until it is just starting to tenderise.

Meanwhile, clean the artichokes and cut each into 8 wedges, eliminating any choke. Add the artichokes to the veal, taking the opportunity to introduce a splash of water if the pan has run dry. Taste for seasoning, replace the lid, and cook gently for half an hour more, until meat and artichokes are tender. Remove the lid, and check the sauce i sas thick as double cream. If split or non-existent, add a splash of water and shake the pan to emulsify; if a bit thin increase the heat for a minute.Stir in the parsley.

Serve with mashed or roast potatoes.


Line a baking dish with short pastry, cover the pastry with foil and fill with beans. Bake partially in a medium oven.

  • - 1 lemon
  • - 2 oranges
  • - 1 cup cream
  • - 1 cup sugar

Boil the whole lemon and oranges; then blend them with the cream and sugar. Pour the mixture into the baking dish (having removed the beans and foil). Bake in a 300°F oven until the filling is firm.


  • - 1 quart milk
  • - 4 tablespoons flour
  • - 4 tablespoons sugar
  • - 1 tablespoon unsweetened cocoa
  • - Zest of lemon
  • - 2 tablespoons butter

Strain dry ingredients and then add the rest. Cook slowly, stirring constantly. When it thickens, pour into a buttered mold and sprinkle with strong coffee. Refrigerate.
Serve with espresso coffee and whipped cream.


  • - 6 medium eggs
  • - 120 g sugar
  • - 2 tablespoons coffee
  • - Mascarpone 500 g
  • - Caffe (just enough) to wet the sponge fingers
  • - Cocoa powder (just enough)
  • - Chocolate flakes (just enough) to cover the tiramisu
  • - Savoiardi 400 g

To prepare tiramisu, divide the egg whites from the yolks, add the egg yolks and half the sugar with an electric mixer fitted with whisk until mixture is configurable beautiful is light, frothy and creamy.

Add the mascarpone mixture of egg yolks, and take care of whites: Beat the egg yolks with the aid of a planetarium or more and with an electric mixer, and when they are semi-mounted, add the other half the sugar and continue beating. Once the egg whites will be mounted perfectly add 'em to the mixture of egg yolks, sugar and mascarpone. Do this gently, stirring from the bottom up, with a spoon so as not to remove the egg whites.

When the cream is ready, put it with a spoon on the bottom of each cup, or in a single sheet of baking, pass the biscuits in the coffee being careful not too wet too and then organize the cup by cutting them according to the shape of the container.

Place a tablespoon of cream over the sponge fingers, level the cream and cover with another layer of ladyfingers soaked in coffee (if the first you have arranged vertically, they place next level horizontally and viceversa), level well and sprinkle with cocoa powder. If you want you can sprinkle the top of the cup with some curls of chocolate.

Store in refrigerator for a few hours to shrink the sweet.

If you want to make your delicious tiramisu even more you can sprinkle with cocoa powder!