Green Hummus // Hummus verde

Monday, June 26, 2017


Did you know that in Arabic hummus actually means chickpeas and what we call hummus it's actually called hummus bi tahina aka chickpeas with tahini? Well, I didn't. I've just found out and I thought it'd be nice to share this discovery with you.

Zucchini Noodles and Shrimps // Noodles di zucchine e gamberi

Friday, June 23, 2017


Shrimp and zucchini is a classic pairing when it comes to pasta. And it's one I love because it beautifully combines the products of the land and those of the sea. This dish, however, has one problem, there's pasta and, like I said last week, I can't handle it right now because of the heat, and cold pasta, unless you're making a pasta salad, doesn't really taste good.

Bulgur Salad with Edamame and Radishes // Insalata di bulgur con edamame e ravanelli

Wednesday, June 21, 2017


Do you know what I've noticed recently? That I've never posted a recipe with bulgur which is insane considering how much I love it and how often I eat it. For those of you who don't know it, bulgur is a kind of cracked whole wheat which means it's rich in nutrients and vitamins, and because of the process it goes through, it takes no time at all to cook. That's why I love it so much.

Raw Falafel // Falafel crudisti

Monday, June 19, 2017


These are not your typical falafel. But I guess you already guessed that by the recipe name. And by the photo. These falafel are in fact green and raw. What can I say, the heat is really getting to me, and I'm trying to eat as much cold/raw food as possible.

Turnip Noodles with Olive Walnut Pesto // Noodles di rapa con pesto di olive e noci

Friday, June 16, 2017


I love making noodles out of vegetables and with the arrival of the Summer heat they are my favourite way to enjoy noodles. This year, I decided to extend my obsession to turnips, cause who said you can only make noodles out of zucchini or cucumbers?

Beef Tenderloin with Cherry Sauce // Filetto di manzo con salsa di ciliegie

Wednesday, June 14, 2017


Oh, cherries. How is even possible not to love them? But I guess I'm biased because, and I've said this before, I have so much memories of me eating them straight from the cherry tree in my old house's garden. What I've never mentioned, however, is that my old house is now my grandparents house and that cherry tree is still there, delivering goodness every year. And that brings me to the fact that my grandfather brought me a huge basket of cherries.

Raw Carrot Cake Bites // Bocconcini crudisti di Carrot Cake

Monday, June 12, 2017


Ahhh, carrots. They are one of those few vegetables I've always loved and yet I've never had carrot cake in my entire life. That's crazy, right? To be honest though, I'm not even that interested in trying it because of all the sugar, white flour and other not-so-healthy ingredients.

Moroccan Chicken and Cauliflower Couscous // Pollo e couscous di cavolfiore alla marocchina

Friday, June 09, 2017


I've been making cauliflower rice so often to make those damn cauliflower buns that now that I've mastered them, I miss cutting cauliflower into florets and magically transform them into rice. What I'm trying to say is that I needed to find an excuse to make it and that's when I remembered saving this Moroccan chicken cauliflower couscous bowls recipe. I wanted to try it back in February but I eventually ended up using the chicken breast to make a quick curry.

Cauliflower Buns // Panini di cavolfiore

Wednesday, June 07, 2017


 Remember what I told you a couple of months ago? That my first failed attempt at making cauliflower bagels wouldn't be the last one. So, as promised, here they are, my beautiful cauliflower bagels buns.

Black Forest Smoothie // Smoothie foresta nera

Monday, June 05, 2017


Black forest cake, or as Germans called it, Schwarzwälder Kirschtorte, is my favourite cake. I love it so much, my mother has been making it for my birthday since I was 15. I'm 23 now, and that's still the tradition. That said, black forest cake isn't the only black forest dessert my mother has made during the past 8 years. There have also been black forest cupcakes and black forest crêpes.

Pasta alla Norma

Friday, June 02, 2017


I can't believe it's already been a year since I made my first risotto. Why am I bring that up in a pasta dish? Because it was the Caprese risotto I made to celebrate the Italian Republic's 70th birthday. Which makes today its 71th birthday. I know 71 isn't special, but I still wanted to make something so I made pasta alla Norma.

How to Make Fermented Chile Paste // Come fare la pasta di peperoncini fermentata

Wednesday, May 31, 2017


A long time ago, thanks to Sabrina, I found out about this book called Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Yes, that's a long title. Anyway, as you can tell, it is about fermented foods and since I love fermented foods for all the benefits they have, I decided to buy it. And it was probably one the best purchases I've ever made because this book truly is amazing.

Orecchiette with Broccoli and Gorgonzola // Orecchiette con broccoli e gorgonzola

Monday, May 29, 2017


Remember a while ago when I mentioned my cravings for gorgonzola? Well, they haven't stopped yet and that's pretty much all the cheese I eat now. What I can say, I just can't say no to its slightly spicy taste and its mould. And it's not even as unhealthy as many people think. Actually, it is one of the most healthy cheeses.

Steamed Salmon with Fennel and Dill Yogurt Sauce // Salmone al vapore con finocchi e salsa all'aneto e yogurt

Friday, May 26, 2017


I'm pretty sure I've already said this before, but I was a picky eater when I was a kid. And by kid, I mean until I was about 21. Anyway, what I'm trying to say here is that fennel was one of the few vegetables I liked. But I was so picky, I only liked it raw.

Brown Rice Artichoke Risotto // Risotto integrale ai carciofi

Wednesday, May 24, 2017


I am a thief. Let me explain. A few days ago, while on my daily morning walk, I noticed a few artichokes on my neighbour's land. Although I was very tempted to pick them, I let them be because they were not mine. However, days have passed, and there they still were, staring at me, and I couldn't help but bring them home. So, yeah, I am a thief, an artichoke thief.

Spaghetti with Wild Asparagus // Spaghetti con asparagi selvatici

Monday, May 22, 2017


Remember when last month I told you I tried wild asparagus for the first time boiled with some pasta? Two things I discovered that day, first they taste bland if boiled; second, they are just the right size to pair them with spaghetti.

Arugula and Strawberry Salad with Steak // Insalata di rucola e fragole con bistecca

Friday, May 19, 2017


Do you know what goes very well with steak other than mushrooms? Balsamic vinegar. And do you know what goes very well with balsamic vinegar other than steak? Strawberries.

Black Rice Sushi Bowl with Salmon and Avocado // ​ Sushi bowl di riso nero con salmone ed avocado

Wednesday, May 17, 2017


I did it. I finally did it. It took me some time, but I've finally made sushi at home. That's right, this time I didn't use smoked salmon like I always do, but I went for actual raw salmon. And it was glorious.

Maple Balsamic Tempeh with Broccoli and Turmeric Brown Rice // Tempeh allo sciroppo d'acero e aceto balsamico con broccoli e riso integrale alla curcuma

Monday, May 15, 2017


After getting inspired for last Monday's wraps, I went back on Brittany's blog, Eating Bird Food, looking for more yummy recipes, and guess what I've found, a lot of deliciously-looking recipes some of which call for tempeh. And since I'm still no tempeh expert I decided to try another one, her maple balsamic tempeh bowls with pumpkin rice and broccoli.

Baked Octopus and Nameko Mushrooms // Polpo e funghi Nameko al forno

Friday, May 12, 2017


Many people, my mother included, find octopus disgusting. They just can't stand all those suckers and its slipperiness, which is insane since they are the reason I like octopus so much. The flavour is really important too, and I love it, but, in my humble opinion, the texture is the most important when it comes to food.

Earl Grey Zucchini with Mint Vinaigrette // Zucchine all'Earl Grey con vinaigrette alla menta

Wednesday, May 10, 2017


A week ago I was scrolling down the blogs I follow when I saw a pretty interesting recipe, Monica's bergamot mint zucchini with hemp seeds. Cool, I thought, all ingredients I love and I'll finally have an excuse to buy a bergamot. Then I read the recipe and guess what it didn't call for, bergamot! To add the flavour, she used bergamot flavoured olive oil. Which of course I don't have.

Nori Wraps with Tempeh and Sweet Potato // Wraps di nori con tempeh e patata dolce

Monday, May 08, 2017


I'm not much of a fan of wraps. To be honest, I'm not a fan of eating with hands in general. As a matter of fact, I'm the kind of person who eats pizza with a knife and a fork - literally, I cut the pizza in slices and then in bite-sized pieces that I then eat using the fork - and sweats seven shirts to peel a prawn. What can I say, I just hate getting my hands dirty.

Frittata con viticchi

Friday, May 05, 2017


No, I am not making up words. Now I'm not pretty sure you are wondering what viticchi are. Well, they are the shoots of a climbing shrub, the Clematis vitalba, also known as Old Man's Beard and Traveller's Joy, according to Wikipedia. In France, they know it as "Herbe aux gueux" because is poisonous if eaten raw. The shoots, however, are not harmful if fresh, tender, cooked and eaten in moderation.

Turnips and Edamame // Rape ed edamame

Wednesday, May 03, 2017


A lot of people see turnip's light taste as a weakness. I am not one of those people. Who said that in order to taste good a dish needs to have strong flavours? Light can be good too, you know. And that's exactly what I want to prove today with this recipe.

Detox Quinoa Bowl

Monday, May 01, 2017


Just in case you're new, you haven't been around for a while or you have the memory of a carrot, I love bowls or as I previously called them, an excuse to be lazy. And this time I'm bringing my laziness to the next - I could even say ultimate - level with this detox quinoa bowl.

Salmon Salad // Insalata con salmone

Friday, April 28, 2017


Way back in October 2016, Darby Stanchfield posted her meal on Snapchat. I don't usually do it, but that was my kind of dish so I took a screenshot so I could re-make it. And here it is, way too many months later.

Barley Risotto with Wild Asparagus and Gorgonzola // Risotto di orzo con asparagi selvatici e gorgonzola

Wednesday, April 26, 2017


My father is a hunter. He has always been. Not the kind of hunter that goes around with a rifle shooting poor, innocent animals like my grandfather used to do, but the kind of hunter that goes for a morning walk - I live in the countryside - and inspects the bushes looking for wild asparagus.

Lupini Bean Gnocchi with Spiced Turnip Sauce // Gnocchi di lupini con salsa di rapa speziata

Monday, April 24, 2017


It is official, gnocchi and I will never be a thing. No matter how hard I try, I'm never going to be able to make them. I don't know, maybe I should stick to make traditional potato gnocchi instead of trying new and weird things.

Yuca and Turnip Salad with Grilled Shrimps // Insalata di manioca e rapa con gamberi grigliati

Saturday, April 22, 2017


Do you want to know something about me? Here it is, I'm always looking for new foods to try. I said it. But I'm pretty sure you've already figured that out, didn't you? Well, I've finally tried yuca aka cassava aka tapioca aka why this damn root vegetable has so many names aka that weird brown thing you've probably seen in the grocery store a million times. And I loved it!

Spring Sorghum and Mackerel Bowl // Bowl primaverile di sorgo e sgombro

Thursday, April 20, 2017


Do you know or want to know why I love bowls so much? Well, I'm going to tell you anyway. Because they allow me to throw, quite literally, a bunch of ingredients together, without doing any real job. They are my excuse to be lazy.

Caramelized Banana Oatmeal // Porridge alle banane caramellate

Tuesday, April 18, 2017


Do you know what day is today? It's Inglourious Bananas' 1st birthday! I can't believe it's already been a year since I embarked on this journey, and I can't believe how much has happened. Not only my cooking skills have improved as I keep challenging myself every day to do more and be more creative, but I've also "met" a lot of great people, you guys! And whether you are another blogger or just someone who likes my recipes, thank you, thank you so much for sticking around and for giving me the motivation to keep doing this.

Roasted Radishes // Ravanelli arrostiti

Friday, April 14, 2017


Before you say anything, yes, I do realise I just posted a roasted vegetable recipe the other day. But I love roasting foods, especially vegetables, and this is radishes' time.

Pasta with Mushrooms and Seaweeds // Pasta con funghi ed alghe

Wednesday, April 12, 2017


There's a lot of things I could say about this dish. I could say I was inspired by the ingredients. I could say I wanted to make a vegan alternative to my pasta with spiced mushrooms and Greek yogurt. But none of those would be the truth, that being pasta actually saved me and that a random combination of ingredients ended up being a winner.

Roasted Cauliflower // Cavolfiore arrostito

Monday, April 10, 2017


After a first and failed attempt at making cauliflower bagels - I won't give up so easily -, I decided to go with a classic of mine, roasted cauliflower.

Spaghetti with Agretti // Spaghetti con agretti

Friday, April 07, 2017


I'm back. And I've brought agretti with me. Again. What can I say, I love them! And it's such a shame they are available for such a short period of time. Anyway, since they are an Italian vegetable, I decided to (re)make and share with you this spaghetti with agretti.

Beef Steak with Mushrooms // Bistecca di manzo con funghi

Wednesday, April 05, 2017


Just in case you didn't notice it, I'm a huge fan of mushrooms. And I've recently found out how delicious they are with beef. So, after finding the right cut - and believe me, the struggle is real for me -, I decided to make the easiest beef and mushroom dish I could think of, a steak with mushrooms.

Coconut Celeriac and Chickpea Curry // Curry di sedano rapa e ceci al cocco

Monday, April 03, 2017



Do you ever get obsessed with some foods and only want to eat those all day long? I do, and right now I'm obsessed with celeriac. I don't even bother cooking it, I just peel it and eat it as it is. Crunchy and with its celery-like flavour.

Buckwheat Polenta with Roasted Mushrooms // Polenta di grano saraceno con funghi arrostiti

Friday, March 31, 2017


Polenta is one of those foods that bring me back to my childhood. I remember those days when my mother used to make it as if it was yesterday. And more than anything I remember that my favourite part wasn't the polenta itself - I actually wasn't much of a fan of it - but the delicious Bolognese sauce we used to top it with.

Agretti with Creamy Egg Yolk // Agretti con tuorlo cremoso

Wednesday, March 29, 2017


Last winter, in some magazine - I think it was one of my mother's La Cucina Italiana -, I saw a poached egg yolk served on top of some lacinato kale and some sort of frittata. It was a bit of a complex dish for me to remake, but I did like the idea of the creamy egg yolk. A lot. So I wrote it down, waiting for the right moment to use it.

Pasta with Spiced Mushrooms and Greek Yogurt // Pasta con funghi speziati e yogurt greco

Monday, March 27, 2017


I'm actually starting to love pasta because it's simply the easiest thing to make when I'm feeling lazy. Or when I have no idea what to cook for lunch - which is happening quite a lot lately - but I still don't want to eat junk food, because, believe it or not, pasta isn't bad as many people say. Just make sure that your pasta is whole wheat aka more flavourful and al dente.

Baked Cod with Potatoes, Cherry Tomatoes and Olives // Merluzzo al forno con patate, pomodorini e olive

Friday, March 24, 2017


As I've mentioned a couple times in the past, cod is one of my favourite fishes. Not because it's a skinny fish, but because of its delicate flavour. Sure, it depends on the kind of cod you use. If you are using dried cod, that's not going going to be very delicate, netiher in flavour nor taste. Believe me, I grew up in a family eating it at least once a year.

Roasted Cauliflower Soup with Caramelized Onion and Walnuts // Zuppa di cavolfiore arrostito con cipolla caramellata e noci

Wednesday, March 22, 2017


Everyone seems to love cauliflower these days. It is indeed everywhere. There's cauliflower pizza, cauliflower mash, cauliflower rice, cauliflower buns, cauliflower tortillas, cauliflower steaks, and I've no idea how many other low-carb cauliflower dishes I'm not mentioning. And I have to admit I'm the first to love those alternatives to carbs, not because I'm on a diet, but simply because I like to try new things.

Beef Stroganoff // Manzo alla Stroganoff

Monday, March 20, 2017


Nina Simone used to sing I put a spell on you, and I'm pretty sure someone put a spell on me because, whenever I decide to make a recipe, something goes wrong. Like the other day when I saw a gorgeous beef fillet and asked for it and the counter lady cut it so badly I wanted to cry. Seriously, how is anyone supposed to cook a fillet with one side significantly thicker than the other?

Savoury Saint Patrick's Day Cupcakes // Cupcakes salati di San Patrizio

Friday, March 17, 2017


I'm not sure it's a thing people say but I'm going to say it anyway, happy Saint Patrick's Day everybody! Although I'm not Irish, I've always been fascinated by this holiday - a dream of mine is actually to celebrate this day in Ireland - so here I am, paying homage to this day with these savoury Saint Patrick's Day Cupcakes. Aren't they beautiful? Well, they were delicious as well!

Agretti with Ginger and Sesame Seeds // Agretti allo zenzero e semi di sesamo

Wednesday, March 15, 2017


They have a lot of names. I believe the most common is agretti but we, Italians, also call it barba di frate (monk's beard) and (a)roscani, depending on which part of Italy we are from. One thing I believe we can all agree though is that they are delicious.

Buckwheat Stir Fry // Stir fry di grano saraceno

Monday, March 13, 2017


Just in case you didn't notice, buckwheat is one of my favourite grains. I'm in love with it since the first time I ate it, and this YouTube recipe was one of the firsts I've tried. It was very simple and quick to make so the other day since I came home late and I didn't have much time to cook, I remade it. Actually, I made my own version of it.

Salmon and Spinach with Basil Yogurt Sauce and Pistachios // Salmone e spinaci con salsa al basilico e yogurt e pistacchi

Friday, March 10, 2017


A few months ago - actually it was in September and I remember that because I posted it on Facebook - I assembled a meal where salmon was the only fresh ingredient. There were some spinach I cooked the day before, some leftover plain yogurt - I don't know how that was possible since I usually eat the whole thing - and some chopped pistachios. And you know what, it really tasted delicious.

Green Apple Risotto // Risotto alla mela verde

Wednesday, March 08, 2017


There was a time when I loved eating raw Granny Smith. I loved it because of its crunchiness and tartness. Then I discovered how good they taste when cooked, and that's pretty much how I've eaten them ever since. Whether grilled, baked or cooked in my morning oats, I love how they change in flavour.

Pasta e Fagioli

Monday, March 06, 2017


A few days ago it was almost t-shirt hot, and now we have slipped back into cold and windy days when all I feel like doing is wearing tons of clothes, eating hot foods and drinking hot beverages. It's still winter after all.

Buckwheat and Romanesco Broccoli Bowl with Cod // Bowl di grano saraceno e broccolo romanesco con merluzzo

Friday, March 03, 2017


Those of you who are Christians know that as Carnival ends, Lent starts, a period preceding Easter that runs from Ash Wednesday to Holy Saturday. Although I'm an atheist now, I grew up on that religion and I was told we couldn't eat meat on those Fridays. And that eventually translated into we eat fish on those Fridays. Which is why I came up with this dish.