Salmon Salad // Insalata con salmone

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

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

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

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

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

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

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

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

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

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

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

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.