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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.