All posts filed under: Finger Food

taralli 1 web


When I was a child I spent several years in Puglia on holiday and Taralli (bagels) were my favorite snacks. Only recently I had the opportunity to taste them again, then I decided to try to make them at home. After several attempts, I found my perfect recipe: I replaced a portion of flour with potato starch to give more crispness. Tasty by themselves, perfect with a glass of Prosecco.

Raspberry Macarons web

Raspberry Macarons

Les Macarons, so famous and with a big reputation. What are Macarons? They are meringue cookies sandwiched together, with the most tasteful fillings. Only just a few ingredients to make the perfect cookie. They are not so complicated to make, they are made with Italian Meringue, but some steps have to be very precise and accurate. Even if you need several attempts to get the perfect Macarons, I suggest you, once in your life, to try. Being the second attempt, to make things a little bit easier, they are filled with raspberry jam. Absolutely perfect.

Potatoes Gattò

Everyone knows about potatoes gateau, or gattò. It appeared at the end of the eighteenth century because of the arrival of Maria Carolina, newly crowned, in Naples. Typical dish of the Neapolitan cuisine, now Gattò is common in many Italian regions, with different interpretations. Potatoes are the common ingredient, but the filling can change according to your taste and imagination. It can be prepared in advance and if cubed, Gattò can be considered as a tasty and singular finger food.

Cottage cheese biscuits

Such frantic days……. Many projects about home renovations…… To take advantage of the short spare time I have, I prepared these delicious barley biscuits, with cottage cheese and leftover vegetables. Perfect either as an appetizer (cold or hot)  or as a quick meal…… They can be stored for a couple of days in the fridge…..What can I desire more ?

Cheese bites

As soon as you get out of the car something special can be smelled in the air. Intense fragrances get mixed with various flavours.Walking around in the splendid village of Bra, between thousands of little stalls, meeting producers and refiners that offer their own products, its a trip at the discovery of the magical world of cheese. Within the many visitors you can meet gourmet experts, individuals with a soft spot for cheese or simply cheese enthusiasts, that here can discover delicious varieties, with antique flavours almost forgotten or new fragrances. Having come back from our visit at the cheese exhibition, with our large load of several rare cheese varieties from all around the world, we decided to suggest a quick recipe, obviously made with cheese: Edamer and Parmigiano.  

Basil and pecorino croissants

The other evening we were looking through the pictures we took a few years ago in Paris. Seeing those images brings back those moments made of never ending walks in search of hidden corners, breathing the air with the perfume of croissants and baguette. In those November mornings, we were enjoying our “petit-déjéuner” sat at the table of some little café, the map of the city open in front of us, planning our days between a visit to the Beaubourg, a dinner in a newly discovered restaurant and a quick stop at Fauchon to immerse ourselves in the never ending gourmandises. I smile while I think at the millions of things I would have liked to buy at the market of Montmatre, at the kilometres we did in order to find the right vintage clothes boutique, at the splendid views and lights of the Champs Elysées. The final photos show us sat at the table of a bistrot of Marais, tired but happy of what we bought. How many things we saw, how many memories …

Zucchini fritters

Zucchini fritters (serves 4) 3 zucchini, medium size 2 egg whites 1 egg yolk 2 tablesppons all-purpose flour salt ground pepper 10 leaves fresh mint, roughly chopped frying oil Trim and clean zucchini. Cut them into julienne stipes, slightly salt to drain the water, dry and place them in a bowl. Sift flour with salt and pepper, and flour the zucchini. In a mixing bowl, whip egg whites until stiff. Fold in the zucchini mixture the egg yolk, the mint leaves and the egg whites. In a skillet heat plenty oil. Spoon the mixture inside, gently turning the demi-boulettes with a slotted spoon, cooking them til golden brown both sides. (2 to 3 minutes). Place them on a paper towel to drain. Season with salt, if necessary, and serve immediately.