Vignarola😋

The artichokes season is getting towards the end. Today’s dish is a marriage between winter and spring, and thus between artichokes, fresh peas and beans. Start with cleaning 5 baby artichokes. Cut them in quarters and put in water with lemon juice. Clean 800 grams of fresh beans and 1 kilo of fresh peas. Fill … More Vignarola😋

Painful neck and shoulder, easy cooking….

My body is not willing to allow me all this repetitive, physical work. I try  to ignore the signals, but it doesn’t work, and now, I’m punished with interrupted nights, and limited activity. Movement feels better than rest, but, being a physician, I know, it’s probably only inflammation of muscles which needs rest. Nothing to … More Painful neck and shoulder, easy cooking….

Pizza bianca

Again, a recipe based on the latest Ottolenghi, pizza bianca. Iris is waiting for our future ‘cinema’-room to be ready. The boxes with DVD, CD and old video tapes will be unpacked soon. The red velvet sofa (also sleeping chair for guests) may soon be freed from its removal packaging. This pizza bianca will be … More Pizza bianca

Polenta, mushrooms and chickenbreast with truffle and pecorino, real Italy

Po-lenta, from the Po area, was originally food for poor people. Polenta is made from corn which Colombus took to Spain. You can eat it as a kind of puree, rather boring, or you can use it in a more creative way. A famous brand for polenta is Valsugana. They have already a variety based … More Polenta, mushrooms and chickenbreast with truffle and pecorino, real Italy

Filled squash

Butternut is the number 1 pumpkin, because of flavor, shape, variety in recipes. A small butternut of approx 800 grams is perfect for 2p. Wash the pumpkin, cut in two halves and remove the seeds. Put the two halves on baking paper. Spread olive oil, pepper, salt and chopped garlic. Cover and bake in  the … More Filled squash