Chill-out weekend

Hi all!

Last week-end we went to a little mountain village named “Fiumalbo” which is only 1 hour and 20 minutes driving from here. 

Since it is about 0.7 miles above the sea level, the temperature was around 70F while here was (and still is) around 95 F
I love summer, warm weather, but 95 well….kind of hot! I appreciated the colder weather of those days!
I love mountain atmosphere, it is very familiar and casual.
The mountain food-product are amazing, the area is famous for its blueberries. Of course I came back home with a lot of them, and I can’t wait to try some recipe!

spicy chicken crumbs on potato soup

A couple of days ago I wrote about the smell of summer….well… the weather has suddenly changed and turned into autumn…I don’t like it at all!

I can’t change the situation, I can only wait for the sun!

In the meantime let’s follow the season…  in the kitchen! I don’t know why but this recipe seems to be perfect on a foggy day like this…

serving: 2

preparatione time: 30 min

– Slice very thiny half shallots and sautèè it with 1 tbsp of butter

– Cut 1 big potato into chunks (around 0.6 pund) and put into the pan

– Add some rosmery

– Add vegetable broth.

In the meantime prepare the crumbs:

– mix together 6 tsp of bread crumbes, spicy paprika, garlic powder and 2 tsp of e.v. olive oil.

-Put the chicken breasts into the crumbs and make sure it is all covered by it

– Put the chicken on a no stick pan and grill it….you don”t need to add any extra oil …just make sure to cook it at low heat.

Once the potatoes are softened, purèe it with an immersion blender

Add salt, spice nutmeg, white pepper, and 2 tsp of milk.

Serve the soup with the chicken cut into pieces on it


zucchini soup with cheesy drops

I hate eating alone….but sometimes it happens and it ends up with me eating junk food!

Tonight it’s one of those, but this time I prepared dinner for my self…and I have to say…I was very satysfied 😉

I made a simple zucchini soup.

– Sautèe shallots with e.v. olive oil

– Add a little potato and 2 zucchini  cut into chunks

– cover with vegetables broth

– salt, black pepper .

In the mean time mix together a tbsp of philadelphia cream cheese with 1 tsp of pesto

using two teaspoons set up little “drops”

Once the vegetables are ready, purée it with a blender.

put the soup into the bowl , add the cheesy drops  and some croutons.


tuscan soup

Let’s start with something really typical here in tuscan…LA ZUPPA…

the soup here is not creamy, not something you would eat with the spoon… it is basically made with stewed vegetables…it’s healthy and delicious but a lot of people is scared by the idea of spending hours in the kitchen to prepare it, so it is becoming something only grandma would do!

DON’T WORRY!… My recipe is simple and fast and my secret is the pressure cooker!

1st step

Put into the pressure cooker 1 yellow onion thinly sliced, 1 chopped carrot , 1 piece of celery chopped, 1 tbsb of extravirgin olive oil

(better if those ingredients are organic)

cook for 10 minutes or until they are soft

2nd step

Now add 1 can of white beans and cook for another 5 minutes.

3rd step

Ok, now you can add the main ingridient which is…cabbage… better the black version but i don’t know the excatly english name for it…anyway that’s the picture..

you must cut it into little peaces…

togheter with the cabbage add 2 zucchini chopped and about 1.5 cups of warm water

salt, pepper, rosmery and sauge

close the pressure cooker and let cook for about 15 minutes.

4th step

in the meantime cut into slices some bread and put them into the oven or a toaster until they become crunchy. Once they ready rub some garlic on them.

Ok, now you can put the bread into to the plate or bowl (depends on where you serve it)

5th step

once the soup is ready ( the water must be evaporeted almost completely)

you can put it on the bread.

Finish with a little of extravirgin olive oil on it and some fresh balck pepper….

here is the result:

the bread will be softened by the wetness of the vegetable…..


– you can prepare it in advance and roast the bread just 5 minutes before serve it

– also you can freeze it

– if you like it try with a little of parmesan cheese on it…very tasty 😉