Flour Rhapsody

Italian Cooking Art

Homemade tagliolini & peppers sauce

Last night I really wanted a risotto with the peppers but once I thawed the stock and the peppers – that I had already baked, peeled and frozen – , I realized that I had not rice.
What Did I do?
I remedied with my homemade tagliolini – even those made a few weeks ago and frozen – that I seasoned with peppers sauce and a lot of  grated pecorino cheese.


2 peppers (red or yellow)
2 ounces of grated pecorino
Olive oil
6 ounces of tagliolini, or your favorite one
Salt and pepper

After I thawed the peppers, I blended them with my fantastic Vitamix. I poured the cream of peppers in a pan where I had already put a tablespoon of olive oil.
While the water was boiling, I heated the sauce. I poured the tagliolini, still frozen, into the boiling water, lightly salted, and I let the pasta cook about 3 minutes.
I drained the tagliolini and I poured them into the pan. I seasoned the pasta with the sauce adding the grated pecorino cheese, I sprinkled with black pepper and fresh parsley, finely chopped, and I immediately served.
You can replace the homemade pasta with your favorite type, but if you want to play “with flour”, join me in the kitchen I will reveal you the secrets of the tradition of Italian homemade pasta.


Caprese cake – a gluten free bite of sweetness

Who does not love chocolate? Raise your hand!
Because this recipe, besides being one of my favorites, is a tribute to the chocolate and what’s more … it’s gluten free!
7 ounces chocolate
7 ounces sugar
4 eggs
7 ounces butter
7 ounces almonds
Powdered sugar

caprese cake
I chopped almonds and meanwhile I melted the chocolate in a saucepan and then I added the butter. Once melted I moved the pan from the heat and added sugar, 4 egg yolks and chopped almonds and I mixed it all.
I whipped the egg whites until stiff steadfast and have incorporated them to the dough.
I preheated the oven to 350 F.
I poured it into a baking pan covered with parchment paper and bake at 350F for about 40-45minutes. I let it cool down and  I sprinkled with powdered sugar

Who wants a slice?


Sicilian Salad

Saturday night I made an original salad for some friends that came over for dinner.
It is a Sicilian recipe, easy to make. It takes only 3 ingredients: fennels, oranges and some black olives for decoration.

Sicilian salad

First I washed and cleaned the fennels. I have them sliced with a mandolin trying to make them as thin as possible, and I placed them in a dish.
I peeled oranges, I took the white part away, and I sliced them with a mandolin trying to make, also in this case, thin slices.
I arranged them above the fennels, I added some olives and I seasoned all with salt, pepper and extra virgin olive oil .

The result .. delicious!
What is your favorite salad?


Strawberries salad in a parmesan basket 🍓

The parmesan baskets are a fancy way to serve the salad and they are easy to make.
I usually serve them with a strawberries salad dressed with olive oil, orange juice, thin slices of shallots and a generous sprinkling of black pepper.
For each basket we need 2 tablespoons of grated Parmesan cheese.

strawberries salad in parmesan basket
I put a pan on medium-high heat, and in the middle I sprinkled two tablespoons of Parmesan  trying to maintain the circular shape and, at the same time, to expand the circle of cheese that was slowly melting.
When the cheese was completely melted, I removed the pan from the heat and with a spatula I positioned the cheese circle on an overturned tiny bowl and with my hands I tried to give to the cheese – still warm – the shape of a basket and I let it cool completely and harden.In the meanwhile I made the salad and the dressing.
Just before serving the baskets, I filled them with salad and I seasoned.
What is your favorite salad?



This is one of my favorite cake.
The recipe comes from Benedetta Parodi, an Italian TV Presenter. Her recipes are so good and easy to make!

10.6 ounces all purpose flour
3.5 ounces sugar
3.5 ounces butter
1tsp of vanilla extra
1tsp baking powder
Pinch of salt
1 egg
17.6 ounces ricotta cheese ( you can also use cream cheese if you like more)
5.3 ounces sugar
1 cup of chocolate chips

I poured into a bowl the flour, sugar (3.5 ounces), vanilla extra, baking powder and salt. I stirred well and I added the melted butter. I mixed all the ingredients, helping with my hands, and at the end I added the egg and I made crumbs.
I preheated the oven at 355 F.
I covered a cake pan, lined with parchment paper, with  2/3 of the crumbs – the layer should be thick. I mixed the ricotta cheese with sugar until creamy and I added the chocolate chips into the cream.
I covered the layer of crumbs with the all cream and I completed sprinkling with the rest of the crumbs kept aside – this time the layer must be thinner.
I baked the cake for 30 minutes and I served it until cool down.



This recipe is perfect for adults and kids.
It’s great appetizer to share with friends and it’s also a nice idea if you need a vegetarian recipe.
Ingredients for 4 servings:
18 ounces of boiled broccoli
3.5 ounces of grated parmesan cheese
2 tbs bread crumbs + more for the breading
2 eggs
pinch of salt
1.5 ounces of mozzarella cheese cut in small cubes
olive oil

broccolini balls


I put the broccoli in a bowl, after let them cool down, and I mashed them.
I added the parmesan cheese, the eggs, the bread crumbs, salt and I mixed all the ingredients together.
I chilled the mix in the fridge for 1 hour.
I preheated the oven at 355 F and I made balls putting in the middle a small mozzarella cube and I coated them with bread crumbs.
I put the balls on a pan covered with parchment paper and I poured few drops of olive of oil on top and I baked them for 18 minutes turning them at half baking time.

They are simply fantastic – seeing is believing


Amor polenta

Sara made it once for us and it was very good. My mom made it in Italy last week and she sent me the recipe. So, at this point, I had to try…

amor polenta

This kind of plumcake is very famous in the region of Italy where we are from, Lombardia. It’s actually very simple to make and with few ingredients, but its peculiar flavor is given by the use of corn meal, which is pretty uncommon for a dessert.

It’s so famous that there is a specific mold made apposite for it. I didn’t have it here, so I used a classic plumcake pan, but here is a picture of what you want for it.

This cake is best eaten at breakfast, soaked in warm milk.


  • 2.5 OZ (70 gr) almonds, finely chopped
  • 7 tbsp (100 gr) unsalted butter
  • 1/2 cup and 2 tbsp (120 gr) white sugar
  • 2/3 cup (80 gr) all purpose flour
  • 2/3 cup (100 gr) corn meal
  • 2 eggs
  • 2 tsp (8 gr) baking powder
  • vanilla extract
  • 1 and 1/2 tbsp rum
  • powdered sugar


Mix all the ingredients, starting from butter and sugar, until everything is well combined and you have a dense cream.

Pour it into the plumcake pan, previously covered with parchment paper, and bake at 355 F. for about 50 minutes. 

Let it cool and sprinkle with powdered sugar.



Puff pastry quiches

puff pastry quiches

An idea for a snack or appetizer before dinner: puff pastry quiches.

Use all your creativity for the filling!

I made:

  • Ham and Mozzarella cheese
  • Zucchini and potatoes, cut in very thin slices, with Brie, rosemary, salt and pepper

Bake at 390 F for about 20 minutes.


Clementine plum cake

Easy, tasty, and homemade. What else could you desire for your breakfast?

clementine plum cake

  • 1 and 1/2 cup all purpose flour
  • 1/2 cup clementines juice
  • 1/2 cup and 2 tbsp of butter at room temperature
  • 3/4 cup sugar
  • 1 tbsp and 1 tsp of baking powder
  • 3 eggs
  • 1/2 cup corn starch

Mix all the ingredients, starting from butter and sugar, until you obtain a soft and homogeneous cream. Pour it into a plumcake mold, previously covered with parchment paper.

If you like, you can also add the zest of 2/3 clementines in the mixture, to increase its flavor.

Bake for about 45 minutes at 355 F.

Have a nice breakfast!



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