Sunday, May 30, 2010

Carpaccio di bresaola

Tuesday, May 25, 2010

Cold pasta

Shell pasta 180 gr or 6 ounces
1 cup black olives cut in half
1 cup mozzarella diced
2 cups cherry tomatoes cut in half
6 leaves mint minced
black pepper, olive oil, balsamic vinegar to taste

serving 2
can be stored in the refrigerator for a couple of days.


this is a perfect spring-summer dish, refreshing, quick, cheap and very easy.
Once the pasta is cooked drain and set it under cold running water to stop the cooking process and to keep it "al dente".
Once cooled add the ingredients and finish with the proposed condiments.


Replace the mint with fresh basil, add pickled onions and canned tuna.

Buon appetito

Sunday, May 16, 2010


One small handful fresh mint about 6-7 large leaves
A quarter of fresh lime cut in half
One shot,1.5 oz, white rum
Two tablespoons of brown , raw sugar for a more authentic taste
Ice cubes and club soda to fill glass

Place mint and lime slices in cocktail glass. Muddle gently with muddler or wooden spoon. Though muddling is necessary to release the essential oils of the fruit. Add sugar and let it rest for a minute.
Fill the glass with ice, add rum, and enough soda water to fill the glass.
Stirr gently, garnish with an extra lime slice and sprig of mint, and 2 straws.

This Fiday night Mojito was made with Glacial mint, an extraordinary fresh, balsamic and limy mint home grown.


Saturday, May 1, 2010

Country potatoes