Pears in red wine

An amazing and very easy fall dessert!!

You will need some pears good to cook. In general, they have to be medium or small size, firm and hard; not very tempting to eat them raw.

Ingredients: pears, red wine, sugar, cinnamon, single cream.

Procedure: wash the pears, take an oven dish and put the pears into it. Pour the red wine over the pears until it reaches 2 cm high in the dish. Sprinkle some sugar and cinnamon at pleasure over each pear (I’ve put about 1 tablespoon of sugar per pear). Put a bit of cinnamon stick in the wine. Put in the oven at 170°C. Time depends on your pears, mine spent 1 hour in the oven.

Serve cold or warm with some very soft-whipped not sweetened cream.

Believe me, they are wonderful! You will ask for another one!


Vitel tonné

The “Vitel Tonné” à la française or “Vitello Tonnato” in italian it’s a traditional starter of my region, Piedmont.


Source: regione.piemonte.itSource:

It’s composed by thin slices of meat (vitel) covered by a tuna specific sauce (tonné).

The meat: I’m not good at cutting meat, so I usually take a short cut by buying the already cooked and sliced meat at the supermarket, in the cold cuts area (in Italy, ask for “girello di vitello”). But the best is to cook the meat at home. You will need 600 g round of beef / silverside. Put the meat in a pot with olive oil, add 1/2 onion (not chopped), 2 garlic cloves, 2 bay leaf, some rosemary, 2 juniper berries, 6 cloves, some peppercorn (I use pink pepper), a celery stick and a carrot. Brown the meat, then add some water and let the meat simmer until it’s cooked. Then, let the meat cool down and cut it in slices of about 2-3 millimeters thin (ideally).

The sauce: blend together 100 g of tuna in olive oil, 3 hard-boiled eggs, 15 capers, 4 anchovy fillet in oil, 4 tablespoons of olive oil and some of the cooking stock of the meat. And… that’s it!

Spread the sauce over the meat slices a few hours before the dinner, to let the dish get the flavour. If the sauce it’s too dense, you can add some water. Decorate with capers.

Fall Menu

Friday we had some friends for dinner. It was a lot of time I didn’t have fun in the kitchen, so I organized for this fall menu.


English version:


I started to cook at 9 am and I finished at 7 pm, with my boyfriend’s help in the afternoon. I’m not very fast! But It was nice 🙂

The recipes:

Vitel tonné

Fall suggestions

– Ragout tagliatelle: here for tagliatelle and here for the ragout (Bolognese sauce)

– Almond little tart with lemon custard cream and soft fruit: it’s a variation to this recipe.






Stuffed courgettes

A recipe I love making from June to October, when there are courgettes in the garden and you can pick them fresh just for your recipe, choosing the right size for.

For 16 half-courgettes you need:

8 medium size courgettes

300 g minced beef

1 egg

onion, celery, carrot




butter, salt and pepper


Cut the courgettes into half and empty them with a spoon. Now, I prefer to boil them for 1 minute in water – so I’m sure they won’t be raw when they came out from the oven, but this is not necessary.

Grab a pan, put some butter (40 g) and brown into it a mix of 1 medium onion, a carrot and some celery finely chopped. Then add the minced beef and let it to cook for 15 minutes. When cooked, let it to cool down. If you prefer, you can use olive oil instead of butter.

When warm, mix into it the egg, some grated parmesan, some chopped parsley, a bit of nutmeg, salt and pepper.

Now put the courgettes over a baking tray covered with some olive oil and some tablespoons of water. Fill them with the mixture and put into the oven (180° C) for 40 minutes.
Serve quite hot and… bon appétit!