Thai bbq spare ribs

Ingredients for 4pax
100ml soy sauce
5gr five spice powder
40ml fish sauce
10ml sesame oil
80gr sugar
08nos garlic clove, minced
30gr chopped coriander
10ml cognac
02kg spare ribs, pork or beef, cut into 2.5cm pieces
Mix together the marinade ingredients.
Rub the mixture into the ribs and marinate overnight.
Place ribs on the grill and barbecue for 10-15 minutes.
Remove from barbecue and bake at 180C for 1hour.
Serve with crispy salad.


Pork loin with dried plum stuffing served with

mashed potato and Valpolicella Ripasso red wine sauce

Ingredients for 8pax
02 pork loin of 750gr each
12nos slices bacon
Salt and pepper to taste
For the stuffing
160gr red onion, chopped
03nos garlic cloves, minced
180gr dried plums, chopped
40gr dried apricot, chopped
40gr walnut, chopped
01tbs orange grated zest
50ml fresh orange juice
02tbs chopped parsley
01tbs dried rosemary
30gr panko breadcrumb
04nos sage leaves
02nos bay leaf
04nos cardamon
10ml Evo oil
1/2tbsp salt
For red wine sauce
40gr shallots, minced
01nos clove garlic, minced
400ml vegetable stock
200ml Valpolicella Ripasso Giusti wine
Salt and pepper
10gr butter
10gr flour
For the stuffing.
Heat evo oil, add onion, garlic and fry it for few minutes.
Add plums, apricot, walnut, orange grated zest, orange juice, parsley, rosemary, salt and panko.
Cook the stuffing for 5-8 minutes.
Remove from heat and keep aside till need it.
Preheat oven to 180C.
Butterfly pork loin and pound it.
Place stuffing into the 2 pork loin.
Roll tightly, cover with bacon, and tie at 2cm interval with butcher’s twine, add sage, bayleaf and cardamon.
Place pork loin on an oven tray and bake till the inside reach the temperature of 68-71C or 150-160F.
Prepare red wine sauce.
Heat 1tbsp evo in skillet.
Add shallots and garlic.
Let shallots and garlic to sweat for few minutes over medium heat.
Pour 200ml red wine and let evaporate the alcohol.
Pour in 400ml vegetable stock, and bring it to a boil.
Reduce heat to minimum and simmer till reduce to around 300ml.
Mix together cold butter and flour (roux).
Add roux to sauce and stir till fully combine.
Adjust seasoning.
Keep sauce hot till need it.
Remove pork loin from oven and let it rest few minutes before slicing.
Cut butcher’s twine and with a sharp knife cut loin in 2cm thick slices.
Serve with mush potatoes and red wine sauce.









Stuffed roasted duck, served with Umberto I red wine sauce and vegetables

Ingredients for 8pax
2.5 kgs whole duck
300ml duck stock
15ml Evo oil
700gr baby mix vegetables (carrots, turnip, zucchini, Brussels sprouts, baby potatoes)
Spice mix
02nos anice seed
06nos peppercorn
01nos bay leaves
02nos cardamome
01tsp black mustard seeds
03nos cloves
1/2tsp dry rosemary
Salt and pepper
Red wine sauce
40gr shallots, minced
01nos clove garlic, minced
400ml duck stock
200ml Umberto I Giusti wine
Salt and pepper
10gr butter
10gr flour
Dry-roast spices in a skillet over medium heat until they begin to give out toasty aroma of spices.
Transfer to a bowl and allow to cool down.
When cool grind in a mortar and pastel or spice grinder.
Rub duck with spice mix, salt and pepper.
Wash baby vegetables and keep them aside.
Fill duck with stuffing and close the opening with toothpick.
If there is extra stuffing make small balls and roast with duck and vegetables.
Preheat oven at 180C and bake duck.
After 20minutes of roasting add 300ml of stock.
Continue roasting for another 40minutes.
Toss baby vegetables in evo, salt and pepper.
Add baby vegetables to the roasting duck.
Bake till baby vegetables are nicely roasted.
If duck gets too brown cover with aluminium foil.
Total roasting time is 2 hours.
Prepare red wine sauce.
Heat 1tbsp evo in skillet.
Add shallots and garlic.
Let shallots and garlic to sweat for few minutes over medium heat.
Pour 200ml red wine and let evaporate the alcohol.
Pour in 400ml duck stock, and bring it to a boil.
Reduce heat to minimum and simmer till reduce to around 300ml.
Mix together cold butter and flour (roux).
Add roux to sauce and stir till fully combine.
Adjust seasoning.
Keep sauce hot till need it.
Remove duck from oven.
Carve duck and serve it with baby vegetables and Umberto I red wine sauce.
300gr breadcrumb
120gr cooked ham chopped
100gr Fontina cheese small cubes
10nos sage leaves julienne
01nos egg
20gr grated parmesan cheese
50gr butter
Salt & Pepper
Water to cook the breadcrumb mix
Melt butter in a non stick pan.
Add breadcrumb, ham, cheese, sage and season.
Add water to cook the breadcrumb mix.
Cook for 5 to 10 minutes over medium flame.
Transfer the mix in a bowl and let it cool down.
When warm add the egg, the parmesan cheese and mix well.
Stuffing is ready to be used.






Lamb loin in a white wine shallot sauce

600gr lamb loin
150ml dry white wine
4nos shallots finally chopped
3nos rosemary spring
3nos thyme spring
1nos grated lemon zest
40gr butter
4 tablespoon of EVO(extra virgin olive oil)
Salt and pepper
Roll lamb loin in salt and pepper
Put 2 tablespoon of EVO in a saute pan and make it hot
Seal the lamb loin in the hot EVO for 5 minutes on each side
Remove the lamb loin from the pan and keep it aside
Add 2 tablespoon of EVO to the same pan
Add the shallots stir for few seconds add rosemary, thyme, lemon zest and white wine
Let the wine evaporate
Add the lamb loin back in the sauce
Finish to cook the lamb loin to your choice
Remove the meat when ready
Rest the meat before slicing.
Add the butter to the sauce and mix it
Slice the meat
Arrange it on a plate and pour the sauce on top
The lamb can be serve with roasted vegetables and bake potato or salad
OMG chicken spicy meatball

 OMG Spicy chicken meatball

300gr chicken brest
1nos egg
3nos small shallots
40gr chopped baby corn
40gr chopped green beans
1nos teaspoon grated ginger
1nos teaspoon grated garlic
1/2nos chopped green chili
1nos teaspoon grated lime zest
For the sauce
3nos diamond small chopped shallots
3nos tablespoon of vegetable oil
1nos teaspoon chilli paste
1nos teaspoon oyster sauce
1nos teaspoon light soy sauce
1nos teaspoon sugar
150ml chicken broth
100ml water
1nos teaspoon cornflour
pinch of salt
Blend chicken with shallots.
Add egg and keep blending till smooth.
Transfer the mix from the blender to a bowl.
Add salt, pepper, baby corn, green beans, ginger, garlic, lime zest and green chili.
Mix it till nicely incorporated.
For the sauce
Add shallots to hot oil let it sweat for a minute.
Add chilly paste, oyster sauce, light soy sauce and sugar.
Cook for few minutes and add the broth.
Stir cornflour with water and add it to the sauce.
Let the sauce reduce, it will be ready when the wooden spoon will be coated with the sauce.
Oil the pan to cook the chicken meatballs.
Wet your hands with cold water to form balls and let them cook for 5-8min per side.
When ready toss it in the sauce till nicely coated.
Arrange it on a plate and sprinkle with sesame toasted seeds( optional)
This dish can be served as an appetizer or as a main course.
Enjoy it with a nice glass of cold Prosecco.

Italian Mama’s Meatloaf


500gr beef mince meat
02nos egg yolks
60gr breadcrumb
01nos small chopped onion
200gr spinach
2nos garlic cloves
3nos boiled eggs
30gr thinly slice cooked ham
30gr thinly slice light cheddar cheese
20ml dry white wine
03nos tablespoon EVO oil
Salt & Pepper
Heat a saute pan with a tablespoon of EVO oil add garlic and spinach cook till spinach are fully cooked. Remove from the saute  keep it on the side and when cold squeeze the excess liquid.
In a bowl mix mince meat, egg yolks, chopped onion, breadcrumb, salt and pepper (meatloaf mix)
Take an oven tray lay sheet of wax paper.
Spread the meatloaf mix on the wax paper, spread half of the spinach on top, lay the cooked ham on top of the spinach and lay cheddar on top of ham, arrange in the middle the boiled eggs and roll tightly with the help of the wax paper. Sounds more complicated than it is.
Heat EVO oil in a saute when hot add the meatloaf and brown for few minutes on each side, add white wine and let it evaporate.
Move the meatloaf in a bread pan and bake in the oven at 180C for 40-45 minutes.
Serve with the other half of the spinach and mush potatoes.
Enjoy with a nice Merlot

Oven braised bbq ribs

01kg pork ribs
80ml Vinegar
02lt Water
150gr Chopped carrots
100gr Chopped onions
100gr Chopped celery
02nos Bay leaves
05nos cloves
02nos star anise
04nos Cardamom
02nos Garlic cloves
50gr chopped spring onion
02nos Sliced lemon
100gr brown sugar
Mix of fresh herbs (Thyme, Rosemary and Parsley)
Salt & Pepper
Marinate overnight 
Slow poach the meat in the marination for 2 hours.
Remove the meat from the stock.
Blend the vegetables from the marination (don’t blend the spices)
Sauce to bake the meat
200gr Bbq sauce
100gr Ketchup
100gr Honey
01nos Teaspoon chili paste
80gr previously blended vegetables
Combine all the ingredients together and spread it on the meat.
Bake in the oven at 190C for 35-40 minutes.

Gyoza my way


500gr flour
Water room temperature
Pinch of salt
Make a dough with the above ingredients let it rest for 30 minutes
Roll the dough into a long strip and cut 2cm long tubes.
With the help of a rolling pin make small round shapes, make sure to keep it thinner on the outside and slightly thicker on the inside.
400gr minced pork belly meat
140gr thinly sliced cabbage
100gr Thinly sliced champignon mushroom

50gr Red pepper julienne

50gr Yellow pepper julienne
2 gloves grated garlic
1cm grated ginger
Pinch of salt and pepper
Mix all ingredients together
Fill each round with the filling and close the raviolo
In a non stick pan put 2 table spoons of vegetable oil
When hot put the ravioli bottom down
Cook the ravioli till the bottom turn hazelnut colour
Then add 50 ml of water and cover the pan with a lid and let it steam till the water is fully evaporated
Remove the lid and cook for few more minutes
Serve with soya sauce with a spoon of rice vinegar and chilli oil.


Fiorentina ready to be sliced

Fiorentina Steak

Ingredients 4pax
01kg Fiorentina steak
Fresh thyme and rosemary
01nos thinly sliced garlic clove
Salt & pepper
15ml EVO oil
Preheat oven at 220C.
Heat a grill pan till smoking hot.
Grill Fiorentina steak for 2-3 minutes on each side.
In an oven proof pan put EVO oil, pepper, garlic and fresh herbs.
Coat Fiorentina steak with the EVO mix on both side.
Bake in the oven for 20 minutes.
Take it out of the oven.
Sprinkle with salt.
Let it rest few minutes and than slice it.

Stuffed Cabbage Rolls

Ingredients 8pax

16nos medium size green cabbage leaves
300gr beef minced meat
01nos medium size minced yellow onion
150gr jasmine rice
200gr tomato sauce
04nos tbsp EVO oil
Salt & pepper
Basil leaves to garnish
Cook in salted boiling water few cabbage leaves at the time.for 5-8 minutes.
Keep cabbage leaves on the side till filling is ready.
Mix together raw rice, beef minced meat, minced onion, salt and pepper.
Take bit of the filling and make small sausages out of it.
Fill each cabbage leave and roll it close.
Arrange rolls in an oven proof pyrex.
Spread tomato sauce and drizzle with EVO oil.
Bake in a 180C oven for 20-25 minutes.
Cover the rolls with aluminum foil for the first 10 minutes.
Remove the cover and finish baking.
Garnish with basil leaves and serve.

Red kidney beans burger

Ingredients for 6 burgers
06nos burger buns toasted
480gr canned red kidney beans
50gr minced onion
60gr grated zucchini
01nos egg
150gr bread crumbs
Salt & pepper
10ml EVO oil
For avocado topping
02nos avocado
50gr diced tomato
01nos teaspoon lime juice
Salt & pepper
12nos salad leaves
12nos slices tomatoes
Mash half of the beans.
In a bowl mix mashed beans and whole one together.
Add egg, breadcrumb, grated zucchini and season.
Form 6 burgers.
In a non stick pan heat EVO.
Add burgers and shallow fries till golden brown around 5-6 minutes per side.
For avocado topping
Peel avocado.
Mash avocado add lime juice, tomato, salt and pepper.
On one side of each bun put 02 salad leaves, 02 slices of tomato and one bean burger.
Top each burger with a dollop of avocado.
Cover with the other bun and serve.
I served mine with extra salad.



Chicken Cacciatora my way

Ingredients for 8pax
750gr chicken thigh boneless
100gr carrots brunoise
100gr shallots julienne
150gr red bell pepper brunoise
200gr oyster mushrooms or champignons thinly sliced
80gr tomato puree
50gr black olives
01nos bay leaf
10ml EVO oil
Salt & pepper
Heat EVO in a non stick pan.
Add carrots, shallots, bell pepper and bay leave.
Let the vegetables sweat for 5-8 minutes.
Add mushroom and simmer for 10 minutes.
Stir tomato puree with the vegetables.
Add chicken and black olives.
Adjust seasoning.
Simmer for 30-35 minutes or till chicken is fully cooked.
Serve with mashed potato or oven roasted potatoes

Wet burrito

Wet Burrito

Ingredients for 6pax
06nos medium size corn tortilla
400gr chicken minced meat
100gr minced red onions
02nos garlic clove minced
100gr spinach
150gr peas
220gr canned or cooked red kidney beans
1/2 teaspoon cumin
01 teaspoon cayenne pepper
01 teaspoon chili flakes
10ml vegetable oil
100gr dairy free grated cheddar cheese
220gr tomato sauce
20gr chopped coriander
Salt & pepper
Heat oil in a non stick pan.
When smoking hot add chicken and cook till no longer pink.
Add onions, garlic, cumin, cayenne pepper and chili flakes.
Cook till the spices are cooked, few minutes.
Add spinach, peas and kidney beans.
Keep cooking for another 10-15 minutes.
Adjust seasoning and keep it on the side.
Preheat oven at 180C.
Divide burrito fillings into 6 tortillas.
Roll tortilla close.
Arrange tortillas on a oven proof plate.
Top tortillas with tomato sauce and cheese.
Bake for 15 minutes or till cheese is fully melted.
Garnish with coriander.
Serve it with guacamole.Guacamole