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posts tagged ‘ cooking lovers private villa rental ’


posted by on January 10th, 2013

A healthy recipe for January, when after the holidays we can feel a little bit heavy! Fresh and light ingredients can be as tasty as all the others, the important thing is to combine them with fantasy!

1 tabs fresh grapefruit  juice
extra-virgin olive oil
1/4 tsp. minced fresh rosemary  
1/8 tsp. freshly ground pepper
Fresh spinach leaves
3 or 4 mango
1/2 cup chopped toasted almonds
1/2 grapefruit
In a small saucepan whisk in grapefruit  juice, oil, salt, rosemary and pepper. In a salad bowl, gently mix fresh spinach leaves (better if organic), grapefruit segments and almonds with dressing. Divide among 6 plates. Arrange mango slices on salads, some other almonds and sprinkle with some fresh rosemary finely minced.


posted by on December 17th, 2012
1 cup of sugar
1 tablespoon of light corn syrup
1-1/2 cups of blanched almonds, toasted
Combine the sugar and corn syrup in a pan. Stir continuously until the mixture looks like wet sand. Set the pan over low heat and allow it to melt and caramelize. Stir the mixture for 15-20 minutes.
Remove the pan from the heat.
Quickly stir in the almonds. Pour the hot croccante on a baking sheet and spread it out. Allow it to cool and harden.
After the croccante has cooled, break it into pieces to us as a candy.



posted by on September 6th, 2012

Perfect to fight summer heat, but also pleasant during the first September evenings, Italian coffee ice cream is one of those desserts everyone has fell for at least once…
• 3 cups whole milk
• 1 tablespoon plus 2 teaspoons corn starch (or tapioca starch)
• 3 tablespoons cream cheese, softened
• 1/8 teaspoon fine sea salt
• 1 cup heavy cream
• 3/4 cup raw sugar
• 1/4 cup dark-roast coffee beans, coarsely ground
1. In a small bowl, mix about 2 tablespoons of the milk with the corn starch to make a smooth slurry.
2. In a medium bowl, whisk the cream cheese and salt until very smooth.
3. Fill a large bowl with ice and water.
4. Combine the remaining milk, cream, sugar a saucepan. Bring the mixture to a slow boil over medium heat and boil for four minutes. Remove from heat, add coffee grounds and let it seep for 5 minutes.
5. Strain the milk mixture through a sieve lined with a layer or cheesecloth.
6. Squeeze the coffee in the cheesecloth or pain strainer to extract as much liquid as possible, and then discard the grounds.
7. Return the cream mixture to the saucepan and gradually whisk in the corn starch slurry. Bring the mixture back to a boil over medium-high heat and cook, stir until slightly thickened
8. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a freezer bag and submerge the sealed bag in the ice bath until cold
9. Following your manufacturer’s instructions, pour the cold ice cream base into the frozen canister of your ice cream maker. Place your glass storage container in the freezer so it can get cold (that way the ice cream won’t melt on contact). Spin until thick and creamy.
10. Pack the ice cream into your cold storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm


posted by on April 15th, 2012

Pesto is one of the most famous pasta dressing, made with the best basil leaves, Parmisan, extra virgin olive oil, pine nuts and garlic. Our grandmothers used to prepare it using pestle and mortar that is why is called pesto which means “pounding”.

Ingredients for 4 people:
  • 1 large bunch of basil, leaves only, washed and dried
  • 1  clove of garlic (optional)
  • a dash of salt
  • one small handful of raw pine nuts
  • 3/4 cup of roughly grated Parmesan
  • 4 tbs of extra-virgin olive oil

Add the garlic to the blender and mince. Next, add the basil leaves, pine nuts, and a dash of salt to the bowl. While it’s running, slowly drizzle in olive oil until all the ingredients are pureed.
You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of oil.
Cover and refrigerate until you are ready to use it. This should keep for 2 – 3 days in the fridge but remember to leave outside for few hours before using it. If you will add some some cherry tomatoes or shrimps to your pasta al pesto, it will be even more delicious!