Monthly Archives: January 2014

Saute’ Mushroom

Saute’ mushroom are a very  simple side dish.

I grow up in North Italy, in a beautiful Valley, and in the summer after the big storms we used to go for long walk in the woods to find mushroom.One time I found a mushroom that weight 1 kg..I was in heaven, those precious moment are always in my mind, I miss them so much.I wanna to share this simple recipe that belong to my family, I hope you enjoy it.

This dish can be used for a side dish or like a dressing for your pasta dish for example some fresh tagliatelle! The only thing that I suggest you is to add a tablespoon of pasta water when you add the pasta.


  • Mushroom  500 grams
  • 1 tablespoon of butter
  • 1 teaspoon of oil
  • half cup white wine
  • parsley
  • Garlic
  • 1 broth bouillon or fresh broth
  • a sprinkle of love


  • In a fry pan put your butter and garlic, stir fry for a little bit and then add the mushroom .
  • Add now the white wine and let it evaporete.
  • Put the broth and the parsley and let everything cook for 15/20 minutes depend how you like the mushroom.At the end sprinkle some parsley with some love.
  • If you have to make pasta with Saute Mushroom just boil the pasta and, when its cooked,  add it to the mushroom with some pasta water. Add some Parmesan Cheese and your dish is going to be ready to eat.
  • Buon Appetito


Breakfast for champion

This is my family idea of breakfast for champions:crepes with nutella.

We seriously loved them and its so easy to do.

With this recipe you can make sweet crepes and salty crepes stuffed with ham,prosciutto mozzarella and more.

Ingredients for 8 crepes:

125 grams of flour
2 eggs
300 ml milk


In a bowl put the flour and gently pour the milk stirring with a whisk.

In a separate bowl put the eggs and gently beat them.

After that you can add them to the other bowl with the flour and milk.

Whisk nicely for few minutes and put the bowl in the fridge to rest for 30 minutes cover with plastic wrap.

Get your crepes pan ready,melt some butter and pour some of the batter and cook few minutes for side.

When your crepes are ready you can add nutella,jam,philadelphia cheese,fruit or anything that you like.
Sometime i just sprinkle some sugar and lemon juice but today we had them with nutella and strawberry



New Post

My dream is to open a cooking school.

Its a big dream I know but I will do anything to make it happen.


For now I do cooking class in my house, small groups.I always Have so much fun. I really like it

I m pretty sure that 2014 is my year.


Another dream that I have is to write a recipe book and my life book.

The recipe book has already a cover and I m choosing the recipe, takes time.


My life book is in my head still I should start to put something in a piece of paper maybe who knows .

My life was crazy from the day I was born.

I m very happy now with my 2 kids husband, friend and family.I love Vancouver and I m very glad my kids will grow in such a wonderful city


Ok blog I m going to bed now

See u tomorrow baciotto





Gnocchi are one of my absolutely family favorite dishes and one of the most popular dishes in Italy. They are small potatoes dumplings made with boiled potatoes, eggs and flour served with a nice sauce. They are to die for and my kids adore gnocchi.

I’m Italian so I grew up making gnocchi starting at the age of 5 with my Nonna (Grandma).

In Italy making gnocchi is a family affair, we all get together for the day and we work hard, even the kids. Yes the kids help too and it’s so much fun for them. They have to roll the gnocchi dough and make some small gnocchi balls. Also they have fun sprinkling the flour everywhere because the trick when you make gnocchi is to use lots of flour so they don’t stick together.

I highly suggest making gnocchi with your kids and starting a “tradition” like I did with my kids.

This is my family recipe and hope that you will enjoy it:



  • 1 kg potatoes
  • 3oo grams flour
  • 1 egg (you can also make gnocchi without egg)
  • A sprinkle of love




Boil the potatoes in their skins. Drain and allow standing until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow it to cool completely.

Now you put the flour on a clean surface and you add the egg and slowly the flour, mix for 5/10 minutes with a lot of love and when the dough is nice and firm it is time to roll with your hands. Now it’s time for make your kids work. Take off a handful of the dough and roll that with both hands until you have a rope about the thickness of your thumb. Cut this rope in 2.5 cm lengths. Bring each piece of dough and flip it with your index finger against the inside of your fork. With this technique the gnocchi will catch any sauce :).

Place your gnocchi on a lightly floured baking sheet. Cook them in boiling water with salt. They are done when they rise to the surface of the water. Put them right away in a big bowl and dressed them with your favorite sauce.

I suggest a nice Bolognese sauce or (more quick) butter and sage sauce.

If you make a big batch you have to put a towel on your baking sheet with a lot of flour, put the gnocchi on it and  freeze them for a couple of hours. After that you can put them in zip lock bag

Boil the gnocchi in water until they float on the surface and are ready to eat.



febbraio 29 0012013_03_15_IMG_5083bapril 2013 039