Saturday, 9 June 2012


This is a wintery, very tasty dish, best accompanied with potatoes, as the flavours are quite strong. If you are so lucky to find ceps, then use those; otherwise you can use Champignon or Portabella mushrooms.
The kids don't like mushrooms, but I ate them and left  just the veal and the speck and they enjoyed it.

Ingredients for 4 people:

600 g veal cut in one big slice
30 g dried Porcini mushrooms
50 g Portabella or Champignon mushrooms
150 g Speck cut into thin slices
50 g Ricotta  cheese
250 ml meat stock
1 clove of garlic
1 tablespoon plain flour 
olive oil

Soak the dried mushroom in lukewarm water for about 30 minutes.

Turn on the oven to 170 degrees.

Wash and cut the other mushrooms into small pieces and put in a pan with the clove of garlic and 3 tablespoons of olive oil; cook for about 10 minutes; add the dried drained mushrooms ( but remember to keep a glass of their filtered water) and cook for another couple of minutes.
When ready put in a bowl together with the Ricotta cheese and 50 g of chopped speck. Add salt and pepper.
Unroll the veal roast and spread evenly with the mixture. Roll up the veal jelly-roll fashion; cover with the remaining slices of speck, then tie with string.
Place the roast in a roasting pan and cook for a few minutes. Then move it to the oven after covering with a bit of stock and a bit of the mushroom water.

Cook for about 40 minutes remembering to add a few spoons of stock every once in a while.

When ready, move the roast on a food platter and cook the sauce, adding the flour to thicken it.You can even use the food blender for a better result.

Now cut the roast into slices and cover  with the sauce.

Friday, 8 June 2012


My son Niccolo' asked for a chocolate cake, but I'm not a big fan of chocolate, so I had to look on the web to find a nice recipe...and when I found this I just thought that it was PERFECT. Quick, easy and yummy! I wanted a super soft cake and the result was amazing. So...what are you waiting for? You'll make your children happy!

Ingredients for a 22 cm cake tin:

5 eggs
125 g melted butter
125 g self-raising flour
125 g cornflour
200 g sugar
30 g cocoa powder

Turn on the oven to 180 degrees.

In one big bowl beat the egg yolks with 10 tablespoons boiling water; add 150 g sugar and mix until thick.

In another bowl beat the egg whites with the remaining sugar until stiff.

Now mix together the whites, the yolks, the flour, the cornflour,the cocoa powder and the melted butter Mix gently from bottom to top.

Put in the oven for about 35-40 minutes.