Zucchini and tuna sauce

4 Zucchini, thin sliced
1 yellow onion, thin sliced
2 garlic cloves, thin sliced
1 cup of Mediterranean tuna under olive oil
1 cup dry white wine
Salt & Pepper
Pepper flakes if you like spicy
Abundant olive oil

In a sauce pan, add the olive oil and let get hot. Add the garlic and onions and let brown. Add the zucchini and turn the fire on low. Add white wine and cook everything for about 20/30 minutes in the low heat. When the zucchini is all cooked and soft, smash as much as you can. Turn the heat off and add the tuna with the olive oil of the tuna and the salt and pepper. Serve hot or cold! Perfect for a summer pasta salad! :)


Alla Norma, 'Alla Lucas'

Quick, easy, healthy and delicious option for a summer meal. This recipe is enough for 3 servings.

4 garlic cloves
4 tomatoes San Marzano (similar to Roma Tomatoes)
1 eggplant
10 basil leafs
1 cup ricotta
1/4 cup balsamic vinegar
Olive oil
Salt & Pepper (You can add pepperoncino if you like spicy)

First thing to do is select the best ingredients you can possibly find. Finding a good ricotta and tomatoes is essential for the success! 

In a big frying pan, brown the garlic in abbondant olive oil. When the garlic is brown, toss the tomatoes cutted in cubes and cook just for one minute in high heat and turn it off...
In a separate pan fry the eggplant until brown, when brown add the balsamic vinegar and let the eggplant absorb all the deliciousness of the balsamic. That's how your eggplants will taste amazing! 
In the pan with the tomatoes already turned off, add the fresh ricotta, basil and eggplant.
Toss the pasta and eat! :)

Ricotta cheese is a soft cheese often used in Italian dishes. Ricotta has multiple health benefits that make it a great addition to your daily diet.


  • One half cup serving of whole milk ricotta cheese has 14 g of protein. This is 28 percent of your daily value of protein, which will help to build muscle.


  • Calcium is needed for strong bones, and is found in all dairy products. Ricotta cheese is no exception. A half cup serving has 257 mg of calcium, or 26 percent of your daily recommended value.

Omega Fatty Acids

  • Omega-3 and omega-6 fatty acids are known for helping to prevent heart disease and cancer, and are healthy for the body. Ricotta cheese has 139 mg of omega-3 fatty acids and 339 mg of omega-6 fatty acids per half cup serving.


  • One half cup serving of ricotta is a great source of phosphorus (20%), zinc (10%) and selenium (26%).


  • One serving of ricotta cheese is a good source of Vitamin A (11% daily value), Riboflavin (14%) and Vitamin B12 (7%).


Pork medallion with Gorgonzola and walnuts sauce, served with caramelised apples

1 kg pork fillet (whole)
Enough bacon to wrap the pork fillet
Salt & Pepper
(If you have enough time to marinate the pork, use 1 cup of dry white wine and marinate overnight)

100g gorgonzola cheese
1 cup heavy cream
1/2 cup crushed walnuts

4 apples
2 tbsp butter
If the apple is not ripe enough use a pinch of sugar to help the caramelization

Rub salt & pepper on the pork fillet, (take consideration that the bacon is already salty). Wrap the bacon around the fillet. In a non stick pan, sear the fillet with bacon wrapped in.
Bake the fillet for about 30 minutes in a 180C(350F).

While the pork bakes:

Making the sauce is very simple. In a pan, just melt the cheese with the cream and add the crushed walnuts. If the sauce is to thick add some whole milk or white wine.

Making the apples is easy as well. Cut the apples in wedges, and cook with butter until golden brown. Avoid mixing it. Let it cook!

Ok... So now the pork is ready and the kitchen smells amazing... Slice the pork, and serve with the sauce and the pears as a side dish.

You can also do the same using beef fillet mignon or chicken breasts!


Bruschetta alla Zucca
Bruschetta al pomodoro

 Involtini di Melanzane
Involtini di melanzane

Patatas Bravas con Chorizo


Eggplant rolls (Involtini di melanzane)

Easy, healthy and impressive antipasto!

2 big eggplants, sliced
1 kg ricotta of good quality (If you are not in Italy the ricotta taste and texture is different, so to make it similar add 4 table spoons of parmiggiano Reggiano grated)
1/2 cup sundried tomatoes, chopped
1 cup of basil leafs
1 tbsp dried or fresh oregano
Chopped olives, roasted almonds and cappers (optional)
Olive oil to grill the eggplants
Salt & Pepper to taste
Arugula to fill the eggplants

The first step is grill the eggplants in a pan until brown. Reserve the eggplant.
Mix all the other ingredients together, expect the arugula.
Wrap the eggplants with the filling and add the arugula if you would like.
That's it! Very simple and delicious summer antipasto that you can enjoy with a good bread and a good glass of dry white wine! :)
It will be good for four days at the refrigerator, depending of the quality of your ricotta. Good quality ricotta smells bad after 4 days.