Pumpkin Risotto
Creamy, comforting, and full of autumn flavor.
Grilled Salmon with Tomato Sauce
Fresh salmon topped with a tangy homemade tomato sauce.
Tiramisù
A classic Italian dessert layered with espresso and mascarpone.
Hi! I'm Virginia, a passionate home cook with a deep love for traditional Italian cuisine. These recipes come straight from my mom's kitchen — simple, soulful, unforgettable, and full of love.
Creamy, comforting, and full of autumn flavor.
Fresh salmon topped with a tangy homemade tomato sauce.
A classic Italian dessert layered with espresso and mascarpone.
Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes. Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.
Cut up the onions.
Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.
Finely mince 2 cloves of garlic, finely dice 1/2 of an onion and season four 4 oz fillets of fresh salmon with sea salt & freshly cracked black pepper.
Heat a nonstick fry pan with a medium-high heat and add 1 tbsp of extra virgin olive oil, after heating the oil for 1 minute add the salmon fillets into the pan seasoned side down, after 3 minutes flip the salmon (the thickness of my fillets where 3/4 inch thick), after a total cooking time of 6 minutes remove the salmon from the pan and transfer to a dish.
Using the same pan with the same heat add the diced onions and minced garlic into the pan, mix around with the oil making sure to scrape up anything that was left over from the salmon, after 1 to 2 minutes add in 1/2 tsp of sweet smoked paprika and mix it all together, once it´s all mixed add in a 1/4 cup of white wine and mix together, after 1 minute add in 3/4 cup of canned tomato sauce and season with sea salt & black pepper, mix together until well combined and lower the fire to a low-medium heat.
After simmering the sauce for 4 to 5 minutes add the the salmon fillets back into the pan and heat through for 2 minutes, then remove the pan from the heat and serve directly from the pan, garnish each salmon fillet with fresh lemon slices and a sprinkle of fresh parsley. Enjoy!
Separate the egg yolks from the whites.
Whip the eggs' whites with half the sugar untill stiff.
Make coffee and, when ready, add a little bit of sugar.
Add the remaining sugar to the eggs yolk and whip.
Mix the stiffed whites with the yolks and add Mascarpone cheese. Mix it all together until you get a creamy texture.
Soak the finger biscuits in coffee and make layers: 1 with biscuits, the other with the Mascarpone cream. Let the Tiramisù rest in the fridge for about 2 hours and enjoy!