GORGONZOLA SALAD

Finally the sunny weather is arrived on the French Riviera, we began to have our meals on the terrace and the first hot weather gave me the wish to eat something fresh and light.

Gorgonzola salad makes me cheerful: the crunchy vegetables, the strong colors and the
gourmand taste of Gorgonzola cheese are so perfect.

They combine so well with my creation STONE, a name holder for your table made with the pebbles that I find on the beach where I live.
STONE is made with copper thread and pearls.
They are inspired by the calm and the zen atmosphere during a winter day on the beach playing with my son.

They can give a design and fresh touch to your table, you can use them to place a card or as name holder for your special dinner with friends.
If you like them, click here to shop.

I am a great lover of cheese and living in France gives me the chance to have a large choice of different wonderful varieties.

Occasionally my heart goes back to Italy to my favorite ones: mozzarella, Parmigiano Reggiano (Parmesan) and Gorgonzola dolce.

Gorgonzola dolce (sweet) is something special: creamy, spicy, pungent...
If you leave it at room temperature, it will reach its peak of perfection: the creamy texture envelops the palate and it's a real delight.

You can also use Gorgonzola piccante (hot and spicy): it has a greener colour, a more compact texture and a more strong and decisive taste, but obviously the choise depends on whether you prefer mild or spicy food.

I think that this recipe is a different way to approach gorgonzola. It's usually considered a cheese for winter dishes, but in my opinion it makes wonders with the mixed salad.

About the presentation: I suggest to stay "in color". If you eat in the garden or on the terrace try to use a bright tablecloth that will help to think of sunny days. Increase the impact by adding a bouquet of chives as I have done, or placing a flower in a flower holder like this.

preparation: 15 minutes
kcal per person: 300
about kcal of this salad: Attention the number of kcal can be very different if you put a lot of olive oil!

For 4 people you will need:
- green salad
-16 cherry tomatoes
-some chives
- 1 apple
-100 g (3,5 oz) soy sprouts
-some pine nuts
-4 slices of bread
-200g (7 oz) of gorgonzola dolce cheese
-olive oil and balsamic vinegar
-salt and pepper

Compose carefully your plate: a beautifully looking plate makes the food even better!

*compose the salad in a big bowl or in 4 bowls as I did, adding the green salad, the cherry tomatoes, the apple (peeled and diced), the soy sprouts.
*spread the cheese on the 4 slices of bread
*sprinkle with small pieces of chives and some pine nuts
*place the slices of bread in a corner of the bowl
*add a pinch of salt, pepper, olive oil and balsamic vinegar

Strawberry risotto

This recipe is for the strawberries' lovers like myself. During the season (and yes, now it's the season!) I would like to eat them every day.

Strawberry risotto is a good occasion to taste them differently and at the same time it will open your mind to something really particular: at the same time very fragrant and light.

The basic recipe of risotto fits in very different combinations, so why not strawberries!?

I find the napkin ring "DANCING DAYS" to be the perfect match for the presentation of strawberry risotto. Dancing days is handmade with copper thread and pearls (imitation), it's inspired by the dancing beat of the wings of butterflies during summer time. Click here to shop for them.

Regarding the preparation of risotto I can say that, generally, it's very easy, but its success will depend mostly on the taste of the strawberries and on the type of rice (arborio or carnaroli rice are the two best qualities for risotto. They absorb lots of water and the grains remain firm giving at the same time a creamy consistency).

I like to prepare it for my friends: at first sight they are amazed and show an initial hesitation but after a few bites... they become enthusiastic!

Children fall in love with this risotto: they're excited to have the possibility to eat strawberries in a main dish, not to mention the pink color, that will attract their attention immediately.

Regarding the presentation: to be honest, every time I prepare the risotto I tend to present it in a different way. This time, as you can see from the picture, I have chosen a pale green plate, since I wanted to give an airy and carefree touch. In addition I find the flower shaped plate in perfect harmony with the pink of the risotto.

Time 40 minutes
320 kcal per person

For 4 people you'll need:
-1 basket of strawberries (250 g - 8.5 oz).
-250 g rice (8.5 oz) arborio or carnaroli
-12 cl (1/2 cup) red wine
-1 l (1 quarter) of vegetable broth (prepare it by boiling 1 small carrot, onion and a piece of celery for about 30 minutes)
-50 g (1.8 oz) grated Parmigiano Reggiano (real Parmesan) cheese
-1 teaspoon of butter
-2 tablespoons of ricotta cheese
-salt

* put a pot on the heat, add and melt the butter, add the rice and about 200g (7 oz) of strawberries (washed and diced), mix well and add the red wine
* when the wine is absorbed you can begin to add the broth, and you continue to mix until the complete absorption of all the broth (so after about 20- 25 minutes)
* remove the pot from the heat, add the Parmigiano cheese, a pinch of salt, the remaining strawberries cut into small pieces and ricotta cheese.
* mix well, prepare your presentation and serve immediately!

Isadora and "Antipasto sfizioso"

Bonjour a tous!
I'd like to start with my favourite napkin ring called "ISADORA", ispired by the elegance, lightness and fragility of the great american dancer Isadora Duncan, the mother of modern dance.

It's completely handmade with copper thread and pearl (imitation): it's like a sculpture you can show to your guests during a meal: click here to shop for them.

I think that "Antipasto sfizioso" will be a good association, it's rich in aromas and has a color effect guaranteed.
It's a very fast recipe that can also be served as an accompaniment to a drink (aperitivo).

I generally prepare it using organic products, considering that organic products have much more taste.

Since I'm not sure if all the ingredients that I use are available where you live, I'll try to explain their role so you can find a suitable workaround.

PRESENTATION: for this particular recipe I suggest to use a white plate like in the photo or if you feel more eccentric you can try a black one: in any case avoid multicolor.
Then give an artistic attention and care when you place the cheese and the little sticks.
Last point try to reproduce the same harmonious arrangement for each plate.

time: 20 minutes
kcal for each portion: 200 kcal.

Here's the recipe for 6 persons
-preheat the oven at 200C = 400F

For the sticks you need
-1 ready made dough (roll) -called pate brisee in France-
-sesame seeds
-herbs de Provence ( It's a mixture of dried herbs from Provence a french region: in the mixture you generally find rosemary, marjoram, basil, thyme, lavander and others)

*roll out the dough and cut it into rectangular pieces (2,5 cm x 12,5 cm =1" x 5")
*put sesame seeds on half of the rectangles and herbs de provence on the remaining half
*twist each rectangle like a spiral and place them on a sheet of special oven paper
*bake for about 10 minute or until the dough is golden ( attention: on the dough package is generally written to bake for about 30 minutes or more, but this is the timing for cooking the dough with other ingredients)
*let them settle (serve them warm or cold)

While the sticks are in the oven prepare the cheese, for this you'll need
-12 teaspoon of fresh goat cheese
-red chili powder
-cumin powder

*take 12 teaspoon of cheese and using your fingers (a little bit of water on them will help you, like modeling clay) try to model each one in an half sphere shape
*roll 6 of them in the chili powder
*roll the remaining 6 in the cumin powder

Now take a breath and gently compose your chef d'ouvre (artwork).