Recipes

malfalde al cavolo nero e pesto di pomodori secchi

6/7/2025

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a summertime hit from last year

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vellutata di zucchine

5/17/2025

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my go-to soup recipe
(you can easily swap zucchini for most vegetables)

Ingredients

Process

2 cups diced zucchini
1 white or yellow onion, chopped
1 carton stock (vegetable or chicken)
2 garlic cloves
olive oile
salt & pepper
parmigiano (for garnish)
fresh herbs (for garnish)
parmigiano rinds (optional)

Tools

blender (standing or immersion)
sieve

Heat a large pot on medium-high heat and add olive oil. Add minced garlic and onion and bring to a sweat. Add zucchini and mix until coated in olive oil. Season with salt and pepper.
Pour in the entire carton of stock. Raise heat to high to bring to a boil. Cover, lower heat and simmer for 25 minutes.
Remove from heat. Transfer all to a blender (or use an immersion blender) and blend. Transfer through a sieve and return back to pot.
Re-heat at a medium temperature. Add in parmigiano rinds (or 1/2 cup of cream) and mix to thicken.
Once ready, serve, top with garnishes, and enjoy!

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roasted brussels with dates

5/15/2025

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recipe adapted from Eating Well

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tagliatelle al nerano

5/4/2025

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recipe adapted from Il Cucchiaio d'Argento

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salmone alla piccata

5/2/2025

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salmone alla piccata
insalata mista
cavoletti di Bruxelles al forni

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I had this unassuming salad at Casa Dani (nestled in Madrid's Mercado de La Paz)
and immediately knew that I wanted to recreate it at home given it's simplicity and kick
(and the quality of heirloom tomatoes that we have here in San Diego at the Little Italy Mercato)

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pasta primavera

4/26/2025

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some twists and adaptations on the classic from
Il Cucchiaio d'Argento

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tortilla española

4/12/2025

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everything I learned, I learned from Cooking Point Madrid

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tapas españolas

4/3/2025

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when in Madrid, I reccommend Cooking Point

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ensalada de los calabacines y sus flores

3/3/2025

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simplicity on a plate

ingredients

process

1 green zucchine
1 yellow summer squash
7-10 squash blossoms
fresh mint leaves
olive oil
juice of 1 orange
zest of 1 orange (cut into strips)
salt
crumbled cotija cheese

Using a peeler lengthwise, peel the zucchine and squash into thin strips
Clean the squash blossoms by removing the sepal leaves and gently tearing away the petal-flower from the base. Retain the flower only. Cut the cleaned flowers into thin strips.
In a small bowl, combine the olive oil, orange juice, and a pinch of salt. Whisk until desired consistency is reached (adding additional oil or juice as needed)
Add the zucchini/squash strips, flowers, orange zest, and mint leaves in a bowl. Add in the dressing and toss until well incorporated.
Serve in individual dishes and top with crumbled cotija cheese for garnish.

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Recipes

malfalde al cavolo nero e pesto di pomodori secchi

vellutata di zucchine

Ingredients

Process

Tools

roasted brussels with dates

tagliatelle al nerano

salmone alla piccata

ensalada de tomate

pasta primavera

tortilla española

tapas españolas

ensalada de los calabacines y sus flores

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