This recipe is absolutely fabulous! It tastes like something that you would order at a nice restaurant.

You’ll want to cook it immediately and eat it, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time.



The marinade is so easy to prepare and can be done ahead of time. If you prefer to spice up a little bit more add one teaspoon of chilly powder and minced garlic. It will definitely change the flavor a lot.

It is also possible to grill the shrimps instead of cooking them on a pan. They will have the smoky flavor that I adore. I practically want to grill every ingredient because I love the smoky taste and the smell of it. It is amazing.




Serving:  4 portion


  • 16 cleaned shrimps
  • 1 cooked broccoli
  • 1 tomato
  • 10 olives
  • 4 fresh basil leaves
  • Some fresh chopped rosemary
  • Some fresh chopped thyme
  • The juice of freshly squeezed 1/2 lemon
  • Oil, salt and pepper


  1. Marinate the shrimps in a bowl of rosemary, thyme, lemon, oil, salt and pepper. Put in a fridge and we will go on preparing our creamy broccoli
  2. In an immersion blender add the broccoli, the basil leaves and a little bit of lemon juice and blend all together until creamy
  3. Cut the tomatoes and the olives around the same small size
  4.  Heat a non stick pan on medium high, take out the marinated shrimps from the fridge and cook them for 2 minutes for each side ( useful tip: don’t over cook the shrimps if so they will be rubbery. This is how you now when they are done, they will have a bright pink color out side, their flesh will be white and they will curl )
  5. Choose your plate, pour the creamy broccoli( one tablespoon for each shrimp) put the shrimps on top, at the side add the diced olives and tomatoes a drizzle of good quality olive oil on top and it is done. ENJOY



Here in Trento, at times the temperature is as high as 35-38 degree Celsius ( 95-100 degree Fahrenheit ). It is so so so hot, when a return home from work around 3:30 PM, I would like to eat some thing light, tasty, easy to prepare and nutritional as well.


I have picked the cabbage, the cheery tomatoes and the basil from my own garden, I feel really good saying that. I have to thank my dear husband, Fitsum, for all the hard work. This rainbow colored past salad is fresh and easy to prepare, like I said. The pasta has to be cooked and cooled before hand, so you can cook it way before preparing your salad. Every other ingredient, with and exception of the bacon, can be prepared and refrigerated before hand. So basically it will be a 10 minutes preparation after wards.


I have used a little bit more of sun dried tomatoes, because I like them so much. They give a lot of flavor for any kind of dish I prepare, for example BUCATINI WITH PEELED TOMATOES AND OLIVES is mouth watering.


I didn’t use salt because the olives, the tuna and the sun dried tomatoes are kind of salty. Plus the pasta is already cooked in salted water, so it is going to be pretty tasty with out salt. And again it is better to avoid salt if possible.



  • Quarter of a small cabbage
  • 50 grams( 1/2 cup ) cooked whole pasta
  • A hand full of cherry tomatoes
  • 1 carrot
  • A hand full of peas
  • 50 grams( 1/4 cup) canned tuna
  • 50 grams (1 cup) sun dried tomatoes
  • 2 basil leaves
  • 2 teaspoon of olives
  • 2 teaspoon of olive oil
  • Three thinly sliced bacon


  1. Great the cabbage with mandolin, cut the cherry tomatoes in half,  peel the carrot very thinly using a potato peeler.
  2. Cut the sun dried tomatoes in to small pieces.
  3. Drain the tuna oil
  4. Mix all the ingredients, except the bacon, in a bowl and mix well.
  5. Heat a grill / a pan cook the bacon, with out any oil, until crisp
  6. Break the cooked bacon in to small pieces and spread over the pasta salad
  7. Add oil toss every ingredient together, sprinkle the chopped basil and ENJOY.



Steak salad is such a great way to enjoy steak! You can easily put it together with steak leftovers. At a minimum it is simply thin slices of steak over salad greens with your preferred salad dressing.


This salad is fresh fresh and fresh.It is a quick and easy meal for hot summer days. I’ll take a common dressing any day, but for this one, I went for yogurt with a little bit of sweetness ( honey ) and currant ( which I collected from my garden) with a dash of sugar.

I tend to personalize mine up a bit with whatever I might have on hand—avocados, cheeses, tomatoes, pomegranate seeds, carrots …..





  • Lettuce
  • 1 beet boiled and sliced thinly
  • 1 carrot cleaned and sliced thinly
  • 1/2 avocado peeled and sliced
  • 1/2 cucumber sliced
  • Left over steak ( sliced thinly )
  • yogurt
  • Currant add 1/2 teaspoon of sugar set aside
  • Dash of olive oil
  • pinch of salt


  • We have two options
  1. Toss together every ingredient in a bowl, except the steak. Mix every thing together add also the yogurt mix again. Add the steak, drizzle olive oil and ENJOY.
  2. Put every ingredient over separate lettuce. Add the yogurt and the steaks. At the side put the cucumber and avocado. Drizzle the olive oil and a pinch of salt. ENJOY


mozzarella in carrozza 1

The Mozzarella in carrozza is a typical recipe from countrysides of Italy: a tasty appetizer consisting of fried sandwich with melted mozzarella filling passed in flour, egg, bread crumbs and then fried. It is economical and we use readily available ingredients, it is a delicious dish and can also be used as finger food.

mozzarella in carrozza 2

mozzarella in carrozza 3

mozzarella in carrozza 4

mozzarella in carrozza 5

Yield- two servings


  • Vegetable oil (enough to deep fry the mozzarella in carrozza)
  • 4 slices of buffalo mozzarella
  • 8 slices of toast bread
  • 2 eggs ( beaten and salted)
  • A splash of milk
  • Salted white flour ( enough to dust the mozzarella in carrozza)
  • Bread crumbs ( enough to dust the mozzarella in carrozza)
  • Pinch of salt


  1. Heat the oil on high
  2. Make 8 sandwiches with the bread and mozzarella
  3. Dip the sandwiches in the egg
  4. Dust each of them with flour
  5. Again dip them in the egg
  6. Then dust with the bread crumbs
  7. By now the oil must be hot, dip fry sandwiches until golden brown
  8. In the meantime dress the salad
  9. Cut the mozzarella in carrozza in half and put on a plate with the salad. ENJOY it while it is hot.



This is a very simple but tasty salad for any day of the year. Worm with chicken, cool with salad and delicate with a dressing of Caesar salad. Everyone likes chicken salad different ways: ground up and fine, large and chunky, full of onions, nuts, croûtons and many other ingredients. There are different combinations of chicken salad. What I will do is show you my chicken Salad. And the great thing about this recipe is, you can use the steps and ingredients as a basis for your own unique recipe, adding and subtracting whatever you want.





  • 1 bone less chicken breast
  • 1 carrot (cut in to pieces)
  • 1 celery (cut in to pieces)
  • 1 yellow onion (cut in half)
  • Mixed salad ( enough for two portions)
  • One medium tomato( cut in 6 pieces )
  • Handful of walnuts
  • cheese flakes


  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon honey
  • 1 teaspoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcester sauce
  • 1 egg yolk


  1. First we have to cook the chicken breast.Begin by thoroughly rinsing the chicken and putting them in a big pot.Add the carrot, the celery, the onion, the chicken breast and a little bit of water with salt. Put on the cover and cook it on medium-low heat for 20-30min. (Make sure it didn’t run out of water)
  2. While the chicken is cooking we make the dressing, so in a big bowl add the ingredients mentioned above and mix with a hand mixer. Done.
  3. when the chicken is cooked, take it out of the pot and let it cool for 10 min. Shred it with your hands or with fork and that is it.
  4. In the bowl with the dressing add the mixed salad and toss well. Then over the salad put on the chicken, the tomato,the walnut and the cheese flakes. DONE. ENJOY.


When I was in Ethiopia, at the time of Ramadan, I used to go to one of my best friend’s house ( Maki) to cook and eat sambusa. Thank you Maki. Now that she is hear in Italy with me we have decided to make a step by step instruction for you guys. We have made it as simple as possible. I hope you will enjoy it as much as we have.


You can use it as a snack or a side dish. If there is a left over you can put it in a fridge and heat it with a microwave the next day. You can also double or triple the quantity and prepare it until the step of the filling and freeze it up to a month. When needed defrost it overnight in a fridge and fry it.


I have made mine with a filling of lentils and spiced it up with hot green pepper. Added a coriander leaf only at the last. So I have cooked the lentils in a salted water. Finely chopped the onion, the hot green pepper and the leak and mix all of them together. The fact that we cook only the lentils and use row onion and green pepper gives it a touch of freshness.



  • 200g(1 and 1/4 cups) flour ( some more for dusting)
  • 150ml( 1/2 cup) salted water
  • oil (for frying)
  • thin paste of flour and water for sealing the filled sambusa


  • 100g lentils
  • 1/2 small white or red onion (depends on your taste) chopped finely
  • 1 hot green pepper chopped finely
  • 1/4 of a leak cleaned and chopped finely


  1. Heat your oven to 150C /302F
  2. In a bowl add the flour and the water mix till homogeneous
  3. Take it out on a working board and knead until smooth (about 8 – 10 minutes)


4.Divide it in 4 and flatten each like a small disc


5.Then over the two discs add a little bit of oil and flour then spread well( this helps us to separate the two discs later on )


6.Take the two discs put them over the other discs roll them out as thin as possible, then put the pair in the oven and cook for 2 minutes then turn it over and cook for another 2 minutes


7.Take it out separate the two tinned out discs and immediately put it in a plastic bag ( this will keep it steamed so that it wont dry)


8.Fold each one in long rectangle shape and cut it as small or as big as your desired


9.In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone.



10. Fill the cone with the filling of your choice, close the top, and seal with the paste. Repeat until wraps or filling are used up.

11.Heat the oil to 170 C / 365 F in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Turning it over and over again. Remove carefully to drain on paper towels. ENJOY it while it is hot.

Roasted chicken salad

Last Saturday morning I was helping some very generous and humble women baking cookies. They bake cookies to sell on Christmas market and send the money for a charity organization.It was a pleasant experience. Any way back to my business, on my way back home, knowing that I have not prepared anything for lunch, I picked a roasted chicken and French fries that they sell at the piazza (very testy by the way).


It turns out the chicken was big for the three of us. So I have enough left over roasted chicken to make a good roasted chicken salad. That will feed us well for dinner.


Now, we are going to make this spicy with chilly pepper ( to give us a little bit of warmth for the winter cold ), crunchy with apple and cucumber, sweet with honey and raisins, tangly salty with olives and anchovies……… it is gonna be damn delicious.






yield –  2  servings


  • 7/8 cups / 153g cooked chicken meat with out bones (I used left over roasted chicken)
  • 1/4 of medium yellow apple diced
  • 1/2 of medium cucumber diced
  • 1/2 of medium tomato with out seeds and diced
  • mixed green salad (enough for two portions)


  • 2 anchovies chopped finely
  • 1 teaspoon chilly pepper
  • 3 tablespoons olive oil
  • 2 teaspoons olives pitted and minced
  • 2 tablespoons raisins(useful tips: preferably socked in warm water for 10 minutes )
  • 2 tablespoons honey
  • 2 teaspoon lemon juice


  • 5 tablespoon mayonnaise


  • a little bit of extra virgin olive oil
  • a little bit of sesame


  1. separate the chicken meat with your hands or a fork and put in a bowl.
  2. mix well all the ingredients for the marinating. Test for balanced saltiness and sweetness (useful tip: the anchovies and the olives will give enough saltiness so may be adding salt might not be needed )
  3. add the mixture to the chicken, stir very well to coat all of it then put in fridge and leave to marinate up to 2 hours
  4. put the mayonnaise in another bowl add the diced apple, cucumber and tomatoes coat well
  5. add the marinated chicken in to the bowl with the rest of the ingredients and mix
  6. rearrange the green salad on a plate, put the deliciousness on top sprinkle with some sesame, drizzle good quality olive oil and ENJOY