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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Ciao ciao for now!

farfalle pasta with prawns and zucchini

Ladies and gentlemen, today is my last recipe for the summer! I feel that for me it is time to take a break, recharge my  batteries, to be ready by early September with many new recipes. In the middle time you can check  the Sagraincasa archive , where you will find 109 nice recipes . So you can’t say that  I’m leaving you with an empty plate!                                                                                                                                                                                                                                                                                                                                                                                                                                                                               As I wrote a little time ago, I intend to spend the summer here in my farm house, amongst the golden hills of Umbria, experimenting  with new recipes, using  fresh ingredients straight from my vegetable garden and of course enjoying the sunsets with a glass of good local wine.    



in my vegetable garden

During  August, the  cooking classes will  continue as usual. So if you are on vacation around Orvieto and you want to do some cooking lessons here in my kitchen or in the villa where you are on holiday , do not hesitate to contact me.    

me in the kitchen

Finally, I’ll say goodbye for now  with this very tasty dish and a few pictures of the sunflowers  that at the moment  are everywhere!  I thank all of you who have been following my blog  and wish a happy holiday to  you all. See you in September .  


view from Allerona


 By the way, remember in September it’s  grape picking time….so be ready!  

Serves 4
400 g Farfalle pasta
400 grams prawns
2 zucchini
1 garlic
Evo Oil
A handful of finely chopped parsley
Salt and pepper  

¼  of  lemon zest
For the fish stock:
½ potato
½ onion
½ carrot
1 garlic
1 tomato
 1 tablespoon Evo oil
How it works:
Clean the prawns. Use  the waste from the prawns ,combined with the vegetables, 1 liter of water, 1 tablespoon Evo oil to prepare a fish stock . Cook the stock for 45 minutes. when  ready filter through a sieve. Cut the zucchini into small cubes. In a large pan fry 1 clove of garlic in Evo oil add zucchini and cook for a few minutes. Take off the garlic. Boil the pasta for 1 minute, drain and pour pasta into the pan with the zucchini. Pour the fish broth into the pan and continue cooking the pasta. Turn continuously. When the pasta is almost al dente add the shrimp. Add salt and pepper. Cook for a minute more. Add the parsley, finely chopped  lemon zest ,mixing and serving.

1 comment to Ciao ciao for now!

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