Figs, goat’s cheese and pomegranate salad

Passion at every mouthful

Another recipe for all of you that likes to express their feelings through the food, this salad will put you and your loved one in a very lovely mood. Figs are considered aphrodisiacs and if you want to seduce someone this recipe is the perfect way to do it….believe me, I talk by personal experience!!


  • fresh purple/black figs
  • goat’s cheese sliced
  • pomegranate seeds
  • 1 bag of mixed salad
  • red wine vinegar
  • olive oil
  • salt
  • pepper
  • lemon juice
  • honey



Start by washing the figs without breaking them. Put the figs aside and slice the goat’s cheese, the slice must be as thin as you can without destroy the entire cheese.

Carefully wash the salad and display it on a nice and big wooden board. Cut each fig in half and, then, half again. Put the fig slices on the salad and add the cheese. Sprinkle everything with the pomegranate seeds. Try to make it look nice and attractive for the eyes but also for your stomach!!

For the vinaigrette: in a small jar mix together 4 tablespoons of red wine vinegar, 4 tablespoons of olive oil, a pinch of salt, some freshly ground pepper, 1 tablespoon of honey and the juice from half lemon. Close the jar and shake it until all the ingredients are well mixed. Pour it over the salad and serve with some plain cous-cous.



Aubergine heart raviolis

A romantic dish for your Valentine day

This is a recipe that I cooked some time ago for my partner. He was coming home for lunch after the work and I wanted to make him feel loved and cared. It can be an ideal recipe for S. Valentine, a small effort and you will gift your loved one with food straight from the heart….


Ingredients for 2 people

1 aubergine
125 gr ricotta
grated Parmesan
2 eggs
200 gr flour
salt, black pepper grounded at the moment
tomato sauce
basil leaves
1 shallots
sunflower oil


First of all make the filling by dicing the aubergine and pan-frying it until it is tender. Move it to a bowl and mash it with the ricotta and the Parmesan, taste and adjust with salt and pepper. Put the filling aside and start with the dough. On a wooden surface or in a bowl mix together the flour, the eggs and a pinch of salt. If you are using a bowl I strongly suggest to transfer the mix to a wooden surface to start knead it with your hands. Work with the dough until it is completely assembled and stretching. Many chefs would wrap the dough in cling film and put it in the fridge to rest for, at least, half an hour, but I follow my mummy method and I start to roll it immediately.

When your dough is ready, divide it in small pieces and roll them with a pasta machine starting from the thicker gauge and little by little move to the thinner. Continue in this way until the sheet is nice and thin. Divide the filling in small little balls and cover with another thin pasta sheet. Press well with your finger around every small aubergine and ricotta ball to allow the air to exit. When you are sure that everything is alright you can start cutting the ravioli with an heart-shaped cutter. Put the raviolis aside and keep doing the same until all the pasta dough is finished. Don’t worry about the piece of pasta left from the cutting, you can knead them again in the dough.

Once all your raviolis are done start with the sauce. Thinly slice the shallot and cook it in a pan with some sunflower oil, after 5 minutes you can add the tomato sauce and the basil leaves. Taste and season with salt and pepper and let it cook for about 15-20 minutes. Cook the raviolis in a big pan with boiled, salted water and as soon as they come to the surface, they are ready. Add the raviolis to the tomato sauce pan and mix them carefully….you don’t want to break them!!

Serve the raviolis in a nice warm plate, finish with some raw basil leaves and grated Parmesan and enjoy them with your loved one and a nice glass of rosé wine.