Saving at home – Lemon Pudding without eggs


This egg-free lemon pudding is a fresh and fragrant, creamy and even light spoon dessert since it does not contain eggs, made from milk and lemon juice.

It is an easy and quick dessert to prepare at the moment in 5 minutes, ideal to be served in hot weather or if you do not want to turn on the oven for traditional desserts.

In addition, the lemon pudding looks very good in the various glasses that you can decorate with fresh colored fruits such as raspberries or strawberries or simply lemon zest.

Consider that despite being a quick and simple dessert, lemon pudding must remain in the refrigerator at least a couple of hours before being consumed. In this way it will become firm and compact at the right point!

Let’s see the recipe.


Ingredients for 4 people: 600 ml of whole milk – 110 g sugar – 45 g corn starch – 60 ml water – 2 lemons + the juice of one lemon – fresh raspberries (or other fruits) to decorate

Making lemon pudding is very simple. First wash the lemons very well and dry them.

Remove the peel from both, taking care not to take the white part which is more bitter.

Squeeze and filter the juice of one of the two lemons that you will need later.

Now in a medium-sized saucepan, heat the milk with the peel of the two lemons together with the sugar. The milk should not boil so keep the heat medium and stir for about 3 minutes.

If you like it, you can also add a pinch of vanilla.

Turn off the heat and remove the lemon peel.

In a separate bowl, dissolve the corn starch with 60 ml of water. Add the starch to the milk and in addition the juice of a filtered lemon.

Bring everything on the fire and stir with a whisk until the cream thickens. It will take a few minutes.

When the mixture has thickened, turn off the heat and divide the lemon pudding into the various glasses chosen.

Wait for them to cool down then transfer them to the refrigerator.

After about 2 hours your egg-free lemon pudding is ready to be decorated with raspberries or other fruits.

Enjoy your meal!

Original recipe:

Saving at home – Chickpea pie (farinata, cecina)


The chickpea pie recipe, also known as cecina or farinata, is a very thin pie prepared solely with chickpea flour, water, oil, salt and pepper.

It is a traditional dish that originates from the region of Liguria (where it is called farinata) but then it has also spread widely in Tuscany where it is called cecina or torta di ceci.

It is a specialty that can be enjoyed easily as street-food. Serve with plenty of pepper added at the last moment!

The best result is obtained by cooking in a high temperature wood-burning oven, thanks to which a perfect crust is created on the surface which makes it very tasty.

At home just preheat the oven to the maximum temperature and you will still get an excellent result.


Ingredients for 4 people: 300 g chickpea flour – 900 ml water – 1/2 glass of olive oil – 10 g salt – black pepper

The secret to making an excellent chickpea pie is to let the mixture of water, flour and oil rest for at least two or even three hours so that the flour completely blends with the water and a homogeneous dough is formed.

If a foam is formed on the surface, remove it with a spoon.

With this premise, preparing the chickpea cake is really very easy.

In a bowl pour the chickpea flour by and add the water a little at a time.

Mix with with a hand whisk, taking care not to form lumps. If they form, remove them with an immersion blender.

Let the mixture rest for at least a couple of hours covered, out of the refrigerator.

After this time, add a little salt and almost all the half glass of oil, leaving enough to grease the pan well.

Stir the mixture and pour it on the trays. Be careful not to put too much dough since once cooked the chickpea cake should be rather thin.

Preheat the oven to 240 ° then bake your chickpea pie and cook it for about half an hour, until you see it turns golden brown on the surface.

If you use a microwave, cook it with the Crisp function, 18-20 min.

Once cooked, immediately serve it hot and sprinkle with plenty of black pepper!

Enjoy your meal!

Original recipe:

Saving at home – Homemade vegetable burgers


How about a recipe that in addition to being simple and low-cost is also healthy?

Legumes (chickpeas in this case) are definitely our allies to our health and they provide us with the right nutrition. Don’t worry … these hamburgers are also delicious!!!

These burgers can also be eaten cold.


Ingredients for 4 people: 500 g cooked chickpeas – 2 eggs – 1 clove of garlic – 1 onion – mustard – rosemary leaves – 50-80 g flour – salt and pepper – hamburger buns

Put in the mixer 500 g of cooked chickpeas together with 2 eggs, the garlic, the onion, the mustard, the rosemary leaves, salt, pepper and 50-80 g of flour (depending on how dense the dough is: if it’s too liquid add a little flour).

Blend until you get a thick dough.

Shape the burgers and cook them for a few minutes on both sides, either on a grill or in the oven. Serve them in hamburger buns, with a yogurt and herb based sauce or prepared with avocado and lemon juice.

Enjoy your meal!


Recipe from: RivistaAmica (iperal) Anno 7 – Numero 5 giugno 2020

Saving at home – Omelette with tomatoes

This tasty omelette with tomatoes is an easy to make second dish (it’s preparation takes about 15 minutes).

This vegetarian recipe prepared with eggs, tomatoes and basil is delicious both hot and cold.


Ingredients for 4 people: 300 g tomatoes – 6 eggs – 1/2 clove of garlic – oil – fresh basil – salt and pepper

Put the tomatoes in boiling water for a few minutes, peel them, remove the seeds and mince them. In a saucepan, heat the oil and cook the garlic. Add the tomatoes, cook and shrink for a quarter of an hour.

In a bowl, beat the eggs together with the salt and pepper.

Pour the egg mixture over the tomatoes, adding the chopped fresh basil.

Make the omelette firm evenly and without turning it. Serve the tomato omelette (cut into wedges), still hot with fresh basil leaves.

Enjoy your meal!


Recipe from:

Saving at home – Mozzarella in carrozza (fried mozzarella sandwiches)

Mozzarella in carrozza is a dish based on cheap ingredients: mozzarella, sandwich bread, eggs and breadcrumbs.

It is a typical recipe from the Italian regions of Campania and Lazio, simple to cook which involves the frying of slices of mozzarella sandwiches in oil. The result? Simply amazing!


Ingredients for 4 people: 8 slices of toast bread – 250 g mozzarella – 3 eggs – 1/2 glass of milk – 100 g bread crumbs – frying oil – a pinch of salt – a little bit of flour – anchovy fillets (optional)

To prepare the mozzarella in carrozza, start trimming the slices of toast bread by removing the crust with knife. Slice the mozzarella and distribute it on the four slices of basic bread, leaving a few millimeters free from the edge.

If you love strong flavors, add an anchovy fillet in the filling. Cover with the remaining slices of sandwich bread and apply pressure with the palm of the hand to compact the sandwiches.

Cut the sandwiches in half (diagonally) and pass them in the flour.

Be careful to flour the sides especially; this procedure will prevent the mozzarella from coming out during cooking.

Beat the eggs in a baking dish with a pinch of salt and add the milk; lay the sandwiches inside a large and turn them a couple of times so that they evenly absorb the egg, even on the edges.

Pass the sandwiches in the breadcrumbs by covering them carefully, fry them in hot oil at 170 ° C, turn them with a perforated ladle, drain them to golden brown, pass them on absorbent paper and serve immediately.

Enjoy your meal!


Recipe from:

Saving at home – Delicious caprese salad

Compared to the classic version, this Caprese salad has in addition other ingredients and has an original presentation on the pan.

In addition to mozzarella and tomato, the recipe in fact includes: slices of bread, vegetables such as zucchini and cucumbers and toasted pumpkin seeds. Oregano and lime finally give that fragrant touch to this fresh and delicious salad, perfect for the summer!


Ingredients 4-6 people: 300 g mozzarella cheese – 3 firm and ripe tomatoes – 1 cucumber – 3 small fresh zucchini – 1 lime – 3 tablespoons of pumpkin seeds – 1 medium baguette – fresh oregano – 6 tablespoons of extra virgin olive oil – salt to taste

The Caprese salad is a great classic of Italian cuisine, a simple but tasty dish based on three main ingredients: mozzarella, tomato and basil. We have revisited and enriched it, including slices of toasted bread, cucumber, small and sweet zucchini and toasted pumpkin seeds among the ingredients of this typical fresh and light salad.

The result is a rich and original dish, perfect to be served both as an appetizer and as a single dish, and particularly suitable in the summer for a lunch or dinner with friends. In addition to being a quick recipe, because ready in just 15 minutes, this Caprese salad is cheap and suitable for those who follow a vegetarian diet.

Enjoy your meal!


Recipe from:

Saving at home – Spinach Canederli

Here is a tasty traditional Tyrolean dish done with very simple ingredients: bread and spinach

They should be served as first course, seasoned with abundant melted butter and grated parmesan cheese.


Ingredients 4-6 people: 450 g of bread (not fresh, from the day before is the best) – 250 g boiled spinach – 2 eggs – 1 glass of whole milk – butter – nutmeg – salt and pepper

Cut the bread into cubes, collect it in a large bowl and moisten it by immerging in the milk.

In a saucepan melt a large piece of butter and fry for a few minutes the boiled, squeezed and minced spinach.

Mix the bread with the spinach, the eggs, the nutmeg, the salt and pepper.

If the dough is too soft, add some grated dry bread.

With wet hands prepare small balls, (about the size of a lemon) and cook them in abundant boiling, salted water.

In the meantime, melt the butter in a saucepan; drain the dumplings, sprinkle them with the grated cheese and add the melted butter.

Variants: Inside each dumpling it is possible to put a piece of cheese like fontina or caciotta (these are Italian cheeses, but the important is that you choose one that melts easily); you can also cook them in steam (it will take about 20 minutes).

Enjoy your meal!


Recipe from:

Saving at home – Tagliatelle with aromatic herbs

Did it ever happen to you to be with the empty pantry because the supermarkets were closed, or more recently with the lock-down, or even out of laziness?

If you have mixed spices (I use fresh ones because I have them on my balcony, but you can also use dried ones), this recipe is for you.

Another advantage of this recipe? It will only take you 15 minutes to prepare it!


Ingredients 4-6 people: 500 g noodles – 200 ml cooking cream – 100 g butter, – 50 g grated parmesan cheese – 2/3 sprigs sage – 2/3 sprigs marjoram – 2/3 sprigs oregano – 2/3 sprigs thyme – 1 small onion – salt and pepper – a few leaves of parsley for decoration (optional)

Cook the pasta in abundant salted water.

Finely chop the onion and brown it in butter in a large pan, put the aromatic herbs in the mixer to finely chop them and add them to the onion, cook for one minute and then add the cream, lower the heat and continue cooking for one or two minutes; if the sauce is too thick, add 50 ml. of liquid cream (if you don’t have it, you can replace it with whole milk).

Salt, pepper and add the pasta, pour the grated Parmesan cheese, mix, add a few leaves of parsley as decoration and serve.

Enjoy your meal!


Recipe from:

Saving at home – Spaghetti carbonara with vegetables

Today we will try a classic of Italian cuisine with one small difference: vegetables instead of bacon.

In addition to being a very simple recipe, it is also nutritious and light at the same time.

Let’s start.

Spaghetti carbonara with vegetables

Ingredients four people: 350 g spaghetti – 2 carrots – 2 zucchini – 1 celery stalk – 1 small onion – 50 g of peas (optional) – 2 eggs – 50 g of parmesan (or pecorino cheese) – olive oil – salt and pepper

Wash the vegetables and cut them into julienne strips, cut the onion into very thin slices and sauté them all in a large pan with a little oil, salt, cover and continue cooking for about 15 minutes.

In the meantime cook the pasta and in a bowl beat the eggs with a pinch of pepper and with grated cheese; once cooked, drain the pasta, pour it together with the vegetables and add the beaten eggs, stirring quickly.

Season with pepper and serve hot.

Your dish is ready!

Enjoy your meal!


Recipe from:

Saving at home – Pizza style turkey

The recipe for this second turkey-based dish is extremely easy and is a different way to enrich this usually low-flavored white meat.


Ingredients four people: 600 G turkey breast – 400 G tomato pulp – 300 g mozzarella – 150 pitted olives – 1 clove of garlic – a rosemary sprig – fresh oregano – 2 laurel leaves – olive oil – the juice of half a lemon – 1 cup of broth – salt and pepper

Salt and pepper the turkey breast, then tie it with the kitchen string as if it were a roast; you can also omit this step by cutting it into slices. Place the meat in a saucepan with olive oil, rosemary, crushed garlic and the bay leaves.

Brown it on all sides by turning it with wooden utensils, add a cup of broth and cook over medium heat for about twenty minutes; add the juice (filtered), of half a lemon and continue cooking for another twenty minutes, then turn off the heat. Heat two tablespoons of oil in a non-stick pan and add the tomato pulp, cook over medium heat for a few minutes, add a glass of water, salt, pepper and mix; add the olives, cook a few more minutes and flavor with the chopped fresh oregano. Cut the meat into slices (if you have not already done it at the beginning), which will have cooled and add it to the tomato and olive sauce.

Now add the mozzarella (cut in slices), cook for another ten minutes and serve.

In the original recipe, in fact, there is no mozzarella, but I guarantee that its addition makes this dish truly delicious.

Your dish is ready!

Enjoy your meal!


Recipe from: