Saving at home – Cups with ricotta cream and chocolate


In our collection of inexpensive, fast and easy to make recipes, we can’t miss the desserts.

For the summer days you must try this sweet, fresh and delicious at the same time.

Let’s start:


Ingredients for 4 people: 400 g of ricotta cheese – 20 dried biscuits – juice of one orange (the original recipe includes also 4 tablespoons of brandy, but I took it away so that everyone, including children can eat it) – 2 tablespoons of icing sugar – 60 g dark chocolate


Wash and dry the orange and grate the zest, taking care not to get to the white part.

Squeeze the fruit and chop the chocolate. Put the ricotta with the icing sugar and the grated orange zest in a medium-sized bowl, then work the ingredients for a couple minutes with the electric whips in order to obtain a smooth and soft mixture.

Filter the orange juice prepared in a cup.

Break the biscuits into a small bowl and wet them with the orange juice.

Spread half of the biscuits on the bottom of the 4 cups or glasses, pour half of the cream, then sprinkle with a little bit of grated chocolate.

Complete the cups with ricotta cream, the chocolate and the rest of the biscuits, cream, finishing with the chocolate.

If you don’t plan to serve it immediately, put it in the fridge until the last minute.

Enjoy your meal!

Original recipe:

Saving at home – Croissants filled with turkey, cheese and covered with sesame seeds


Today’s recipe: croissants covered with sesame seeds with a turkey and cheese filling inside.

By buying the ready puff pastry this delicious and tasty recipe will be ready in in no time. At the end of the recipe, you will also find how to make puff pastry at home.

Let’s start:


Ingredients for 4 people: 230 g puff pastry – 150 g crescenza cheese – 30 g parmesan – 80 g sliced turkey – 2 yolks – 1 bunch thyme – 2 tablespoons sesame seeds – nutmeg – salt and pepper


Prepare the filling: Collect the crescenza cheese (or another soft cheese that melts easily) in a bowl and work it with 1 egg yolk, the grated Parmesan cheese, a grated nutmeg, minced pepper and the thyme leaves. Then cut the turkey into small cubes and add them to the crescenza cheese, season everything with a little salt and pepper and mix the ingredients well.

Prepare the croissants:

Spread 1 roll of ready-made puff pastry (230 gr) on the work surface, divide it in half horizontally to obtain two rectangular strips. Make 7 triangles for each strip with a base of 8 cm, for a total of 14. Put a spoonful of turkey filling and cheese at the base of each triangle, then roll them up and curve the ends forming croissants.

Cook and serve. When they are all ready, place them on a baking tray covered with parchment paper and brush them with the remaining yolk, then cover them with sesame seeds and cook them in the preheated static oven at 200 ° for about 20 minutes, until the surface of the croissants is browned.


To prepare puff pastry at home: you will need approximately 250 gr of flour, 160 gr of cold water, 250 gr cold butter and 1 teaspoon of salt.

Pour the flour on the pastry board, pour the cold water in the center. Knead with your hands and form a loaf, cut a cross on the surface, wrap it in plastic and let it rest in the fridge for 30 minutes. Meanwhile, soften the butter leaving it out of the fridge for 20 minutes (room temperature).

Take the dough and roll it out with a rolling pin on a floured pastry board, following the direction of the cross, obtaining a sheet of dough of about 3 mm. Put the cold butter in the center and beat it and close it, folding and overlapping the sides of the square. Seal the edges well and start rolling out the dough to form a rectangle of about 20x50cm approximately.

Now fold one third of the dough in the center, fold the other third over the one already flexed and remove the excess flour with a brush. Once rolled up , wrap the dough again in plastic and put in the fridge for another 30 minutes. Once the indicated time has elapsed, take the dough again, put it on a floured surface, so that you have the rolled part towards you and roll it out again with the help of a rolling pin, then close it again in 3 and put it in the fridge for another half hour. Repeat this flaking at least 4-6 times and always let the dough rest in the fridge for 30 minutes.

Finally wrap the pasta in plastic and put it in the fridge for at least an hour, after which you can use the puff pastry to prepare the croissant recipe with turkey and sesame; if it’s too much, you can freeze it, in order to keep it at home always ready.

Enjoy your meal!

Original recipe:

Saving at home – Mozzarella Sushi Roll


A simple but effective appetizer? Then you have to try these rolls, as always we go for a recipe that is super fast to prepare.

If you want to propose them as a single dish, just create them not only with bresaola (sliced dried beef), but also with sliced turkey and/or chicken

Let’s start:


Ingredients for 4 people: 200 g mozzarella – 100 g bresaola – 2 carrots – extravergin olive oil to decorate


Distribute, for each roll, 8 slices of bresaola slightly overlapping on the transparent film previously laid on a bamboo placemat (it will make you more simple to roll up your roulade.

Add the mozzarella previously cut into slices until it covers the bresaola, leaving a couple of centimeters free at the upper end.

Add the carrot previously cut into strips (horizontally) forming a line. Roll and cut four Sushi mozzarella rolls.

Repeat as many times as necessary to finish all the ingredients.

Enjoy your meal!

Original recipe:

Saving at home – Cous cous with vegetables and chickpeas (fast and easy version)


If you think that couscous is a long and complicated recipe, try this version and you will definitely change your mind!

With this recipe, you will not only surprise your guests, but you will also have a healthy and complete dish in a short time.

Let’s start:


Ingredients for 4 people: 250 g couscous – 200 g canned chickpeas (already cooked) – 3 tomatoes – 1 bunch of mixed aromatic herbs – 3 dl vegetable broth – extra virgin olive oil – salt and pepper


Heat 3 deciliters of vegetable broth (keeping a cup aside) and, away from the heat, pour 250 g of pre-cooked couscous (you can find it in almost all supermarkets).

Clean 3 tomatoes, 1 red onion, 1 eggplant, 1 zucchini , 1 potato.

Wash all the vegetables and cut them into pieces.

Heat 2 tablespoons of extra virgin olive oil in a pan with 1 clove of garlic (peeled), add the diced vegetables and cook for 5 minutes.

Add to the vegetable ratatouille 200 g of canned chickpeas (dripped from the water), then the finely chopped mixed herbs (fennel, basil, marjoram), the cup of vegetable broth that you left aside and salt and pepper.

Continue cooking over low heat for another 5 minutes.

Season the couscous on a large serving plate with the vegetables and the chickpeas;

Serve immediately

Enjoy your meal!

Original recipe:

Saving at home – zucchini stuffed with salmon


Zucchini stuffed with salmon are a tasty variation of the classic stuffed zucchini, excellent hot or eaten cold the next day. With the use of very little oil they can be considered a light dish, appreciated also by those who do not eat meat.


Ingredients for 4 people: 8 medium sized zucchini – 1 egg – 200 g smoked salmon – 100 g grated parmesan – extra virgin olive oil – 1/2 cup chopped parsley – salt and pepper


Here’s how to make zucchini stuffed with salmon. First wash the zucchini, cut them in half, scoop them with a teaspoon (you will use this part of the courgettes in the filling) and put them in boiling water for 3 minutes.

Remove them from the boiling water and rinse them under running water in order to cool them and stop the cooking process.

In a large bowl, put the salmon cut into small pieces, the parmesan, the inside of the zucchini, the egg, the parsley, salt and pepper.

Mix all the ingredients well, if necessary add a little water to mix them more easily.

Arrange the zucchini in a non-stick pan and stuff them with the filling. Just add a drizzle of oil and bake at 180 ° C for 20-25 minutes or until they are golden brown.

Enjoy your meal!

Original recipe:

Saving at home – Chicken with lemon sauce


Grilled, with almonds, in a salad, or fried, chicken breast can be prepared in many ways to satisfy everyone’s taste!


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In this recipe we turn to those who love the citrus taste: chicken with lemon sauce.

Tender strips of chicken breast (but you can also use sliced, diced or thighs and wings for this easy recipe), dipped in a thick and enveloping cream that will make this second dish truly irresistible and fragrant. You can decide to flavor it with parsley, rosemary or sage …

Ingredients for 4 people: 600 g chicken – a bit of flour – extra virgin olive oil.
For the sauce: juice and zest of 1 lemon – 100 g white wine (or apple vinegar) – 180 g water – 20 g powder cornstarch – 10 g of sugar – salt


Let’s first take care of the cleaning of the chicken breast: divide the breast in half, eliminate the fatter parts and cut it into strips.

Now pass the chicken strips in the flour and remove the excess flour.

Place a pan on the fire, pour olive oil and heat it; when it’s hot, lay the chicken strips and let them brown over medium heat, turning them from time to time, (the same procedure applies if you want to use ​​chicken that is sliced, diced or pieces like the thighs).

When they are browned, remove them from the heat and keep them aside.

Meanwhile prepare the sauce: put cornstarch in a bowl, add 30 g of water taken from the total dose and mix to dissolve it.

In a pan pour the wine (or apple cider vinegar), the remaining 150 g of water, the lemon juice, the sugar and the grated lemon zest. Heat over low heat mixing with a whisk and pour the cornstarch previously dissolved in the water.

Immediately add also the browned chicken, salt, shake the casserole to mix the chicken with the cream and cook for a couple of minutes, the time needed to thicken the sauce.

Once ready, serve immediately with salad or basmati rice.

Enjoy your meal!

Original recipe:

Saving at home – Spaghetti with shrimp

Here we are with a new simple but also special recipe that can be served as a single dish and will be appreciated by everyone.


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Ingredients for 4 people: 400 g spaghetti – 300 g cherry tomatoes – 300 g shrimp (already shelled) – 1 medium sized leek (can be replaced by a small onion) – parsley – chili poeder – extra virgin olive oil – salt


Cut the leek into thin strips and sauté in a little olive oil, add the cherry tomatoes cut into quarters, salt and pepper to taste.

Cook the pasta in abundant salted water and a few minutes before it is cooked, pour the prawns into the sauce.

Drain the pasta al dente (Italian term indicating to take it away from the fire when it’s still a bit hard) and sauté a couple of minutes with the sauce, add the chopped parsley and the chilli pepper and serve.

Enjoy your meal!

Original recipe:

Saving at home – Steak with Parmesan Cream

Try this simple recipe and let’s see if your family members will still say “Here we go with the usual slice of meat!”.

The grated fondue, very easy to prepare using the microwave, gives the meat a whole new and delicious flavor.

This recipe is good for beef, veal, but also chicken or turkey, and it also adds to the “usual” hamburger a refined touch.


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Ingredients for 4 people: 4 beef steaks (you can replace it also with veal, chicken or turkey) – 30 g Parmesan cheese – 15 g butter – a few tablespoons of milk – extra virgin olive oil – salt and pepper


Put the Parmesan, butter and milk in a bowl.

Put it in the microwave for 1 minute on low power, remove it and stir.

Repeat the process until you get a smooth and homogeneous cream: Parmesan fondue.

Cook the steaks (better if they are not too thin), in a pan with a little bit of oil, first on one side, turn it, salt and pepper it lightly, and cook the other side.

Arrange the steak on a plate, preferably hot, salt and lightly pepper the other side, pour over the Parmesan fondue and serve immediately.

Serve with a nice mashed potato or a green salad.

Parmesan fondue is also excellent for seasoning a plate of pasta, fresh or boiled vegetables like cauliflower and potatoes.

Enjoy your meal!

Original recipe:

Saving at home – Baba Ghannouj


Baba Ghannouj is a typical Arabic eggplant appetizer very well known in Lebanon, Syria, Jordan, Palestine, Israel and Egypt.

It is also called “eggplant caviar” and is excellent on croutons or also as a sauce to accompany grilled meat .

It is ideal to serve with Falafel and Arabic bread cut into triangles and lightly warmed together with the Greek tzatziki (yogurt sauce) and it is a really an excellent mix of appetizers for an evening with friends.


Ingredients for 4 people: 2 eggplants – 3 spoons of tahina sauce (a sesame cream that you can easily find in all supermarkets) – the juice of 1 lemon – 1 cup of chopped parsley – 1 clove of minced garlic


Bake the aubergines in the oven after piercing them at 180° for about an hour.

Once cooked, cut them in half and remove the skin.

Pulp them with a fork or pass them in the mixer incorporating tahina, garlic and lemon juice.

Add some extra-virgin olive oil and parsley and serve.

Enjoy your meal!

Original recipe:

Saving at home – pasta omelette

The pasta omelette is a classic of Southern Italian cuisine (Naples), and is commonly called macaroni omelette; born as a recipe for using remains of pasta from the day before, the pasta omelette has now become a very appreciated recipe.

In addition to being prepared and served for lunch or dinner together with a salad as a single dish, it is often prepared on the occasion of a trip out of town, picnics or even with a packed lunch when going to the beach.

There are different versions of this dish: some prepare the “white” pasta omelette, others make it “red”, others use rigatoni, others the vermicelli, spaghetti or bucatini, and there are those who enrich it with pieces of ham, salami and cheese , or what you have on hand in the fridge.

There are those who even make it a sweet version with sugar and cinnamon or with grated lemon peel.

Here you will find the classic”white” recipe without the addition of nothing but Parmesan, eggs, salt and pepper and a dash of milk to make it softer inside, mother’s trick.

… A delicious recipe that meets the tastes of the whole family.


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Ingredients for 4 people: 350 g spaghetti – 5 eggs – 50 g parmesan – 50 g pecorino cheese – 20 g butter – 100 ml milk – oil – salt and pepper


Cook the vermicelli in abundant salted water.

Drain the pasta al dente (in Italian it means to take it away from the heat when it’s not fully cooked) and let it cool down.

In a bowl beat the eggs together with the grated parmesan, the grated pecorino cheese, the milk, salt and pepper.

Add the vermicelli, the butter and mix well.

Heat the oil in a non-stick pan, arrange the mixture and cook the omelette of pasta evenly on one side.

When you have a nice crust, turn it over with the help of a plate and finish cooking on the other side.

Cool before cutting it into slices and serving it.

Enjoy your meal!

Original recipe: