Category Archives: Antipasto

Fegato ed altro (chicken livers)


1 medium Onion 100 grams chopped mixed fegati, duroni, cuore (chicken livers, gizzards, heart) 3 slices guanciale  (cheek lard) 2 tablespoons Brandy Hot chilly pepper to taste Salt, pepper & oil to taste


In a fry pan Sauté onion sliced thinly with water, once transparent, throw away water, add sliced and chopped guanciola and oil wait until frying then add chicken livers, gizzards and heart toss quickly then throw in salt, pepper, brandy and hot chilly. Stir fry until cooked and brandy has evaporated. When finished cooking you should have a small amount of liquid in the pan, serve with toasted italian bread. Red wine. Serves two for antipasto. Follow with Spaghetti al Pomodoro o Penne Arrabiata. Tossed Salad.


The photographs included here are of Beef Liver and the recipe is almost the same only no guanciola and substitute the brandy for grappa, plus added fresh oregano to this! It was quite yummy according to my hubby.

Onions sauteed in water
Onions sauteed in water
Prime Beef
Chopped Beef Liver
Adding Chopped liver
Adding Chopped liver
Right colouring for plating up!
Right colouring for plating up!

My cooking feats


Scampi grilled and served

This has to be one of the easiest fish to cook IF it’s fresh and you have the right utensils.

Ingredients: Scampi fresh from the fish monger (here we get them from the Adriatic sea), rock salt, black pepper, white wine, garlic, olive oil.

Method: Clean and dry Scampi then add rock salt and pepper in abundance leaving to marinate with white wine (dry is best). Leave marinate 1 hour or so, the more the better I always say.

Use a  grill pan and heat it up on high then place your Scampi gently, having shaken off excess salt and wine, onto the pan. Allow to cook on high til skin turns crispy (about 4mins each side) depends on your stove heat capacity.

Then place on serving dish adding olive oil and eat! Enjoy!