Berodo – Blood Sausage – Morsilla

This is typical old recipe, the main ingredient is the blood-sausage which we call “berodo” in my born town of Genoa.  The “berodo” is a sausage filled with cooked pig  and/or cattle blood mixed with flour and/or other ingredients such as pine-cones, chocolates or wine this depends from the region where it is prepared.  The following is our family recipe.




 Ingredients: (4-6 portions)

four  “berodi”

2 ounces of pine-cones

4 ounces of raisin

one spoon of ‘ “onion & carrot mix” find it in category “Preparations”

 two cloves of garlicextra virgin olive oil

few laurel leaves  – white wine – marine salt 




 Start washing the raisin











 cut the blood sausage skin










open each one extracting the content: only the stuffing will be cooked









no matter if you break the stuffing or if you leave big pieces: some people like it big while other like it smashed it will be good the same. 








 set in a plate and keep them ready.










 put two-three spoons of extra virgin olive oil in a fry-pan, warm it up then add one spoon of “onion & garlic mix” four laurel leaves and two cloves of garlic







 as the “soffritto” start to fry add the “berodi”










add a good pinch of marine salt: half spoon should be enough. Please do not exaggerate with the salt you can always check the salinity later on, when the dish is almost ready.








stir a bit making the soffritto goes with the berodi, then add the pine-cones









 add the raisin too (this after you have squeezed them of the water).









cook it slowly, stir every two-three minutes










 as you see they start to get cooked (six-eight minutes they start to dark) add half glass of white wine and…









 …cover with a lid.

let it covered to cook for three-four minutes









 then open the lid, stir and check for the salinity: add more salt only if needed.










 you need to cook slowly










 stir every two-three minutes










 well, approximately in 20 minutes since you started you should have the berodi ready.









 this is a strong plate, but delicious!

















Cooking Foods Italian Recipes – Soup With Squid & Broad Beans

Cooking Foods Italian Recipes – Soup With Squid & Broad Beans

More details in my culinary books published by


My dear friend Capt. Stefano Battinelli, thanks to show me this excellent soup, I did great job at home and the result exceeded my expectation!



Squid (calamari) fresh – two pounds

Broad-beans (fave) – four pounds

Potato, onion, carrot, garlic, basil or bay leaves other leaves which you like  but only a bit: not kill the broad-beans taste

Extra virgin olive oil

Marine salt

Broth – 1 liter: we will prepare it using the skin of the squid.








Zuppa Calamari e Fave (0)Wash and clean the squid.





















Zuppa Calamari e Fave (1)Keep the skin and the internal organs to make the broth.





















Zuppa Calamari e Fave (14)Cut the head in rings, cut the legs one by one.





















Zuppa Calamari e Fave (8)To make the broth just boil the skin and internal organs in water with two pinches of salt, anyway if you like you make this broth richer adding onion, garlic, bay-leaves, thyme this is your option.




















Zuppa Calamari e Fave (19)As the broth is ready (15-20 minutes) remove the residuals filtrating the broth.























Zuppa Calamari e Fave (23)Keep the broth ready to be used.




















Clean the broad-beans: from four pounds you get only one pound of bens.Zuppa Calamari e Fave (5)





























Zuppa Calamari e Fave (9)Peel the potato, cut in very small cubes (less than half inch).






















Zuppa Calamari e Fave (11)Cut small carrot and onion.





















Put in the pot onion and carrot: fry in two-three spoons of extra virgin olive oil. Zuppa Calamari e Fave (13)




















Let the vegetables to fade.Zuppa Calamari e Fave (16)






















Zuppa Calamari e Fave (17)Add the chopped garlic.





















Zuppa Calamari e Fave (21)Drop the squids and stir.






















Stir well mixing all the ingredients. Zuppa Calamari e Fave (22)





















Zuppa Calamari e Fave (28)Cook three-four minutes.





















Potato is ready.Zuppa Calamari e Fave (25)





















Zuppa Calamari e Fave (26)Cut it in small dices (less than half inch).





















Zuppa Calamari e Fave (27)Drop the potato in the boiling broth, cook four to five minutes.






















Zuppa Calamari e Fave (30)Drop in the broth the beans. Save only some beans for later.





















Zuppa Calamari e Fave (32)Cook four-five minutes.





















Zuppa Calamari e Fave (34)Remember to stir while the beans cook.





















Add the beans you saved to the squid.Zuppa Calamari e Fave (37)





















Zuppa Calamari e Fave (39)Stir and let cook slowly.





















Zuppa Calamari e Fave (40)With the immersion blender smash potato and beans in their broth.



































Zuppa Calamari e Fave (42)Do carefully this job: you will obtain a velvet soup.





















If too liquid reduce it cooking it more.Zuppa Calamari e Fave (44)





















Zuppa Calamari e Fave (45)Drop the soup in the pot.




















Zuppa Calamari e Fave (46)Cook four-five minutes.





















Zuppa Calamari e Fave (48)Check the salinity.





















If needed add more salt.  Zuppa Calamari e Fave (54)





















Zuppa Calamari e Fave (55)It’s ready to go!



















Cooking Foods Italian Recipes – Soup With Squid & Broad Beans

More details in my culinary books published by






Codfish In Cheese Cream – Stoccafisso Al Taleggio

There are so many different excellent cheeses in Italy. One of the best is “taleggio” a creamy cheese born in the  homonym beautiful village of Taleggio stoned in the nature near Bergamo in north of Italy. In this recipe I will use the harder part of the fennels (I separated and put away in the recipe “bitter fennels”).

If you are not able to find the taleggio you could use another creamy cheese of your taste.

If you don’t like fennels use boiled potatoes instead.




 Ingredients: (6-8 persons)

half-pound of taleggio

few fresh fennels (or their fronds)

three pounds of codfish

3/4 of liter of milk

one handful of capers (for this recipe the capers under salt  or fresh are better than under vinegar)

marine salt 

and…………………………… that’s it ! 



 the fresh fennels










 cut and discard the hardest part of the bottom









take off the biggest fronds:  if you like, you can use the whole fennel.









 These are the parts we are going to use now.









Usually what I do is to keep the tender parts for other preparations like “bitter fennels”








 Cut in big pieces each fennel









with the pieces that you have cut you make a layer inside an oven baking-pan.








 Fill all the bottom…










spread a pinch of salt around









spread half glass of milk around, too.









put in the oven at 660 Fahrenheit (350 Celsius) for 10 minutes: the fennels doesn’t have to cook now, only to fade.







 Prepare the “taleggio” cheese cream in this way:

 pour half-liter of milk in to a pot, warm it up.








clean the external part of the cheese: take the quantity of cheese you need: I will cut two pieces  of it for a total of half-pound







cut the cheese in pieces half-inch thick









put the pieces of cheese to melt in the milk: use “bagnomaria” to melt the cheese (keep the pot on the top of another pot where there is boiling water)







 take the capers










 wash under running water










 chop the capers small.










 drop in the milk










 keep stirring the milk until it starts to boil, then take out from the fire.









clean, wash and cut the codfish in generous pieces.









after taken the fennels out from the oven cover them with the pieces of codfish









after this spread well on the top the milk-cheese-capers mix, a big spoon is helpful.








drop in small quantities on the top of the codfish, do it slowly with kindness using all the milk-cheese-capers mix








 this is the final result.









 put in the oven to cook 25 minutes at 660 Fahrenheit (350 Celsius)










Here is ready!










 Look! this dish is so beautiful… plus its original and delicious!

Give one piece or more to each one of your guests………..








Butter Spinach With Balsamic Vinegar

Just a simple and quick way to cook your spinaches, complementary to your main course (tomorrow I’ll post the main course …small livers..)…


 first of all, prepare the spinaches cleaning and washing them very well with running fresh water….you can use frozen spinaches, too….







 the colander will help you to dry the spinaches









one clove of garlic and some extra virgin olive oil are set to fry for a while….








 as the garlic starts to fade….









 …you will add the spinaches









 a pinch of marine salt is requested…









 then cover with the lid… 










 …let it cooks for 5 minutes (covered)









 after this open and stir for a while









 you will see the spinaches reducing their volume, the steam is the water previously contained in the spinaches








 as the spinaches reduced to one-third add a spoon of balsamic vinegar ( from Modena) and stir…








 then add one spoon of butter








 stir well then get the garlic off.









Your spinaches are ready….fast and delicious!!!








Bronze Bream with Olives & Capers – Pagello Olive e Capperi

I was in the fish-market when I sought those truly fresh fishes  (in the pictures) at a convenient price: immediately I bought! The bronze bream or  “pagello” is red fish with tasty flesh, I am going to show you one of the easiest way to cook it with few ingredients: this is really dietetic food but it taste so good!!!


Pagello Olive e Capperi (1)



one fish for each person

few garlic cloves

half-pound (500 gr) of black olives

4 oz (100 gr) of salt capers

half glass of extra virgin olive oil



Pagello Olive e Capperi (6)


First you should buy the fish only when is fresh: kindly refer to category: “ingredients – how to recognize a fresh fish”.







Pagello Olive e Capperi (8)

Second clean the fish from the scales: kindly refer to category: “preparations – fish – how to clean a fish”







Pagello Olive e Capperi (14)

In the same category you find the instruction to clean internally a fish, too.








Pagello Olive e Capperi (17)


I put the “pagelli” on the cold marble, ready to be prepared.







Pagello Olive e Capperi (18)


I put in the blender: garlic, black olives and capers, please note that I didn’t remove the salt from the capers.

Blend it!






Pagello Olive e Capperi (19)


as the garlic, olives and capers blended, add the extra virgin olive oil and then blend all together again.






Pagello Olive e Capperi (20)


You will obtain a “pasta” which you will use to“dress” the fishes.







Pagello Olive e Capperi (21)


Start putting some of this  “pasta” inside each fish belly.








Pagello Olive e Capperi (22)


Spread it on the fishes skin, too.








Pagello Olive e Capperi (23)


put the fishes in to an oven pan.








Pagello Olive e Capperi (24)


use all the “pasta” to well dress the fishes.








Pagello Olive e Capperi (25)


put in the oven… 








Pagello Olive e Capperi (26)

…at 660 Fahrenheit (350 Celsius) for 25 minutes,

As you sniff a pleasant scent around….please check! if the fish results too dry spead some white wine on top and, if isn’t yet cooked, put it back in the oven .






Pagello Olive e Capperi (27)


Buon Appetito !!!








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