Yes, I' m alive.

Yes, I'm alive, even if I don't write often.
To tell you the truth it's not my fault...
It's because I'm pregnant!
It's a big happy news, me and my husband (and the whole families and friends) are very very joyful and we feel so blessed!
Anyway pregnancy has got it's own side-effects...
I can't even think about food and recipes, even in abstract, because I suddenly feel so sick so I can't really face to update a food related blog :P.
I'm also quite tired and listless, I suppose it will gettin' better soon, I hope you don't stop checking this page!
With love,


Onion soup ( Zuppa di cipolle)

Maybe it's because the cold is slowly coming, maybe it's because I feel in need of comfort food but I'm here with a soup recipe again. :D

It' warm, creamy, tasty, cheap: anything better?

Don't worry about your breath, cooked onions don't make it smell!

For 4 serves you need:

2 tablespoon butter

1 tablespoon extra-virgin olive oil

15 small blonde onions

salt and pepper

4-5 cups meat (better) or canned broth

1 cup fontina cheese chopped in dices

1 1/2 cups grated Parmesan

8 big slices of rustic Italian bread, thick and stale

Heat in a big pan oil and butter, add finely sliced onions and let them stirfry mixing often.

Keep them on fire untill they're soft and golden.

Add salt and pepper.

In individual soup bowls put a dipper of meath broth, then a piece of stale bread, then cover with onions and add some fontina cubes.

Cover with another layer of bread and onions, add another little dipper of broth, spread a generous part of grated cheese.

Cover with an allumionion foil and put in preheated oven (around 375F°) and cook for about half an hour.

Check if the soup needs a little more broth, keep off the alluminium foil and cook 10 minutes more untill the grated cheese is brown, remove from the oven, let it rest for few minutes and serve hot or at least warm.

P.S.: You can use Pecorino cheese instead of Parmesan and another stringy cheese instead of Fontina if you can't find it.