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RECIPES in music

Enjoy a unique cooking experience: each playlist is as long as the preparation time of each recipe.

I love Italian Cooking | Ricette in musica | Pasta alla Vesuviana

Spaghetti alla Vesuviana

From Napoli with love

Whole Wheat Spaghetti 320 g

Fresh chilli 6 g

Peeled tomatoes 400 g

Pitted black olives 40 g

Salted capers desalted 20 g

Red onions 70 g

Salt up to taste

Extra virgin olive oil to taste

Fresh oregano to taste

Fry the minced garlic and the red pepper in a pan with oil.


As soon as the oil starts to sizzle, add the blended peeled tomatoes and mix. Cook over medium-low heat for about 15 minutes.


Boil the pasta in abundant salted water and cook al dente.


Add the olives cut into quarters and the capers to the sauce. Finally, add the dried oregano and mix again.


Drain the pasta and transfer it to the pan with the sauce, add a little pasta cooking water and mix.


Complete the preparation with grated Parmesan still in the pan, stir well and serve, finally, with a good sprinkling of pepper.

I love Italian Cooking | Ricette in musica | Bucatini all' Amatriciana

Bucatini All’ Amatriciana

800 g Ripe tomatoes

500 g Bucatini

150 g pig cheek

50 g grated Pecorino Romano

Fresh red pepper

Extra virgin olive oil



Remove the rind from the pig cheek, cut it into slices, then into strips.


Fry the pig cheek in a saucepan and simply cook it in a drop of water, as required in the most classic recipe.


After a few minutes, add the chopped red pepper, choosing the quantity according to your personal taste. Add the skinless and sliced ​​tomatoes, then season with salt. Cover and cook for about 30 '(times vary according to the degree of ripeness of the tomatoes).


Boil the bucatini, drain when al dente, put them back in the hot casserole and season with the sauce. Serve them immediately, completing with grated pecorino and a sprinkling of pepper.

I love Italian Cooking | Ricette in musica | Spaghetti alla Carbonara

Spaghetti alla Carbonara

Spaghetti 400 g

Pillow 150 g

Egg yolks 6

Pecorino romano 50 g

Black pepper to taste

Remove the rind from the pig cheek and cut it first into slices and then into strips about 1cm thick. Pour the pieces into a non-stick pan and brown for about 15 minutes over medium heat, once browned well, turn off the heat and set aside.


Meanwhile, drop the spaghetti into the boiling water and cook them al dente. Separate the egg yolks from the egg white and pour them into a bowl, also add most of the Pecorino required by the recipe, the rest will be used to garnish the pasta.


Season with black pepper, mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix. Drain the pasta al dente and put it into the pan with the pig cheek and sauté briefly to flavor it.


Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to mix. Serve the spaghetti carbonara immediately, flavoring them with the leftover Pecorino and ground black pepper to taste.

I love Italian Cooking | Ricette in musica | Scaloppine ai Funghi

Scaloppine ai Funghi

Veal 400 g

Champignon mushrooms 500 g

Butter 50 g

Black pepper to taste 00 flour 40 g

1 clove garlic

Extra virgin olive oil 10 g

Fine salt



Flour the veal slices on both sides and then shake them to remove the excess flour. With a sharp small knife with a smooth blade, start cleaning the mushrooms by removing the earthy part on the stem, scraping it gently until any trace of earth is eliminated. Slice the mushrooms and set them aside.


In a pan, melt half a dose of butter (25 g) adding the olive oil as well; once melted, place the floured, salted and peppered veal slices and brown them for 3 minutes per side. Once golden brown, let them cool on a plate and take care of the mushrooms: in the same pan in which you cooked the meat, melt the other half of the butter, season with the whole garlic clove and the chopped rosemary, add the sliced ​​mushrooms and sauté.

Over medium heat for few minutes, then add salt and pepper to taste. Now add the veal slices kept aside and flavored with the thyme leaves, cook over low heat for 3 minutes, adding half a ladle of water if necessary, and serve the scaloppine with the mushrooms very hot.

I love Italian Cooking | Ricette in musica | Pasta alla Norma

Pasta alla Norma

2 Eggplants

8 Coppery tomatoes




Salted ricotta to taste

320 g rigatoni




Peanut or sunflower oil (for frying)

To prepare pasta alla Norma, first cut the tomatoes into squares and put them in a pan with oil and garlic. Let them soften for about 20 minutes with basil, salt, pepper and half a teaspoon of sugar; at this point remove the tomatoes from the heat and pass them through a vegetable mill.


Put the tomato sauce back on the heat and let it dry until you get the right consistency. Then cut the eggplants into medium-sized squares. Fry the eggplants until golden.

Drain them very well so as to have a very dry frying. Cook the pasta al dente and and mix it with the tomato sauce. Serve it and add the eggplants and a grated salted ricotta directly to the individual dish.

I love Italian Cooking | Ricette in musica | Coniglio all'Ischitana

Rabbit all'Ischitana

Typical recipe from the island of Ischia

Rabbit in pieces 1,5 kg

Copper tomatoes 300 g

1 Clove garlic

Extra virgin olive oil 50 g

White wine 60 g

Salt up to taste

Black pepper to taste

Basil 3 leaves

Start by rinsing the tomatoes under fresh water, then dry them and divide them in half. Score and remove the top of the tomato. Then cut them into slices and then into cubes, collect them in a small bowl.


Then take a pan, pour the oil and the peeled and cored garlic, the inner green part (so that the taste will be more pleasant), fry over low heat a few moments and when the garlic is golden, but not burnt, remove it and add the washed and dried pieces of rabbit.

Brown the meat for 4-5 minutes, turning the pieces on all sides for even browning. Then blend with the white wine, a little at a time, turning the pieces of meat while sprinkling with the wine. Let it simmer over medium heat, and when the wine has completely evaporated, add the diced tomato, season with salt and pepper and cook for about 30 minutes with the lid on, stirring and turning the pieces of meat from time to time.

If the meat seems to dry too much, you can add a little water during cooking. Finally add the basil leaves chopped by hand and turn off the heat. The sauce must be dense and shiny.

I love Italian Cooking | Ricette in musica | Spaghetti alla Carrettiera

Spaghetti alla Carrettiera

Spaghetti 500 g

Pecorino (to be grated) 200 g

1 Sprig parsley

Fresh red pepper 1

1 Clove garlic

Extra virgin olive oil to taste

Coarse salt to taste

Put the water to boil for the spaghetti. Chop a sprig of parsley and the fresh red pepper. Peel the garlic clove, remove the internal green sprout and chop it, then grate the Pecorino.

In a large bowl pour the chopped garlic and red pepper pepper, plenty of olive oil and salt to taste. Mix the emulsion with a fork. Meanwhile, when the water boils, cook the spaghetti al dente, drain and pass them back into the bowl with the mixture of oil, garlic and red pepper.

Quickly mix the spaghetti and add the grated pecorino and a ladle of pasta cooking water. Add the parsley, mix again and serve the pasta very hot in the cart.

I love Italian Cooking | Ricette in musica | Risotto ai Funghi Porcini

Risotto ai Funghi Porcini

Carnaroli rice 350 g

¨Risotto with porcini mushrooms¨ (If it’s not season for the porcini mushrooms, you can use them either frozen or dry. If you use dried mushrooms, they should be put in warm water to soften for about 1 hour, the water used to soften them will be used together with the broth to cook the rice, it will add more flavor. If they are frozen they must be completely defrosted before starting to cook them).

350 gr (about 13 oz.) Of Carnaroli rice. (if you can't find Carnaroli, Arborio is a good option)

1 liter (about 1/3 of a gallon) of vegetable broth

400 gr (about 14 oz.) Of fresh or frozen mushrooms

OPTION dried mushrooms 50 gr. (about 1.8 oz)

1 clove of garlic

Extra virgin olive oil

1 glass of dry white wine

50 gr. (about 1.7 oz.) of butter (should be kept in the fridge until use)

60 gr. (about 2 oz.) of Parmesan Parsley cut about 2 tbsp

Salt (about 2 tsp)

To make the porcini mushroom risotto, first prepare the vegetable broth. To clean the porcini, remove the base with a knife, scrape the stem to remove all earth residues and, finally, rub gently with a damp cloth. Once cleaned, cut the mushrooms into slices about 7-8 mm thick, keeping the entire section intact whenever possible.


Heat the oil in a non-stick pan and fry briefly a clove of crushed garlic, then raise the heat and add the mushrooms and a glass of white wine. Brown the mushrooms over high heat for about 10 minutes so that they take on color, then add salt, pepper and remove from the heat. Toast the rice in a dry pan for a few minutes, and cook it by adding a ladle of broth at a time and stir often; make sure that the boiling bubbles remain constant and that the flame is not too aggressive.


When the rice is al dente, a few minutes before it is ready, add the porcini mushrooms and finish cooking, adjusting with salt and pepper if necessary. Once cooked turn off the heat and stir the risotto by adding the butter directly from the fridge. Once melted, add the grated Parmesan and mix well. Finally, garnish with chopped fresh parsley and your porcini mushroom risotto is ready to be served.

I love Italian Cooking | Ricette in musica | tiramisù


Ladyfingers 300 g

Eggs (about 4 medium) 220 g
Mascarpone cheese 500 g
Sugar 100 g
Espresso coffee (and sweetened to taste) 300 g

Bitter cocoa powder for the surface to taste

Carefully separate the egg whites from the yolks remembering that in order to whip the egg whites well, they must not have any trace of yolk. Then whip the egg yolks with an electric whisk, pouring only half a dose of sugar until it becomes light and fluffy. Incorporate all the cheese a little at the time and mix firmly to obtain a thick and compact cream. Now whip the egg whites, pouring the remaining sugar a little at a time. You will have to mount them until the foam is firm. Proceed to add the foam of egg whites to the cream of yolks, a little at a time, mixing very gently from the bottom up.

Once ready, distribute a generous spoonful of cream on the bottom of a baking pan and distribute well. Spread the ladyfingers on the cream, all in one direction, so as to obtain a first layer and with a spoon wet them well with the cold coffee already sweetened to your liking (for a stronger touch, add a little rum in the coffee).


Then cover this first layer with the mascarpone cream. Repeat this procedure to obtain a second layer. Level the surface with the remaining cream and sprinkle it with unsweetened cocoa powder. Refrigerate for two hours. Your tiramisu is ready.

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