If winter means soups, soups in January mean winter vegetables, of which cabbage and potatoes are surely the most common example, and this Cabbage, potato and shallot soup is also the symbol of peasant cuisine par excellence, enriched with an idea for a zero waste recipe.

Even if the Christmas holidays of 2020 were not all about socialising and big family meals, the rich menus of tradition are too good not to tempt us, and so, as a recipe for Epiphany that makes us turn off the lights of celebrations, I propose a simple dish, prepared with what is hardly missing in the kitchen in winter: the long-lived vegetables that love the cold and dark winter days, namely cabbage, potatoes and various onions.

Added to this is also a necessity. After preparing kilos and kilos of succulent fillings made from stewed meat and Parmigiano Reggiano of two different maturations for Anolini or Cappelletti alla parmigiana, my fridge is full of cheese rinds that it would be sacrilegious to throw away, so I urgently need ideas on how to make the most out of them, and soups are always a good solution.

And since it is customary to consume pulses, particularly lentils, as a wish for wealth and abundance for the New Year, I thought I would complete the soup by adding Barilla Legumottithe fantastic grains made with lentil, chickpea and pea flour, which in just 9 minutes give us the full and authentic flavour of pulses in the form of pasta: you know I am a real fan of Legumotti, which I have also proposed in other mouth-watering recipes.

With the simplicity of a zero waste dish, vegetarian and prepared with few ingredients, I wish you a 2021 of health, serenity and… lots of work for everyone!

Le verdure della zuppa

Cabbage, potato and shallot soup

6.65g carbohydrates per 100g

Ingredients for 4 servings

  • 1lt vegetable stock
  • 500g cabbage
  • 230g potato
  • 125g Barilla Legumotti*
  • 100g shallot
  • 50g rinds of Parmesan cheese
  • 1 clove garlic
  • extra virgin olive oil
  • pepper
  • salt

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Cut the shallot into thin slices and brown it in a pan with a little extra virgin olive oil. Add the finely diced potatoes and chopped garlic clove and season for a few minutes. Finally, add the cabbage cut into strips, mix well and cover with the vegetable stock.
  2. Also add the Parmesan cheese rinds: use a knife to scrape the outer surface to remove any dust, then cut them into pieces of a few centimetres. Put the lid on and cook for 20 minutes.
  3. Adjust salt, throw the Legumotti into the soup and add vegetable stock if there is not enough liquid to cook.
  4. Serve the soup with a drizzle of oil and a grinding of pepper.

Zuppa di cavoli, patate e scalogno

Version with gluten

This recipe is naturally gluten-free.



What is Supplì? A rice ball containing succulent fillings that will satisfy any palate. And why this Viva l’Italia vegetarian Supplì?

Viva l’Italia vegetarian supplì for the SuppliTiamo contest

Those of you who have followed me over the years know of my rice-related adventures and especially of the Risate & Risotti event from which my first participation in a cookery competition started, the stages of which became the leitmotif of my book ‘Food bloggers in viaggio’ (read here some stories and recipes that were featured in the contest “Rice Food Blogger Contest Chef Giuseppina Carboni”).

Since the initiative could not be organised this year due to the Covid emergency, a very nice contest was launched called SuppliTiamo dedicated, as the name itself reveals, to Suppli and in which this recipe participates.

What are Supplì? Supplì are a kind of elongated rice ball, stuffed and fried just like the Sicilian Arancini. Its name comes from the French surprise because such is the feeling one gets from eating it: the suprise of the filling contained within its crunchy shell. Supplì is a rustic speciality, typical of Roman cuisine, that has been popular since its origins: what better solution could there be for the soldiers’ ration than to have a single dish in ‘pocket’ size?

While the original recipe called for a ragout prepared with chicken giblets, the seasonings have since become more and more creative, although a classic of Roman cuisine remains ‘Supplì al telefono‘ (meaning Supplì on the phone) prepared with mozzarella cheese inside and amusingly named so to describe the moment when it breaks in half to be eaten, forming a long, stringy mozzarella dripping that is reminiscent of the telephone sets before the advent of wireless devices.

My proposal

So here is my Supplì which I wanted to dedicate to our country to which, never more than now, we must show a sense of belonging and support. So my Supplì ‘Viva l’Italia’ wants to wish all of us who live in this country to find the positive energy we need in this moment of restart. And you know who I wanted to give it to? To my friend Lucia, companion of adventures and help in my cooking classes, the friend who made me find shopping bags right in front of this gate in the most difficult moments of our quarantine.

Il supplì regalato alla mia amica Lucia

The supplì given to my friend Lucia

I made my Supplì using a delicious tomato risotto (drawing inspiration from my Mediterranean Risottowith a few minor changes) which I cooked by doubling the amount so that I would have half to make 8 Supplì. The other change was the cooking: in order to avoid fried food, which in our house should be eaten in moderation, I cooked the supplì in the oven under the grill and they turned out delicious!!!!

I supplì al pomodoro farciti di pesto di rucola e formaggio filante

Tomato supplì stuffed with rocket pesto and stringy cheese

Viva l’Italia vegetarian supplì  

24.35g carbohydrates per 100g

Ingredients for the risotto for 8 supplì

  • approx. 2 litres of previously prepared vegetable stock
  • 360g Vialone nano rice
  • 300g tomato sauce
  • 60g grated Parmesan cheese
  • 40g butter
  • 30g carrots
  • 30g leek
  • 20g extra virgin olive oil
  • 15g celery
  • 1 egg
  • salt, pepper, chilli

Ingredients for the stuffing

  • 240g buffalo Bergamino cheese (or any cheese melting easily)
  • 160g breadcrumbs** (20g per supplì)
  • 70g rocket
  • 50g almonds, peeled
  • 2 basil leaves
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Put the extra virgin olive oil in a saucepan with the chopped leek, carrot and celery. Let the mince soften and brown, then add the tomato sauce, a pinch of salt and a ladle of stock; let it cook for about 15 minutes, then whisk to obtain an even sauce and set it aside.
  2. Start preparing the rice. Put a little oil in a pan and toast the rice on a high heat (it took me 3 minutes to get the grains well transparent with the white central part). Start adding the boiling stock. Continue stirring and add stock only when the rice is almost dry. After about 5 minutes, add the tomato sauce and continue to cook the risotto. When the rice is still al dente, turn off the heat and start stirring by adding the butter and grated Parmesan cheese and continue stirring until the rice is completely blended and creamy. Let the risotto cool down, then add the whole egg and mix thoroughly; let it cool down.
  3. Meanwhile, prepare the rocket cream. Put a saucepan of water on the stove, add salt and bring to the boil; blanch the rocket for 30 seconds, drain it (retaining the cooking water) and throw it into ice water.
  4. Put the peeled almonds in a blender and blend them to a flour; add the drained rocket, 2 basil leaves, a few tablespoons of extra virgin olive oil, salt and pepper and blend to a cream, adding a tablespoon of cooking water from the rocket if necessary.
  5. Assemble the supplì. Lightly grease your hands with extra virgin olive oil, place a layer of tomato risotto on the palm and fingers of one hand, place a heaped teaspoon of rocket cream in the centre of the rice, spreading it over almost the entire length of the layer, and on top place two pieces of cheese, amounting to about 30g. Using lightly greased fingers, take more risotto to cover the supplì and form the cylinder, sealing it well. Coat it in breadcrumbs and place it on a perforated baking tray covered with baking paper. When you have finished all the rice (I made 8 supplì), put a drizzle of extra virgin olive oil on the breaded surface and bake them in a preheated oven at 230°C under the grill for 10-15 minutes until they are perfectly golden.
  6. Serve them hot and… don’t eat too many!

Version with gluten of Viva l’Italia vegetarian supplì

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.


This morning the garden had prepared a wonderful surprise: bright green spinach and plump peapods. Thinking of the best way to enjoy these gifts of spring, and wanting to cook our beloved pasta, here is the idea: Risoni pasta with garden vegetables, prepared with Massimo Zero pasta sautéed a few minutes in the vegetable sauce and perfectly al dente. A treat!

One of the convictions that has always guided me in the kitchen is that it is up to us as parents to get kids used to eating vegetables, but we certainly have to work hard to find a variety of ways to make them irresistible. Well this simple pasta is one of the many ways my children can’t say no to!

Risoni pasta with garden vegetables

35g carbohydrates per 100g

Ingredients for 4 servings

  • 400g Risoni Massimo Zero**
  • 100g fresh spinach
  • 70g fresh peas
  • 70g brie
  • 30g shallot
  • 1 clove garlic
  • extra virgin olive oil and salt as needed

**Ingredients specific for celiacs

Preparation of Risoni pasta with garden vegetables

  1. Put the sliced shallot in a frying pan with a little extra virgin olive oil and the garlic clove, fry for a few minutes. Add fresh peas and spinach that has been thoroughly washed and chopped, add salt to taste and cook over a medium heat for about 15 minutes so that the spinach loses its water. Add the Brie without its white rind only when the vegetables are cooked; then let it melt.
  2. In the meantime, bring a pot with water and salt to the boil, cook the Risoni in it, leaving them slightly al dente. Drain, keeping a few ladles of the cooking water, and pour the Risoni into the pan with the vegetable and Brie sauce; season for a few minutes, adding the necessary cooking water to keep them creamy.
  3. Now serve and enjoy!
Risoni con verdure dell'orto

Risoni pasta with garden vegetables

Version with gluten of Risoni pasta with garden vegetables

Only substitute gluten free Risoni pasta with a standard one, no other adaptation is needed.

Easter is getting close, so here is a great traditional classic your family lunch: Easter pie.
Let’s say that it is also the perfect solution to get children to eat vegetables without boring them. Our version does not include egg in the filling as a blending ingredient, as it is used hard boiled to be seen when slices are cut.

Easter pie

19.37g carbohydrates per 100g


  • 510 g brisée pastry** (corresponding to almost 2 rolls of ready made gluten free Buitoni Brisée Pastry)
  • 500g mixed leafy greens
  • 310g ricotta cheese
  • 150g baby spinach
  • 130g string beans
  • 100g Parmigiano Reggiano cheese, grated
  • 30g pine nuts
  • 20g extra virgin olive oil
  • 4 hard boiled eggs
  • salt and egg for brushing

**Ingredients specific for celiacs


  1. Blanch the greens and spinach in two non-stick frying pans with a little oil and just the water remaining after washing the vegetables. Allow the water to evaporate well or remove it before chopping the vegetables.
  2. Boil the string beans in salted water, drain and cut into pieces.
    Place chopped greens and spinach in a bowl, add the string beans, ricotta cheese, Parmesan cheese and pine nuts; finally, season with salt.
  3. Roll out a thin disc of dough on a sheet of parchment paper to cover a 24cm diameter tin, leaving a few centimetres of dough around the edge. Pour in some of the filling and place the 4 peeled hard-boiled eggs in the shape of an X, staying 3-4 cm from the centre (think about how the slices will be cut so that the whole egg can be seen), cover with the remaining filling and try to lightly level everything out; then cover with a second disc then, with the help of a fork, fold the edges, seal them and pierce the surface.
  4. Brush with a little beaten egg.
    Bake the Easter pie in a static oven preheated to 200°C for about 20 minutes until the surface is golden brown.


Version with gluten of Easter pie

Replace gluten-free brisée with standard brisée.

The New Year has arrived and with it the cold that has brought us to enjoy the warmth of home these days, perhaps snuggled up on the sofa in front of a good film. And you know that for us cold temperatures equate to tasty, wholesome soups, to be enjoyed perhaps accompanied by croutons and a good glass of wine, just like the Broccoli and cauliflower velouté.

Today, we recommend a recipe that is light, easy to prepare and perfect for delighting children and adults alike with healthy seasonal vegetables.

If you like soups, you can also try my Pulse and vegetable soup.

Here’s what you need to prepare it!

Broccoli and cauliflower velouté

4.41g carbohydrates per 100g


  • 400g cauliflower
  • 400g broccoli
  • 400g potatoes
  • 200g onions
  • 1.2 litres of water
  • extra virgin olive oil and salt as needed


  1. Put the sliced onion in a pan with oil, add the broccoli and cauliflower florets, the diced potatoes and finally cover with water.
  2. Bring to the boil and cook for 40 minutes until the vegetables have become soft. Blend everything, adjust salt and serve with a drizzle of extra virgin olive oil and possibly some croutons.
  3. Simple, isn’t it? 🙂


Version with gluten of Broccoli and cauliflower velouté

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

Today’s recipe is vegetarian and very, very tasty: Quinoa pies with avocado, a dish I tasted, in a more American version, on one of my overseas business trips and wanted to adapt it to a more ‘Italian’ taste.

Simple, healthy ingredients for a dish that is perfect as an appetiser, focusing on lightness without sacrificing taste. If you like quinoa, try also Quinoa surprises.

Get ready!

Quinoa pies with avocado

carbohydrates 14.84g per 100g without mozzarella and mustard chutney


  • 95g avocado pulp (approx. ½ avocado)
  • 75g quinoa
  • 50g spring onion
  • 1 mint leaf
  • 1 sprig of parsley
  • extra virgin olive oil, salt, pepper, buffalo mozzarella, apricot mustard chutney*, valerian

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)


  1. Cook the quinoa for about 15 minutes in lightly salted water (usually twice its weight), then leave to cool.
  2. Meanwhile, in a non-stick pan, soften the finely chopped spring onion on low heat. In a bowl, mash the avocado pulp with a fork and add chopped mint and parsley. Season the cooked quinoa with the avocado cream, add the cooked spring onion and, finally, season with salt and pepper.
  3. Using a pastry cutter, form a disc of quinoa directly on the serving dish; accompany the flan with sliced buffalo mozzarella, a pinch of apricot mustard chutney and a few valerian leaves as decoration.


Version with gluten of Quinoa pies with avocado

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.