Le insalate sono tra i miei piatti favoriti .Questa ha un buon abbinamento di sapori piuttosto invernali. Ho usato della insalata mistiganza, del radicchio, capperi, mela verde, noci e germogli di alfa alfa.Come condimento una vinaigrette di balsamico. Semplicissima ma molto gustosa.

I broke my camera so I took this pic with my cell phone sorry if the quality is not that great anyway the idea for the recipe is there and I ensure you it is a tasty one.

For the pesto place sunflower seeds, parsley,basil,pecorino cheese, garlic, chili, evo, salt and pepper and mash to obtain a paste .
When the orecchiette (I used my home made) are done sautee them with the pesto and sprinkle with minced parsley and extra pecorino if you like.

Un altro modo per mangiare la pizza ? Arrotolarla. Prendete dell`impasto da pizza lo stendete con il mattarello , lo riempite con gli ingredienti che piu` vi piacciono e poi lo mettete nel forno. Per la mia rollatina ho usato carciofini sottolio, pomodori essiccati, formaggio feta, porro indorato in padella con evo e bufalina.

The chayote is a vegetable from the same family of squash, cucumber and melon and grows mostly in tropical countries as well as in Europe where is not very popular. In Philippines is called sayote and in Italy they started redently to coltivate it and is called zucchina spinosa or zucca centenaria. In this simple recipe I stuffed the chayote (after removed the skin and the central seed)with anchovies , capers and tomato cubes then dusted with breadcrumbs and baked in oven.
I had it as an appetizer together with bread sticks made of pizza dough blended with sundried tomatos.

Il coriandolo o lo ami o lo odi…io lo amo cosi` ultimamente lo metto dappertutto ….comunque devo dire che con il pesce ed i crostacei ci sta da Dio specialmente se accompagnato da una buona dose di peperoncino fresco di quello che ti fa sudare.
Per questa ricetta ho usato delle fettuccine fatte in casa al nero di seppia . Per la salsa ho saltato aglio e peperoncino in evo quindi ho fatto saltare della polpa di granchio (ci ho messo anche delle uova di granchio che sono veramente prelibate) quindi ho aggiunto della salsa di pomodoro aggiustando di sale.

Cotte le fettuccine le ho fatte saltare nella salsa aggiungendo della buccia grattugiata di kalamanci (una specie di lime tipico delle Filippine) e delle foglioline di coriandolo fresco.

A japanese chef Jimmy friend of mine gave me this tobikko wich are the fish eggs used to top the california maki sushi and I used to give seafood flavor and a nice touch of colour in this rice salad .

Boil the arborio rice (you might also use basmati or jasmine) in salted water and when almost cooked add the saffron stems. Allow the rice to cool and then add tomatoes in cubes, onion, green peas, kalamata olives, green chillies chopped, afe cubes of smoked salmon, dried shitake mushrooms previously soaked in water and then cutted in small pieces,parsley and then top with tobikko eggs. For the seasoning use EVO and marine salt. Serve with lemon wedge.

I enjoyed this salad this morning at home as thursday is my day off …..very nice combination of flavors…… avocado, tomato, red onion, green chili, plenty coriander leaves and cramberry vinaigrette.

Il bok choi e` una specie di bietola molto usata nella cucina cinese e filippina soprattutto per le zuppe di noodles. La varieta`filippina rispetto alla cinese e` piu` lunga e si chiama pechinensis. Io la ho sbollentata con del porro e passata al cutter con del buon olio d`oliva, sale pepe e scorza di limone grattugiata. Servita poi con del cous cous e un bel gamberone cotto al vapore . Il tutto inserito in un barattolo di vetro .

LIFE IS WONDERFULL !
I HAVE NO COUNTRY ! NO HOME !
NO FAMILY ! I AM FREE

1940 October 8 born in Bombay, during a devastating cyclone.
1951 Traveled to London where I lived alone and acted as a tourist guide before starting
the first of many boarding schools (where I learned northing ).
1958 Went to art college and was expelled (kicked out ).
1959 Started my own jazz club, and traveled for two weeks with Miles Davis, from
whom I learned NO SMALL TALKS, OR BORING CONVERSATIONS.
1960 Traveled in Switzerland, Provence, and Spain.
1961 Became art director of Queen Magazine London, and started going to New York
and Paris several times a year.
1962 Was highest paid art director in Europe, and offered art directorship ol Look and
Esquire Magazine in New York wich I refused.
1963 Became art director of Vogue Magazine, London.
1964 Returned to Queen Magazine, hung out with the Beatles and all the sixsties
London crowd. Decided I did not want become rich and famous, AVOIDING
THE APATHY AND EMPINESS OF AFFLUENCE.
1965 Retired from Queen, to be a photographer, started living in Spain, travelling
world-wide on assignments of my choice, and was one of the highest paid
photographers in Europe, using Nassau Bahamas as my winter studio location.
1966 3 months photo trip in India and Ceylon.
1968 Had a major photographic exibition at Photokina, Koln, Germany, at the same time
architecturally restoring rural estates in Spain, for fees as high as 50.000 us dollars
was offered a million dollar commission to buy several farms , for a corporation,
which I refused , THAT MUCH MONEY WOULD RUIN MY LIFESTYLE.
1971 Traveled for a year in Africa, from Senegal to Ethiopia.
1972 Started living ijn Goa in winter and Kashmir in summer.
1978 Began spending summer in Ladakh and winter in Goa, visited Afghanistan.
1985 Left Goa to windsurf , and live in Boracay island, Philippines.
1987 Started spending a few months in Bali, Hawaii, the Dominican republic, st. Martin
Still based on Boracay island.
1995 Started magical travels in Tibet.
1997 Discovered my paradise island of Ko Lanta, in the Andaman sea, where I spend 5
months a year, then Eastern Tibet and Lhasa, Ladakh 3 months in summer, with
a few weeks in California and Santa Fe.

I BELIEVE THAT POVERTY IS WEALTH AND SOLITUDE GOOD COMPANY
I HAVE NEVER EXPERIENCED FEAR, BOREDOM OR LONELINESS
LIVING IN PRIMITIVE LUXURY THE ENVY OF MILLIONAIRES
20 YEARS WITHOUT ELECTRICITY, ALWAYS FANTASTIC LOCATIONS
SURROUNDED BY THE WONDERS OF NATURE.

MAX MAXWELL

Ciao a tutti sono tornato dalle vacanze…..anche quest`anno abbiamo fatto delle cenette giuste con chef Ivy e spero no anzi sono sicuro che tornera` finalmente a bloggare .Per ora beccatevi questa insalatina estiva con un tocco selvatico .

provola affumicata a fettine,prosciutto di parma a fettine, rucola e lattughina, pomodoro a fettine, melanzana griglita (tipo lungo)e,per il condimento crema di tartufo e olio d`oliva .