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Rosanna Passione

Casa
Italia
San Gimignano
Rosanna Passione

Home food, nourishment for body and soul. Cooking classes, home restaurant, catering.

08/06/2026

My very simple dinner: roasted asparagus
(evoo, salt & pepper) + cherries, mint, salt, sumac, extra virgin olive oil; with herbed chicken & potatoes.
My friend Kerri should love it, how about you?

02/06/2026

Pepper rolls

Choose a crunchy, heavy and evenly-shaped pepper; roast it whole directly on the burner of your stove, paying close attention and turning it often, until the skin is blistered and charred but the flesh intact and firm, for a full smoky flavor (alternatively you can roast it in the oven at 240° for about 20 minutes, turning it once or twice, until the skin is blistered).

When ready, stick it into a paper bag or put it inside a bowl with a lid on, in order to let the steam making the skin looser and easier to be peeled off; divide pepper into 4 parts lengthwise; remove seeds, inner white filaments and skin (avoid peeling them under the tap as you’ll wash away the flavor, just rinse your fingers as you proceed).

Into a bowl, combine 1 cup fine bread crumbs with 2 Tbsp sun-dried tomato purée, 2 Tbsp ea minced capers and parsley, 1-2 Tbsp grated caciocavallo cheese, 1 minced garlic clove, a swirl of oil and a pinch of pepper.
Dredge pepper slices into the mixture and place them on your counter; add 1-2 Tbsp soaked and squeezed raisins and roasted pine nuts and 2-3 chopped cherry tomatoes to the remaining bread mixture and place it on one end of each pepper slice; or you can add to the breadcrumbs instead few chopped olives and chopped mozzarella as a filling. You can make GF version by using cornmeal flour instead of breadcrumbs.

Roll pepper slices around the filling and bake rolls in an oiled baking tray at 200° for about 15 minutes or until golden. Alternatively, you can also pan fry the rolls, carefully turning them on all sides.
peperoniripieni

01/06/2026

I love May, his generosity, his promises, his roses, their petals’ fresh velvet.

I’m keeping of him just gone the poignant beauty of this crumpled rose, her just-after, the kept promises and the broken ones.

03/05/2026

Enjoy them while they are still around.
Refreshing, delicious and crunchy spears, asparagus are signature Spring food.
To fully savor them and keep their green magic alive, lightness of hand is essential, both in cooking style and condiments (as indeed it is generally in the kitchen during this season).

I find that their bitter and slightly spicy taste does wonder with vanilla’s sweet aroma, with fragrant and tart strawberries, with the warm herbaceous notes of caraway seeds, with the richness of sweet and fatty avocado, shrimps, burrata; I love to combine them with the umami flavor of bottarga or mussels in first courses. And naturally with eggs.
There are so many other interesting combinations (love to hear your favorite ones!), they are truly a seasonal delight.
In highlights some of my favorite asparagus dishes, let me know if you try them!

🇮🇹 Rinfrescanti, deliziosi e croccanti, gli asparagi esprimono tutta l’energia della primavera.
Per assaporarli appieno e mantenere viva la loro magia verde, lievità di mano è essenziale, nella cottura e nei condimenti (come del resto in generale in cucina durante questa stagione).
Trovo che il loro sapore amarognolo e leggermente piccante si sposi molto bene con l’aroma dolce della vaniglia, con le fragole acidule e profumate, con le calde note erbacee del cumino dei prati, con la ricchezza grassa e dolce di avocado, gamberi, burrata; adoro abbinarli all’umami della bottarga o delle cozze nei primi piatti. E naturalmente alle uova.
Ci sono così tante combinazioni interessanti, vorrei sapere anche le vostre!
Nelle storie in evidenza alcune delle mie pietanze preferite con gli asparagi, fatemi sapere se le provate!

27/04/2026

Back in my kitchen, thinking about all the wonderful cooking encounters over the last few weeks.
Food takes time to prepare, it soon disappears at the table.
Memories last and keep nourishing us all the more.

09/04/2026

Spaghetti with green creamy sauce (spinach, Tuscan kale or broccoli rabe cooked and blended with evoo, garlic clove, salt, pepper and ricotta and/or grated pecorino) + spicy tomatoes confit (slowly baked with evoo, salt, chili pepper, oregano or thyme, a touch of brown sugar, orange zest) + savory roasted bread crumbs.

05/04/2026

Happy Easter from my kitchen to you All🕊️

28/02/2026

Artichokes and calamari are a match in heaven.
I made it into a sauce for pasta. After cutting one into wedges and the other into rings, sauté both of them separately in a pan (you could even use the same pan, cook artichokes first then set them aside before cooking the squid), with extra-virgin olive, a smashed garlic clove, fresh thyme, salt and pepper.
When browned, pour some dry white wine into the pan, let alcohol evaporate and cook them through. Once both are cooked and tender, bring the two together and let the flavors mingle for a few minutes before adding cooked and drained pasta into the pan as well.
Mix and garnish with fresh parsley and thyme.

12/02/2026

February from my window.

And how are you doing?

03/02/2026

I sauté the finely-cut cuttlefish tentacles into a pan with a drizzle of oil, then sprinkle with dry white wine and season with salt and pepper.
When cooked, I mix them and all their drippings with coarse bread crumbs, minced parsley, lemon zest, a swirl of oil and a pinch of pepper.
I use this mixture to stuff the cuttlefish, then place it into the hot oiled pan with (not-too-finely) sliced potatoes.
I brown both potatoes and fish on all sides, then again sprinkle with wine, adjust seasonings and let it cook through. If I’m cooking a large amount i prefer to cook potatoes separately in a larger pan to evenly brown them, then once golden i put them to finish cooking with the cuttlefish to absorb all the flavor.
It’s an evergreen favorite of mine.
I served it with braised escarole with olives.

Indirizzo

San Gimignano

Sito Web

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