Claudia&Julia's blog

If you'd like to take a walk through Naples, I suggest starting by preparing one of its most popular and passionate Italian pasta recipes, spaghetti alla puttanesca. You'll see how, without leaving your home, they transport you to Italy while you cook the sauce. And as soon as you bring the plate to the table and the spaghetti to your mouth, just close your eyes and you'll feel as if you were eating in one of its seaside restaurants.

There are traditional dishes that should be cooked and savored at least once in a lifetime. An example is the French onion soup I’m sharing today. A soup in a casserole, cooked slowly, that only asks for a bit of patience so the result is as spectacular as the classic recipes always are. If you haven’t had the chance to try this soup with gratinéed cheese, don’t miss this casserole recipe. If you already know it, you know as well as I do that the aroma and flavor of this French onion soup are incomparable.

As you may already know, I love fresh pasta. Making it, cooking it and savoring it. I like it in all its forms and with any sauce or accompaniment. Since I also enjoy adapting recipes (forgive me, purists), today I bring you these Spaghetti with cuttlefish and shrimp ragù, a delicious dish with lots of summer flavor, because I believe seafood dishes taste like summer.

Discover how to make roasted fig toasts with cream cheese and honey: an easy, quick, and delicious recipe ready in 20 minutes.

In case there was any doubt that I love it, today we're making fresh pasta! With a few changes, though, because instead of using wheat flour, we'll make it with semolina to achieve a more rustic texture, with more fiber and protein. And also more porous, so it will absorb flavors better. You'll see how, this way, the recipe for semolina spaghetti with cherry tomatoes and marinated fresh tuna turns out incredible and very tasty.

The savory tart I'm bringing you today seems like a great option for casual dinners at home, or to take when we're guests, even for a picnic! I can assure you I really feel like making it on a Saturday night, letting it cool until Sunday morning, and enjoying it as a leisurely, luxurious family breakfast.

If you agree with me that baked potatoes are much more than a top-notch side dish, I'm sure this air-fryer cheesy roasted potatoes recipe will excite you as much as it does me. They turn out just as tasty as when made in the oven, but we'll take less time to make them. That means energy consumption will be lower, and it's always a pleasure to find ways to make the electricity bill smaller.

Although it’s not in season yet, today I bring you the wonderful baked cacio e pepe artichoke recipe, which you must make when they are at their best because it’s really worth it. The truth is I love artichokes, no matter how they are cooked. If someone gave me a bouquet of these flowers, they would make me the happiest person in the world!

If you're looking for the recipe for a super quick-to-make frittata with a very interesting intensity of flavors, this recipe is for you! This salmon, cheeses and sun-dried tomato frittata is delicious, and I won't lie when I say it's a recipe for someone who doesn't feel like cooking: it's a frittata that requires no prep, just mix a few ingredients and put it in the oven or, as we did, straight into the air fryer where it was ready in just 12 minutes.

If there's one thing about cooking, it's the large number of recipes that can be reimagined. A good example is this cherry tomato and cheddar Tatin tart, a savory adaptation of one of the most iconic apple tarts of French patisserie and, without doubt, one of its happiest mistakes. The result of this recipe, in which the Tatin tart changes register, is clearly a high pass—very high!—because I promise you it's incredible.

Listen closely, because I'm not bringing you a tortilla with pan con tomate, but I'm bringing the traditional recipe for a pan con tomate tortilla. I love it!

This pan con tomate tortilla is a traditional Catalan recipe, but nowadays it is little known and you will rarely find it.

You probably associate clafoutis with cherries, which is understandable given that they are the main ingredient of this typical French tart made with crêpe batter. But today I swap this sweet dessert for a zucchini, feta and basil clafoutis, a savory and delicious version of one of the quintessential fruit flans.