Claudia&Julia's Blog

At home we adore pasta, so when I saw this recipe for conchiglioni stuffed with shrimp and ricotta I didn’t hesitate to make it. The result of this stuffed pasta was a success, something I had no doubts about before making it. The filling of these conchiglioni is delicious, the béchamel sauce that accompanies them pairs wonderfully, and the gratin turns this pasta dish into a celebration.

Today I bring you the perfect appetizer for a dinner on the terrace, one that will leave anyone lucky enough to try it speechless when you make it. This smoked salmon and crab roll has an amazing sea-and-summer flavor; a delicious, refreshing bite that feels wonderful. Pair it with a glass of this Mimosa cocktail, and success is guaranteed.

One of the things I find most fascinating about pasta is that it offers a huge range of possibilities. I believe there isn’t a single ingredient that can’t be paired in one way or another with some type of pasta. Even white chocolate! But today I’m sticking with something more traditional, both for the pasta and the sauce: a plate of penne all'arrabbiata that, even when the heat is on, tastes wonderful to me.

If you've never tried beetroot cream, this recipe will make you fall in love. Roasting it in the oven intensifies its sweet, earthy flavor, and when combined with the creaminess of coconut milk and the spicy hint of ginger, the result is simply spectacular. This roasted beetroot cream is comforting, with a perfect balance of sweetness, freshness, and that little spicy kick that makes it special.

Who wants rice? Because today we bring 8 rice recipes that are always a hit. I think almost everyone says "yes" to a rice dish, right? Rice is such a versatile ingredient that it has become a kitchen staple and universally loved.

You have no idea how easy it is to make beef carpaccio! I promise there’s no simpler recipe, and today I show you step by step and in video how to make marinated beef carpaccio with arugula and Parmesan at home. You’ll have it ready in no time and you’ll love the flavor.

If you've ever tried tapenade and loved it, today I suggest an adaptation of this olive pâté, which is made in no time and is finger-licking good. It's usually made with black olives and you can also find it with green olives, but the two types are not usually mixed. This homemade tapenade uses olives from both varieties; you'll see how perfectly the combination works.

I assure you this goat cheese frittata is a fantastic option for many dinners, although I also admit that sometimes it has been a wonderful Sunday lunch. Just as there are endless possibilities with omelettes, the frittata offers the same versatility, making both great recipes for using up ingredients. For today’s version, I pair this cheese frittata with spinach, garlic and pepper. A combination I love!

Whether you love spicy food or it's not your thing, today I'm going to tempt you with this delight in the form of cheddar and chili rolls, tender and warm they go down wonderfully. These slightly spicy cheese buns are the perfect excuse to gather everyone at home around the table. And if you prefer them without the spicy touch, you can omit the chili with complete peace of mind.

Today I bring you a recipe that I'm sure, once you try it, you'll make often. This stuffed eggs with salmon and spinach béchamel recipe is a real find. It's very simple to prepare, the result is delicious and very creamy, and since you can make it with any filling you want, it's perfect as a way to use leftovers.

Stuffed eggs are a true classic — besides being delicious, they’re a perfect way to accompany a salad, a fish dish, rice... and they are undoubtedly the perfect appetizer for big celebrations, as they look very elegant on the table and make many of the guests happy.

This burrata with roasted grapes in a mini casserole is the easiest idea to surprise everyone at home. It comes together in no time and the result is ideal for lunch, as an appetizer, or for a casual grazing dinner. Being so easy to prepare, the result is a spectacular combination—grapes with mozzarella is too, if you prefer. Served on a plate or over a toasted slice of good bread, and drizzled with good olive oil, I assure you it's delicious.