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These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
Plates I liked and learned to prepare, adapting to my taste and needs.

Ma ... attention:
my recipes are in my own way and they don't necessarily respect traditional canons;

also because, on certain classic preparations, each village and each family have their own original version!

On this page, day by day, may appear a new or a reworked recipe; but also a tale about a particular meal prepared or eaten with friends.
Just like some curiosity ...

Enjoy the reading!

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The fast pesto to the blender

The fast pesto to the blender,
tradition and technology ...

Although I do not miss pestles and mortars of all kinds, materials and sizes in my home, it is always the case that I miss the time to prepare a good quantity of pesto following the certain path of tradition.
For example, when the amount of basil available is decidedly abundant:
and here comes the blender for more preparation tecnologica!

 

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Breading for baking

 Breading for baking

What could be tastier on the table than a nice breaded and golden cutlet in a pan?

Definitely one of my most popular dishes, here in my kitchen!

But… these are fried foods; fried with all the precautions to keep them dry and light but always fried!

The need to stay a little further away from fried food led me, after many consultations of articles and experiments at home, to try a safe and tasty recipe for beautiful baked cutlets ...

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The pesto sauce

The pesto sauce

Every year, when the basil seedlings on the terrace and in the garden are full of beautiful leaves, it is time to prepare the Genoese pesto.
One of the cold condiments that prefer and that lends itself to many uses, in addition to the classic one for the pasta.

I certainly do not pretend to give the original recipe; only the one I use:
according to my guests it is perfect!

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The rice pilaf baked, the basic version!

 

The rules of the house 3 rice: The rice pilaf
oven base version

For certain preparations that require a good amount of rice, this preparation (of Persian origin - pilau - but spread everywhere by the Turks with the name of pilâv) is in my opinion ideal.
Grip well with your oven and with the amount of liquid, the result will always be guaranteed.

This is the basic version, without the typical flavors given by the various spices; but it is also the fundamental starting point for all pilaf preparations.

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My cuttlefish all'agro!

cuttlefish all'agro

I took this recipe, tasty but delicate, from a flyer at the supermarket, several years ago.

A friend, who generally hates cuttlefish and squid, says that they are so delicious ...

 

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