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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 it is not said that they respect the traditional canons;

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

On this page, day after day, a new or revised recipe may appear; But also the story of a meal prepared or eaten in the company.
Just like some curiosity ...

Enjoy the reading!

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My eggplant parmigiana!

My eggplant parmigiana!

Every now and then I realize that my most usual dishes and most appreciated by friends have never been documented ...
Oh well: the years advance and sometimes something escapes me.

This time I remedy the shortcomings with the complete recipe of my eggplant parmigiana; in version, so to speak, and "light", too!

read the rest of the recipe ...

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The pumpkin tortelli


Pumpkin ravioli (recipe Gonzaga)

This is a dish with a Renaissance flavor that takes us back to the Gonzaga court, a preparation that I cooked several times but, this time, I wanted to follow the directions of a friend from Mantua, Mrs. Bruna, who guaranteed me that only her stuffing is just the original one:
it is certainly excellent!

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Pizzas, trays and focaccias, only one dough for each use Pizzas, trays and focaccia:
only one dough for each use

In the kitchen, when it comes to pizzas and related products, I often find myself trying different doughs; always looking for what gives me the best result.

For each preparation I have one special!

For a few months, however, I have found one that, without infamy and without praise, gives excellent results both in the preparation of round pizzas to be cooked between 350 ° C and 450 ° C and for trays and focaccias to be made in the home oven at 250 ° C.

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Baked cod with flavor breading

Baked cod with flavor breading

Frozen cod fillets are always a resource for preparing a simple, fast and tasty dinner or lunch with every type of variant:

this time seasoned and au gratin in the oven with a coating of garlic, aromatic herbs, lemon, oil, breadcrumbs and flaked almonds.

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Quick bread, without dough

Quick loaves, without dough
(technique no-knead)

Sometimes I happen to notice that I have finished the bread at home earlier than expected ... and I don't want to go to the bakery to get some freshly baked.

At home I prepare different types of bread but in general they all require careful and long processing and leavening.

By dint of trying and consulting cookbooks, however, I found a recipe that, in addition to giving a satisfactory result in a short time, requires minimal processing!

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