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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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Apple strudel


Grandma's strudel 

 This is my strudel.

Made according to the recipe that my grandmother Nella taught me.

And that's how I prefer to prepare it. 

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Mediterranean calzoncelli


Mediterranean calzoncelli,
appetizer or a main dish?

These calzoncelli to oven- or turnovers, if you prefer - they are a tasty preparation to serve as a single dish, in the larger version, both as panzerottini to be presented as a starter or fancy finger food.
It just depends on the size and number of guests!

Still come to the table, do not worry, they will not last long.

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Spaghetti speck and smoked salmon

    Pasta bacon and salmon:
for midnight spaghetti!

 ♥

Every now and then I am reminded of the evening spaghetti put together with friends, at the last moment.
How many recipe put together at the last moment with what you could find in the kitchen!

As the memory of youth, early seventies ... repeated verbatim to what it was then;
maybe just a little more generous with the ingredients.

 

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The turnovers with curly endive!


Turnovers with curly endive 

This is an intriguing appetizer that, in spite of the long description of the preparation, is prepared very quickly and easily.

Wishing you can use (two per person, in this case) as a substitute for a first course.

 

 

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Pastitsio (παστίτσιο): like in Crete!

The Cretan cuisine: pastitsio (παστίτσιο) 

There is a dish that can be found in all the taverns on the island of Crete that already from the name reveals the kinship with the many lions of San Marco scattered around the island:
il pasticcio.

A plate of pasta (usually the ziti) in the rich and tasty oven which, while recalling in appearance, Italian cuisine has an aroma and a scent that speak only of Greece.

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