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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 baked potatoes!

The baked potatoes 

What better outline of a beautiful pan of steaming baked potatoes and crispy outside but soft-hearted?
Wonderful! 

Unfortunately, potatoes often come out of the oven so well cooked but unfortunately soggy; or worse, scorched and inedible.
But everyone has their own secret to make them able to perfection:
I have been adopting two-stroke cooking for many years.

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 Tagliatelle with mushrooms!Tagliatelle with mushrooms 

Tagliatelle with mushrooms, on the table, are always welcome and brushed with enthusiasm.

I deliberately call them with mushrooms without specifying which ones… because, whatever type of mushrooms you want to use, success is always guaranteed.

It is a pasta dish with a thousand variations but always of great effect, both in appearance and flavor.

 

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Pfifferlingsragout mit Tagliatelle: Chanterelle ragout with tagliatelle.

Bayern trifft Italien: Pfifferlingsragout mit Tagliatelle

That is, Bavaria meets Italy: chanterelle ragout with tagliatelle.
I have already published this typical Bavarian dish prescription some time ago;
but I still had not had the opportunity to submit an interpretation that winks to the great pasta dishes of Italian cuisine.

Here she is!

 

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Quark focaccia!

My quark focaccia! 

Everyone likes this very appetizing focaccia and, when it arrives at the table, it is quickly brushed off, despite the hot filling, by young and old!

Preparing it is relatively simple, you just need a little pizza dough, some quark and some nice iron pans in which to cook it

However, it has a big flaw ...

 

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