Today in my kitchen!

These are my recipes;
the recipes that I prepare at home and by friends, too.

Dishes that I've liked and I learned to prepare and adapt to my taste and my needs, like this:

Pasta gratinata alla sorrentina

Pasta gratinata alla sorrentina (good)  

Let's just say that what I propose is a versionpoorof the much more famous gnocchi alla sorrentina; and that to make it even simpler and cheaper, it uses kitchen mozzarella instead of the most noble and tasty buffalo mozzarella.

But, like all baked pasta, when it comes to the table, I assure you, it always makes its beautiful effect.
And no one refuses it! 

Read the rest of the recipe...

 


But ... please note:

my recipes aremy wayAnd it is not said that they respect the traditional canons;
Also because, on certain classical preparations, each village and each 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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Pasta gratinata alla sorrentina

Pasta gratinata alla sorrentina (good)  

Let's just say that what I propose is a versionpoorof the much more famous gnocchi alla sorrentina; and that to make it even simpler and cheaper, it uses kitchen mozzarella instead of the most noble and tasty buffalo mozzarella.

But, like all baked pasta, when it comes to the table, I assure you, it always makes its beautiful effect.
And no one refuses it! 

Read the rest of the recipe...

Savory pie onions and cheese

Savory pie onions and cheese 

Here is a vegetarian dish that is good for many occasions and also lends itself to some variations.

It can be used as a main course for a vegetarian lunch or, cut into small portions, as a hot appetizer; alone or together with other starters.

And it also allows us a lot of freedom in the quantities and in the choice and presentation of the ingredients.

Read the rest of the recipe...

Sweets based on leavened dough, base dough and baking

Yeast dough dough 

The cakes based on a leavened dough, like theBienenstichof pets and Sweet focacciaalready seen in these pages are very widespread north of the Alps;
they are very different, despite having in common the brewer's yeast (or the yeast, if preferred) from panettone and pandoro, as well as from the babà:
in fact, here the dough, well laid out on a baking sheet, serves as a support for a more or less rich garnish.

Read the rest of the recipe...

Baked pasta, feta and vegetables pie

Baked pasta, feta and vegetables pie
(the light kitchen)
 

To begin to take into account the light recipes for after January 6, here is a proposal that will not regret the pharaonic feast of the holidays:
a very rich and complete but low calorie pie.

And that will also make vegetarians happy!

Read the rest of the recipe...