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Flavors and colors on the table:
a dish full of flavor and color!
Often to put on the table a single dish that can represent a complete meal of everything is likely to skip one seasoning not marginal:
a preparation rich in color that also makes it a pleasure to the eye.
This is my proposal a few days ago:
Perhaps calling universities is a bit 'too much; on the other hand simply call it the ABC noodles seemed very bland ...
In any case it went like this:
days ago Daniela, a neighbor of mine and of a garden, reiterated the fact that although she had received the pasta machine for almost two years, she was not absolutely sure how to use it.
Temptations in winter:
tongue with green sauce
The season is the right one to indulge in small delicacies.
For example some slices of beef tongue served with green sauce!
Spaghetti with seafood of the day before!
Today I was reminded that in many parts of Italy on the eve a fish dinner is presented on the table.
The request to follow, very simple and clear, was:
PROVVEDI!
Spaghettata taste sea ...
(Livorno?)
The other day I had prepared and put on the table a plate of Livorno codfish, my passion for the taste that goes along with many accompaniments (from pasta to polenta) and also for the relative simplicity and cost-effectiveness of implementation.
However, despite the effort to try to eliminate all traces of sauce from the pan, there is still a fair amount of it.
A sauce like that, rich in tomatoes, spices and pieces of fish could not be wasted!