These are my latest recipes
Pasta with cauliflower in a pan, pasta who vuggling arriminati
There are dishes that belong to a regional tradition for centuries and that, however one prepares them, will always find those who say no, do not do so.
I propose a traditional Sicilian dish as I tried it, very essential and without tomato:
Some of the recipes I prepare at my home and also at friends' homes.
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, from day to day, a new or revised recipe may appear;
but also the story of a lunch prepared or eaten in company.
Just like some curiosity ...
Enjoy the reading!
Since I had a nice big courgette, I decided to prepare a cordon bleu for vegetarians.
Among other things, much simpler than how I usually prepare it.
However, this does not detract from the flavor of this preparation:
it can be used both as a main course and as a side dish or appetizer.
There are many versions of the Swiss braid, the Sunday bread; all good!
On these pages I have already proposed some versions (land find in the notes at the bottom of the page…).
The one I present here, adapted from a gimmick on Schweizer Brotis another version, very tasty, prepared with spelled flour.
A flour that gives this bread a very particular and tasty aroma and texture.
Let's prepare it together starting, as always, with the ingredients:
This cordon bleu rigorously prepared with products from the Bernese Oberland, it has its own history; a story that dates back to the summer of 2012 and to the menus prepared by various Valais restaurateurs who joined the various events for the Valais summer
Passing through the Simplon I had stopped for lunch (as I often do today ...) at Ganterwald restaurant managed by the Lauwiner family;
the main dish on their menu, which I appreciated very much, was a cordon bleu prepared with local products ...
That the cordon bleu is now a classic of many restaurants and many families is indisputable.
To which is the most true... well: better not open a discussion!
Here I propose the simplest and cheapest version, suitable for all palates and always appreciated;
clearly we can prepare many other versions and with different ingredients.
The other day I put mine on the table as a dessert solita apple tart.
As soon as I was asked for the recipe, I was about to send the link to the site but I realized that, as I suspected, due to the habit of preparing it so often, I had never bothered to write down the recipe step by step.
So, after having indicated the procedure on the fly, I proceeded to insert it:
certainly could not be missing in my recipe collection!