These are my latest recipes When the asparagus season arrives in my kitchen and on the table it's a big party. And of recipes to prepare them I have already presented some (You can be found here), the most usual ones. This asparagus ragout is a version a bit 'more unusual on my table but very delicate and, I would say, refined!
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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!
When we were children, our parents took us to the Chinese restaurant two or three Sundays a year.
In addition to the inevitable spring rolls our other great passion was fried wontons.
Then, and we are talking about almost fifty years ago, in Milan Chinese restaurants could be counted on the fingers of one hand and they were certainly quite different from certain things that are found today!
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.
Butterzopf, the butter braid, is the typical Sunday bread found on weekends on Swiss tables.
It is found in all bakeries and supermarkets, nowadays, every day of the week.
There are good and less good ones:
that of our baker, cooked in a wood oven, is superb.
But our garden neighbor Mrs. Beer also makes a great version of it!
Chicken thigh steaks are a tasty alternative to the usual chicken breast fillets.
I usually find them at my supermarket and they are usually also at an affordable price.
The ideal, given my passion for cutlets, to serve them beautifully breaded and golden!
But, to bring to the table a dish that is a little lighter than a nice fried dish, I often and willingly resort to my breading for baking: they come very well,
- Quark focaccia
- Seafood Paella
- Cantonese rice, chinese cuisine
- King prawn curry with coconut flavored rice
- Bamboo beef and mushrooms (Chinese cuisine)
- The bulgur in the rice cooker
- Pizzas, trays and focaccias: only one dough for each use
- Duvec rice (in the rice cooker)
- Torta Caprese Al Limone
- Spinach chicken spinach