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!
I admit it: sometimes, not often, I delight to prepare a dish a little 'more elaborate than usual.
And since we are in season of asparagus, I propose for your table this very delicate risotto with asparagus.
It will require more attention (not much, however) but the result is guaranteed!
I prepare many cakes with quark and, taking advantage of the abundance of apricots, this time I want to present my free interpretation of a recipe published, at the end of July 2014, in the online magazine cooperazione.ch.
A crumble a bit 'special where the dough for the top decoration is also used as a base.
I reduced some amount and eliminated the use of liquors: the result, excellent, try it now!
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!
This preparation, like many recipes of this type, is called pizza.
But it is not that pizza that we are usually used to but a savory pie.
Unlike other cakes of this type this is prepared, traditionally with a dough leavened and not with a dough or a brisée dough.
It is typical, in the Neapolitan, of the Christmas period; along with many other traditional preparations.