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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:
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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!
Risotto with asparagus and shrimp
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!
fragrant cherry tomatoes with rice stuffing baked
A vegetarian dish that can be used as an appetizer, first course or side dish.
And, if necessary, cold as finger food.
Everything is in the size of the tomatoes!
Crumble Apricot, quark and almonds
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.