These are my latest recipes Waiting for the arrival of the first local asparagus, comfort me with these fantastic Bassano white kindly given to me by a friend that in this period there often travels for work.
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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!
Focaccia di spelta,
method no knead (without dough)
When the desire to knead, by hand or machine, is little or nothing, the ideal solution for many leavened products is the technique without dough, precisely no-knead.
And, since a friend asked me if I could show her this system step by step, I patiently photographed and commented on it.
Here I used it for a focaccia with 100% of white spelled flour.
The pilaf rice in the rice cooker
The ideal solution to cook a perfect one BaiFan is certainly the appropriate rice cooker.
But then we ask ourselves: what else can we prepare?
Different things, for example this impeccable and tasty pilaf of rice
Zimtrollen - Girelle leavened with cinnamon
L'basic dough for leavened cakes it lends itself to many uses, not only for cakes and sweet buns but also for small cakes portion:
for example, these cinnamon-flavored sweets.
As well as excellent, they are also a great way to take out of the dough from another preparation!
Grilled pork chops with olives
The meat of this pig, reared in summer pastures and fed by the waste of milk production and herbs and roots, has a very special taste and aroma; and moreover it is lean, tender and easily digestible.
For whatever preparation is used, the result will always be excellent.
This time I prepared it, very simply, in the pan; marinated briefly and browned with olives and capers.
A success!
The briam is a vegetable pan typical of Greek cuisine.
A very very tasty and at the same time extremely light course: I can also eat a good amount of it.
The ingredients are very simple: seasonal vegetables cut into cubes, spices, feta cheese ...
- Pasta with tuna sauce (canned)
- Cooking on vacation: the recycled omelettes
- Cooking on vacation: pasta with zucchini and shrimp
- Cooking on vacation: we can do it!
- Pasta with flounder sauce
- Cannelloni stuffed with braised and vegetables, the kitchen of recycling
- Pork shoulder in pork
- Pasta with cuttlefish, the white version with cherry tomatoes
- Grilled chicken skewers
- Spanakopitaki