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These are my latest recipes
That of the gods sour peppers it's a recipe that I often prepare: it takes little time and everyone always likes it. I also like to modify it, with small additions and variations. But this time I wanted to overdo it!
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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!
Cycling along the Danube cycle path, between Vienna and Budapest, I have often found this side dish in many trattorias combined with many dishes, generally based on meat or fish.
A side dish of Austro-Hungarian memory and which, at least in the name, recalls a much more noble Venetian dish.
But that as an accompaniment to other dishes, believe me, it doesn't look bad at all!
When in August 2013 cycling the Elbe cycle path, on the route between Prague and Dresden, in one of my many rest stops I stopped for a beer and a snack at the Penzion Hofmannu of Dedibaby, managed by Mr. Jan Ŝimak.
Seeing how interested I was observing his preparations for the patrons, he invited me into his kitchen to show me how he prepared knedlik, Bohemian dumplings.
The margherita cake,
that of Artusi
As a child I loved her very much two cakes: the tart with jam and sponge cake.
These two cakes were also the first I learned to bake and, until after ten years, there were none!
My mother used, as the only cooking manual, that ofArtusi and that was it recipe that I was taught.
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!
Tagliatelle with artichoke sauce with garlic, oil and chilli
This dish with artichokes is a classic s recipealvacena, prepared at the last moment with what was in the house.
In this case, I still had some sliced artichoke hearts in the freezer to take out and some dried egg tagliatelle in the pantry.
I took the opportunity to repeat a dish that, in season, is especially excellent with fresh artichokes!