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!
There is a dish that can be found in all the taverns on the island of Crete that already from the name reveals the kinship with the many lions of San Marco scattered around the island:
A plate of pasta (usually the ziti) in the rich and tasty oven which, while recalling in appearance, Italian cuisine has an aroma and a scent that speak only of Greece.
If, in Italy, the traditional Easter cake is the dove, in Greece there is instead the tsoureki!
A sweet bread, packaged in the shape of a braid (left straight or curved to form a crown) which always belongs to the category of sweet leavened products for special occasions.
A sweet characterized by a very particular aroma, given by three different spices: cardamom, mahlepi and Chios mastic.
If the first is easy to find, the other two can be found either on site or in some specialized shop.
The Easter dove, the simple one, but…
When I published the photos of my Easter doves on Facebook I didn't expect so many appreciations; also because, let's face it, large leavened products are certainly not one of my specialties.
Moreover, these doves hide a trick:
a decidedly simplified recipe that allows you to obtain a decidedly tasty result with relatively little effort. ?
The recipe, at this point, was due!
To speak of Greece and its cuisine without mentioning its moussaka would be almost impossible;
and simply defining this dish as a mere vegetable pie seasoned with a meat sauce is definitely unacceptable:
because the moussaka is, and cannot be anything else, the moussaka!
Each tavern has its own recipe; and so every family;
here I tried to make a summary (my way ...)