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!
Basic leavened dough for cakes
The cakes based on a leavened dough, like the Bienenstich or the Sweet focaccia already seen in these pages are very widespread north of the Alps;
they are very different, despite having in common the brewer's yeast (or the yeast, if preferred) from panettone and pandoro, as well as from the babà:
in fact, here the dough, well laid out on a baking sheet, serves as a support for a more or less rich garnish.
Baked pasta, feta and vegetables pie
(the light kitchen)
To begin to take into account the light recipes for after January 6, here is a proposal that will not regret the pharaonic feast of the holidays:
a very rich and complete but low calorie pie.
And that will also make vegetarians happy!
The egg pasta, the homemade one!
Homemade egg pasta is one of those things that must be present in every kitchen.
You can not escape.
Then maybe it happens that there is no desire, or that in addition to lack of time you find it easier to use a ready product.
Yet it is not difficult and to prepare it, according to all the trappings, just two ingredients and a pinch ... and a great desire to eat well!
Mrs Agnese "Cassoeula"! (Hotch-potch -pork stew with savoy cabbage)
xA traditional recipe and also one of my favorite recipes.
Even if it ends up that I prepare it only once a year ... with polenta!
Let's say that, to prepare it with all the required ingredients, then you need an adequate number of diners ...
I dictated it to my sister's mother-in-law, Mrs. Agnes, to be precise.
The lazy chef's seafood spaghetti (Spaghetti allo scoglio)
Wanting to improvise a fast spaghettata and that is not the usual garlic, oil and hot pepper Sometimes it takes a bit to arrange ...
but wanting the results can be really amazing.
This time, for a sudden craving of spaghetti on the rock, I proposed the version of the lazy chef!
- Braised meatloaf with winter vegetables
- sweet bun with butter and almonds
- Boiled chicken fricassee, the kitchen of recycling
- Spicy Mezzepenne with spinach and corn (recipe light)
- Ossobuco with gremolada at Milan
- Chicken soup
- Rabbit cacciatore
- Plenty of platessa threads
- Pastry with olive oil, tarts and cakes
- Yellow Milanese risotto, that's how I do it