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!
Chicken soup,
the recipe of Tim Mälzer
In my kitchen the broth is never missing; that it is just prepared or taken from mine magic freezer;
beef or vegetable or mixed meats or, as in this case of chicken, whenever it needs it must be there.
Out of the question, then, that it is a good broth!
Rabbit cacciatore not believe I ate twice prepared the same way, nor ever having found a recipe identical to another.
But it seems that the whole of northern cuisine agree on one thing: cacciatore to indicate the use of red wine to color meat institutionally white and make them look like those of a game dish!
When I find some fish fillets at the fishmonger in the supermarket I do not usually let them escape ... then I decide how to prepare them at home!
Often simply browned in a pan and sometimes with a quick one breading grated cheese grated cheese.
As in this preparation.
Shortbread with olive oil,
for tarts and cakes
I have different versions of the pastry pie;
I missed one that replaced the butter with the oil ... and so I prepared it!
Also because, waiting for friends whose little kid at the moment has a good intolerance to cow's milk and its derivatives, I did not want to give up one of her favorite sweets!
The Milanese yellow risotto,
this is my way!
Of risotto I have spoken often, from what I consider to my home basic version and all its variants.
But there is a risotto that I love in particular and that I prepare, with all the trappings, on special occasions:
yellow risotto!