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!
This goulash of pork and sauerkraut, very particular taste and different from what we usually know how Goulash, Named after the city of Banat (now part of Romania but close to the border with Hungary).
We can feel it in every case a Hungarian goulash.
Once upon a time, back when the ready snacks did not rage everywhere, there was the cake for breakfast; but also for the snacks!
Certainly not a complicated cake, rich in expensive ingredients and prepared for a day of celebration;
a simple cake, made with what was in the house.
For example, a nice donut.
Constantinople artichokes - Αγκινάρες αλά πολίτα
These artichokes are served in a spring Greek dish with a very intriguing flavor.
One of those preparations which, once the dish is emptied, require us to go ahead and polish it with nice slices of bread!
It is not a preparation that requires particular ingredients and, in season, they are those that are usually found in the pantry.
Prussian (puff pastry biscuits)
There are some sweets, such as meringues and improvised tiramisu, which I prepare when I have to take out the remains of another preparation.
Among these are certainly the Prussians!
Just complete the scraps of puff pastry with a little butter, sugar and herbs and they are ready.
Biscuit for cakes
(A sponge cake with no problems)
Many times there is the beautiful fruit, perfect to prepare a beautiful cake but ... in any case, you need a suitable background. You can opt for the funds in pasta brisè or short pastry but in many cases a softer bottom would be ideal.
The ideal in these cases would be a pandispagna or a Genoese pasta; both require a minimum of care and attention.
Here is a quick and easy solution!