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!
Baked casserole with spiced parsnip and various tubers
As it is written in a recent recipe also autumn, with its offer of every type of root and tuber, allows us to get to the table with tasty and full of color dishes.
As in this oven pan where, to the taste a little unusual of parsnip, potatoes and carrots of every color and flavor are combined with the intriguing touch of paprika.
Couscous with vegetable ragout
(a "light" recipe)
The couscous is one of those dishes I often prepare, with each sauce and seasoning; whether it is light or vegetarian or with meat and fish, you can often see it on my table. And I always prepare it in good quantity; and always with many chickpeas, a legume that I love a lot.
This is a particular version, a dish that satisfies both vegetarians that lovers of simple cooking in fat and calories.
In these pages is often spoken of goulash, the recipe beef goulash I prepare most commonly to several other versions.
He could not miss the pork, here in its most basic version, and limited to basic ingredients.
Wok of winter vegetables to five Spices
Even the autumn and winter offer us many opportunities to indulge in the kitchen with colorful vegetable preparations;
dishes not only look good but also to savor.
Here we have a review of exclusively vegetarian chow-mein, Chinese noodles sauteed in a wok.
Basic dough for boozi (Bun) e mantou (馒头), Chinese steamed breads
In the section that I have dedicated to the cuisine of China and the East I have included a couple of recipes from the boozi (Bun) the famous Chinese steamed stuffed buns.
The fundamental thing for the success of these breads is the dough and I, at the time when I pasted the recipe from my notes to the site, I was not able to change what I had.
But...
(soon on these screens ...)