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!
This preparation, simple, tasty and very appetizing looking part, depending on who handed it to me over twenty years ago, the Adriatic kitchen.
But even here, grilled and tasted on the plateau at the foot of the Jungfrau, it always makes its beautiful effect!
The shortcrust pastry is the basis for many desserts; starting from the more than known tart with jam.
I myself have a couple of versions very quick to prepare for different sweets, like for example tart lemon curd.
But surely the typical shortcrust pastry described by Artusi in his now classic collection of recipes, if carefully prepared is a marvel.
And it is a dough that lends itself to many uses as well as being very easy to work with.
Pizzas, cakes, breads and everything else:
a new section!
Pizza is a passion of mine; but also focaccia, panzerotti and all kinds of bread as well.
For some time I thought to collect all the recipes that speak of these matters in a single section.
And now I finally did it ...
The "Knödel", german bread dumplings
When at home the basket for leftover bread has become too full, from Trieste to Prague (and also very well by now) the first solution that comes to mind after the breadcrumbs, called dumplings: dumplings.
They come in all types, size and taste; much also depends on what else is in the house in addition to the dry bread!
In spite of the name, which suggests the Spanish cuisine, this is a Sardinian dish, from Alghero!
There are many versions of this that I have prepared, for a change, it is a further variation!