These are my latest recipes
That of the gods sour peppers it's a recipe that I often prepare: it takes little time and everyone always likes it.
I also like to modify it, with small additions and variations.
But this time I wanted to overdo it!
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!
There are preparations that invariably take us with their flavor to other places.
Like the tapenade which, as soon as you bite into the slice of crispy baguette on which it is placed,
accompanies us with its perfume on the coasts and in the countryside of Provence.
Here is another of the many variations possible with thedough based on leavened desserts: a very tasty sweet focaccia with plums.
Like all these fgoose, it is a fairly simple preparation:
ideal to cut into many squares to serve at a party.
You will see: everyone will like it
The fast pesto to the blender,
tradition and technology ...
Although I do not miss pestles and mortars of all kinds, materials and sizes in my home, it is always the case that I miss the time to prepare a good quantity of pesto following the certain path of tradition.
For example, when the amount of basil available is decidedly abundant:
and here comes the blender for more preparation tecnologica!
What could be tastier on the table than a nice breaded and golden cutlet in a pan?
Definitely one of my most popular dishes, here in my kitchen!
But… these are fried foods; fried with all the precautions to keep them dry and light but always fried!
The need to stay a little further away from fried food led me, after many consultations of articles and experiments at home, to try a safe and tasty recipe for beautiful baked cutlets ...
I like risotto; but the risotto must be the way I want it!
With well-shelled grains, cooked to perfection but still slightly al dente, full of flavor.
I can't stand certain meals that have sometimes been passed off as risotto:
I just can't eat them.