These are my latest recipes white Bassano asparagus with egg sauce Venetian White asparagus has always been considered a refinement and also requires a lot of attention during cultivation. The result, however, repays the effort or, if you buy them, the expense!
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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!
When I think of a simple dish but with a refined and full taste and flavor, I can not forget my cream, peas and ham.
Also because it is one of those dishes that can always be improvised at the last moment and that almost everyone agrees.
And the ingredients? Well, those in general are a part of the fixed presence of my fridge!
Surely the original recipe of this dish did not include the blender ... the different vegetables were finely chopped and then mixed with tomatoes, oil, vinegar and spices. And the farmers who brought the gazpacho to work in the fields did not use a refrigerator to cool it, but a simple clay jar, which works perfectly: try it!
Since I had a nice big courgette, I decided to prepare a cordon bleu for vegetarians.
Among other things, much simpler than how I usually prepare it.
However, this does not detract from the flavor of this preparation:
it can be used both as a main course and as a side dish or appetizer.
There are many versions of the Swiss braid, the Sunday bread; all good!
On these pages I have already proposed some versions (land find in the notes at the bottom of the page…).
The one I present here, adapted from a gimmick on Schweizer Brotis another version, very tasty, prepared with spelled flour.
A flour that gives this bread a very particular and tasty aroma and texture.
Let's prepare it together starting, as always, with the ingredients:
at work!
The cordon bleu; but of the Oberland!
This cordon bleu rigorously prepared with products from the Bernese Oberland, it has its own history; a story that dates back to the summer of 2012 and to the menus prepared by various Valais restaurateurs who joined the various events for the Valais summer
Passing through the Simplon I had stopped for lunch (as I often do today ...) at Ganterwald restaurant managed by the Lauwiner family;
the main dish on their menu, which I appreciated very much, was a cordon bleu prepared with local products ...