|
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!
Here it is, what, among the sweet fast, call the maximum of libidine!
A simple base Margherita cake whose dry and sandy consistency perfectly matches a sweet filling.
And, to exaggerate: repeated on two layers!
Here another basic preparation of relative simplicity was used, the custard;
but others can also be used.
The margherita cake, soft version!
The value of the classic margherita cake as reported by Artusi and as usual, of I prepare it, is its simplicity as well as its very light, crumbly and dry consistency which makes it suitable for almost any type of filling or wet without ever weighing itself down.
On the other hand, this quality, if eaten without any addition, is not appreciated by everyone, because of the dry sensation it leaves in the mouth.
Käsekuchen / quark cake / Cheesecake
Of all the variations of this classic cake that's what I prefer.
Nthe raisins should also be drunk in the filling;
but not everyone likes it ...
even without raisins is the same good!
The margherita cake,
that of Artusi
As a child I loved her very much two cakes: the tart with jam and sponge cake.
These two cakes were also the first I learned to bake and, until after ten years, there were none!
My mother used, as the only cooking manual, that ofArtusi and that was it recipe that I was taught.
I think my passion for cooking was born, as it often happens to children, from my passion for cakes and the desire of being able to always have available without having to wait for someone offered me.
The only solution was to learn how to prepare them on my own!
- Sfogliatelle svelte apricot
- Homemade canestrelli with almonds
- Ragout of chanterelles cream
- Shortcrust pastry with whole eggs
- Baked omelette of artichokes, zucchini and potatoes (light recipe)
- Mashed sour peppers
- Abbreviations and units of measurement
- Tandoori chicken: the homemade version!
- Country Cut potatoes, spicy potato wedges
- The potato salads