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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:
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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!
The puffs, the real ones, are good, very good!
Of course also very challenging to prepare.
I, in my home kitchen, m'azzardo not even trying.
However, if you want to offer your friends something great, I can always prepare these puffs svelte!
Homemade canestrelli with almonds
Biscuits for tea or snack or even for many other occasions!
Very light and crumbly: everyone will like them.
But be careful:
When you start eating them it's hard to stop… ?
At least: that's how it happens to me
When autumn comes the mushroom season also arrives; in this period, then, the chanterelles are particularly inviting.
You can prepare them in many ways, like almost all mushrooms in general:
sautéed, as the main ingredient of a risotto or stewed with seasonal meats.
Or, as in this recipe, as a tasty and creamy ragù.
Shortcrust pastry with whole eggs,
for snack tarts
IN PREPARATION
A very simple pastry to prepare; and it's always a hit.
So it could not miss in my collection of recipes!
Read the rest of the recipe ...
Baked artichoke, zucchini and potato omelette
(a "light" recipe)
Here is an omelette which, with its variety of vegetables and aromas, recalls the Spanish tortillas in which potatoes and onions are often present.
Here it is enriched with zucchini and artichoke hearts for an even richer taste.
Baking then allows you not to overdo the sauce and keep it within the limits of the kitchen and, too!