These are my latest recipes When the asparagus season arrives in my kitchen and on the table it's a big party. And of recipes to prepare them I have already presented some (You can be found here), the most usual ones. This asparagus ragout is a version a bit 'more unusual on my table but very delicate and, I would say, refined!
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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 brunoise, the base for the sauce
(land vegetables ready for the classic fried)
Often, in the kitchen, the simplest and most basic things are those that would be nice to have ready.
Like vegetables for sauté!
There are also packs available on the market but, with a little time available, I prefer to prepare a stock myself and keep it ready for use in the freezer.
Who does not know the pretzels, this typical German bread always present in breweries across the Alps?
Every so love you too put it on the table.
And clearly accompanied with beer and sausages!
- apple pies for all occasions!
When I want to prepare something sweet for a snack but that does not require me a great commitment, that of these little ones apple pies is one of the recipes that I bake most often;
and that I have never documented step by step in the recipes even though I have exhibited the photos on several occasions.
I always say to myself: it's such a simple recipe ...
Melitzána tiganita (eggplant τηγανητά)
fried eggplant, as in Greece
Here is another of those Greek preparations that can be offered to us both as a snack, as an appetizer or as an aperitif.
Or even as an after-dinner closure, together with a glass of rakis!
I have always looked for the perfect recipe to prepare these aubergines and, always and in any case, the answer I had was the same: prepare them the same way as zucchini.
A great help, no?
A little 'time ago, chatting with a friend, he asked me why in my collection of recipes was not present the classic mashed potatoes.
There and then I fell from the clouds: after all, the puree, I said to myself, is always the same;
and it is prepared as it has always been done.
Leafing through my collection of cookbooks I have reached to think again: everyone prepares it in a different way!