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!
In the stories that my grandmother made us children of the past period in Hungary during World War c'eran two things that had impressed my imagination:
winter walks on horse-drawn sleigh and rose jam.
And the rose jam I always remained in the lead until, pedaling along the Danube towards Budapest, I did not see her serve at breakfast:
really existed!
Maybe someone worried not seeing more updates of my site, in the last period ...
No fear: the kitchen of Fulvio is fine and proceeds to churn out something appetizing every day.
Sometimes they are recipes already presented, others of preparations not yet included in the site.
They will come too but ...
Classic béchamel sauce at the stove
What would there be so many cooking preparations if there was no bechamel?
They should be okay but certainly would miss them something; something that makes them special.
Whether for a gratin, as a binder for another sauce or for simple pasta to be baked, the béchamel in the simplicity of its ingredients is a fundamental complement in many preparations.
I call this version of the classic baked lasagna because I use only two local cheeses: a cheese sliced with Emmental and sbrinz to be grated.
But I guarantee that for the sauce I didn't steal the goats from Heidi's grandfather!
For the rest, these lasagna are, in respect of all possible variations in each kitchen, decidedly traditional.
Today, around the house there is none and there are no demands for special preparations even for dinner ....
I have been busy preparing a couple of cakes and I do not feel like cooking.
But the sauerkraut season of the Gurbe valley has resumed and just yesterday I got a couple of sausages from the renowned butcher Santis Metzg GmnH from Wimmis.
I already know what I sgranocchierò!