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 focaccia: Today anchovies and tomato!
The day before I had prepared the pizza dough; and it was definitely filling!
And so, the next morning, I recovered from the fridge the part of the dough that I had not left to rise and I decided to prepare a nice focaccia.
A focaccia to eat as a snack at midday; therefore neither unguarded nor too rich in seasonings.
Lots of jam?
Let the tart!
The preparation of homemade jam stock proceeds booming.
The other day I finished preparing so many little jars of plum and peach jam and I decided to test it, just passed a few days, for the preparation of a small tart.
And to make it first sliced, I made it rectangular.
The other day I wanted to make myself a nice dish cuttlefish all'agro, a dish that I love very much.
But the time to start the final preparation I decided that I did not want to accompany them, as usual, with polenta.
Since the weather is always uncertain and it is not advisable to start cycling for long weekends, I can only give myself to gardening and work in the kitchen.
Now that there are available plums and peaches in quantities you take this opportunity to prepare myself a bit 'of jars for the pantry.
When there is to prepare some specialties of Sicilian pastry, there is always the usual problem: where I find the candied pumpkin (la zuccata, precisely) to mix with ricotta?!?
Here I do not find it and then either we resort to other candied fruit or, with a little 'ingenuity, we prepare the zuccata at home!
At least the pumpkins here are not lacking.
Read the rest of the recipe ...
- Pesto, freezer and technology
- Steak and potatoes!
- Season Apricot: the tart with jam!
- Apricot Season: pancakes with jam!
- apricot season: the crumble with quark and almonds
- Apricot season: today we go to jam!
- Penne pasta with arrabbiata sauce
- Quark cake with berries
- On August: Today we celebrate!
- Ricotta ice cream