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These are my latest recipes
That of the gods sour peppers it's a recipe that I often prepare: it takes little time and everyone always likes it. I also like to modify it, with small additions and variations. But this time I wanted to overdo it!
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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!
And why never the tartar?
It got its name because the dressing, with the exception of the mayonnaise, is made from the same ingredients that are used to prepare the tartar sauce!
A potato salad extremely greedy;
ma very simple in preparation.
Tagliatelle with mushrooms, on the table, are always welcome and brushed with enthusiasm.
I deliberately call them with mushrooms without specifying which ones… because, whatever type of mushrooms you want to use, success is always guaranteed.
It is a pasta dish with a thousand variations but always of great effect, both in appearance and flavor.
For several years I go, host of friends, to Dorga in Val Seriana, just prior to the Presolana Pass; and right there I started to appreciate the Scarpinocc, Typical of Parre ravioli (always in Seriana Valley).
It is a paste filled with very simple ingredients but enriched by the taste of rare and precious spices, such as pepper, cinnamon, nutmeg and star anise. Served with only butter, sage and parmesan they have a special, very special taste.
Bayern trifft Italien: Pfifferlingsragout mit Tagliatelle
That is, Bavaria meets Italy: chanterelle ragout with tagliatelle.
I have already published this typical Bavarian dish prescription some time ago;
but I still had not had the opportunity to submit an interpretation that winks to the great pasta dishes of Italian cuisine.
Here she is!
Even though an unexpected sunny day on Saturday allowed me to work a couple of hours in the garden, the weather no longer inspires many summer dishes. Moreover, even when shopping, you can see other ingredients on the front line ... this time for example I saw a large banquet sprinkled with cabbage that just asked to be taken home!
You can't say no to a nice cabbage and so, after the purchases, I decided to prepare the first pizzoccheri of the season.
- Pasta and beans (fresh or frozen)
- Egg straccetti with mushrooms
- Good onion soup (vegetarian version)
- Pasta with zucchini poverella
- Pumpkin ravioli (recipe Gonzaga)
- Arrabbiata vegetarian, simple and essential
- Lean cannelloni, quick today (vegetarian)
- Venetians, the small ones, for a snack
- Pasta with anchovies, bread crumbs and datterini
- Grilled octopus Greek