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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!
As promised, not being able to prepare and photograph big things during the holidays...
I try at least to present what I find ready here.
Here are dolmadakia!
Swiss beef with sprouts and mashed
(a "light" recipe)
Nothing more classic than having a nice Swiss beef with vegetables and a lot of mashed potatoes, served with the cooking sauce.
Yet as tasty and consistent, this is also a light recipe!
Among other things, extremely quick to prepare.
When the sun hits Plateau... and the embers are hot to the right point, then it's time for grilling!
What goes on the grill, it does not matter: if they're good!
This time burgers, prepared at home and, logically, placed in a nice sandwich.
When I think of a simple dish but with a refined and full taste and flavor, I can not forget my cream, peas and ham.
Also because it is one of those dishes that can always be improvised at the last moment and that almost everyone agrees.
And the ingredients? Well, those in general are a part of the fixed presence of my fridge!
Surely the original recipe of this dish did not include the blender ... the different vegetables were finely chopped and then mixed with tomatoes, oil, vinegar and spices. And the farmers who brought the gazpacho to work in the fields did not use a refrigerator to cool it, but a simple clay jar, which works perfectly: try it!