These are my latest recipes Asparagus with new potatoes e of cottage cheese The asparagus season continues and I continue to bring them to the table; This time I propose them served on a sauce made with cottage cheese and orange juice; with lots of aromatic herbs together.
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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!
Crumble Apricot, quark and almonds
I prepare many cakes with quark and, taking advantage of the abundance of apricots, this time I want to present my free interpretation of a recipe published, at the end of July 2014, in the online magazine cooperazione.ch.
A crumble a bit 'special where the dough for the top decoration is also used as a base.
I reduced some amount and eliminated the use of liquors: the result, excellent, try it now!
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!
This preparation, like many recipes of this type, is called pizza.
But it is not that pizza that we are usually used to but a savory pie.
Unlike other cakes of this type this is prepared, traditionally with a dough leavened and not with a dough or a brisée dough.
It is typical, in the Neapolitan, of the Christmas period; along with many other traditional preparations.
The Cretan cuisine: pastitsio (παστίτσιο)
There is a dish that can be found in all the taverns on the island of Crete that already from the name reveals the kinship with the many lions of San Marco scattered around the island:
il pasticcio.
A plate of pasta (usually the ziti) rich and tasty baked which, although it recalls Italian cuisine in appearance, has an aroma and scent that only speaks of Greece.
Tsoureki - Τσουρέκι,
the sweet Easter bread of Greece
If, in Italy, the traditional Easter cake is the dove, in Greece there is instead the tsoureki!
A sweet bread, packaged in the shape of a braid (left straight or curved to form a crown) which always belongs to the category of sweet leavened products for special occasions.
A sweet characterized by a very particular aroma, given by three different spices: cardamom, mahlepi and Chios mastic.
If the first is easy to find, the other two can be found either on site or in some specialized shop.