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!
Sour cream is a fairly normal ingredient in French cuisine.
It is present with different names and also with slight differences in preparation, from France to the Slavic countries.
And it is also good, both as an accompaniment and as a dessert.
Let's face it, among the many dishes that can be put on the table, a braised with flakes is among the most spectacular; for the appearance, the perfume, the taste.
Mythic because its success requires careful preparation, continuous surveillance at all stages of its preparation.
First Sunday of autumn:
lunch with friends in the garden!
Sunday I invited a bit 'of friends and I decided to bring them some Chinese dishes, my strong for some years ...
I also prepare many others but these, in particular, like all my guests.
Mainly dimsum, ie appetizers often served here in the West as appetizers.
At first glance these rolls might seem typical sarmale of the Balkans ...
but it is a recipe, passed to me by my friend Lucia from Santo Spirito (Bari), which already for the presence of pecorino betrays another origin!
It is a very simple dish that is suitable for the fall season at the door.
As I wrote about the Birramisù, I sometimes find myself with friends at Kapuzinerplatz of Castelseprio; and right here in early September, I happened to try a new interpretation of their birramisù, this time without coffee in the puccia for the ladyfingers, replaced instead by orange juice: thearanciamisù!