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These are my latest recipes
Pilaf yes but ... with what is there The next day a nice barbecue in the garden with many beautiful pitasouvlaki, despite the gluttony, I had to give up the last two skewers ... And so I decided, instead of reusing them as they were the next day, of recycle together with the remaining decoration vegetables, for the preparation of a nice pilaf of rice and vegetables;
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Here you can find some of the recipes that I prepare at my house and also at friends' houses.
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!
Pellegrino Artusi's bread from Spain
Reported as published (photo separately ...)
599. BREAD OF SPAIN
- Eggs, n. 6.
- Fine powdered sugar, grams 170.
- Hungarian or very fine flour, grams 170.
- Smell of lemon peel to those who like it.
Wring the egg yolks with the sugar first, then add the flour, dried on the fire or in the sun, and after processing for about half an hour pour two spoonfuls of the six whipped whites to soften the mixture, then stir the rest slowly.
You could also mount the eggs on the fire as in the Dolce alla Neapolitan n. 586. Bake it in the oven.
Pellegrino Artusi's bread from Spain
Reported as published (photo separately ...)
599. BREAD OF SPAIN
- Eggs, n. 6.
- Fine powdered sugar, grams 170.
- Hungarian or very fine flour, grams 170.
- Smell of lemon peel to those who like it.
Wring the egg yolks with the sugar first, then add the flour, dried on the fire or in the sun, and after processing for about half an hour pour two spoonfuls of the six whipped whites to soften the mixture, then stir the rest slowly.
You could also mount the eggs on the fire as in the Dolce alla Neapolitan n. 586. Bake it in the oven.
Dinner with friends
Yesterday and today I should have been a walk in the bike with some friends arrived from Vercelli. Clearly it started raining and getting cold!
And so I started to prepare a nice dinner, suitable for the climate not really spring of the day.
Stuffed zucchini, all of a sudden!
Today I decided to make two beautiful trays of stuffed peppers and, at the end, I realized that it was still filling ... said fact, I took half a zucchini from the other day and I prepared the zucchini stuffed in the pan!
Pellegrino Artusi pasta margherita
Reported as published (photo separately ...)
576, PASTA MARGHERITA
Having one day, my poor friend Antonio Mattei of Prato (of which I will have the opportunity to talk again), eaten in my house this pasta wanted the recipe, and immediately, from that industrious man he was, bringing it to a greater degree of perfection and reducing it very fine, put it on sale in his shop. He told me then that the meeting was such a sweet that almost did not make lunch for those campaigns that were not ordered. So people willing to open a path in the world seize any opportunity to try their luck, which, although sometimes dispenses its favors on a whim, never shows itself never friend to the lures and poltroni.
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Potato flour, grams 120.
Sugar, powdered, 120 grams.
Eggs, n. 4.
Agro of a lemon.
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Beat well well before the egg yolks, sugar neck, add the flour and the lemon juice and worked for more than half an hour the whole. Mounted finally clear, add to the rest of stirring gently so as not ismontar the flakes. Pour the mixture into a smooth and round mold, ie a proportionate pan, buttered and dusted with icing sugar and flour, and place in the oven immediately. Sformatela icy and sprinkle with powdered vanilla sugar.