These are my latest recipes Waiting for the arrival of the first local asparagus, comfort me with these fantastic Bassano white kindly given to me by a friend that in this period there often travels for work.
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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!
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)
Here, I write and I mean fresh beans, out of season, even frozen ones:
They are excellent, almost as much as those just picked.
Besides the season of the beans it is what it is;
and then, as an alternative to the wonderful dried beans we have the frozen ones that also save us a night of soaking!
A complete and nutritious single dish and, in this version, strictly vegetarian.
- 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
- shortbread simple