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!
And then ... then you want a cake; but a simple cake, quick to prepare and without frills.
For example this here:
few ingredients and a mixture of fast and test errors.
Is the result? Great!
How many times, watching certain films or American TV series, we have not seen someone fumbling in the kitchen, sometimes with results definitely not brilliant, prepares a pile of steaming pancakes for breakfast?
Certainly many times and who knows how many times we haven't thought:
Here, maybe tomorrow I'll prepare them too!
For these pastries you just need a few ingredients at home:
an egg, less than two ounces of feta, some spices (dill or oregano and parsley) a little puff pastry and ... off you go!
And they are also excellent the next day, warmed up again.
Bratkartoffeln, roasted potatoes in a pan
Although this recipe was born as a method to recycle advanced boiled potatoes, today it has become a preparation in its own right and for which potatoes are specially prepared.
And, just disappeared the need to reuse the potatoes already boiled remained unused, various ways of preparing them have appeared.
All good!
For example, I only read the potatoes for about ten minutes, leaving them not completely cooked.
Cycling along the Danube cycle path, between Vienna and Budapest, I have often found this side dish in many trattorias combined with many dishes, generally based on meat or fish.
A side dish of Austro-Hungarian memory and which, at least in the name, recalls a much more noble Venetian dish.
But that as an accompaniment to other dishes, believe me, it doesn't look bad at all!
- Knedlík - Bohemian dumplings
- Tagliatelle with artichoke sauce
- Bari-style focaccia bread
- Risotto with cardoncelli
- Spaghetti in desperation, my way!
- Sour cod with vegetables and couscous recipe light
- Livorno codfish
- Tapenade, Provençal olive pate
- Sweet focaccia with plums
- The fast pesto to the blender