These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
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, day by day, may appear a new or a reworked recipe; but also a tale about a particular meal prepared or eaten with friends.
Just like some curiosity ...
Enjoy the reading!
The focaccia from Bari,
a personal reinterpretation
A symbol of the cuisine of the city of Bari is certainly the typical focaccia.
More or less high (or more or less subtle) and covered with cherry tomatoes and olives (or just cherry tomatoes).
Certainly well seasoned with the excellent local oil and with a mixture of flour ... and here we have to discuss:
each bakery has its own version, some using only flour and some using potatoes as well; others use a part of semolina.
In order not to be mistaken, I have taken a good look at myself as Antonio Fiore prepares it, of the homonymous bakery in old Bari, and I tried to repeat it as I could.
According to those who have tried it, excellent!
Although the cardoncelli in question are the cultivated ones that are usually found on the market, the result does not change: it is an excellent risotto with mushrooms!
Above all, the appearance of these mushrooms is very intriguing and recalls others that are much more valuable.
recipe Without forgetting the fact that there is also a little trick, a pleasant deception ...
Cod with vegetables and couscous
(a "light" recipe)
I always try, at least once a week, to have a meal with fish (maybe even two!).
It is much easier, given where I live, whether it is river or lake fish;
but if at the fish counter there is something of the sea that attracts me, I will not let it slip away.
Spaghetti in desperation,
... my way!
Whenever you find yourself improvising a dish at the last moment, simple and quick spaghetti are always in first place.
You have to see what to put on the table both quickly and with what's in the house.
The classics, therefore, garlic, oil and hot pepper or anchovies, olives, capers, simple dishes, poor but tasty, in all their variations.
For example, if there are also mushrooms in the house ... a version with an extra gear of the puttanesca: a nice pan-fried pasta in desperation!
A dish that I love to offer to friends; also because here it is not very known, it seems.
But it is always appreciated.
For some time I have postponed the publication of the recipe, I always felt something was missing.
Now I finally finished it even though ...
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