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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!

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Milk cream pie

Milk cream cake, easy and good 

  1. A cake filled with cream is always a pleasure: a soft casket that contains a sweet cream that melts in your mouth!

    Of course there are both the cream and the container to prepare ... as in Grandmother's cake or in a sweet tooth cheesecake.

    But there is a cake that solves everything with just one dough:
    a dough that during cooking becomes a soft box containing the cream!
     

  2. Read the rest of the recipe...

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 Viennese potato salad, as Figlmüller restaurant

 Viennese potato salad,
as Figlmüller restaurant

The restaurant Figlmüller, in Vienna, is known by the 1905 for its huge and excellent Wienerschnitzel, The cutlets breaded elephant ear of the Viennese manner (But that has nothing to share with the wonderful Wiener schnitzel ...); as well as the equally known Erdäpfelsalat: The potato salad that's where the classic accompaniment.

With its own special touch, like any self-respecting potato salad.

Read the rest of the recipe ...

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Ratatouille, Provencal-style vegetables


Ratatouille, Provencal-style vegetables 

Mediterranean cuisine is full of great vegetable dishes, rich in colors and aromas.

Ratatouille is one of these great dishes and I, I confess, love it very much.
It certainly requires some patience and attention in its preparation.

But the result is worth the effort!

I prepare it like this ....

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Pasta with cauliflower in a pan, pasta with vanguard

 

Pasta with cauliflower in a pan, pasta who vuggling arriminati

There are dishes that belong to a regional tradition for centuries and that, however one prepares them, will always find those who say no, do not do so.

I propose a traditional Sicilian dish as I tried it, very essential and without tomato:
la pasta who vuggling arriminati.

 

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Fried wonton

 fried wonton, Chinese cuisine 

When we were children, our parents took us to the Chinese restaurant two or three Sundays a year.
In addition to the inevitable spring rolls our other great passion was fried wontons.

Then, and we are talking about almost fifty years ago, in Milan Chinese restaurants could be counted on the fingers of one hand and they were certainly quite different from certain things that are found today!

 

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