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!
Years ago, walking along the Danube in the company, every pastry with a pair of coffee tables down the street invited to a refreshment for energy was the occasion for a slice of gourmet Bienenstich, stuffed with cream and, often accompanied by so much whipped cream!
A sweet thing I just can not say no!
Mysteriously, in mine magic freezer, as the stock of jars of sauce sui generis decreases, increases in inverse proportion collecting scraps of meat and cooked vegetables and meats leftovers ...
It is usually at this point that I decide to get the rest of the ingredients, namely peeled tomatoes, beef and vegetables, and to start preparing a new supply of pasta sauce!
Chickpeas like prepared and served in every way; and I love especially the pasta and chickpeas, in all its versions.
Some time ago, on these pages, I recalled with nostalgia the wonderful pasta and chickpeas that prepared, when I was a boy, a neighbor.
One of the sons, having taken note of it, took care to find me the recipe and let me have it:
I will offer it, prepared by me, below.
Prussian (puff pastry biscuits)
There are some sweets, such as meringues and improvised tiramisu, which I prepare when I have to take out the remains of another preparation.
Among these are certainly the Prussians!
Just complete the scraps of puff pastry with a little butter, sugar and herbs and they are ready.
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