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 it is not said that they respect the traditional canons;

also because, on certain classic preparations, every village and every family have their own original version!

On this page, day after day, a new or revised recipe may appear; But also the story of a meal prepared or eaten in the company.
Just like some curiosity ...

Enjoy the reading!

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The margherita cake, soft version!

The margherita cake, soft version!

The value of the classic margherita cake as reported by Artusi and as usual, of I prepare it, is its simplicity as well as its very light, crumbly and dry consistency which makes it suitable for almost any type of filling or wet without ever weighing itself down.

On the other hand, this quality, if eaten without any addition, is not appreciated by everyone, because of the dry sensation it leaves in the mouth.

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Valais cutlet - Walliser Schnitzel

Valais cutlet - Walliser Schnitzel

I found several versions of this dish from the Wallis, running around restaurants. I also, according to what I have at home, try to propose them in various ways.

from version extempore to recover some Milan advanced from the day before to the more classic one.

Which is what I propose here!

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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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Pasta with calamarata sauce, in my own way! Pasta with calamarata sauce, in my own way!

The calamarata is definitely a tasty dish, especially if prepared with fresh ingredients and accompanied by the most suitable pasta but ...

sometimes you want to bring back some taste; and wanting to do it a little faster.

I solved it like this ...

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Cod fillet with aromatic cucumber sauce

Cod fillet with aromatic cucumber sauce
(a "light" recipe)

Cod is one of those fish that lend themselves to many preparations, including those LIGHT.

This time I propose it accompanied by a sauce, a little unusual in my kitchen, characterized by the presence of cucumber;
what I usually use in the kitchen, sliced ​​in my salads.

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