These are my latest recipes When the blessed asparagus season arrives, it is only right to take advantage of it. There are some preparations that I prefer among all;
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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!
What could be tastier on the table than a nice breaded and golden cutlet in a pan?
Definitely one of my most popular dishes, here in my kitchen!
But… these are fried foods; fried with all the precautions to keep them dry and light but always fried!
The need to stay a little further away from fried food led me, after many consultations of articles and experiments at home, to try a safe and tasty recipe for beautiful baked cutlets ...
The rules of the house 1 Rice: Risotto
I like risotto; but the risotto must be the way I want it!
With well-shelled grains, cooked to perfection but still slightly al dente, full of flavor.
I can't stand certain meals that have sometimes been passed off as risotto:
I just can't eat them.
The rules of the 2 rice home: BaiFan (白饭), white rice to China
When it comes to Chinese cuisine, for almost every dish you want to prepare, you can be sure that there will also be the bai-fan;
or Chinese steamed rice, Chinese rice tout court or white rice.
Always served in a single bowl for each diner.
The rules of the house 3 rice: The rice pilaf
oven base version
For certain preparations that require a good amount of rice, this preparation (of Persian origin - pilau - but spread everywhere by the Turks with the name of pilâv) is in my opinion ideal.
Grip well with your oven and with the amount of liquid, the result will always be guaranteed.
This is the basic version, without the typical flavors given by the various spices; but it is also the fundamental starting point for all pilaf preparations.
Saturday there were some nice baskets on offer from a pound of Swiss cherries: just to look at her want to eat them ...
Clearly, in spite of my good will I have consumed only a small part. So, this afternoon, I began in the kitchen taking advantage of the cold and rainy day and I have prepared a small cake with cherries.
The procedure is the usual one for the fruit pies to go in the oven and then frost with jelly.
- Pesto sauce
- cuttlefish all'agro
- fried chicken with lemon sauce (Chinese cuisine)
- Chinese noodles chicken and peppers (Chinese cuisine)
- Eastern sautéed spicy beef with ginger (recipe light)
- Chicken and peppers Bamboo (Chinese cuisine)
- Wok chow mein (炒 麺) with sprouts and beef (recipe light)
- Sweet and sour chicken (Chinese cuisine)
- Chicken mushrooms and bamboo (Chinese cuisine)
- Spinach and feta rustic pizza