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!
This morning my neighbor, Doris, paid us a visit.
And she brought me what was left of the wild garlic picked up yesterday by walking with her husband in the woods around here: half a kilo!
All that was left for me to do was immediately commit myself to working in the kitchen to prepare a nice supply of wild garlic pesto or, as it is called here, Wild garlic pesto.
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.
Along the lines of a very simple dish like sweet and sour zucchini, I sometimes prepare, with more or less the same procedure, a mixture of vegetables;
those that are at home at that time, anyway!
I never omit the zucchini, though; and I always add a nice red onion and some pepper.
Whatever the other vegetables I add, nothing ever advances.
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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