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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 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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Pancake!

Dario Bressanini's pancakes

I think that Dario Bressanini need no introduction and I think many, leafing through his book on the chemical secrets of pastry, have been tempted by his scientific pancakes.

I, of course, already prepare some different kinds but I must say that these are truly error proof!

Since I tried them, the times I prepare them, I generally follow his recipe.

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Sweet and sour caponata with aubergines

Sweet and sour caponata with aubergines

I am almost ashamed to present a dish that I think anyone knows and knows how to prepare.

But, since my various diners like it very much and often ask me for it, I try to add this home version to the thousand and one already existing.

I just have to wait for comments, corrections and severe criticism!

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Rustic eggplant pâté

Rustic eggplant pâté

An idea for a snack or a cream to spread on bread as an appetizer?

This eggplant pâté is ideal:
it is easy to prepare and is always appreciated;
despite all the photos I took at final product do not do it justice.

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spaghetti rocket shrimpSpaghetti shrimp and arugula

Although it's a very tasty dish, it's always like
also to the children of friends.

A restaurateur had passed through the original recipe many years ago, but I wanted to change it to obtain a softer and more homogeneous and, at the same time, more characteristic flavor.

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Tagliatelle Alla Boscaiola

Tagliatelle Alla Boscaiola

Here is a pasta dish with a thousand variations but always impressive, both in appearance and flavor.

Here I have prepared it in a version rich, choosing porcini as mushrooms.

And I made it more particolare with a handful of olives.

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