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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 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!

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Easy crème caramel

Easy easy crème caramel! 

Many, many years ago, when I was a child, my mother made me the créme caramel;
and I liked it so much ...

Since the flavors and memories of childhood often come to mind, it makes you want to find these tastes again.

Clearly not going to look for them outside but preparing them at home;
and possibly without too much effort.

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Pizzoccheri ValtellinaValtellina Pizzoccheri 

Even though an unexpected sunny day on Saturday allowed me to work a couple of hours in the garden, the weather no longer inspires many summer dishes. Moreover, even when shopping, you can see other ingredients on the front line ... this time for example I saw a large banquet sprinkled with cabbage that just asked to be taken home!
You can't say no to a nice cabbage and so, after the purchases, I decided to prepare the first pizzoccheri of the season.


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Lentil salad with roasted eggplant and confit cherry tomatoes

 

Lentil salad with roasted eggplant and confit cherry tomatoes 

This is not my recipe: it was taken from the book Simple by Yotam Ottolenghi and I liked it so much that I couldn't help but propose it again in my cooking notes.

It is certainly not a perfect reproduction but even so it is good and does not present difficulties of preparation:
so it fits my kitchen!

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Mashed sour peppers

  Mashed sour peppers

That of the gods sour peppers it's a recipe that I often prepare: it takes little time and everyone always likes it.

I also like to modify it, with small additions and variations.

But this time I wanted to overdo it!
And I proposed them by serving them, when cooked, with a condiment based on toasted breadcrumbs and various perfumes.
Simple but very tasty.

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Mediterranean calzoncelli


Mediterranean calzoncelli,
appetizer or a main dish?

These calzoncelli to oven- or turnovers, if you prefer - they are a tasty preparation to serve as a single dish, in the larger version, both as panzerottini to be presented as a starter or fancy finger food.
It just depends on the size and number of guests!

Still come to the table, do not worry, they will not last long.

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