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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Focaccia di spelta, no knead method

Focaccia di spelta,
method no knead (without dough)

When the desire to knead, by hand or machine, is little or nothing, the ideal solution for many leavened products is the technique without dough, precisely no-knead.

And, since a friend asked me if I could show her this system step by step, I patiently photographed and commented on it.

Here I used it for a focaccia with 100% of white spelled flour.

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Rice pilaf in the rice cooker


The pilaf rice in the rice cooker

The ideal solution to cook a perfect one BaiFan is certainly the appropriate rice cooker.

But then we ask ourselves: what else can we prepare?

Different things, for example this impeccable and tasty pilaf of rice

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Egg straccetti with mushrooms

Egg straccetti with mushrooms

Sometimes it takes very little to put together a dish at the last moment!

Since the night before I had left the mushrooms and onion into thin slices ...
it did not take long to get dried porcini and egg pasta to have dinner ready.

Read the rest.

Zimtrollen - Girelle leavened with cinnamon

Zimtrollen - Girelle leavened with cinnamon

L'basic dough for leavened cakes it lends itself to many uses, not only for cakes and sweet buns but also for small cakes portion:
for example, these cinnamon-flavored sweets.

As well as excellent, they are also a great way to take out of the dough from another preparation!

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Grilled pork chops with olives

Grilled pork chops with olives

The meat of this pig, reared in summer pastures and fed by the waste of milk production and herbs and roots, has a very special taste and aroma; and moreover it is lean, tender and easily digestible.
For whatever preparation is used, the result will always be excellent.

This time I prepared it, very simply, in the pan; marinated briefly and browned with olives and capers.
A success!

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