These are my latest recipes Asparagus with new potatoes e of cottage cheese The asparagus season continues and I continue to bring them to the table; This time I propose them served on a sauce made with cottage cheese and orange juice; with lots of aromatic herbs together.
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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!
Tagliatelle with peppers
(a "light" recipe)
Of this dish, decidedly light, there is not much to say:
light, quick to prepare and very colorful.
And everyone likes; if we exclude the non-lovers of onions ...
Shrimp and vegetables risotto
(a "light" recipe)
Will be the color and fragrance, it will be the presence of shrimp, when I put on the table this dish call the fake paella.
This is certainly a much simpler and poorer dish. A dish with an extremely intriguing taste.
Pasta gratinata alla sorrentina (good)
Let's just say that what I propose is a version poor of the much more famous gnocchi alla sorrentina; and that to make it even simpler and cheaper, it uses kitchen mozzarella instead of the most noble and tasty buffalo mozzarella.
But, like all baked pasta, when it comes to the table, I assure you, it always makes its beautiful effect.
And no one refuses it!
Here is a vegetarian dish that is good for many occasions and also lends itself to some variations.
It can be used as a main course for a vegetarian lunch or, cut into small portions, as a hot appetizer; alone or together with other starters.
And it also allows us a lot of freedom in the quantities and in the choice and presentation of the ingredients.
Basic leavened dough for cakes
The cakes based on a leavened dough, like the Bienenstich or the Sweet focaccia already seen in these pages are very widespread north of the Alps;
they are very different, despite having in common the brewer's yeast (or the yeast, if preferred) from panettone and pandoro, as well as from the babà:
in fact, here the dough, well laid out on a baking sheet, serves as a support for a more or less rich garnish.
- Baked pasta, feta and vegetables pie (light cuisine)
- Homemade egg pasta!
- Mrs Agnese "Cassoeula"! (Hotch-potch -pork stew with savoy cabbage)
- The lazy chef's seafood spaghetti (Spaghetti allo scoglio)
- Braised meatloaf with winter vegetables
- sweet bun with butter and almonds
- Boiled chicken fricassee, the kitchen of recycling
- Spicy Mezzepenne with spinach and corn (recipe light)
- Ossobuco with gremolada at Milan
- Chicken soup