These are my latest recipes When the blessed asparagus season arrives, it is only right to take advantage of it. There are some preparations that I prefer among all;
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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!
Squids, for me, are good in all sauces.
For example, so.
These my squid squid are one of the many variations of a classic recipe.
Simple, cheap and tasty!
The pasta with the crispy sauce
With the arrival of the beautiful season comes the desire for light, tasty and colorful dishes; And especially easy to prepare!
A few days ago, always these pages, I presented a very rich and non vegetarian version of the classic crudaiola pasta.
Here, complete and detailed, the classic, completely vegetarian version!
With the arrival of the beautiful season I love to bring pasta dishes to the table with beautiful raw sauces.
As the Classic pesto , crudaiola.
And since I like to play with the ingredients according to my taste of the moment, I propose this crudeliola in which the ricotta hard has been replaced by the tuna and the taste enriched by an addition of capers.
I can safely say that these spaghetti, for forty years, one of my warhorses;
always appreciated by my guests and, ultimately also quite simple to prepare, at least compared to the brightness of the final dish you get.
These peppers are a preparation that does not have its true and proper placement:
van always good, from appetizers to vegetables, hot and cold
But whichever way you present them are always appreciated by everybody.
Among other things, they are very easy to prepare and taste between sour and sweet allows you to marry them to any dish; or eat them as well, accompanied only by a simple slice of bread!
- Colomba pasquale (bread!)
- Lemon Curd Tarts
- Braised cabbage hood with lemon scent
- Sauerkraut with peppers (a "light" recipe)
- Milanese veal chop on the table!
- Sautéed with carrots, potatoes and meatballs (a "light" recipe)
- Curry shrimp and vegetables (a "light" recipe)
- Granny's noodles casserole
- Reinforcement salad (insalata di rinforzo), in my own way ...
- Ämmitaler Anke-Cake, Emmental's butter cake