These are my latest recipes Asparagus Milanese or above the asparagus with fried eggs?
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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!
The four quarter cake,
The one with the right doses!
Every time I pick up a recipe that tells me the weight of each ingredient to the gram and then, in conclusion, tells me the number of eggs, well ...
I always feel a little puzzled:
It is not that the eggs all have the same weight.
But in this cake we start from the weight of the eggs!
Turkey Tonnato
(... my famous turkey tonnato!)
There are some dishes that not only succeed particularly well but I also like to many, many people.
And so, when years ago there were parties or meetings where everyone brought something, this turkey tonnato (from here famous...), poor reinterpretation of the more noble and Piedmontese vitel tonné He was often asked.
Read the rest ofthe…
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play with the ingredients according to my taste of the moment, I propose this crudeliola in which the ricotta hard has been replaced by the tuna and the taste enriched by an addition of capers.
- Pasta with cuttlefish
- My sour peppers!
- 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