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!
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play with the ingredients according to my taste of the moment, I propose this crudeliola in which the ricotta hard has been replaced by the tuna and the taste enriched by an addition of capers.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!
There are some sweets that just did not go my fancy;
the typical dove belongs to that category (like panettone, after all).
But I still wanted to propose a dove for the Easter days and I settled with a shameless ploy...
I have used, with a few small changes, the same dough that I use to braid butter (the classic Butterzopf) Making it slightly sweet and aromatic.
Read the rest of the recipe ...
- 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
- Spaghetti with mussels