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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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Corn pie with fast Baltic fish ...

Corn pie with fast Baltic fish ...

Let's face the truth, sometimes it is necessary to invent a name a bit 'convoluted to give a new nobility to a very common dish; and also extremely good.
I do have greedy.

So, here's to the table a dish of polenta and cod!

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The sunday braised beef


The sunday braised beef

To say braised Sunday is perhaps a bit 'reductive ... certainly the excuse to find everyone was just that: enjoy all together my braised, a splendid dish that is long-prepared and which, moreover, requires the presence of an adequate number of diners; clearly all good forks!

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Preparations for Sunday lunch!

Great preparations for Sunday!

For next Sunday I managed to gather enough friends to prepare one of my favorite dishes;
a specialty that requires a long preparation and that then requires gourmets at the table!

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Trofie with pesto

A dish of trofie

Now and then, after two days around outside the home, you want a quiet dinner, simple and tasty; then saw that garlic digest it well and basil are greedy, the solution was at hand: a dish of trofie with pesto.

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Risotto with porcini

and I ribatto with a risotto with porcini mushrooms!

Not being able to remain insensitive to the cry of pain that rises from the hearts of some of my readers for the apparent predominance of mushrooms on rice in my risotto with cardoncelliI decided to prepare and photograph, for their moral edification, this modest risotto soiled by an insignificant amount of porcini.

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