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 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, day by day, may appear a new or a reworked recipe; but also a tale about a particular meal prepared or eaten with friends.
Just like some curiosity ...
Enjoy the reading!
That of the gods sour peppers it's a recipe that I often prepare: it takes little time and everyone always likes it.
I also like to modify it, with small additions and variations.
But this time I wanted to overdo it!
And I proposed them by serving them, when cooked, with a condiment based on toasted breadcrumbs and various perfumes.
Simple but very tasty.
This is not my recipe: it was taken from the book Simple by Yotam Ottolenghi and I liked it so much that I couldn't help but propose it again in my cooking notes.
It is certainly not a perfect reproduction but even so it is good and does not present difficulties of preparation:
so it fits my kitchen!
These calzoncelli to oven- or turnovers, if you prefer - they are a tasty preparation to serve as a single dish, in the larger version, both as panzerottini to be presented as a starter or fancy finger food.
It just depends on the size and number of guests!
The Fleischkäse (o meatloaf) is a very popular meatloaf north of the Alps which, in appearance and flavor, is very reminiscent of a large square-shaped frankfurter.
My nephew is crazy about it and, when he comes to see me, I never forget to let him find it on the table!
The dough to be used can be bought, ready to be cooked, in a butcher's shop or supermarket, in convenient baking trays.
But it can also be prepared at home, as in this recipe.
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