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!
How many times it seems to us that the béchamel on baked pasta (or another preparation to be baked in the oven) is not exactly what we would like.
Most of the time, we are satisfied with mixing grated Parmesan cheese and baking it.
But ... there is Mornay sauce, a very useful sauce not only to bind vegetables to be baked in the oven and to enrich fish and white meats during the gratin.
There is a small section, in these pages, which is called my way;
contains some basic preparations also useful for improvising, if desired, one new recipe.
Like this plum tart with prunes... that in fact it is not so new!
It is indeed a, let's call it that, copy and paste culinary combining two basic preparations together ...
This version of the beef goulash, characterized by the scent of cumin toasted and crushed in a mortar, is the interpretation used by chef Tim Mälzer and taken back to her collection of recipes, Home, recently published.
It was presented so well that I could not help repeating it in my kitchen:
Turning around the internet you will always find new recipes to try and adapt to your tastes.
Like this delicate Sicilian marzipan donut taken from an idea of the blog of Maria Grazia Tomaselli.
Clearly I could not keep from adapting it to my habits in the kitchen ...
the pleasure of repeating and enjoying it!
Focaccia di spelta,
method no knead (without dough)
When the desire to knead, by hand or machine, is little or nothing, the ideal solution for many leavened products is the technique without dough, precisely no-knead.
And, since a friend asked me if I could show her this system step by step, I patiently photographed and commented on it.
Here I used it for a focaccia with 100% of white spelled flour.
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