These are my latest recipes white Bassano asparagus with egg sauce Venetian White asparagus has always been considered a refinement and also requires a lot of attention during cultivation. The result, however, repays the effort or, if you buy them, the expense!
|
***
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!
Ämmitaler Anke-Cake, Emmental's butter cake
There is a local snack cake that, until a few years ago, I happened to take is often in the bakery that among the products of the supermarket region.
Then, seeing that I liked - and I love it - so much, I have decided to try the recipe, adapting it to the home kitchen, prepare it and, of course, devour her.
Here it is: the Emmental butter pie!
Tasty, tasty and, as is generally the favorite recipes, easy to prepare.
The mussels are always good, no matter how prepared sian, marinara, peppered in, in sauce or au gratin and ... could not miss, served in a nice plate of spaghetti!
Prepared essentially and without too many seasonings: garlic, parsley and olive oil are sufficient and allow you to bring out the full flavor;
perhaps with some tomato dadolino, added at the last minute, to give an even more solar aspect to this dish.
Of lentil soup, the German culinary tradition, they are everywhere.
What I propose here I kept them in old notes, even those typed (there were no PCs!).
It is a soup quite rich and flavorful and, especially in cold weather, it may be the ideal basis for a great main dish.
As in this presentation.
Spaghetti with clams: a classic
Any kind of dish that presents the coupled pasta and seafood - or crustaceans - drives me crazy.
I like them all, but some of my favorite I can not overlook what is perhaps the most classic tradition of the sea:
spaghetti with clams!
Clean and simple, so as to fully highlight the flavor and scent of the sea.
The pizza is a passion of mine; and I always try, even at home, to make it as similar as possible to that of the pizzeria.
When last summer a friend gave me the oven for the pizza, which I've been for a long time doubtful, I wanted to try it well and see what came out.
Well, yes: it works!
- boiled egg sauce, fake mayonnaise!
- Green Salsa
- Butterzopf - Braid butter
- Baked casserole with spiced parsnip and various tubers
- Couscous with vegetable ragout (a "light" recipe)
- Pork goulash
- Wok of winter vegetables to Five Spice
- Basic dough for bāozi (包子) and mántóu (馒头), steamed Chinese breads
- red cabbage
- Shau never prawn, Chinese cuisine