These are my latest recipes When the blessed asparagus season arrives, it is only right to take advantage of it. There are some preparations that I prefer among all;
|
***
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!
In these pages is often spoken of goulash, the recipe beef goulash I prepare most commonly to several other versions.
He could not miss the pork, here in its most basic version, and limited to basic ingredients.
Wok of winter vegetables to five Spices
Even the autumn and winter offer us many opportunities to indulge in the kitchen with colorful vegetable preparations;
dishes not only look good but also to savor.
Here we have a review of exclusively vegetarian chow-mein, Chinese noodles sauteed in a wok.
Basic dough for boozi (Bun) e mantou (馒头), Chinese steamed breads
In the section that I have dedicated to the cuisine of China and the East I have included a couple of recipes from the boozi (Bun) the famous Chinese steamed stuffed buns.
The fundamental thing for the success of these breads is the dough and I, at the time when I pasted the recipe from my notes to the site, I was not able to change what I had.
But...
(soon on these screens ...)
The red cabbage, home-prepared from a beautiful red cabbage, is one of those dishes that autumn called to the table.
Spiced and seasoned properly I am a great accompaniment to many meat dishes.
But also to accompany the simple slices of dumplings, or type the Serviettensemmelknödel knedlik.
Shau never prawn, Chinese cuisine
As written describing the shau never pork, Of these saccottini Steamed there are many varieties.
This version, with a shrimp filling, is one of the most widespread and tasty.
Sometimes even more appreciated than with the pig.