Today in my kitchen!

These are my recipes;
the recipes that I prepare at home and by friends, too.

Dishes that I've liked and I learned to prepare and adapt to my taste and my needs, like this:

Sweet and sour zucchini


Sweet and sour zucchini

There are very simple dishes but they have their own magic, like this:
wherever I am, when I taste these courgettes and close my eyes, I think I find myself on the shores of the Mediterranean, surrounded by the scents and aromas of the sea and the vegetation of the south.

And then ... I open my eyes and to the south I still see mountains that reach four thousand meters!

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But ... please note:

my recipes are my way And it is not said that they respect the traditional canons;
Also because, on certain classical preparations, each village and each 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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The apple pie for every day

Grandma's pies ... this in particular has always come to my mind.
It was not a cake for special occasions: just a cake for every day;
but very good!
And if I was there, I clearly had to collaborate in the preparation ...

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Insalatona light with romanesco cabbage and shrimp

Big salad romanesco and shrimp
(a "light" recipe)

This is a simple big salad with vegetables and shrimp. It may seem very poor, at first sight.
But let's not be fooled: the sauce is very tasty and the vegetables are not as small as it seems.

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Wok egg with beef strips and vegetables with spices. recipe light

Wok egg with beef strips and vegetables to spices
(a "light" recipe)

The straccetti ... a dry egg pasta that returns very comfortable for many preparations for which I do not have the time to prepare fresh spätzle; and in fact when they are cooked they remember a lot like the typical taste, appearance and consistency Tyrolean dumplings.

And just as the freshly made gnocchi (NOTE) wonderfully absorb the aromas of the foods they are seasoned with.

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Val de Valais Leek-Cholera

Valais Leek-Cholera

Valais cholera is a recipe that often appears on my table;
in the version I propose now the onion is replaced by sliced ​​leek stalks.

The result is a dish that while maintaining the characteristics of the other has a more delicate and soft taste thanks to the particular taste of leek.

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