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!

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Grilled chicken wings

Barbecued chicken wings

It is no secret that I am crazy about chicken wings: fried, roasted or on the grill all good!

At home, for convenience, I mainly prepare them on the barbecue.

If they are many on the coal one, and if they are few on the electric one.

The important thing is that they are tasty and cooked to the right point.

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amerikaner S

(Easter version, to the pan ...)

These sweets, halfway between biscuits and small cakes, lend themselves to different aspects thanks to the covering with icing;

some very nice;
as in these Easter eggs in the pan!

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Sautéed vegetables in sweet and sour sauce with barzotte eggs

Sautéed vegetables in sweet and sour sauce with barzotte eggs

Along the lines of a very simple dish like sweet and sour zucchini, I sometimes prepare, with more or less the same procedure, a mixture of vegetables;
those that are at home at that time, anyway!

I never omit the zucchini, though; and I always add a nice red onion and some pepper.

Whatever the other vegetables I add, nothing ever advances.

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Bärlauchpesto - Wild garlic pesto

Wild garlic pesto - Bear's garlic pesto

This morning my neighbor, Doris, paid us a visit.

And she brought me what was left of the wild garlic picked up yesterday by walking with her husband in the woods around here: half a kilo!

All that was left for me to do was immediately commit myself to working in the kitchen to prepare a nice supply of wild garlic pesto or, as it is called here, Wild garlic pesto.

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The margherita cake, soft version!

The margherita cake, soft version!

The value of the classic margherita cake as reported by Artusi and as usual, of I prepare it, is its simplicity as well as its very light, crumbly and dry consistency which makes it suitable for almost any type of filling or wet without ever weighing itself down.

On the other hand, this quality, if eaten without any addition, is not appreciated by everyone, because of the dry sensation it leaves in the mouth.

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