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 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, day by day, may appear a new or a reworked recipe; but also a tale about a particular meal prepared or eaten with friends.
Just like some curiosity ...
Enjoy the reading!
A quick proposal to present one of the many dishes that pass through my kitchen, even when I don't publish recipes.
The procedure for this recipe is basically that of all pasta dishes based on fresh fish, with all possible adaptations and variations to enhance the fish used.
Like for example the recipe for spaghetti with flounder ragout.
Cod fillets look good in many preparations and are always welcome;
even to children!
This time I propose them in version piccata and accompanied by a mix of crunchy sweet and sour vegetables.
Every now and then I realize that my most usual dishes and most appreciated by friends have never been documented ...
Oh well: the years advance and sometimes something escapes me.
This time I remedy the shortcomings with the complete recipe of my eggplant parmigiana; in version, so to speak, and "light", too!
Chicken, potatoes, onions and peppers.
A little olive oil, and an idea of spices.
A simple and tasty dish.
So simple that, while often preparing it ,so to say, I had never photographed the recipe step by step;
nor had I ever mentioned in detail, on the original page of the recipe, the ingredients and the preparation steps!
This is a dish with a Renaissance flavor that takes us back to the Gonzaga court, a preparation that I cooked several times but, this time, I wanted to follow the directions of a friend from Mantua, Mrs. Bruna, who guaranteed me that only her stuffing is just the original one:
it is certainly excellent!
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