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!
This sauce, typical of Ligurian cuisine, is known as the typical accompaniment of pansotti (the traditional herb tortelli from this region) but not only.
I also use it to season pasta; and it is always a success.
The simplicity and speed of preparation are combined with an extreme versatility of uses, from simple pasta, precisely, to very tasty filled pasta.
I had left over, from the appetizers put on the table for friends the day before, some marinated anchovies:
I could have made them out with a couple of slices of bread but ...
I wanted to prepare something special.
And I prepared a nice plate of spaghetti seasoned with a sauce prepared on the fly in a pan!
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.
Craving fish and little time?
Here's an idea:
just a quick proposal to present one of the many dishes that pass through my kitchen, even when I don't publish recipes.
After all, with some nice fresh tuna fillets and side vegetables you can always improvise a tasty and colorful dish.
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.
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