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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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Ragout of chanterelles cream

Ragout of chanterelles cream

When autumn comes the mushroom season also arrives; in this period, then, the chanterelles are particularly inviting.
You can prepare them in many ways, like almost all mushrooms in general:
sautéed, as the main ingredient of a risotto or stewed with seasonal meats.

Or, as in this recipe, as a tasty and creamy ragù.

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Stuffed boiled egg

Eggs stuffed with tuna

A good appetizer for a thousand occasions and, why not, as a finger food for a party, a standing lunch or a trip!
And of course the equipment required is really essential: the picture of the dish I made in the kitchenette of the apartment where I was on vacation, at the sea.

But is that enough a stove and a camping pot or trekking ...

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Cherry tomatoes confit

Cherry Tomato Confit

Tired of the usual cherry tomatoes?
It's time to try the confit tomatoes, then!

Tasty and with a particular taste, they are excellent both to eat and ideal for seasoning many pasta recipes, perhaps as an alternative to dried tomatoes to give a different touch to dishes.

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The curry puff, puff oriental curry

Curry puff, puff oriental curry

Yesterday, while I was preparing this little treat for the birthday of a friend from Bern, I was surprised to do some accounts: I have been preparing these for almost forty years curry puff!
And in all these years, I have prepared them at home or for parties; and continue to be successful.

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Linguine alla puttanescaLinguine alla puttanesca

This is really a simple dish and absolutely quick to prepare; and with an intriguing name, as well as the flavor.
It immediately reminds me of the sea: so much so that these linguine were once also called
marinara.

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