These are my latest recipes When the blessed asparagus season arrives, it is only right to take advantage of it. There are some preparations that I prefer among all;
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Some of the recipes I prepare at my home and also at friends' homes.
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, from day to day, a new or revised recipe may appear;
but also the story of a lunch prepared or eaten in company.
Just like some curiosity ...
Enjoy the reading!
fragrant cherry tomatoes with rice stuffing baked
A vegetarian dish that can be used as an appetizer, first course or side dish.
And, if necessary, cold as finger food.
Everything is in the size of the tomatoes!
Crumble Apricot, quark and almonds
I prepare many cakes with quark and, taking advantage of the abundance of apricots, this time I want to present my free interpretation of a recipe published, at the end of July 2014, in the online magazine cooperazione.ch.
A crumble a bit 'special where the dough for the top decoration is also used as a base.
I reduced some amount and eliminated the use of liquors: the result, excellent, try it now!
When the asparagus season arrives in my kitchen and on the table it's a big party.
And of recipes to prepare them I have already presented some (You can be found here), the most usual ones.
This asparagus ragout is a version a bit 'more unusual on my table but very delicate and, I would say, refined!
This preparation, like many recipes of this type, is called pizza.
But it is not that pizza that we are usually used to but a savory pie.
Unlike other cakes of this type this is prepared, traditionally with a dough leavened and not with a dough or a brisée dough.
It is typical, in the Neapolitan, of the Christmas period; along with many other traditional preparations.
The Cretan cuisine: pastitsio (παστίτσιο)
There is a dish that can be found in all the taverns on the island of Crete that already from the name reveals the kinship with the many lions of San Marco scattered around the island:
il pasticcio.
A plate of pasta (usually the ziti) in the rich and tasty oven which, while recalling in appearance, Italian cuisine has an aroma and a scent that speak only of Greece.