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!
Those who pass by my house have known and appreciated mine for a long time Bienenstich in its most typical version, a sweet and soft focaccia filled with cream and then divided into many squares.
Very convenient when to use for many people (in small quantities for each one) but which always leaves the desire to be able to still have a piece ...
So, when there aren't many diners or when I want to pay homage to some of these desserts, I have adopted an alternative solution ...
A cake filled with cream is always a pleasure: a soft casket that contains a sweet cream that melts in your mouth!
But there is a cake that solves everything with just one dough:
a dough that during cooking becomes a soft box containing the cream!
Pasta with cauliflower in a pan, pasta who vuggling arriminati
There are dishes that belong to a regional tradition for centuries and that, however one prepares them, will always find those who say no, do not do so.
I propose a traditional Sicilian dish as I tried it, very essential and without tomato:
la pasta who vuggling arriminati.
The restaurant Figlmüller, in Vienna, is known by the 1905 for its huge and excellent Wienerschnitzel, The cutlets breaded elephant ear of the Viennese manner (But that has nothing to share with the wonderful Wiener schnitzel ...); as well as the equally known Erdäpfelsalat: The potato salad that's where the classic accompaniment.
With its own special touch, like any self-respecting potato salad.
Mediterranean cuisine is full of great vegetable dishes, rich in colors and aromas.
Ratatouille is one of these great dishes and I, I confess, love it very much.
It certainly requires some patience and attention in its preparation.
But the result is worth the effort!
I prepare it like this ....
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