These are my latest recipes Asparagus Milanese or above the asparagus with fried eggs?
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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!
La Bologna, that is the Bolognese ragù, good or bad I have always prepared it;
in fact, I often prepare a fair amount of it which, as I told in these pages, portioned in many freezer containers, it ends up frozen to be ready as soon as I feel like a good dish of tagliatelle with ragù!
But not only with noodles ...
Put one evening for dinner ... a different preparation from the usual and that can be served hot as a first course or a single dish (It depends on who and how you are at dinner) Or cold, as an appetizer.
But it would also be good made the next day, maybe for a picnic.
A very delicate pilaf with curry and sea flavor!
A recipe that I did not think to put immediately on the site is that of carbonara:
at the bottom is a dish that is prepared often and that is very well known.
But then he asked me a friend, so even a nearby ... not to stay rispiegarla again I decided to photograph it well and immediately publish it!
This Greek sauce made with yogurt, garlic, cucumber and olive oil is perhaps one of the most popular seasonings Greek cuisine.
To be served with gyros or, just with fried eggplants; or even alone: spread on bread.
I called it an appetizer salad but, if you are only in a couple of people, this quantity is also ideal for a second cold.
It is a very tasty dish and at the same time very simple to prepare: the ingredients are few and easy to find. (See note)