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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Cannelloni stuffed with braised and vegetables
(the kitchen of recycling ...)
When preparing roasts and braises it can happen that something is left over ...
and instead of repeating the same dish heated the next day is always a good idea to use what remains for the excellent stuffed pasta!
In this case, cannelloni.
Read the rest of the recipe...
The other day, shopping, I saw some nice pork shoulder cuts on offer and I said:
and if instead of usually roasted did I prepare myself to taste of pork?
No sooner said than done!
Risotto with asparagus and shrimp
I admit it: sometimes, not often, I delight to prepare a dish a little 'more elaborate than usual.
And since we are in season of asparagus, I propose for your table this very delicate risotto with asparagus.
It will require more attention (not much, however) but the result is guaranteed!
Pasta with cuttlefish,
the white version with cherry tomatoes
Of these seafood spaghetti that forty years have often appeared
on my table, he could not and should not miss a blank version.
Or to be more precise, a version without tomato sauce but with the addition, towards the end of cooking, of some fresh cherry tomatoes in wedges.
More than a recipe, a tip for tasty spits.
So no doses but only the procedure, on the fly!
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