These are my latest recipes white Bassano asparagus with egg sauce Venetian White asparagus has always been considered a refinement and also requires a lot of attention during cultivation. The result, however, repays the effort or, if you buy them, the expense!
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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!
Tsoureki - Τσουρέκι,
the sweet Easter bread of Greece
If, in Italy, the traditional Easter cake is the dove, in Greece there is instead the tsoureki!
A sweet bread, packaged in the shape of a braid (left straight or curved to form a crown) which always belongs to the category of sweet leavened products for special occasions.
A sweet characterized by a very particular aroma, given by three different spices: cardamom, mahlepi and Chios mastic.
If the first is easy to find, the other two can be found either on site or in some specialized shop.
The Easter dove, the simple one, but…
When I published the photos of my Easter doves on Facebook I didn't expect so many appreciations; also because, let's face it, large leavened products are certainly not one of my specialties.
Moreover, these doves hide a trick:
a decidedly simplified recipe that allows you to obtain a decidedly tasty result with relatively little effort. ?
The recipe, at this point, was due!
The moussaka - Moussaka
my way
To speak of Greece and its cuisine without mentioning its moussaka would be almost impossible;
and simply defining this dish as a mere vegetable pie seasoned with a meat sauce is definitely unacceptable:
because the moussaka is, and cannot be anything else, the moussaka!
Each tavern has its own recipe; and so every family;
here I tried to make a summary (my way ...)
Speaking of Greece and its cuisine without mentioning its moussaka would be almost impossible; and simply define this dish as a mere vegetable pie seasoned with a meat sauce is definitely unacceptable.
The moussaka is the moussaka!
Szegediner goulash, goulash Szegedin
This goulash of pork and sauerkraut, very particular taste and different from what we usually know how Goulash, Named after the city of Banat (now part of Romania but close to the border with Hungary).
We can feel it in every case a Hungarian goulash.
- The bundt cake, once upon a time...
- Constantinople artichokes
- Prussian (puff pastry biscuits)
- Biscuit cake (sponge cake a hassle)
- sponge cake with custard
- Margherita cake, soft version!
- Käsekuchen / quark cake / Cheesecake
- Margherita cake
- The cakes of childhood: the daisy
- Sfogliatelle svelte apricot