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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Cauliflower au gratin, vegetarian cuisine

Cauliflower au gratin

To put the cauliflower on the table of recipes there are many and some, like that ofreinforcement salad, you can already find them in these pages.

But if we want to try a recipe that is really simple, fast and requires few ingredients, this proposal of gratinated cauliflower will win you over.

Read the rest of the recipe...

Goulash that passion!

Goulash that passion!

There are many versions of the goulash and I too prepare several of them in my small way.

Of many you can find the recipes in these pages of mine.

And if for once you want to compare them all without having to look for them among so many other preparations ... here is a brief summary of all those published to date.

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Chicken goulash with cabbage, light cooking

Chicken goulash with cabbage
(a "light" recipe)

My passion for goulash could not be limited by the needs of light cooking, low in fat and calories!

Therefore I could not help but include a version LIGHT of this dish.

The quantity of meat, limited, is balanced by the presence, dominant in this proposal, of these segments of cabbage.

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&quot;Light&quot; omelette of artichokes, courgettes and baked potatoes

Omelette baked artichokes, zucchini and potatoes
(a "light" recipe)

Here is an omelette which, with its variety of vegetables and aromas, recalls the Spanish tortillas in which potatoes and onions are often present.

Here it is enriched with zucchini and artichoke hearts for an even richer taste.

Baking then allows you not to overdo the sauce and keep it within the limits of the kitchen and "light", too!

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Roasted chicken legs on the table!

Roasted chicken legs on the table!

Not a recipe, occasionally, but only the presentation of a dish, made and eaten.

In fact I usually cook to put on the table, without the possibility (or the desire ...) to put myself to photograph all the steps of a preparation.

But ... why should not I also share this nice dish?

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