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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Stew of lamb and vegetables with noodles (light food)

Stew of lamb and vegetables with noodles
(a "light" recipe)

To be a light recipe this is definitely full-bodied and abundant
(for my personal tastes the amount of pasta is definitely excessive but ... with the advancing one I'll make an omelette the next day: I have to put on weight!).

For sure it is a dish that I am ashamed certainly not to also offer the guests (maybe overdriven with the addition of a little 'oil EVO raw, in this case, on the dough and nell'intingolo).

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Noodles with peppers, kitchen light

Tagliatelle with peppers
(a "light" recipe)

Of this dish, decidedly light, there is not much to say:
light, quick to prepare and very colorful.

And everyone likes; if we exclude the non-lovers of onions ...

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Esacrole pizza


Esacrole pizza

This preparation, like many recipes of this type, is called pizza.
But it is not that pizza that we are usually used to but a savory pie.

Unlike other cakes of this type this is prepared, traditionally with a dough leavened and not with a dough or a brisée dough.

It is typical, in the Neapolitan, of the Christmas period; along with many other traditional preparations.

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Light risotto with shrimp and vegetables

Shrimp and vegetables risotto
(a "light" recipe)

Will be the color and fragrance, it will be the presence of shrimp, when I put on the table this dish call the fake paella.
This is certainly a much simpler and poorer dish. A dish with an extremely intriguing taste.

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Pasta gratinata alla sorrentina

Pasta gratinata alla sorrentina (good)

Let's just say that what I propose is a version poor of the much more famous gnocchi alla sorrentina; and that to make it even simpler and cheaper, it uses kitchen mozzarella instead of the most noble and tasty buffalo mozzarella.

But, like all baked pasta, when it comes to the table, I assure you, it always makes its beautiful effect.
And no one refuses it!

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