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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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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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Savory pie onions and cheese

Savory pie onions and cheese

Here is a vegetarian dish that is good for many occasions and also lends itself to some variations.

It can be used as a main course for a vegetarian lunch or, cut into small portions, as a hot appetizer; alone or together with other starters.

And it also allows us a lot of freedom in the quantities and in the choice and presentation of the ingredients.

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Baked pasta, feta and vegetables pie

Baked pasta, feta and vegetables pie
(the light kitchen)

To begin to take into account the light recipes for after January 6, here is a proposal that will not regret the pharaonic feast of the holidays:
a very rich and complete but low calorie pie.

And that will also make vegetarians happy!

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Sweets based on leavened dough, base dough and baking

Basic leavened dough for cakes

The cakes based on a leavened dough, like the Bienenstich or Sweet focaccia already seen in these pages are very widespread north of the Alps;
they are very different, despite having in common the brewer's yeast (or the yeast, if preferred) from panettone and pandoro, as well as from the babà:
in fact, here the dough, well laid out on a baking sheet, serves as a support for a more or less rich garnish.

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Egg pasta

The egg pasta, the homemade one!

Homemade egg pasta is one of those things that must be present in every kitchen.

You can not escape.

Then maybe it happens that there is no desire, or that in addition to lack of time you find it easier to use a ready product.

Yet it is not difficult and to prepare it, according to all the trappings, just two ingredients and a pinch ... and a great desire to eat well!

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