These are my latest recipes When the blessed asparagus season arrives, it is only right to take advantage of it. There are some preparations that I prefer among all;
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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!
Cannelloni of lean, today quickly!
(vegetarian cuisine)
Who does not like cannelloni, especially if I'm thin?!?
I would say that everyone likes them.
And they are also easy to prepare: a few ingredients and the filling is ready.
And if there is no time (or desire) to knead and pull the dough, here is a quick solution:
we use, as in this case, dried pasta for lasagna, cooked for 3 'in boiling water!
Venetians, the small ones, for a snack
Mid fifties, childhood memories… a sometimes my mother, taking my sister and me to kindergarten, would stop for a moment at the bakery;
there he would take us, for a mid-morning snack, some very fragrant freshly baked Venetian cakes.
Every now and then I feel like replicating them, closing my eyes and finding myself a child.
And so I get in the kitchen and start kneading!
Pasta with anchovies, bread crumbs and datterini
There are recipes that I like to call democratic... dishes where the proportions and some ingredients, except the main one, can be changed, in content and quantity!
Among these, indisputably one can include the pasta with breadcrumbs or breadcrumbs.
Here I propose it with anchovies and many aromas; as well as a touch of spicy!
One of the preparations of the island of Crete that has always made me greedy is the octopus grilled and served flavored with an emulsion of oil and vinegar enriched with different aromas;
every tavern has its own version.
I found it great, Giorgioupoli, Mrs. Georgia Kourinaki, homonym tavern and taverna Zorbas.
Read the rest of the recipe ...
When I was little - I still didn't go to school - I lived in Milan, in Porta Romana;
and a hundred meters from home was the Grandi pastry shop, one of those pastry shops of the past, with an open oven and laboratory.
The freshly baked desserts arrived directly on long counters...