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!
When in August 2013 cycling the Elbe cycle path, on the route between Prague and Dresden, in one of my many rest stops I stopped for a beer and a snack at the Penzion Hofmannu of Dedibaby, managed by Mr. Jan Ŝimak.
Seeing how interested I was observing his preparations for the patrons, he invited me into his kitchen to show me how he prepared knedlik, Bohemian dumplings.
Tagliatelle with artichoke sauce with garlic, oil and chilli
This dish with artichokes is a classic s recipealvacena, prepared at the last moment with what was in the house.
In this case, I still had some sliced artichoke hearts in the freezer to take out and some dried egg tagliatelle in the pantry.
I took the opportunity to repeat a dish that, in season, is especially excellent with fresh artichokes!
The focaccia from Bari,
a personal reinterpretation
A symbol of the cuisine of the city of Bari is certainly the typical focaccia.
More or less high (or more or less subtle) and covered with cherry tomatoes and olives (or just cherry tomatoes).
Certainly well seasoned with the excellent local oil and with a mixture of flour ... and here we have to discuss:
each bakery has its own version, some using only flour and some using potatoes as well; others use a part of semolina.
In order not to be mistaken, I have taken a good look at myself as Antonio Fiore prepares it, of the homonymous bakery in old Bari, and I tried to repeat it as I could.
According to those who have tried it, excellent!
Although the cardoncelli in question are the cultivated ones that are usually found on the market, the result does not change: it is an excellent risotto with mushrooms!
Above all, the appearance of these mushrooms is very intriguing and recalls others that are much more valuable.
recipe Without forgetting the fact that there is also a little trick, a pleasant deception ...
Spaghetti in desperation,
... my way!
Whenever you find yourself improvising a dish at the last moment, simple and quick spaghetti are always in first place.
You have to see what to put on the table both quickly and with what's in the house.
The classics, therefore, garlic, oil and hot pepper or anchovies, olives, capers, simple dishes, poor but tasty, in all their variations.
For example, if there are also mushrooms in the house ... a version with an extra gear of the puttanesca: a nice pan-fried pasta in desperation!
- Sour cod with vegetables and couscous recipe light
- Livorno codfish
- Tapenade, Provençal olive pate
- Sweet focaccia with plums
- The fast pesto to the blender
- Breading for baking
- The rules of the house 1 Rice: Risotto
- The rules of the house 2 rice: BaiFan white rice to China
- The rules of the house 3 rice: The rice pilaf
- A cherry cake by chance