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These are my latest recipes
Pasta with cauliflower in a pan, pasta who vuggling arriminati There are dishes that belong to a regional tradition for centuries and that, however one prepares them, will always find those who say no, do not do so. I propose a traditional Sicilian dish as I tried it, very essential and without tomato:
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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!
Pasta with cauliflower in a pan, pasta who vuggling arriminati
There are dishes that belong to a regional tradition for centuries and that, however one prepares them, will always find those who say no, do not do so.
I propose a traditional Sicilian dish as I tried it, very essential and without tomato:
la pasta who vuggling arriminati.
Pasta with broccoli, a proposal
There are different recipes for preparing pasta with broccoli, all excellent.
Here to me, in general, we are always prepared in the usual way, the one that I propose today.
And, perhaps because of the habit, it is also the preparation that I find simpler!
Pasta with broccoli:
another proposal, vegetarian
Today, for vegetarian proposals, a new recipe! and, among the recipes for preparing pasta with broccoli, one could not be missing an exclusively vegetarian;
and with vegetables and pasta initially cooked in two different phases, and who meet the end, jump into the pan along with which will come to the table!
Butterzopf, the Swiss braid
yet another version!
Of versions of the Butterzopf, the Swiss butter braid, I have already proposed several…
I don't stop, however, and I present yet another one!
A slightly more challenging version to prepare but, believe me, definitely good and with a captivating flavour!
Omelettes and omelettes always occupy a special place in my kitchen:
whether they are pan-fried or baked, plain or stuffed, sweet or savory...
at least once a week I get them to the table!
What I propose is a version with a scent that recalls the Middle East.
It is taken, in my way, from a recipe proposed by Maya Joundi.