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These are my latest recipes
Pilaf yes but ... with what is there The next day a nice barbecue in the garden with many beautiful pitasouvlaki, despite the gluttony, I had to give up the last two skewers ... And so I decided, instead of reusing them as they were the next day, of recycle together with the remaining decoration vegetables, for the preparation of a nice pilaf of rice and vegetables;
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Here you can find some of the recipes that I prepare at my house and also at friends' houses.
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!
Read the rest of the recipe...
The pasta with the crispy sauce
With the arrival of the beautiful season comes the desire for light, tasty and colorful dishes; And especially easy to prepare!
A few days ago, always these pages, I presented a very rich and non vegetarian version of the classic crudaiola pasta.
Here, complete and detailed, the classic, completely vegetarian version!
This preparation, simple, tasty and very appetizing looking part, depending on who handed it to me over twenty years ago, the Adriatic kitchen.
But even here, grilled and tasted on the plateau at the foot of the Jungfrau, it always makes its beautiful effect!
Read the rest of the recipe ...
With the arrival of the beautiful season I love to bring pasta dishes to the table with beautiful raw sauces.
As the Classic pesto , crudaiola.
And since I like to play with the ingredients according to my taste of the moment, I propose this crudeliola in which the ricotta hard has been replaced by the tuna and the taste enriched by an addition of capers.
Here is a recipe for a dinner for two, tasty but delicate.
Without detracting from the fact that it can be prepared for a lunch with friends in which you want to present a set of different flavors and colors that complement each other.
The final touch, given by Cherry Tomato Confit, gives a special taste to the dish.
Read the rest of the recipe...
- The lazy chef's seafood spaghetti (Spaghetti allo scoglio)
- Spaghetti shrimp and arugula
- Pasta with cuttlefish, the white version with cherry tomatoes
- Pasta with cuttlefish
- The special version of the calamarata!
- Pasta with calamarata sauce, in my own way!
- Spaghetti mussels and shrimp
- Spaghetti with mussels
- Spaghetti with clams
- Ragout of asparagus