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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!
The lazy chef's seafood spaghetti (Spaghetti allo scoglio)
Wanting to improvise a fast spaghettata and that is not the usual garlic, oil and hot pepper Sometimes it takes a bit to arrange ...
but wanting the results can be really amazing.
This time, for a sudden craving of spaghetti on the rock, I proposed the version of the lazy chef!
Read the rest of the recipe...
Although it's a very tasty dish, it's always like
also to the children of friends.
A restaurateur had passed through the original recipe many years ago, but I wanted to change it to obtain a softer and more homogeneous and, at the same time, more characteristic flavor.
Read the rest of the recipe ...
Pasta with cuttlefish,
the white version with cherry tomatoes
Of these seafood spaghetti that forty years have often appeared
on my table, he could not and should not miss a blank version.
Or to be more precise, a version without tomato sauce but with the addition, towards the end of cooking, of some fresh cherry tomatoes in wedges.
Read the rest of the recipe...
I can safely say that these spaghetti, for forty years, one of my warhorses;
always appreciated by my guests and, ultimately also quite simple to prepare, at least compared to the brightness of the final dish you get.
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The special version of the calamarata!
Taking advantage of a day across the Alps, in Italy, I had seized the opportunity to redo the supply of calamarata pasta.
Clearly, just at home, I wanted to present it on the table in a more version rich than usual; and then I added some nice prawns to the sauce.
Needless to say, it was much appreciated ...
Read the rest of the recipe...
- Pasta with calamarata sauce, in my own way!
- Spaghetti mussels and shrimp
- Spaghetti with mussels
- Spaghetti with clams
- Ragout of asparagus
- white Bassano asparagus salad
- Asparagus with new potatoes and cottage cheese
- Milano-style asparagus
- white Bassano asparagus with egg sauce Venetian
- Chicken rolled with asparagus