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!
It will be for the contrast of the filling of bright red marmalade with the pale yellow shortcrust pastry but these biscuits already to see them immediately jump to the eye!
I never prepare so many because to see them in front of me, knowing I have enough for the bags of gifts, I would go on to eat them ...
Of these jam biscuits there are many versions, all more or less rich versions of a classic short pastry.
I prefer this simple and quick to prepare.
These golden hearts are one of my passions: light and delicate.
They have only one problem: the dough is soft, too;
Working with the windows wide open on a marble or granite top is the only solution.
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
- Pasta with broccoli: another vegetarian option
- Butterzopf, the Swiss braid
- Zucchini omelette with spices
- Dolmadakia Kreta
- Swiss beef with sprouts and mashed potatoes (recipe light)
- Classic burgers on the grill
- Pens cream, peas and ham
- Gazpacho, the blender
- Cordon bleu zucchini