These are my latest recipes white Bassano asparagus with egg sauce Venetian White asparagus has always been considered a refinement and also requires a lot of attention during cultivation. The result, however, repays the effort or, if you buy them, the expense!
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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!
Guests at the stove:
chicken tandoori by Nimmy
Sometimes - rarely - I let some mine selezionato guest put himself in the kitchen to prepare a specialty that is not part of my usual recipes.
This is the case with this chicken tandoori, complete with all its side dishes, prepared for us on Sunday by Nimmy!
Definitely great. ?
veal stew with peas and potatoes
among the Sunday dishes which I prefer, there is this veal stew cooked with potatoes and peas in a nice cast iron pot (or crock, wanting).
Tasty, suitable for all palates and, as always, rather simple to prepare!
I have not been able to say since I started offering it to my guests, but I have not seen anyone refuse it for at least thirty years.
My site was finally migrated to the new one Joomla! 3.x!
The graphic part is still to be completed, both in the appearance and colors of the current template, now provisional, and in the new graphics, still in progress.
But the important thing, believe me, is that now everything, or almost everything, works perfectly.
And in the next few days the publication of my recipes will resume.
Every year, when I start to evaluate the best time to spend a few days with friends, I begin to wonder when there will be the next Easter holidays.
And due to my vision ... I wonder when it will fall in the following years, too!
A few years ago I had found a little page on the internet that made the calculation on the fly;
for all the past and future years ...
Here you'll find it!
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Is there currently a problem with the java script and the site... ? You can find the working page here, However! |
ATTENTION!
The original page from which this derives is taken from Eugenio SONGIA's calendar site.
Click below for the original page:
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Your comments are welcome!
Leave them in mine Facebook page or in the form at the bottom of the page:
Here is a method to prepare sauerkraut that at first sight may seem a bit unusual: in fact here the sauerkraut instead of being cooked slowly on the fire are passed directly into the oven; and left there until they are ready.
The first time I met this recipe I was, I confess, a little skeptical.
Today it can be said that you prepare them only like this!
- Flavors and colors on the table: a dish full of flavor and color!
- grilled polenta
- Science in 1 kitchen (my way ...):
- For the party: low lemon cake
- Chef's hats to the sea filling
- The University of noodles
- Squid stuffed with tomatoes
- Cutlets vallisana impromptu (recycling kitchen)
- Advanced potatoes? Let's make omelets!
- Rolls or saltimbocca?