It was a very special Easter Day, which was spent, most of it, between writing and talking to members of the family and friends. Besides, according to the culinary traditions of my family at Easter time, last night I enjoyed baking a fragrant almond bread ideal to be served at any coffee pause throughout the day or to bring with as a dessert for a … Continue reading Almond bread: an old family recipe on Easter Monday
Let’s start this first Sunday of Springtime by preparing some small cups of pâte sablée, which we are going to fill with a light ricotta cheese cream and decor with red fruits. Continue reading Cups of pâte sablée, ricotta cream and red fruits at Springtime
Just few days more and soon, January will fly away. It is pretty cold outside, but now, more than ever, it is beautiful to have a walk in the middle of a silent nature. On the one hand, the earth is having a little rest, on the other hand, it is also preparing, in its own precious case, the new gems to wear at Springtime. … Continue reading Bread rolls, focaccia and green vegetables: are you hungry?
Let’s keep on enjoying good genuine tastes in our dishes. Today, for lunch, I prepared a light soup with sparrows bouillon and home made semolina gnocchi. Continue reading Small gnocchi made of semolina and green sparrows
It is the beginning of the first week of Spring and, in the range of crops at the food store, we might find the asparagus that can be chosen as privileged ingredient of several dishes for the Easter table. During the last weekend, I made some different kind of fresh pasta at home. For the dough, according to the gastronomy tradition of my region, Apulia, … Continue reading Home made white lasagna for the Easter table
Enjoy the dish in good company of your family and friends and wish everybody a good Mardi gras. Continue reading An excellent dish: hand made pasta bows and broccoli on Mardi gras
Hallo! An inviting recipe introduces the new week and Springtime. This last weekend, at the food market, among hills of vegetables, I saw fresh fava beans winking at my direction. Since they looked small and tender, they could taste appetizing prepared with a light salad of spelt (triticum spelta). By the way, I added some globose, pulpy tomatoes to my shopping list for using them … Continue reading It is the season for fava beans