While I’m still trying to recover from the exhaustion caused by making 15 kg of gnocchi and a crème patissière with 60 egg yolks, all I can think of blogging is something simple, for a quick bite or a “light” snack…Mix some ricotta and some grated parmesan and beat them until you obtain a creamy
First of all, sorry for the poor quality of the picture, but I took it with my cell phone in the undergroung of Milan, so it couldn’t be better…Second: translation (kind of); the upper line: vegetable become dish, the lower line: recipe n.4, wild rice in peas purèe. So, my point is: is someone even
To celebrate the first blog anniversary of a friend from Veneto living in Spain, I came out of the lethargy imposed by a big event I catered, and make those Venetian cookies. Happy blog birthday Cannella!!!I know: they are not rounded, so they are not strictly cookies, but neither are biscotti, because they are not
I had some pears in the fridge and, honestly, they had been there for some time. I didn’t know what to do with them. I didn’t even know what kind of pears they were, but they surely looked like William…Anyway, I needed a recipe for one of those days when you would like to cook,
Mirto (myrtle) is a Mediterranean shrub found more particularly in Sardinia, its berries are used to prepare a local liqueur but they are also dried to be used as aromatic herb. They do look like juniper berries but have a less pungent and sweeter aroma, more like blackcurrant, and they are perfect with the rabbit.For
Roast beef is one of my mother’s all time favourite (and, honestly, one of the few thing she can cook… to perfection!). She normally makes it in summer, cutting the meat very thinly, and serving it cold, but in winter I prefer it hot, thick and BLOOOOODY!!!It is so simple to make it good! Serves
Before to publish the last recipe for sunday roast, the piece de resistance, I give you the schedule I followed to make everything…To make Sunday roast you won’t need more than two hours, but really intense! First make the horse radish sauce and let it stand in the fridge, but remember to take it off
I’ve tried to make Yorkshire pudding twice. The first attempt was following a recipe form Traditional British Cooking, a book we bought many many years ago, using duck fat for the tins. They were good, but not what I except it: they were a bit heavy, not too fluffy and too “eggy”… and the duck
As you maybe understood, I am a big fan of some English tv chefs, as Jamie Oliver, Nigella Lawson and the often forgotten Nigel Slater. Nigel had a BBC program (among others), Real Food (even a book), in which he underlined in each episode a single type of food: potatoes, garlic, chicken…I am a well
I am not a big fan of horseradish sauce: too bland yet too hot for such a non exciting flavour. But I religiously follow Nigella Lawson, so, if she makes horseradish sauce, I will make it too…The taste was good, very different from the commercial one, but I couldn’t say I will eat it for