It all started when a few years ago I admired the beauty of wild Canadian rice and every now and then I opened the glass jar to breathe the smell of tea with a slight smoky aroma. I have always used it to accompany fish dishes but I confess that only a few days ago, […]
ingredients for 6 portions: 175gr of macaroons 750gr of apricots 75g of butter 75gr of sugar 75g of almond flour (not too thin almond powder) 2 egg yolks 2 egg whites until stiff round baking pan of 24cm
For 4 people: 800gr of carrots 2 tablespoons of honey 2 tablespoons of extra virgin olive oil 1 teaspoon of wild fennel seeds Fresh mint Salt and pepper
Mix the rocket with the lentils and the broken chestnuts in large pieces. Season with oil, salt and balsamic vinegar.
Mustard belongs to the Crocifere family (cabbage, cauliflower, Brussels sprouts, turnips, broccoli, broccoli, cabbage, and mustard) It has a very aromatic flavor, decidedly stronger and more pungent than turnip greens and its tender leaves are excellent to eat raw in a mixed salad. From its seeds the known sauce is obtained which is also called […]
From the comments on my Facebook public page relating to the post, simply garlic, oil and cockles. Emilia Cerullo: good …
Love at first sight between me and Rol Gelateria! Always looking for that extra something that can make the difference, I found in this ice cream shop the winning mix that is missing in most Neapolitan craft shops. Quality of the raw material, friendliness and kindness of the staff that goes beyond the obvious convenience, […]
An aniseed dessert with an ancient flavor of times gone by. The base is the typical yogurt plum cake. Decreasing the amount of flour and replacing it in part with that of almonds, I obtained a full-bodied, moist, soft and not soft and dry dough.
I had the chance to meet and host Ciro Pipoli a couple of days in the kitchen with me and my work group. Ciro Pipoli (napoli_naples) is probably the youngest and most famous Neapolitan instagramers.
This recipe was born from the need to adapt my kitchen to French tastes. The French love the flesh and proposing an overcooked veal, as we eat it, would have made no sense.
