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, […]
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 …
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.
Put the tomatoes and whole garlic cloves in a greased baking pan with the shirt. Season with salt and pepper, sprinkle with plenty of granulated sugar and bake at 150 degrees for two hours.
I continue on my way, making you share in how good simple things are! Short pastry, quince paste, almonds and nothing more for these pastries whose taste reminds us of our south … Lecce and its magnificent pasticciotti! Sometimes I wonder how it is possible that these apples so ugly, impossible to eat, hard to […]
This time I started from the point of arrival and that is from a ceramic plate made by Antonio Fasano, a very good craftsman from Grottaglie – Taranto – Puglia :-)! Again Puglia and Basilicata inspire me, with their products, to make something special.
