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Cook to Live Better / Cucinare per Vivere Meglio
In my family, up until the 1980s, it was a tradition to start the new year with a menu that included an appetizer with boiled corned beef tongue and Russian salad, followed by tortellini in broth and boiled meat with mustard. The Russian salad was rigorously prepared at home, possibly […]
The other day Andrea came home with the largest ziplock bag of green tomatoes I have ever seen. They were left over from the office garden that his boss lovingly attended all summer long when no one else was there due to Covid. My eyes lit up – you can […]
These puff pastries are suitable for a summer appetizer or even to offer friends an appetizer with a good, well-chilled prosecco. I often use this recipe in summer because it is fast and satisfies everyone. There is no need to add fat or salt because the scamorza (you can substitute […]
Smoked salmon trout is a specialty of Friuli. Large trout farms are favored by the quantity of spring water and by investments in both research and quality control that the regional institutions have carried out over the years. This very easy recipe is very effective. Smoked salmon can also be […]
This recipe is a variation that I created using all the ingredients from a French recipe, a classic of the kitchen. This small savory cake is soft and can be useful to help those who usually do not love cauliflower. In winter it is very important to reap the benefits […]
The dish can be presented as an appetizer or as a main course, it depends on the quantity. The doses written here are those of an entree. This is recipe published in the Christmas special of the magazine “A TAVOLA” from 1997. Every so often, when I need to relax, […]
This recipe is a piece of American history. It was created by Oskar Tschirty, a maitre d’ at the luxurious Waldorf Astoria Hotel in New York, in 1896. The salad was an immediate success. I tasted it for the first time when my cousin Ricky from Baltimore made it in […]
Because my husband is a huge fanatic of asparagus, the month of May is always dedicated to searching out places where it was fresh picked. The quantities we generally buy are pretty large so I have to organize myself to cook it in various ways. One night when I came […]
