This month, the shortest of the year, celebrates very some special moments: carnival, the beginning of Lent, and the day of lovers. February comes from the Latin word “februare”, meaning to purify. In the kitchen, we could say that after the excesses of Christmas and the carnival this month we […]
Recent Posts
Caraway Scented Cabbage Strudel
Cabbage is an ingredient widely used in Eastern and Northern Europe. If you happen to go to Croatia or Slovenia in the winter, you will find it as an accompaniment to pork served as a cabbage strudel. Whenever I tried this dish I felt the desire to learn the recipe, […]
Sea Bream Baked in a Salt Crust
Fish baked in a salt crust is a simple and excellent way to cook it, provided it is fresh. This preparation is suitable for sea bream, sea bass (or bass), red snapper but also a simple trout and in general the whole fish or tropical fish such as “red snapper” […]
St. Valentine’s Day Menu
February 14 – St. Valentine’s Day, A Menu for a Romantic Evening Puntarelle Salad Cream of Leek Soup with Shrimp Snapper (or sea bass or sea bream) baked in salt with Ginger Sauce Thyme potatoes Baci di Dama Cookies The recipes are all come from the blog. This dinner can […]
Puntarelle Salad
If you happen to go to Rome for a short stay between November and March you will certainly find puntarelle in restaurants and vegetable stands. Puntarelle are a chicory variety which contains a heart composed of many protuberances. If the chicory is fresh you can use the entire plant. The […]
January
Cold and darkness characterize the first month of the year, especially in this part of Italy. Vacations and the Christmas holidays are over, the decorations have been placed away and there is a bit of a heavy feeling from the many dinners and desserts that we’ve eaten. In the garden […]
Guinea Fowl with Dried Fruit
Guinea fowl seem to originate from ancient Numidia (now Algeria). They were probably called “Pharaoh”, faraone in Italian, because they were an animal that was very popular with the Egyptian kings who lived close to the border of Algeria. In fact, guinea fowl are a very regal poultry with their […]
Sole Fillets with Oranges
During the month of January, citrus fruits are excellent and it is good to use them as much as possible in the kitchen not only as a fruit. This way we can make lighter dishes that are tasty and contain a good supply of vitamin C. This recipe uses oranges […]
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