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n Italy, cotechino (Italian fresh pork sausage) and lentils are culinary symbols of abundance and fortune, generally eaten on New Year’s day. Best lentils come from Umbria, look for fresh cotechino at Italian butcher shops. We suggest a different way to taste this traditional dish, not only for Christmas holidays.
As I said many times, cheesecake is my favorite cake, so…..anytime is cheesecake time! Three layers for a delicious, creamy, rich dessert. Digestive crumbs crust, topped with a cream cheese and dulce de leche filling, then a layer of lightly sweetened sour cream. A full-bodied flavor for a classic treat. You must try it.
Pumpkin and butternut are typical autumn ingredients, suitable for ravioli, bread and cakes. Generally, in Italy, pumpkin is used for savory recipes, being pumpkin sweet by itself. The savory flan, which we propose is soft and creamy, rich and velvety. Very easy to make, because everything is just mixed together and whizzed up in a blender and gorgonzola cheese sauce adds an extra touch. To taste!
Nothing better than a gorgeous home made brioches for breakfast. Easy to make, they are a must-have for Sunday morning. It is better to try these brioches warm, because I really couldn’t wait until the rolls had cooled to have a taste…… I prefer plain brioches, but you can fill them according to your taste.
Homemade gnocchi isn’t neither labor-intensive, nor time-consuming. Often they are combined with a tasty tomato sauce, but today we have preferred a creamy leek sauce, a revelation to your tongue.
I live in the countryside since 1 year, and it presents some advantages: health on first. But there is nothing better than gather some fresh ingredients from the kitchen garden almost every day, to prepare a sauce. Here is a special summer pesto, prepared with the ingredients coming from our kitchen garden, that works perfect for a long pasta shape. The best.
As everybody knows, focaccia is a dough made with flour, water, yeast and salt, baked in the oven, Many recipes exist, for example the focaccia from Recco or the Neapolitan pizza….and concerning the focaccia barese, each town, and even every family, has its own variation, with particolar toppings. Today, we offer you, according to our opinion, the best, the most rich and tasty….
Making ice cream and pies are 2 of my favorite things. I wanted to create a fresh, summer tart but without fruits or berries. So I decided to pour in a pastry or cookies shell my favourite ice cream. Thanks to friends who have given us some fresh basil, I prepared the ice cream I did last summer. Here is the result. Here the link for basil ice cream recipe. To get 29 ounces ice cream as you need in this post, please double the ingredients in the recipe.
Flour, yeast, milk and time. Here the ingredients for a simple and delicious recipe to taste whenever you like.