I eat fish 4 or 5 times a week. In summer…..even more often, adding fish in salads. It is a dish with my favorite Mediterranean flavors…olives and tomatoes. in preparing salad the main ingredient is fantasy…..so you can add or take away whatever you want….
Salad, or better, salads are a world of their own, a lifestyle, a way of thinking and of eating. Their savours and flavours are like a masterpiece, simply born from nothing, from ingredient’s simplicity, from the earth. Here a combination of sweet and strong flavours.
This smoked and berries salad is the perfect dish for the summer season, they are light, fresh and healthy. I only give you a suggestion: you can choose and combine the ingredients as you prefer, but I assure you that this combination is just perfect.
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!
Wonderfully rich and creamy, this soup has been taken from Gordon Ramsay’s book “Cooking for friends”. Only one change:I found necessary to cook the pears for longer than suggested (1-2 minutes each side.) As he says, here’s a soup that’s perfect foe entertaining, both for its elegance and for its ease of preparation. The soup can be prepared a day in advance, ready to reheat……So, why not?
Pumpkin, Fall symbol, of many different shapes, with a soft and sweet pulp, can be used in main dishes, such as risotto, in bread dough or in desserts. You can prepare typical american dishes for Halloween night, but we have decided to prepare an italian recipe, with Italian flavors such as mushrooms and provolone cheese.
When we think about clafoutis, we generally think about the classic French recipe with sweet cherries ….. today we prepared it with 2 simple ingredients, zucchini and cherry tomatoes. Who said you can not have a savory recipe version?
Today’s recipe is a typical winter dish, even if Spring is approaching. The tartiflette comes from a region of France and it is similar to a potatoes gratin. Infact, it is made with potatoes, reblochon cheese, cream, and lardons, even if I used rolled pancetta. The Union Interprofessional Reblochon developed the recipe in the 1980s to promote sales of the reblochon cheese. It is a greedy dish to share with friends.
When I think of Madeleines, I think about a treat. I like to change the ingredients to turn a typical sweet cake in something savory, discovering new combinations and flavors.
Everyone knows about potatoes gateau, or gattò. It appeared at the end of the eighteenth century because of the arrival of Maria Carolina, newly crowned, in Naples. Typical dish of the Neapolitan cuisine, now Gattò is common in many Italian regions, with different interpretations. Potatoes are the common ingredient, but the filling can change according to your taste and imagination. It can be prepared in advance and if cubed, Gattò can be considered as a tasty and singular finger food.