@GabrieleStabile. Grilled Cauliflower and Pickled Pear
This recipe for grilled cauliflower and pickled pear was developed by Chef Simone Caponetto for the classy restaurant Locale Firenze located at the Concini Palace in the centre of Florence.
Italian Notes
Italian Notes
Italian Notes
Italian NotesRavioli alla Vernantina
Ravioli alla Vernantina or ravioli with leek and potato filling is a typical dish from the mountains of Piedmont.
Italian Notes
Italian Notes
Italian Notes
Baked Sea Bream with Potatoes
One of the easiest ways to prepare sea bream is to bake it in the oven on a bed of sliced potatoes. Grated cheese, parsley and garlic make the fine meat even more aromatic.
Italian Notes
Italian Notes
Kale salad with butternut squash
Nice hearty winter salad of Tuscan kale with butternut squash and by a nice, vinegary dressing.
Italian Notes
Italian NotesBaked Sea Bream with Potatoes
One of the easiest ways to prepare sea bream is to bake it in the oven on a bed of sliced potatoes. Grated cheese, parsley and garlic make the fine meat even more aromatic.
Italian Notes
Italian Notes
Italian NotesBlueberry crostata
Shortcrust pastry shells filled with an creamy mousse of fresh fruit produce a delicious and festive blueberry crostata.
Italian Notes
Italian Notes
Italian Notes
Nothing to discuss, just enjoying!
I appreciate that, thank you:)
I made the ” Italian Country Paté” , it is very good but I think that there is an uncorrect indication og weight. 20 ml double cream and 10 ml Marsala, are wrong : it must be 20/10 cl = 2/1 dl. I did it so and its perfect.
Thank you for your comment. You are right 20 ml and 10 ml may be too little, and I have adjusted the recipe accordingly, but much depends on the type of bread you use and the size of the slices. Dry bread of Durum wheat requires more cream than soft sandwich bread, so measures should always be subject to common sense and your own personal assessment.
Love your recipe collections and wonderful info. Thanks for sharing!
I appreciate that. Thank you.