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Cooking with Graziano – Authentic Italian recipes, and more

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"How to recognize them" Appetizers / Antipasti Desserts/Sweets First Courses / Primi piatti Main Courses / Secondi piatti Pizza/Focaccia/Bread risotto Side Dishes Soups Sunday lunch ideas Uncategorized Vegan/Vegetarian

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Oggi coda di rospo in umido 🤤
Another focaccia, with only vegetables from our garden 😋🤤 for the dough you can follow my usual recipe for Focaccia Barese, which is on the blog
Today grilled mackerel with vegetables from the garden 😋 and a nice wine from the Badacsony wine region 👌 easy, fast and healthy
Another good lunch in Sopron 😋👌 and a nice walk in the old city center too, really a nice town
This evening focaccia with all the vegetables coming from our garden 😋😎
Today with this cloudy weather I decided to prepare, after long time, this recipe typical of the western part of Hungary, the Dödölle 🙂 I used buckwheat flour as I use to do always (I like the flavor it gives), and served simply with onions sautéed in the iron pan as tradition (I usually like it with porcini mushrooms too, but this time I didn't find any unfortunately).
Today "leftovers day": mezzi paccheri di Gragnano with a sauce made using the leftovers of the Peposo (the Tuscan stew I previously prepared), and the last slice of the raspberry crostata 😋👌
Also the dessert couldn’t miss: a delicious crostata cake, filled with our own raspberries and crema pasticcera (pastry cream, simply make with fresh whole milk, farmer yolks, sugar, the right amount of starch and flavored with Amalfi lemon zest and fresh mint leaves) 😋🤤👌
Peposo dell’Impruneta
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