This is a classic and simple recipe of the French cuisine, but it is very popular also in Italy, and it’s really a good recipe. The butter fits very well with the sole (which is definitely a delicious fish, with a nice compact and firm flesh), and the lemon adds a perfect touch of freshness,…
Tag: butter
Risotto with Tub Gurnard – Risotto alla Gallinella
Do you know the tub gurnard? In Italian we call it gallinella, and traditionally it’s one of those fish used to make many delicious fish soups, but its fillet it’s also very good and it can be used in many ways. In the past, like all the fish “for soups”, it was quite a poor…
Kringel
This is a very good cake typical of the Scandinavian area, but also Estonia and also some other countries. From all the recipes I saw, this seems to be more the Estonian version. But there are various versions, also with dried fruits or raisins for example. It has a very old origin, dating back centuries…
Risotto with Bergamot and Perch
I’m sure many of you have already drunk the Earl Grey tea with bergamot flavor, and if you like that then probably you will love also this recipe 🙂 Bergamot is a very unique and very fragrant fruit of the citrus family, it is mostly used for its essential oil for flavoring, but also for…
Beetroot Risotto – Risotto alla Barbabietola
This is not only a good recipe, but also beautiful 🙂 let’s tell the truth, its color is amazing and it can always surprise positively your guests 🙂 It’s a simple recipe (if you are already used to make risotto), with simple ingredients, and if you like this particular winter vegetable for sure you are…
Dresdner Christstollen
Christmas season was coming again, and this year I decided to prepare a Stollen, the typical German sweet for these feasts 🙂 It is a fruit bread that originated in Dresden, and it has a long history, and like most of the recipes with long history it has changed during the years. At the beginning…
Coq au Vin – Braised Rooster
This is one of the most iconic recipes of the French cuisine, not only because the “coq” is their national symbol, but because this recipe is really a masterpiece if properly executed. It’s an old recipe with a long history and tradition, that dates back when it was common to have roosters at home, or…
Cake with Ricotta and Lemon
This is a cake that is very easy to make, very fast, but it has an amazing flavor, and a very nice freshness given by the lemon. It’s not the usual soft spongy cake, but it’s more compact and wet. You can choose the ricotta you prefer (cow, sheep or buffalo), what’s important is to…
Appenzeller Chäshörnli
This is one of those “very winter” recipes 🙂 I managed to accidentally find here the Appenzeller cheese (a cheese with a 700 years history), which is a very good mountain cheese from Switzerland, more precisely of the Appenzell canton, so I thought that this recipe would be perfect. There are 3 types of this…
Kakaòs Csiga – Hungarian Rolled Pastry, with Cocoa
If you have been in Hungary for sure you have seen this very good sweet 🙂 It’s everywhere, it’s definitely one of the most common pastries here, and if it’s well done it’s really good, and it has nothing to envy to a croissant 🙂 Unfortunately to find really good Csiga which are made with…
Crostata con Ricotta di Bufala e Cioccolato – Crostata with Buffalo Ricotta and Chocolate
This is one of the best crostata I ever made 🙂 you will be surprised of the flavors and the intensity of the aromas. I have recently discovered that here in Hungary there is a farm run by Italians that produces very good buffalo mozzarella and also fresh buffalo ricotta, so when I found their…
Casunziei Ampezzani – Traditional Filled Pasta, with Beetroot
Here it is a very interesting traditional recipe, typical of the mountain area of Veneto and Trentino Alto Adige regions (more specifically the so called Ladinia), more in particular this is the most common version in the Valle d’Ampezzo area. Because like all the traditional recipes, there are variants (in this case also completely different) changing from…
