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hi quicksilver! i come from bologna so i was born between lasagne and tortellini, every kind of salami, ham and other parts of pork cooked or preserved, piadina and much more. thanks for welcome me^^

ingredients/6 persons: 6 chicken tights (or even better the upper part) 4 carrots 1 onion 2 celery stalks 1 lemon 3 laurel leaves parsley flour white wine salt butter extra virgin olive oil Keep off skin from chicken tights then pass them in the flour. Chop in tiny pieces carrots celery and...

ok...i must admit... i'm a compulsive buyer of glasses mugs and coffee cups. i love them so much... about pans and cooking toys i have not so many because i have no room enough, but the last madness is a waffle maker (never used still:cool:) and i love so much also biscuits cutters...:cool::cool:

hi and welcome! yours seems an italian name! :)

your KISS system is the one I follow usually, great method :D welcome to dc!

welcome to dc!^^

welcome! i've eaten lebanese in london some years ago, i definetely loved it!

hi and welcome!!:wink:

i got married on 7-7-07. we spent quite a lot, about 30.000 $ (less in euro). it's a lot, not really a low budget, but we just had home and everything because we were yet living together, no need of a new car or anything else so we decided to have a beautiful party with all our friends and...

inspired by the discover of a new english word (fennel) here you are fennel gratin^^ chop each fennel in 4, boil in salty water untill they're soft then put 'em in an oven pan with thin slices of butter and grated parmesan on top. let them become gold under the oven grill then serve hot...

it seems fatastic, thank for posting...i think i'll wait untill i'll be in thai because i think i can't find some ingredients (that kind of papaya first, fish souce and dried prawn then). :wink:

hi and welcome! i'm coming to thai this august for about 20 days (bangkok+samui), i'm very curious about thai cook! especially papaya salad

put the clams in a pan with evoo a garlic clove, minced parsley. let fry gently then add tomato sauce with chopped tomatoes inside mix and let it cook for 10 minutes about. i usually mix clams with mussels shrimps and squids and put them on spaghetti. they're called spaghetti allo scoglio. or...

i forgot to tell that this sauce is the perfect base for a good and traditional lasagna!:pig:

i use tomato sauce without chopped pieces and skimmed milk cause it's lighter... to tell you the trut apart from a thin skin on the top of whole milk i've never seen a difference in liquidity from whole and skimmed milk... i think it's not a matter if you use whole one.

concentrate tube is around 6.5 ounces bottle of salsa 24.6 ounces

you're right...i found a converter on the web, i hope it's correct, if you'll have sauce till the bedroom i wrong something:tongue: 1 hg is 0.220 pound and 3.52 ounces.

On request today I'll give you my recipe of Bolognese sauce. I told "my" because every cook got his/her version. "Ragu'" is one of the recipes that if you ask 10 different persons you'll have 10 different versions. I'll try to give you all the best advices, this version is the one I've learnt...

try with zucchini. slice them thin then put in a pan with evoo salt a little white wine and few thin onion slice. let them get "gold" and soft. (about 10-15 minutes, dipends how thik are them)

i'm baking white plain bread. i do it at least twice a week. i never buy bread, i make it at home with bread machine (severin). i usually cook it in the machine but if i have time i make loaves and cook them in the oven. i decided to do so because the more i make food shopping the more is...

the link you give is the recipe for brasato: i do it sometimes but to give the taste you have to marinate the meat at least 12 hours in the red wine with chopped carrot onion and celery plus black pepper. at the end of 12 hours you can see that meat "drunk" about half of the wine, then you can...

thanks everybody!:smile: i surely post as soon as possible the recipe (ok, my recipe^^) for bolognese sauce (long translation, need time:tongue:) thanks also for visiting my blog, i love have comments on it:wink:

sometimes i cook a dish a day in advance to give it the right taste (roast meats, brasato, borlotti's soup...) they really need a day of rest to give all the flavour! but in general i don't love leftovers (wow i didn't know that word, i've learnt something new!) then i cook the right quantity...

welcome! wow a restorateur... what kind of restaurant do you have? i'm very very curious! you talked of meat, i'm a meat lover, especially of fiorentina:smile:

ciao elaine! two italians in few hours:wink: i'm new here too and how i said i'm italian too. i'll give a look to your blog, i've got one too about italian recipes:smile: welcome to this forum!^^