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Good evening to all! It's a long time I don't write anymore. I take the occasion for publish my Christmas menu: I'm obviously interested in yours... Entries: -Patè "zuccotto" shaped. It's a couple of patè, assembled in a cup on two levels, shaping a zuccotto,a cake with chocolate and cream...

Have you any particular use for this? Here is absolute Holiday, no one is working, all is closed, and, generally, everybodiy is out of towns, on beaches or mountains. For the poor people remaining in town, many restaurants have a particular menu. I'm in Milano till 18, and this is the menu of...

4 codfish pieces, about 600 grms, washed and unsalted, red radish 150 gr., endive 150 gr. 5 salted anchovies, parsley, garlic, olives, milk, evoo, pepper.... Wash anchovies and mince with parsley and 2 garlic clovers. Put them in a casserole with half glass of oil in a low flame, and, when...

I try to explain myself. How do you consider a recipe? Is it a beginning (on which you can do you personal variations) or is it a point of arrive, the final destiny of your efforts? What's the utility of a recipe? For me, a recipe is the only way to get again that particular taste that I loved...

Yesterday, I had at dinner some persons, important contacts of job. But everything was organised at the last minute, and so I had no time to cook something particular. This is a recipe I use in these occasions, and I think it can be useful for you too. First, you must have at home a bottle of...

I've just read a thread, in General cooking question, about the necessity of a recipe for particular dishes. For this one, I think that is very difficult to change something. More: if you find some tasty variations, I'll be very grateful.... 4 servings: 1 big apple (everyone is ok, but I like...

I hope this is the right place..... Easter is coming on, and in South of Italy there is a very characteristic salted cake, very simple to do, but with a great taste. In past centuries, most of inhabitants were farmers, poor people, and, in holidays, they had to use their fantasy, to change the...

Some days ago, I've put the recipe of risotto alla Milanese. This dish of meal is the classic approach fot it. Taste and enjoy.... INGREDIENTS: Six veal marrowbones, about 3 cms high, carrot, onion, celery, laurel, sage, rosemary, parsley, lemon, tomato cream (how do you translate "passata di...

Every your desire is a command for me….:smile: Only, I don’t post the "true" recipe of risotto alla milanese, because it’s practically impossible to do: officially, you would have to do a broth with seven (?) kinds of meat….:ohmy: For four persons: Fry slightly in 40 gr. butter (not oil) an...

Every country has its own customs, and none of them is better than the others. I’m really curious, if you allow me, to understand how daily meals are organised in your countries. A lot of things are changed in Italy in the last years, but usually the tradition says that an Italian guy has a...

This is a Piemontese Dish, of which many versions exist. There are some more rustic, and other sweeter, but all of them have the real particularity that you can eat more and more, without feeling full. And it's not a joke. Ingredients (serves four) 400 grams of extra-virgin olive oil; 200...

This is the first recipe I post, and I hope you like it at least the half I like. Get very fresh swordfish, sliced by machine or, in every way, in slices 3-4 mm thick. I suggest two slices a person. On every slice, put a level of cream of hartichokes, a level of champignons sliced very thin, and...

Hi to everybody. I'new from Italy, and I'm really curious to see a different point of wew in cooking. I beg your pardon in advance for my poor english, and, please, be sure you can correct me every time you like. See you later.....:mrgreen: