Recipes
Frosted chicken
The glazed chicken is a second course of meat with a sweet and sour taste of clear Asian inspiration. The preparation is based on three basic steps: marinating, browning and...
Frosted chicken
The glazed chicken is a second course of meat with a sweet and sour taste of clear Asian inspiration. The preparation is based on three basic steps: marinating, browning and...
Vinaigrette, a simple and tasty condiment
The vinaigrette is a light and aromatic condiment of French origin, perfect for flavoring and second courses based on vegetables and fish. French cuisine is not only synonymous with elaborate...
Vinaigrette, a simple and tasty condiment
The vinaigrette is a light and aromatic condiment of French origin, perfect for flavoring and second courses based on vegetables and fish. French cuisine is not only synonymous with elaborate...
Pork tenderloin with balsamic vinegar
The meat strips are a second course very simple and quick to make but very tasty. There are several variations, but all have the characteristic of having the meat cut...
Pork tenderloin with balsamic vinegar
The meat strips are a second course very simple and quick to make but very tasty. There are several variations, but all have the characteristic of having the meat cut...
Straccetti of meat with balsamic vinegar of Modena
The meat strips are a second course very simple and quick to make but very tasty. There are several variations, but all have the characteristic of having the meat cut...
Straccetti of meat with balsamic vinegar of Modena
The meat strips are a second course very simple and quick to make but very tasty. There are several variations, but all have the characteristic of having the meat cut...
Omelette with onions and balsamic vinegar of Mo...
INGREDIENTS 6 eggs 50 ml whole milk Parmesan olive oil pepper salt PROCEDURE Preheat the oven to 180 degrees. Slice six spring onions, put them in a pan with a...
Omelette with onions and balsamic vinegar of Mo...
INGREDIENTS 6 eggs 50 ml whole milk Parmesan olive oil pepper salt PROCEDURE Preheat the oven to 180 degrees. Slice six spring onions, put them in a pan with a...
Marinated swordfish cannoli with pineapple rico...
PROCEDURE Put the slices of swordfish between two sheets of baking paper and flatten them with a meat tenderizer until they are thinner. Season the carpaccio with oil, coarse salt,...
Marinated swordfish cannoli with pineapple rico...
PROCEDURE Put the slices of swordfish between two sheets of baking paper and flatten them with a meat tenderizer until they are thinner. Season the carpaccio with oil, coarse salt,...