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Spanish Tortilla

I have to thank my friend Silvia who gave me the recipe for the classic Spanish tortilla. Few ingredients, but many hack: it’s not just a potato omelette, it’s an art …

Umbria Pecorino Cake

This pecorino cake is a classic preparation of Umbria cuisine that is prepared for the Easter holidays. It lasts for a few days if closed properly, so prepare two of them and enjoy them gradually with cured meat, fresh fava beans, pecorino cheese and of course a good glass of red wine.

Tuna Eggs

Since I launched into summer recipes with peppers and with these beautiful days (closed at home), I decided to prepare another classic dish that I always do in the summer. #iorestoacasa

Hungarian Pretzels

The characteristic of these pretzels is that they must be very crumbly and melt in the mouth: this is why, in addition to flour, I also used cornstarch.

Pea Plum-cake, Egg Mimosa and Wine Mayonnaise

If you want to use this plum-cake for a pleasant outdoor picnic, you can avoid preparing the hard-boiled egg, but bring the mayonnaise in a separate container. When you cut the slices of plum cake, place a mayonnaise dollop on each one.

Greek Spanakopita

In the mix to thicken it I used raw couscous, but the original product is called Trahana (very easy to find in all supermarkets in Greece, not known in Italy).

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