This preparation is typical of Marche cuisine and is an easy way to cook stewed meat.
The mixed seafood for the couscous can be composed of various types of fish, you can choose them yourself or get advice from your fishmonger.
In this beautiful season, they are ideal for cooking on the barbecue.
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 …
With yogurt, lots of fruit and no fat (neither oil, nor butter), it is truly a light and tasty dessert to be enjoyed without too many guilt feelings!
Very easy and delicious, these treats will disappear instantly!