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All the recipes that I tell you
In these pages you can find all the recipes posted on tiraccontounaricetta.
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Blancmange or Biancomangiare
The blancmange has the consistency of impalpable mist and the taste of a dream upon waking. The intense fragrance of almonds and their aroma that still remains on the palate make the blancmange of the most extraordinary traditional desserts of Sicilian pastry.
This course is: Dolce , is a typical course made in: SICILIA
Difficult to prepare: FACILE
The time to prepare this course is:
Fish balls of cod
Small balls of cod steamed and then seasoned with a sauce of fresh tomatoes. The scent of basil and spicy chili give a master's touch to the balls of cod. The balls of cod in addition to being a healthy strong main course, if they are enjoying at room temperature, are ideal for a picnic and if you make them very tiny are a great idea for a starter, a finger food or appetizer.
This course is: Secondo , is a typical course made in: ITALIA
Difficult to prepare: FACILE
The time to prepare this course is:
Tangle of taralli
The encounter and embrace the pasta of taralli with the intense flavor and fragrant aroma of the barley generates a vortex of aromas. Directly from Puglia wonderful sunny region of Italy
This course is: Antipasto , is a typical course made in: PUGLIA
Difficult to prepare: FACILE
The time to prepare this course is:
Friselle of Salento
Traditional food product of Apulia, is a type of biscuit of bread dough made with durum wheat semolina of Salento, the frisella is eaten soaked in water and covered with fresh tomatoes with plenty of extra virgin olive oil and oregano
This course is: No , is a typical course made in: PUGLIA
Difficult to prepare: FACILE
The time to prepare this course is:
Indietro [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] Avanti
