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Falsomagro, sicilian

Falsomagro, sicilian

The falsomagro is a very rich plate of sicilian tradition. It is a dish of French origin, they call it “let us de language film” that is stuffed with lean, we've been playing with the words making it possible to admit in the recipe for any ingredient that lean is not. It is ideal for Sunday lunch or...

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Tomatoes stuffed with millet and herbs

Tomatoes stuffed with millet and herbs

The tomatoes stuffed with millet are a side dish quick to prepare that encloses all the aromas and scents of summer.The filling is made from millet and enriched flavor and taste from the herbs, olives, capers and hemp seeds.Contains the scents of mediterranean herbs. It is prepared in little time and...

Tart dough matta with beans and cheese

Tart dough matta with beans and cheese

Pellegrino Artusi, in his famous treatise “the science of cooking and the art of eating well” goes like this:“It's called pasta matta, not because it is capable of some madness, but for the simplicity with which it lends itself to the part of entertainment that is missing in many dishes, as you will...

Salad “green”

Salad “green”

Eat color, as well! In this season of rebirth and reawakening of nature, I propose this salad “green” - rich ingredients and healthy, which combines vegetables, legumes, fresh and dried fruit and herbs.The “choir of voices” is composed of green salad (lettuce and lamb's lettuce), baby spinach, arugula,...