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Lettuce tossed in a pan is a recipe that even I missed, but after having tried the risotto velvety and I decided to jump and try... and well I did it, because the lettuce in the frying pan reminds a lot of the escarole stew, which I love, so I think that soon I will repeat often 😉 Among other things,...
Potatoes savoyard are a side dish typical of piedmont cuisine based on potatoes and cheese, usually Gruyere, Fontina or Emmental. The potatoes are first boiled and then heated in the oven with the addition of milk and cheese, so we will create a tasty and creamy with a beautiful surface gratin. More...
Zucchini au gratin are a side dish very easy to make, light, but very tasty and nice. The zucchini are sliced and then arranged radially inside a springform pan, covering the whole with a mix of cheese and breadcrumbs and brown in the oven. Practical, simple, and tasty, the Zucchini au gratin, a dish...
