linguine with garlic, oil and cockles
From the comments on my Facebook public page relating to the post, simply garlic, oil and cockles.
Emilia Cerullo: good …
almond and anise cake
An aniseed dessert with an ancient flavor of times gone by. The base is the typical yogurt plum cake.
Decreasing the amount of flour and replacing it in part with that of almonds, I obtained a full-bodied, moist, soft and not soft and dry dough.
carpaccio of veal with tuna sauce
This recipe was born from the need to adapt my kitchen to French tastes.
The French love the flesh and proposing an overcooked veal, as we eat it, would have made no sense. Read more
