specialit
The Salvaging Cook Food isn’t thrown away but transformed
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Béchamel for baked pasta with nutmeg monsieur cuisine
The béchamel for baked pasta with nutmeg has a notable taste compared to the less…
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Pasta with Asparagus, Zucchini, and Lemon
Pasta with asparagus, zucchini, and lemon is a very good and light recipe. It is…
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Pasta with Fresh Fava Beans and Creamy Mint
To fulfill my daughter’s desire, we tried cooking spaghetti with fresh fava beans and creamy…
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Boiled Asparagus Sautéed with Oil and Butter
Simply boiled asparagus, then sautéed with oil and butter, are truly tasty. Spring is the…
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Chocolate and Cream Ice Cream Roll
The chocolate and cream ice cream roll is appreciated both in winter and summer and…
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Orecchiette with Arugula, Cherry Tomatoes, and Mozzarella
I recently discovered this quick recipe for orecchiette with arugula, cherry tomatoes, and mozzarella. It’s…
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Pasta with Light Zucchini and Basil Cream
Pasta with zucchini and basil cream, besides being light, has a very fine delicate taste…
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Pea and Potato Cream with Sage Spring Recipe
I didn’t think that pea and potato cream with sage would be so good. I…
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Dark Chocolate Covered Almond Clusters
Dark chocolate covered almond clusters are a quite easy crunchy dessert to make. It takes…
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Clever Mimosa Cake with Canned Pineapple – Easy
The clever mimosa cake with canned pineapple is easy to make for International Women’s Day…