Recipe Donut with ricotta without eggs from 21-06-2010 Updated on 21-03-2018 This ricotta cake without eggs comes from a google search on Saturday afternoon, I wanted to prepare a dessert with ricotta that I had in the fridge, I gear up to prepare a nice soft ricotta donut, I open the fridge and.
Water Donut Recipe of 01-09-2008 Updated 09-05-2018 The water donut, famous on the web as the softest donut in the world by Adelaide Melles is a soft and fragrant cake, perfect for breakfast, or for a delicious snack with the children. I admit, at first I was tempted by the idea of replacing water with milk, but then I decided to try it and a really delicious donut came out.
Creme Brulèe recipe of 04-05-2009 Updated on 27-08-2018 The creme brulèe which literally means burnt cream, is one of the most popular and well-known French spoon desserts. The crème brûlée is a cream based on eggs, fresh cream, and vanilla, it is cooked in small single-serving cocottine in a double boiler and then covered with sugar and caramelized thus forming a sugar crust.
Recipe Tagliatelle with porcini mushrooms and walnuts from 10-14-2010 Updated on 11-05-2018 This morning I give you the recipe for another super fast and super good first course, tagliatelle with porcini mushrooms and walnuts, a classic autumn recipe. Sunday morning an uncle of mine brought us some fresh walnuts and with those and with some excellent porcini we prepared the first course for Sunday lunch.
Philadelphia pizzas recipe of 06-05-2009 Updated 11-11-2015 This recipe of Philadelphia pizzas was crazy some time ago on the forum. At my husband's birthday dinner, Elena and I decided to try this recipe by preparing the Philadelphia pizzas as an appetizer, they came out very cute, as well as very very good.
The salty sbrisolona is, as you can easily guess, the rustic version of the well-known Mantuan dessert. Unlike the sweet sbrisolona, the savory one contains a filling which of course can be varied and customized according to taste. In this case I opted for a classic ham and cheese, but nothing prevents you from choosing more delicate fillings, such as ricotta and zucchini or more savory, such as peppers and aubergines.