WELCOME

 

I am passionate about cooking, and through this blog I intend to communicate with other 'amateur cooks' to exchange recipes, tips, and why not, friendship.

In a time when journalists without newspapers, television hosts with no transmissions are recycled as gastronomic writers without knowing how you grab a frying pan or a knife and that, despite what scale the peaks of the rankings in the sales of books, you can hear a small voice like mine and / or yours!

On the home will get a monthly recipe or tips for a recipe: something that I communicate impressions, criticisms and recommendations above. Of course, every recipe has been tested by me!

Since my English is at school, I invite you to correct linguistic errors you find.

 

N.B.: recipes with @ are my wife Emi.

                                cucchiaio

 

  

When we have more good food in the world, we will not have good literature, nor high intellect, nor friendly meetings, or social harmony.

Marie-Antoine Careme

 


 

 

 

 

Lamb with artichokes and black olives

 

Sprinkle the lemon juice on the ribs, salt and pepper. Brown the garlic in a pan with half a glass of extra virgin olive oil, remove the garlic and brown the chops on both sides, add half a glass of red wine, then lower the heat and cover with the finely chopped onion. Cook over low heat adding broth a little at a time.

Cut the artichokes by removing the internal hay and leave them in water acidulated with the lemon; then cut the artichokes finely. Ten to fifteen minutes before the end of cooking, add the artichokes and the juice of half a lemon and turn. When almost cooked, add the olives. Serve hot.

 

Per 4 person

 

LAMB RIBS n. 16
ONION n. 1
ARTICHOKES n. 6
BLACK OLIVES gr. 120
RED WINE glass 1/2
LEMONS n. 2
EXTRA VIRGIN OLIVE OIL glass 1/2
GARLIC, SALT, PEPPER enough