A winter classical

Filled green cabbage rolls in a classical bechamel sauce has always been one of my favorites. My mother used to prepare this recipe so deliciously. Her bechamel sauce was probably richer than mine, as most of the classical recipes contained more butter, more fat than we try to use now. I have different versions, also … More A winter classical

Autumn and winter, the season for an authentic cheese taleggio

Since the 11th century taleggio is made in a small town Taleggio in Val Taleggio, close to Bergamo in Lombardia. Stracchino is the original name and is derived from straccho = tired. After a summer with a lot of exercise, the cows were tired or straccho. Taleggio is still being prepared artisanally  but now also … More Autumn and winter, the season for an authentic cheese taleggio

Let’s prepare ‘un plat à la française’ during the season of the ‘Tour de France’.

Round courgettes ( 700-800 grams of courgettes for 2)are ideal to fill. There are so many ways to fill vegetables without becoming boring. Half the courgettes and remove the inner part. Chop 1 shallot, 3 garlic cloves and the inner part of the courgettes. Boil 100 grams of red rice. Fry the chopped vegetables and … More Let’s prepare ‘un plat à la française’ during the season of the ‘Tour de France’.