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a recipe so many memories


many emotions and surprises.

every day we prepare a course, every day is a story to tell.

 

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All the recipes that I tell you


In these pages you can find all the recipes posted on tiraccontounaricetta.

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Vol au vent of Val d Aosta

Vol au vent of Val d Aosta



Small vol-au-vent of puff pastry stuffed with fontina cheese sauce which is the most popular cheese in the Val d'Aosta


This course is: Antipasto , is a typical course made in: VALLE D'AOSTA
Difficult to prepare: FACILE
The time to prepare this course is:



 

Tuscan dumplings with spinach and ricotta  (the gnudi)

Tuscan dumplings with spinach and ricotta (the gnudi)



The magic, the beauty, the history of Tuscany can be found in these wonderful, simple, tasty gnocchetti with spinach and ricotta cheese, the gnudi. A dish created in the countryside. Depriving the ravioli from the too expensive sheet of pasta, it has been recovered its filling made of poor food but exceptionally rich in taste and healthiness. The gnudi are tasty and easy to prepare. A first course which will be also eaten by the children.


This course is: Primo , is a typical course made in: TOSCANA
Difficult to prepare: FACILE
The time to prepare this course is:



 

Frittata with spinach and ricotta rolled

Frittata with spinach and ricotta rolled



A spiral of omelette stuffed with spinach and parmesan cheese blended with flavored from cottage cheese. The omelet with spinach and ricotta rolled up is a quick and tasty way to "recycle" that handful of boiled spinach left in the fridge ...


This course is: Main Course , is a typical course made in: ITALIA
Difficult to prepare: EASY
The time to prepare this course is:



 

Culurgiones of Sardinia with potatoes and cod

Culurgiones of Sardinia with potatoes and cod



The culurgiones are a typical first course of Sardi nia, they are characterized by a soft filling of potatoes to which we added the cod, but especially from the typical shape of a spike that originates from the artistry of skilled hands patiently embroi der and shape the dough.


This course is: First Course , is a typical course made in: SARDEGNA
Difficult to prepare: TRICKY
The time to prepare this course is:



 

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