Italian local produce – Parma Minestrone with Parmigiano cream & Parmigiano-Parme-Spinach Cannelloni
Last week, I took a course at Atelier des Chefs on the theme of Parma ham and Parmigiano Reggiano Parmesan. It was the opportunity to rediscover two prestigious local products from Italy that I love, which can be serves raw or cooked. The result in images and the recipe…
Read more »La pasta – Raviolis Ricotta-épinards
Since our week in Tuscany this summer, I wanted to make pasta-house. MiniCook offered me a ravioli mold and having dug up an old pasta machine in the basement of my grandmother, I started. Them…
Read more »
