Bouffons la vie, Recipes for LibeCase There is nothing wrong with cooking. Today’s pasta in the style of Giovanni Paserini. The chef of Paseriini (Paris 12th), Giovanni Paseriini, entrusted Victor Lop (1) with the recipe “Spaghetti de Mezanot” or midnight spaghetti. “Spaghetti de Mezanote is a typical dish of Rome and Naples, in fact the …
Recipes Article reserved for subscribers Bouffons la vie, Recipes for LeuCase Every day, “Libe” comes to the table. Today’s Palermitan Anchovy Pasta. When an Italian is told that he eats a lot of pasta, he must not break it. Transpan food. Here is a simple, delicious, delicious and delicious palette of spaghetti spaghetti. Be careful, …
Bouffons la vie, Recipes for LeuCase This week, we are working on a small grant for the holidays. This Monday, honey with dried fruits. As the holidays approach, it is time to present small gifts, which we can give to guests for Christmas dinner or New Year’s Eve. With dried fruits we start with honey …
Honey with dried fruits for the holiday – freedom Read More »
Bouffons la vie, Recipes for LeuCase We will use the return of wild garlic to make spring pizzas with Sardinia Chef Federico Siavon, leader of Daroko at Paris Restaurants. This Sunday, Asparagus will be joined by Sardinia Chef Federico Syavin at the head of Daroko in Paris, Paris, Italy, with the spring flavors – dough …
