rhubarb

Hooray, another wish ! As you may know, it is a tradition in my family to make a wish each time we do something for the very first time ! And I had never cooked rhubarb before today. I have always been impressed and intimidated by their very long stalks: for me, that meant that they were probably hard to peel, cut and cook. My, how wrong was I ! It can’t be easier ! And I also found out about their benefic effects : rich in fibers, they are good to your stomach and they are also a great source of vitamin K (prevention of... [Lire la suite]

La Récap, The recap ! Cliquez sur les photos pour accéder aux recettesClick on the pictures to read the recipes  Courgettes Farcies à la Toscane, Tuscan-style Stuffed Zucchini Filets de Veau, Sauce Rhubarbe-Miel/Veal with Rhubarb-Honey Sauce Pêches Farcies aux Amaretti, Glace Mascarpone, Amaretti-stuffed Peaches, Mascarpone ice-cream D'autres suggestions Italiennes ?Some other Italian Suggestions ?Entrées/Appetizers Blue Cheese, Pear and Rosemary "Pastilla" Pastry/Pastilla gorgonzola, poires et romarin 2... [Lire la suite]

The problem with rhubarb is that you often find yourself with 2 or 3 stalks leftovers and you don’t know what to do with it! Another dessert? No, tired of sweet things! Garbage? Come on ! I have a recipe for you, so nothing is wasted! This unusual sauce is perfect for white meats, like veal. It is a Tuscan recipe, from the world-famous Michelin-starred restaurant “Enoteca Pinchiorri” located in a Florentine Palazzo and decorated with Medicean splendour. The perfect occasion for me to –yes, again, I know- mention my favourite... [Lire la suite]