Free Recipes Archive
8 bunches of wild little fennel, 80 gr. of pecorino cheese or 80 gr. of caciocavallo, 2 eggs, 150 gr. of extracted of tomato, extra vergine olive oil, 100 gr. of breadcrumbs, salt and pepper. Clean the little fennels, boil Read More …
400 gr. of potatoes, 3 egg yolks, 60 gr. of grated Parmigiano cheese, 200 gr. of ricotta cheese, breadcrumbs, extra virgin olive oil, salt and pepper. Boil the potatoes, skin it and make a potatoes cream. Add the beaten eggs Read More …
500 g potatoes, cooked & mashed 1 lb 250 g cabbage, diced & cooked 8 oz 1 egg, beaten 250 ml sharp chedder cheese, grated 1 cup nutmeg, grated to taste salt & pepper to taste vegetable oil for frying Read More …
500 g potatoes, cooked & mashed 1 lb 250 g cabbage, diced & cooked 8 oz 1 egg, beaten 250 ml sharp chedder cheese, grated 1 cup nutmeg, grated to taste salt & pepper to taste vegetable oil for frying Read More …
500 g potatoes, cooked & mashed 1 lb 250 g cabbage, diced & cooked 8 oz 1 egg, beaten 250 ml sharp chedder cheese, grated 1 cup nutmeg, grated to taste salt & pepper to taste vegetable oil for frying Read More …
500 g potatoes, cooked & mashed 1 lb 250 g cabbage, diced & cooked 8 oz 1 egg, beaten 250 ml sharp chedder cheese, grated 1 cup nutmeg, grated to taste salt & pepper to taste vegetable oil for frying Read More …