tu connais aubergines a la parmigiana?
sinon il y'a quantité inombrable de risotto, c'est pas tres cher et pratique a faire quand il y'a bcp de monde qui vient manger a la maison!
Quel genre de recette veux tu? recettes de pates autre que les classique?
escalope de veau a la milanese?
Saltimbocca de veau?
Dis moi quelles recette tu veux!
J'adore aussi la cuisine italienne mamamia😉
Sinon j'ai une recette de lasagne bolognese et aubergine...
tu connais aubergines a la parmigiana?
sinon il y'a quantité inombrable de risotto, c'est pas tres cher et pratique a faire quand il y'a bcp de monde qui vient manger a la maison!
Quel genre de recette veux tu? recettes de pates autre que les classique?
escalope de veau a la milanese?
Saltimbocca de veau?
Dis moi quelles recette tu veux!
J'adore aussi la cuisine italienne mamamia😉
Sinon j'ai une recette de lasagne bolognese et aubergine... En fait le genre de recette pas trop chère parce que je n'ai qu'un petit budget d'étudiante mais bon un peu de tout genre des sauces de pâtes, des risottos, des sauces pour les escalopes etc...
je te donne la recette des aubergine parmigiana, c'est long a faire, mais pas trop cher:
il te faut:(pour environ 6 personnes)
3-4 gousse d'ail haché ou reduit en purée avec le presse ail
2 gros oignon finement ciselé
1 carotte coupé en petit carré(2mmx2mm pour donner une idée)
1 branche de céleri finement coupé
2 grosses boite de tomates pellée en boite.
un bouquet de basilic
3 aubergine coupée en tarnche d'un demi cm.
parmesan
mozarella
un peu de bouillon
du thym, laurier, origan
mettre un bon triat d'huile d'olive dans une cocotte
ajouter les oignon, du sel et les faire suer 2 mn
ajouter l'ail et une cuillere a café de sucre(pour contrer l'acidite des tomates), faire revenir 2 mn
ajouter la carotte et le celeri, faire revenir 2 mn
Ajouter les tomates concassée, un peu de bouillon, porter a ebulition pui sbaisser le feu.
ajouter les herbes
faire mijoter environ 45 mn.plus longutemps c'est mieux c'est.il faut juste verifier la consistance de la sauce, au besoin rajouter du bouillon.
pendant ce temps faire frire les aubergines dans une poele.
la soit tu badigones genereusement d'huile d'olive tes tranches d'aubergines, soit ut met directement l'huile dans la poele.
Attention les aubergines absorbe rapidement et bcp d'huile.
Avant de retourner tes aubergines pour les faire frire de l'autre cote, une pincée de sel ainsi qu'une pincée de piment d'espelette sur chaques tranches!
Reserver, puis faire des meme avec le reste.
C'est une phase un peu longue car on ne peut mettre que '_5 tranches a la fois et qu'il faut constemment surveiller.
Ensuite quant tout est pret, proceder au montage:
une couche de sauce tomate
une couche d'aubergine
un peu de basilic finement ciselé
saupoudrer genereusement de parmesan
puis recommencer jussqu'a ce qu'il reste plus rien
teminé avec une couche de mozarella
On peut aussi incorporer une couche de sauce blanche!
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
Page by Page on the Assisi Way – 1,200 km on Foot
A "relaxed" 16-day tour of Corsica in autumn 2024
Off we go on an adventure in Puglia!
Autumn trip from Puglia to Naples via Basilicata...
Two weeks under the Puglia sun
Amalfi Coast stroll
Tuscany: Arezzo province and the Siena area
The Pearl of Africa - July-August 2026
