Menu italien

Depuis très jeune, je suisaddict aux magazines et livres de cuisinede toutes sortes.

In the last few days by sorting a little, I found thisvieux magazine de 1984That was 40 years ago.

I really bought a lot oflivres de cuisineand trained in a lot of recipes. In these books, there is one that I especially loved aboutcuisines du monde. Il relatait notamment toutes lesrecettes traditionnelles typiquesde chaqueAsian countries. I had made aplat unique,spécialité de Birmanie, whose name I forgot but today I still remember its taste. The ingredients were not easily found at that time so I took the bus and went toToulon chez Palmer, la seule épicerie où on trouvait tous lesproduits du monde1cave of Ali Babapour moi !

This little weekly magazine, I remember very well. I had invited people for whom I had made this Italian menu. I don't remember who I had invited (ops!) but I remember very well this menu, its tastes and the mistakes I had made on its design.

Today, I wanted to do it again and I'll give you pictures!

Menu

• Baguettes Tivoli, gressins au jambon de Parme
• Spaghetti Corso, au thon et aux poivrons
• Bœuf bouilli Colisée, brocolis et crème au safran
• Parmesan et poire
• Sabayon Fabiola, sabayon au Marsala

Photos

Les recettes

Exceptionnellement, je ne rédigerai pas les recettes mais je vous joins les pages du fameux magazine !

In conclusion

Ces recettes sont faciles à faire. Il est important de bien respecter letemps de cuisson du rôti de bœufpour avoir uneviande saignante.La partie la plus technique est lesabayonMarsala. Throughout the cooking process, you must not stop beating the preparation and quickly. We're having a quick pain in our arm...

Bonne découverte !