Recipes / Vegetables

My grandmother fennel are breaded and is still one of the ways I prefer to eat them.

The eggplant parmigiana is definitely my favorite dish: I can hardly refuse a second portion, it would only mean that the first was shamefully abundant.

These vegetables are a mix of sea and land, delicate in flavor, strong in pleasing even the most difficult appetites.

For me, I would have a bouquet of courgettes flowers just above the kitchen table, like tulips or roses, because I find them unique.

This time, however, I stuffed and baked them in the oven, which at least also enjoys the taste as well as the view.