This way of roasting lamb is incredibly simple but involves some degree of organisation, since you need to calculate the time needed for marinating and cooking. This a very traditional Tuscan recipe, celebrated in Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. In those days, preparation snd cooking times, and ingredient…
This side dish was created in Emilia, and it is the perfect complement to a vast variety of roasted meats, such as beef braised in Barolo wine. It is a unique side dish, rich in fibre without the boring stigma associated with “healthy” foods. In order to peel the onions, I found an American recipe…
Fried custard is a versatile dish. According to where you are in Italy, it has different variations: it is considered mainly as an appetizer in the Marche and Emilia regions, a part of a sumptuous mixture of fried treats like apples, stuffed fried olives (olive all’ascolana), different meats, vegetables and zucchini flowers. The different components…
Paccheri is a new pasta shape particularly well suited for being stuffed. With truffle sauce, sausage, and porcini mushrooms, it is ideal for festive occasions. In winter, I always look for occasions to turn on the oven, and this recipe is perfect for holidays and meals with friends and family around a festive table. It…
Porchetta is a typical dish of Central and Northern Italy. It consists of a whole pig, emptied, deboned and seasoned with rosemary or wild fennel, according to its origin. According to the traditional way of making it, porchetta is seasoned with rosemary in Southern Tuscany, in Roman Castles area and other areas in Central Italy;…
With the Bologna Certosino (Chartreuse cake) I want to introduce you to a typical Christmas cake of Bologna cuisine, with almonds, pine nuts, unsweetened chocolate and candied fruit. It is almost unknown out of Emilia-Romagna region: sadly, the fame of many regional cakes is clouded by industrial products, which I am not a great fan…
The stuffing of this gnocchi is very similar to the one of Ascoli olives, a skilled mix of meats cooked in a soffritto, whose taste is made lighter by a touch of lemon zest. The only complicated phase is finding the procedure to fill the gnocchi; I think that using a piping bag makes the…
A luxurious braised beef in a precious wine like Barolo, again a recipe from Piedmont.A real comfort food,above all if served with polenta and its sauce or with borretane onions. Beef braised in Barolo is typical of festivities and holidays. This special dish contemplates the cost of the ingredients and the time – both the…
These chocolate truffles are lovely special presents to give at Christmas time: there is nothing like a homemade gift for our families and friends to express our love for them. The combination of chocolate, rum, coffee, and Amaretti cookies is reminiscent of Turin’s Bonet. These chocolate truffles are very festive and particularly appropriate to celebrate…
These days, most recipes use some pre-cooked ingredients, but for these chestnut soufflés I prefer using fresh chestnuts and boiling them instead of using a chestnut jam, as is indicated in modern recipes. As in other cases, I was inspired by the father of Italian cuisine, Pellegrino Artusi, and his Science in the Kitchen and…