Here I am again with another wonderful soup 🙂 This typically winter recipe will make you full easily 😀 and I don’t need to say that it’s very healthy. To make it really tasty I suggest to use a little bit of lardo, pancetta or bacon in the base, and also a Parmigiano Reggiano rind…
Author: polentaebaccala
I'm Italian, together with my wife we are photographers, and as for many other Italians food is also a main passion :)
In my blog you will find what I usually eat, recipes of the italian tradition, but not only :)
Candied Orange Peels
I’ll tell you soon: this is a recipe that will take a looot of time, so be sure to be ready for it 🙂 but mostly it’s just about waiting. But before going to the recipe, I think an introduction is needed 🙂 Maybe some of you will think “why so much effort, when with…
Kaiserschmarrn (Traditional Austrian Dessert)
Kaiserschmarrn is a quite simple dessert, that kind of dessert that makes you comfortable and that gives you a “home atmosphere”, especially if you serve it in the old way inside an iron pan, as they often do in Austria or Bavaria 🙂 Kaiserschmarrn is a sort of pancake which is then broken into smaller…
Cacciucco di Ceci -Tuscan Chickpeas Stew
This is another wonderful dish that I like to eat for dinner in winter time 🙂 Often this recipe is considered a side dish, but if you eat a good portion for me it’s enough to make a normal dinner 🙂 Like many recipes of the Tuscan cuisine, it’s a very tasty dish made with…
Steak Tartare
Probably many people don’t like the idea to eat raw meat, and to be honest, even if I have no problem to eat it, I also prefer other ways to use the meat 🙂 but in my wife’s family it’s tradition to eat it at New Year’s Eve, so once in a year I can…
Casoncelli Bresciani (Very Good Italian Filled Pasta)
As you know, in Italy we have countless types of filled pasta, each of them with different names, and often the same type can have different names from province to province or even from village to village sometimes 🙂 Casoncelli are one of those, they are the ones typical of my area of origin, and…
Zabaione Cream
This is absolutely one of my favorite creams! And it’s fast and quite easy to make. It’s a cream to eat just as it is (and in the past grandmothers were preparing it for the nephews when they “needed energy”), or to be added on some cakes, for example a classic pairing is with panettone…
How to Recognize Them: Balsamic VinegarS
This is the second post of the series “How to recognize them” 🙂 following the previous about panettone and pandoro. On many Italian products I see that often there are not completely clear information about how they are made and what are the many differences between each of them, and sometimes some producers/sellers make profit of…
Roe Deer “Round” – Magatello di Capriolo
This is the 3rd recipe I made from the same package of meat 🙂 I usually buy roe deer back leg meat to prepare very good stews and similar, like THIS ONE, but this time I decided to keep that nice and soft muscle that in the beef is called usually “round” (in a roe deer…
Pasta with Roe Deer Stew Sauce
This is not a real recipe, so there will not be a very detailed explanation, but it’s just a very good dish made with the “leftovers” of the very good Roe Deer Salmì/Stew that I previously prepared and explained 🙂 How to do it: First start boiling the pasta in salted boiling water (I used…
Capriolo in Salmì con Polenta Taragna – Venison Salmì/Stew (Roe Deer) with Polenta Taragna
Winter season to me means also juicy and tasty game recipes 🙂 And roe deer is one of my favorites. Let me tell you soon that to prepare a real salmì you have to leave the meat in a marinade for at least 24 hours, or even more, also 3-4 days. But this is needed…
How to Recognize Them: Panettone (and Pandoro/Colomba)
Panettone (and Pandoro) are probably the two most popular traditional Christmas cakes in Italy (and Colomba in Easter), and in the last years it’s possible to find more and more of them also abroad. But are they all the same? Of course not 🙂 I decided to write this post because some people I met…
Polenta & Baccalá 