I think all of you know what is a pheasant, but maybe not everyone know that you can make a very good and delicate broth with it 🙂 and with a beautiful golden color. It’s more a “cold weather” recipe maybe, but since I realized that I still had a pheasant in the freezer and…
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 :)
Galician Style Octopus – Pulpo a la Gallega
I already wrote in THIS previous post how much I like octopus 🙂 And this is a very simple recipe (octopus doesn’t need many things), typical of Galicia but famous through all Spain but not only 🙂 In its place of origin is called “Polbo à feira“, that in the local language means “fair-style octopus”,…
Crostata di Ricotta e Visciole – Crostata With Ricotta and Morello/Sour Cherries
I think I already said that Crostata is probably my favorite cake, and this is a crostata with a plus 🙂 It’s a recipe typical of the city of Rome, and more precisely of the Jewish ghetto, and even more precisely it seems (it is said) it has been first created by the very old…
Risotto With Chanterelles and Asiago DOP Cheese
The chanterelles season is back, finally 🙂 I love them, and I love to cook them very simply, indeed my favorite recipe is with pasta (click HERE to say the previous recipe) and almost nothing else added. But also in the risotto they are great, and in this case I decided to add also a…
Turbot in the Oven – Rombo al Forno
Turbot: delicious 🙂 It’s a wonderful fish, beautiful and interesting in my opinion, but especially good to eat 😀 As for all the good quality fish, my philosophy is always the same: keep it simple, less is better than more. The main ingredient is the fish and all I want to taste is that, so…
Brasato di Manzo – Beef Braised in Red Wine
Here comes one of the most famous recipes in Italy 🙂 when some feasts come, this is one of those recipes people might consider. It’s a recipe where the quality of the ingredients will help a lot on the final result: the most famous version indeed is the “Brasato al Barolo”, as the name says…
Lasagne with Grilled Eggplants and Ricotta
Finally there are a lot of good eggplants now…I use to wait this season to prepare one of my favorite recipes: Parmigiana di melanzane 🙂 But I try to fry as less as possible, so I’m not doing it so often 🙂 This is a very good alternative, the grilled eggplants are lighter than the…
Lécso (Hungarian Vegetable Stew)
The lécso is a typical Hungarian vegetable stew, usually with the addition of sausage. It’s a very simple but tasty recipe, and it can be found in several different recipes through the country. Moreover is a very common dish also in Czech Republic, Slovakia, Croatia but also in some parts of Germany (obviously with local…
Cannelloni with Ricotta and Spinach
This is another very popular recipe in Italy 🙂 It takes a while to make it, but it’s quite simple and not difficult at all. Remember to buy enough spinach, because once you cook/boil them, very little remains 🙂 Once again, instead of ricotta I used an artisanal Orda, which is very similar and it’s…
Arrotolato di Coniglio – Stuffed Rabbit
I know that in some countries eating rabbit is not well seen, but in some other countries like mine it is a traditional food, so it’s normal. And I think it’s very good 🙂 In my family, in Italy, we always had rabbits, so I grew up eating it quite often. And I’m happy that…
Stroscia of Pietrabruna
This is one of the best cakes I ever did 🙂 I really love it and it’s so simple, but the flavor explodes in your mouth and stays for so long! It is also one of the countless old traditional regional recipes of Italy which are “traditionally vegan” 🙂 It was, at the time, a…
Fava Beans Soup, with Barley
Probably I already wrote it, but I love legumes and I love this kind of soups, especially for dinner 🙂 Fava beans are very particular, they are quite different than normal beans, and you can make great things with them. They are great fresh, but in this case I used dried fava beans. And I…
Polenta & Baccalá 