The “Ossobuco alla Milanese” is absolutely one of my favorite recipes, I simply love it, and the particular taste given by the so called “gremolada” makes it special and delicious 🙂 (The gremolada is a mixture of lemon zest, parsley and garlic added in the end, which is the special ingredient absolutely needed in this recipe). Moreover…
Category: Main Courses / Secondi piatti
Tonno e Piselli – Tuna and Peas
Today I’m showing a very easy and simple recipe, but which is very good 🙂 It’s not something you are going to find in restaurants, it’s just an easy food to prepare during a week day. My mom used to prepare this dish to me quite often for lunch when I came back from school…
Pizzoccheri – Traditional Italian Buckwheat Pasta
Have you ever tried this buckwheat pasta? It’s very particular with a very unique taste, color and texture, and this traditional recipe maybe it’s “not the most beautiful to see” but it’s veeery tasty…really, and very “cheesy” 🙂 you’ll feel like in a mountain trip with those typical flavors! 🙂 This is another recipe that…
Pasta e Ceci – Pasta and Chickpeas, Neapolitan Style
This recipe it’s very similar to the recipe I showed in the post “Pasta e Fasule“, just this time we use chickpeas and not beans 🙂 Like that recipe, also this one is traditional of Naples area. It’s a creamy pasta, quite thick, but of course everyone can choose to have it more or less…
Gnocchi alla Sorrentina – Sorrento Style Gnocchi
Have you ever tried this traditional recipe from Sorrento (and extended to the Naples area)? If the answer is no, then you definitely should 🙂 I prepared them together with my wife, it might sound a bit long to prepare, but it’s not too complicated and what’s more important it’s very very good 🙂 The…
Manzo all’Olio – Beef in Extra Virgin Olive Oil
The “Manzo all’olio” is a very special recipe, one of those recipes that will make your Sunday lunch absolutely special. It’s a very old and famous traditional recipe typical of my origin area in Italy, more precisely from the town of Rovato, in the Franciacorta wine region, near to lake Iseo, but you can find…
Ragù alla Bolognese / Bolognese Sauce, Italian Recipe
And also the day for the post on the “Bolognese Sauce” finally arrived 😀 What to write about this iconic and one of the most famous Italian recipes in the world? Thousands of posts have been written on the web, many of those not really respectful of the origins and the tradition of this amazing…
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…
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…
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…
Pan-seared Flank Steak, with “kind of” Chimichurri Sauce :)
Today one of the most amazing but maybe underrated beef cuts: the flank steak. The flank steak is a cut from the belly, it’s a cut with a lot of muscular fibers and if you want to cook it as a steak you have to cook it fast and at high heat, otherwise it will…
Polenta & Baccalá 