Polenta & Baccalá

Cooking with Graziano – Authentic Italian recipes, and more

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Another trip on the Badacsony, with the dog too. Yes, it’s nice also in winter 🙂👍

Wild garlic season, so why not to prepare some very good trofie pasta with wild garlic pesto? 😋

Today “polpo alla luciana”, octopus luciana style 😋👌 and a nice olaszrizling from Csopak 👍

Venison loin, simply with seasonal wild garlic 👌 always very easy and quite fast, you just have to bring it with a thermometer to the desired point of doneness (55-56 Celsius for me).

Today a recipe of the Jewish-Hungarian tradition: Ludaskása 😋

Pesce serra al forno 👌

Today a Hungarian dish, more precisely it's a typical recipe of Zala region and surroundings: Dödölle, with leek and dried porcini mushrooms (I made dödölle using also some buckwheat flour).

Today wild goose breast, pink cooked 👌 Then I deglazed with raspberry vinegar the iron pan where I cooked the breasts (I finished to cooked them in the oven), I added the juice of 2 Sicilian tarocco oranges, a spoon of sage honey and I reduced it until I obtained a thicker sauce, adding also some cold butter in the end.

Pappardelle al ragù di daino 😋

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