Polenta & Baccalá

Cooking with Graziano – Authentic Italian recipes, and more

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Today a good and nice seasonal Risotto 👌 with pear, walnuts and Fatulì cheese (a smoked goat cheese, typical of my homeland, smoked with juniper wood and made with milk from “Bionda dell'Adamello” goat breed, which are free to graze in the mountains up to over 2000m altitude, and it's also a Slow Food presidium) 😋 of course, it is possible to try with other smoked goat cheese too (but not heavily smoked).

Onion soup season began 😋 nothing better in a cool rainy evening 👌 with Gruyère, sourdough bread and onions from our garden.

Seasonal appetizer: Roe deer rillettes, with beetroot 👌

Triglie fritte 👌 very good fried red mullets, and luckily we still have several vegetables in the garden so also fried eggplants and fresh cherry tomatoes.

Maybe not the nicest but very good and flavorful: pasta di Gragnano, sweet bell peppers from the garden (partly reduced into a cream after cooking them), fresh thyme from the garden, my father's extra virgin olive oil and artisanal orda (kind of local ricotta) 👌😋

Cenetta frugale: coppa nostrana e formaggio Fatulì preso settimana scorsa in malga in Valle Adamé 👌

Today fast food: pasta with ragù, slowly cooked for over 3 hours long...but that was on another day 😀 after that it's a great fast food 😂👌 recipe is on the blog

Today a Kalbschnitzel (veal cutlet, cooked in clarified butter) with mashed potatoes and fresh green beans from the market, paired with a very nice smoked beer from Bamberg 👌🍻

Sbrisolona cake ready for breakfast 😋 simple but very good 👌 recipe is on the blog

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