Polenta & Baccalá

Cooking with Graziano – Authentic Italian recipes, and more

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Today it was the perfect weather for this typical seasonal northern Italian dish: artisanal Cotechino (a sausage prepared by filling the natural casing with pork rind, pork meat, and fat mixed with salt and spices), with vino novello (but in this case I opted for the French version, the Beaujolais Nouveau) 😋👌🍷

Today and next days’ breakfast is this very very good crostata cake with frangipane and homemade bitter orange marmalade, I really like this recipe, with its bitter/sweet contrast 😋👌 recipe is on the blog

A nice basket of 2 good seasonal fruits, that must be picked earlier and they will ripe at home, so they are easy to keep 🙂 the medlar (Mespilus germanica) and the persimmon (Diospyros kaki), but this is not the type that is usually sold in shops and that can be eaten also when it's not completely ripe, but it's the type that when it's not completely ripe it's uneatable and astringent because of the high content of tannin, but when it becomes ripe it's possibly one of the sweetest fruits you can find, and it's really good 😋👌

But the dessert today was Hungarian, with this nice bejgli from Auguszt Cukraszda (Feny utca, Budapest) 😋 and a very good Tuscan passito wine 👌🤤

Today lunch by my parents, grilled Fiorentina steak (chianina beef) and a local sausage, and a very good Tuscan wine 😋👌

This Sunday a very hearty winter recipe: Mouflon stew, with polenta and mash potato 🤤😋very nice 👌

Homemade focaccia and a very nice geuze, because I wanted to drink it 😂👌😋 recipe is on the blog

Good idea after a work 😋👌

Today a fast recipe made with mostly jarred products that are easy to keep always at home, for last minute ideas 🙂 linguine from Gragnano, with tuna in extra virgin olive oil in glass jar, salt cured Sicilian capers, taggiasche olives in extra virgin olive oil, sun-dried cherry tomatoes, a spoon of colatura di alici (fish sauce produced by fermenting anchovies in brine), fresh chili, fresh parsley and at the end a sprinkle of freshly grated bergamot zest (but also lemon would be good)...a very perfumed lunch 😋👌and surprisingly, there was still enough good weather to enjoy it on the terrace at the sun ☀️

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