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Polenta & Baccalá

Cooking with Graziano – Authentic Italian recipes, and more

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"How to recognize them" Appetizers / Antipasti Desserts/Sweets First Courses / Primi piatti Main Courses / Secondi piatti Pizza/Focaccia/Bread risotto Side Dishes Soups Sunday lunch ideas Uncategorized Vegan/Vegetarian

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Salmerino al forno con patate 😋👌
The last Parmigiana of the year, with the last eggplants of the garden 😋😪👌
Autumn is here: saddle of venison (fallow deer), with kind of chimichurri sauce and a potato layered cake made with young Bagoss cheese.
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 👌
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