Octopus again 🙂 I have already shared several recipes with it, as I already said it’s one of my favorite ingredients and I really love it in every way. This recipe it’s not difficult, it just requires some time and constant attention. And for me this is one of the very best pasta recipes I…
Tag: red wine
Fallow Deer Tenderloin, with Rösti and Redcurrants Sauce – Filetto di Daino, con Rösti e salsa al Ribes
I love game meat, I don’t eat it very often but I always try to find some sources because sometimes I really like to have it. Moreover it’s usually a healthy meat, because you can be sure that at least they didn’t use any antibiotics and any industrial feed, and they had a better life….
Coq au Vin – Braised Rooster
This is one of the most iconic recipes of the French cuisine, not only because the “coq” is their national symbol, but because this recipe is really a masterpiece if properly executed. It’s an old recipe with a long history and tradition, that dates back when it was common to have roosters at home, or…
Cinghiale in Dolce Forte – Tuscan Wild Boar Stew
I love game meat, in winter I use to prepare it more times, and wild boar is between my favorites. I use to prepare it stewed, with usual Italian flavors, but this recipe it’s very unique for nowadays common taste, and the first time it can be very surprising 🙂 perfect for some special occasion….
Polpo Ubriaco – Drunken Octopus
Today I made another recipe with one of my favorite ingredients, the octopus 🙂 It’s a typical recipe from Tuscany (polpo bria’o in the local dialect), but also from Sicily (purpu mpriacu in the local dialect), it’s very simple and you need very few ingredients. It is called ubriaco (drunken) simply because it is simmered…
Brasato di Manzo – Beef Braised in Red Wine
Here comes one of the most famous recipes in Italy 🙂 when some feasts come, this is one of those recipes people might consider. It’s a recipe where the quality of the ingredients will help a lot on the final result: the most famous version indeed is the “Brasato al Barolo”, as the name says…
Agnolotti al Brasato – Pasta Filled with Braised Beef
Christmas arrived and like every year I love to prepare the traditional good recipes of this feast 🙂 since I’m Italian I do Italian recipes, usually the ones of my area of origin, but from north to south in Italy there are countless traditional recipes for Christmas so sometimes I like to pick also recipes…
Pappardelle al Sugo di Anatra Selvatica – Pasta with Wild Duck Sauce
Not long ago I managed to find wild ducks, and as soon as I saw it I immediately thought about making this very tasty recipe 🙂 There are various types of wild ducks, but almost all of them I think are fine to make this recipe: mallard, gadwall, Eurasian teal, Eurasian wigeon, northern pintail, garganey,…
Pasta con Sugo di Peposo – Pasta with “Peposo” sauce (made with “leftovers”)
Rather than a recipe this is again another very good and easy re-use of the “leftovers“, while the main recipe for the “Peposo” you can find it in the previous post 🙂 (and sincerely these are not leftovers, when I prepare this kind of recipes I often cook something more to be able to prepare also…
Peposo – Traditional Tuscan Stew
This is a very tasty and juicy recipe, typical of Tuscany and more precisely of Florence area. It’s a very old recipe, and its complete name is “Peposo alla fornacina” or “Peposo dell’Impruneta“, because it seems it was created in the XV century by some brick cookers at the kilns situated at Impruneta, a town on…
Birkapörkölt – Hungarian Sheep Stew
The Birkapörkölt is one of those recipes which fits perfectly on a Sunday lunch in a cold day or in those grey days. Pörkölt in Hungarian means stew, and this recipe can be used also for other kind of pörkölt (beef, veal, venison), with little variations. Personally I really like the particular taste of sheep…
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…
Polenta & Baccalá 