I know that nowadays many people, meat eaters I mean, don’t like the idea to eat lamb, but even if I eat much less meat than the average, I’m not vegetarian/vegan so in Easter traditionally I also eat lamb. Actually in my family we use to eat the kid goat (always bought from a farmer,…
Tag: vinegar
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….
Caciocavallo all’Argentiera – Caciocavallo Cheese, Sicilian Recipe
This is a recipe that will make you smile 🙂 and it will turn a simple dinner into something very delicious. I still have a good amount of caciocavallo Ragusano DOP at home, from the last time I came back from Italy, and I love that cheese. This cheese is obviously perfect as it is,…
Rana Pescatrice in Umido – Anglerfish with Seasonal Vegetables Sauce
Today a fish that is ugly but good 😀 the Anglerfish (in Italian coda di rospo or rana pescatrice). Actually I don’t find it ugly, just strange. But for sure I like it 🙂 It has a huge head and the edible part is basically the tail (and also the cheeks in larger fish), but…
Grilled Pike with Beurre Blanc Sauce
The summer seems already going away, but since it was still sunny we decided to have another grill in the garden, and since the fisherman brought us a 4,5 kg pike we also knew what to grill 😀 You can eat it next to whatever you prefer, but for me grilled vegetables are perfect, and…
How to Recognize Them: Balsamic VinegarS
This is the second post of the series “How to recognize them” 🙂 following the previous about panettone and pandoro. On many Italian products I see that often there are not completely clear information about how they are made and what are the many differences between each of them, and sometimes some producers/sellers make profit of…
Luccio alla mantovana (Pike at the Mantua way)
Previously I suggested recipes with European Perch, Zander and Walleye…now it’s the time of the Pike, probably the fish with the best tasting flesh in my opinion (if properly cooked), between the freshwater fish. Not many people know it, or at least not many people know how to cook it, probably the fact that it…
Polenta & Baccalá 