Wildboar Fresh 2 Ribs In Salmi’

On the same day I prepared the Wildboar Steaks I did also a second related preparation, this time using the Wildboar Ribs: do as follows and you will not only have a wonderful main course but also you get an incredible sauce for your “Fetuccine” or “Pappardelle” pasta!





three-four pounds of Wildboar Ribs

5-7 ounces of Black Olives

1 liter of Tomato Sauce

one glass of broth of meat

few dried “Porcini” mushroom

a bunch of Pine Cones

Garlic – Sage – Laurel

Extra Virgin Olive Oil – Marine Salt






 let’s start saying that I already cooked the Wildboar Steaks, (do you remember?) as per my previous recipe, in a “soffritto made with Extra Virgin Olive Oil, Garlic, Sage, Laurel, Pine Cones, Dried “Porcini” mushrooms, and…









 …White Wine. I take out the Steaks to eat then… in the same succulent “soffritto”…









 I put the Wildboar Ribs!

starting to cook them and…










 …adding the Black Olives on top










 cooking for four-five minutes and then…










 …adding the Tomato Sauce. You could use fresh tomatoes instead, processed in the blender, if you like.









 as the sauce start to boil I added part of the water used to “revive” the dried “porcini”










 a pinch of Marine Salt is needed










 Please go back to see my previous preparation: “Testina di Maiale”, there I made the broth of meat which I am going to use, you could use chicken or vegetable broth instead.









add one glass only.










 place the lid on the pot but…











 …let it cook open, helping with a wooden tool.

The lid is needed to not spray around your kitchen the sauce.

cook it at moderate fire, for about 40-45 minutes, stir every 10 minutes but again the fire very slowly and nice, or you could burn everything.






 if you choose to use an earthenware pot this preparation will become easier to do…










 …you have to imagine the wonderful smell of this sauce….i did another shoot because I simply love it!









 Ok, it is done…. I miss already this one!

use this sauce with any type of pasta…it is so good….







Wildboar Fresh 1 Rumpsteak

Wildboar is my favourite meat, I simply love it! 

When you work wild animals you should do some tricks to get rid of the strong taste. Usually the meat from wild animals has to be drown in to wine and spices for at least 12 hours. But these steaks were so delicate that I didn’t want to make them too wet due to marinade, so I did the following: I made a mixture of simple spices using leaves of sage, rosemarythyme and laurel and few cloves of garlic: all of them chopped big. I dressed the steaks surfaces with the mix, then I put the steaks in to a big bowl (without adding any wine or juice), one night in to the fridge and the trick was done!

Ingredients: (at least one steak for each person)

a bunch of dried “porcini” mushroom

a bunch of pine-cones

garlicsage – laurel

extra virgin olive oilmarine salt



First of all I cut the bones to keep the ribs apart for another preparation, then I slice the meat with a big butcher knife…








 …making six steaks of 500 grams 1 pound each or more









Revive the dried “porcini” in fresh water









prepare the spices: as usual I am giving to you the recipe with the minimum of spices necessary; this is because I want to make my recipes easy to do for everyone and everywhere, I don’t want to make you mad to find the ingredients in the market!For example in this recipe you could add “juniper berries”, may you find these juniper berries at your market? Regarding the pine-cones if you don’t find you can replace with walnuts, but pine-cones are more delicate and tasty.



Start frying sage and garlic in two spoons of extra virgin olive oil.








 Squeeze the water out the “porcini”.










 Chop the “porcini” small.










Drop them in to the pan to make the “soffritto” with the sage and the garlic.









As the “soffritto” fades add white wine (1/4 of glass is enough). Add the pine-cones too!

 Let the wine dry…








 As the wine vanished and the “soffritto” restarts to fry, raise the fire high, then put the steaks with one side touching well the “soffritto” do this operation for each steak.







Spread a pinch of marine salt.










After two-three minutes turn the steaks upside down always paying attention that each one has to touch the “soffritto”








Let cook for two-three minutes.










Add the laurel










Use a wooden tool to move the steaks in such way to get the “soffritto” going all over.








Spread half-glass of white wine and as the wine vanish…the game is over!


Buon Appetito !!!





Aldente Pasta: How to make “Gnocchi” (with Gongorzola Cheese)

Gnocchi di Patate is a special kind of pasta made with flour and potatoes. Never my family used eggs to make gnocchi.

Please note also that there is not any precise weight to make the Gnocchi dough: you start boiling the potatoes, set them to cool down, smash them and add the flour:  the quantity of flour is that you need to make a consistent kneading which will not glue on your fingers but still remains soft enough to be molded.





Gnocchi ingredients (4 portions):

Two Potatoes (may be 1 pound / half kilo)

Wheat flour (type is 00) may be 1 pound or more, the quantity is that you need to make with the smashed potatoes a consistent kneading which will not glues your fingers but still remains soft enough to be mold;







Gongorzola dressing ingredients: 

Gongorzola Cheese almost 1 pound /half kilo (gongorzola is a creamy, spicy and tasty cheese coming from the town of Gongorzola in Lombardia on the Northern Italy, it is one of my favourite cheese; it’s taste is like the Blue Cheese or the Roquefort Cheese but Gongorzola Cheese is more delicate and not aggressive. There are two kind of  Gongorzola Cheese “Gongorzola Dolce” is sweet and “Gongorzola Piccante” is spicy; you must discover both of them spread on the bread  to have in that very moment the sensation to be in the Heaven!!!

Milk almost a quarter of liter, may be less;depending how solid you like the sauce, so this is up to your taste…

Let’s go to start now!


Peel the Potatoes skin (or you can do this operation after the potatoes are boiled).










then put in boiling water (without salt)














after 8-10 minutes check if the potatoes are ready, to do it use a fork, as soon the fork runs easy through a potato these are ready.












Using a mash potato machine (or a fork).












smash the potatoes inside a bowl.














To make the dough I prefer to use a steel bowl: the “Bastardella” in Italian;

otherwise you can use a wooden or teflon table dropping the mash Potatoes in to the Flour










but I believe my way is easier… mix the potatoes with the flour












Please use your hands to make the mixture uniform, doing a soft dough which is not sticky, to make it well you have to add a small quantity of flour at time and mix, then add again flour until you get a dough which not glue your fingers, maintaining softness at meantime…..

if your “Gnocchi” become too hard to cook and to bite it means that you added too much Flour;

if your Gnocchi melt and dissolve in the boiling water or become too much soft it means that you did not added an appropriate quantity of Flour, or you used a quality of Potatoes which are not good to make Gnocchi; the best quality of potatoes for Gnocchi are those yellow inside.

I want to remind again: to achieve the best result you add flour until your dough it is not sticky anymore, you have to work the dough at least 10 minutes from the beginning…





As the dough is ready you put some flour on the working table starting to roll the dough without break it (you should cut small parts from the dough and works them to make your job easier).










when the roll become small enough (the size of your small finger)….










you start to cut in pieces, the size of small cubes












Thus, using your index finger (or a fork) push making almost an hole  in each of the small cubes (do not pass throughout it).









as soon some “gnocchi” are ready













you spread some flour on top and in between (to avoid they glue together).













now it is time to salt the boiling water (in which we will cook “Gnocchi”) usually i put 50-60 grams ofmarine  salt in 3-4 liters of water, the taste of the water should match that of the sea water










as the water restart to boil drop down “Gnocchi” all together!












Immediately stir, so your  “Gnocchi” will not glue each other, do it just for few seconds every 3-4 minutes until they are ready.











(they should be ready after 5-8 minutes you’ll see “gnocchi” pop-up from the bottom and float…this is the time to check!).

How to check? You just eat one to see if it is OK! A proper cooked Gnocchi must have a uniform color inside.










Now prepare the “Gongorzola Cheese Souce”: put the “Gongorzola” (or any other creamy cheese you like) and the Milk in a bowl on top of the boiling water: this is the “bagnomaria”.










Use a fork to stir the mix while it is warming up and the cheese melting….










….until the sauce becomes hot and consistent.












As soon as the “Gnocchi” are ready simply dripping one “Gnocco” in the Gongorzola souce and eat it! yummy !!! You should notice when the “Gnocco” it is cooked “Aldente” you will smash it with your teeth finding it neither soft nor hard but pleasant to bite!  Dry the “Gnocchi” using the special holed-pan “scolapasta” (colander).









Drop “Gnocchi” in the Gongorzola sauce











mix with a wood-stirrer and drop in the serving plate










you’ll need a big spoon to go!!!


Buon Appetito!!!








Brasato Di Manzo

May be you want to make ragu’ di carne or a good stuffing for ravioli or agnolotti: in this case you should follow this simple way to prepare the meat. Also when your brasato di manzo is ready just adding tomato sauce and leaving cook on moderate fire for one-two hours you will obtain a meat sauce where the beef will be really tender & tasty.



two-three pounds of beef

extra virgin olive oil

white wine

onion & carrot mix (see category “preparations”

sage and laurel leaves

few garlic cloves

marine salt




start frying two spoons of onion & parsley mix in extra virgin olive oil (two-three spoons








 as the “soffritto” starts to fade add the sage leaves (chopped small)









 add the laurel leaves, too.










 with kindness, put the beef to cook










 let cook for five minutes on one side…










 …then turn the beef upside down…










 just like that!










 let cook this side for five minutes, too.










 after that add few garlic cloves










 also you will add a  pinch of marine salt on the top.

let cook for two-three minutes









 …then turn the beef upside down again










after this add another  pinch of marine salt on top of the other side…









 let the beef cook for two-three minutes then add half glass of white wine and…










 …cover with a lid.

let cook closed four-five minutes









 then open the pot










 you can just turn the beef upside down and take out from the fire, it is ready!

You could cut and eat the beef like that with his own sauce.

Usually the brasato di manzo is used for further preparations like meat sauce, ragu’ of beef, ravioli, agnolotti or…cappelletti di brasato!















Cleaning Fish – Squid


 Such beautiful fresh fishes!

here you can see Fin Fish, Mussel & Squid

Squid is call Calamaro in Italy, where are two different quality: “Calamaro” and “Totano”; today let see how to clean “Calamaro” the process is similar also for “Totano” & “Sepia”(Cuttlefish).

for better understanding I divide the Squid in two parts: head and legs; the head contains the internal organs but eyes are connected to the legs;

I show you how to clean the Squid without break the head, whole head is needed in some preparations like Stuffed Squid and Fried Squid Rings, if you don’t need the whole head you can cut with a scissor or a knife the size you like for other preparations.


I inform you that in this post there are bloody photos related to the preparation of this recipe: if you are sensitive to blood please don’t go further.



 start cutting a line through the skin just above the base of the head, you should feel the bone under your finger, the porpouse of this cut is to open the skin to free the bone, during this operation pay attention to not squeeze to much the head or the internal organs will break and you will say: “oh my gosh!”










 insert your thumb & index fingers inside the opened skin and grab the bone, smoothly take it out











 all the way, do not break it inside











 make the opening wider









 then start to peel the skin: if the Squid is fresh it will come out without breaking










 as the head is cleaned from the skin insert two fingers just below the part you did the first cut;

you will find the connection between head and legs









 you have to put some strenght to disconnect this part, pay attention to not breack internal organs









 as you disconnected the meat start to gently pull the whole internal organs out










 here we go! inside the head is everything of this beautiful fish beside the eyes and the mouth which are in the legs, now the head is in your leaft hand while the legs, eyes, mouth and internal organs are in your right hand








 disconnect the internal organs from the legs, internal organs will be wasted, only for certain special preparation we will keep the black ink which is stronghly tasty! but not today…..










 let’s go to cut theeyes out: using a scissor (or a knife) cut each eye in the middle, with kindness or you will be spray by the eye humor!







 as cut the eyes can easily squeezed out and discarded










 you will easily find the mouth: it is same as a parrot beak!

you can take off the muscle (ball sized) containing the mouth otherwise you just pull out the two segments of the beak using a knife; the segments must be discarded 









 we go to get rid of the legs skin: make a cut like you did for the head








 grab the skin with your fingernails and pull










 if some skin is too resistent let it in place, doesn’t matter!

then go to wash well the legs…








 while you wash the legs go to search with your fingers the tentacles: tentacles are furnished with denticulated suckers, with which the Squid secure the prey, you will look for the denticulated part to be taken off and discarded









 here is detail of the denticulated parts of the tentacles








 wash well also the head…but still something inside ….








 ….a fish! this is a selling trick by the Fisherman!

check inside with the fingers, clean well and wash.







 here your Squid is ready to be cooked!






rss facebook twitter
Sponsored by Curry and Spice