Posts Tagged ‘do’

Topinambur Al Vino Rosso

      Topinambur are curious vegetable used centuries ago in Europe, this before potato was imported from the Americas and become the most popular food worldwide. Far to be forgotten Topinambur are appreciated for their delicate and delicious taste, here I give you a simple recipe to make a wonderful complement to main courses […]

Berodo – Blood Sausage – Morsilla

This is typical old recipe, the main ingredient is the blood-sausage which we call “berodo” in my born town of Genoa.  The “berodo” is a sausage filled with cooked pig  and/or cattle blood mixed with flour and/or other ingredients such as pine-cones, chocolates or wine this depends from the region where it is prepared.  The following is our family recipe. […]

Codfish In Cheese Cream – Stoccafisso Al Taleggio

There are so many different excellent cheeses in Italy. One of the best is “taleggio” a creamy cheese born in the  homonym beautiful village of Taleggio stoned in the nature near Bergamo in north of Italy. In this recipe I will use the harder part of the fennels (I separated and put away in the recipe “bitter fennels”). If you are […]

Bronze Bream with Olives & Capers – Pagello Olive e Capperi

I was in the fish-market when I sought those truly fresh fishes  (in the pictures) at a convenient price: immediately I bought! The bronze bream or  “pagello” is red fish with tasty flesh, I am going to show you one of the easiest way to cook it with few ingredients: this is really dietetic food but […]

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!        Ingredients: three-four pounds of Wildboar Ribs 5-7 ounces of Black Olives 1 liter of […]

rss facebook twitter
Sponsored by Curry and Spice