Uova Tonnate
Tuna-stuffed Eggs
This is another of my favourite antipasti for any occasion. I can’t count the number of times I have surprised guests with this...
Salsa Verde
Green Sauce
There are several versions of this Piedmontese sauce, which is derived from bagnet verd. It accompanies many different dishes, including batsoa and bollito misto....
Coniglio al Forno
Baked Rabbit
There exist as many versions of this dish in Italy as there are regions! Whether wild or farmed, rabbit has delicious meat, which...
Coniglio Arrosto con Patate
Roast Rabbit with Potatoes
Rabbit meat is similar to chicken in that it is tender and white. It will usually need some additional flavours to...
Cicoria e Fagioli
Curly Endive and Cannellini Beans
This is a good accompaniment for stronger tasting meats such as pork or lamb. I use wild field chicory which is related to...
Carne all’Albese
Beef Alba Style
Rocket's mustardy, slightly bitter flavour livens up many salads and other foods which might otherwise be bland. Rocket is an essential accompaniment...
Linguine alla Mollica
Linguine with Anchovies, Capers, Olives and Breadcrumbs
The Italian composer, Ruggero Leoncavallo, who wrote I Pagliacci among other operas, was very partial to this dish. It is...
Polenta Svelta con Gamberetti
Quick Polenta with Shrimps
A delightful and simple little dish from Venice, where the little pink shrimps of the lagoon taste very nice indeed.
Acciughe in Salsa Verde
Anchovy Fillets in Green Sauce
Perhaps more than any other, this recipe reminds me of my youth, as Piedmont is the region where it is...
All About Tofu – Pros and Cons – Detailed Guide 2020
This soy substitute for cheese has become so popular that today even non-vegetarians include it to their diets. It is said that tofu is...
