Uova Tonnate

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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

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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....

Polenta

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Coniglio al Forno

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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

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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

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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

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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

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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

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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

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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

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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...