Monthly Archive for: ‘June, 2012’

  • Fillet with green peppercorns, Filetto al Pepe Verde

    4 slices beef filet, weighing 8-10 ounces (200-250 g) each 1/4 cup (60 ml) brandy 2 tablespoons olive oil 1/4 cup (50 g) unsalted butter 1/2 cup (125 ml) heavy cream 4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, …

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  • Light Stew Rabbit, Coniglio In Umido

    Serves 2 1 rabbit, 1.5 to 2 lbs., cut in pieces 1 medium size yellow onion, cut in half and then strips 2 cloves of garlic, whole 1 carrot, cut in half lengthwise and in 1 inch pieces 1 stalk of celery, cut in 1in. …

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  • Red Cabbage, Cavolo Rosso

    1 red cabbage (about 2 pounds), cored and cut into ¼” slices 1 large sweet apple, cored and cut into thin wedges 2 small red onions, thinly sliced (1 ½ cups) 2 tablespoons olive oil 3 cloves garlic, minced ½ cup hearty red wine 1 …

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  • Cucumber Salad, Insalata di Cetrioli Aromatica

    2 cucumbers not too thick 1 large yellow onion 3 cloves 6 tablespoon of extra virgin olive oil 2 tablespoon of rice wine vinegar Chili powder to taste Salt to taste Cut cucumber in thin slices and put them in a bowl, sprinkle salt to …

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  • Artichokes Tuscan Style, Carciofi alla Toscana

    1 lemon, cut in half 16 baby artichokes 1/4 cup extra-virgin olive oil 4 cloves garlic, thinly sliced 4 fresh sage leaves 10 fresh basil leaves 2 teaspoons freshly ground black pepper Salt In a large bowl with cold water, squeeze the juice of the …

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  • Tuscan Cabbage and Bean Soup, Ribollita

    Serves 6-8 1 cup of dry cannellini beans, soak in water overnight and boil with a little salt for 30 minutes, set aside. ¼ cup extra-virgin olive oil 2 Yellow onions, cut ½-inch dice 2 leeks, white and light green parts only, cut in thin …

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  • Emilia-Romagna’s Onion Soup, Cipollata

    Serves 6-8 1 stick of unsalted butter (or half butter, half lard) 12 red or white onions, sliced in thin half circles 1/8 cup all-purpose flour 1/2 cup dry white win 1/4 cup milk 6 cups of beef or vegetable stock 2 large eggs Salt …

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  • Pumpkin Tortelloni, Tortelloni di Zucca

    For the dough: 5.5 oz of “00” flour or all purpose flour 5.5 oz of Semolina flour 3 whole eggs 1 teaspoon of olive oil 1 teaspoon of water Pinch of Salt (very little) Combine the flours and sift it, pour on a working bench …

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  • Bread and Milk Cake with Pears and Dried Plums, La Miascia

    Makes a 9″ cake 11 ounces dry old bread (see note below) 2 cups whole milk 2 medium ripe pears 3 tablespoons sultanas or raisins, soaked in warm water to plump 4 dried plums or prunes, thinly sliced3 dried figs, thinly sliced 1 lemon, zested …

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  • Salt Cod Stew, Stufato di Baccalà

    Serves 6 2 ½ lbs. salt cod filets, pre-soaked in cold water 1 ¼ lbs. potatoes 4 stalks celery, chopped 4 tbsp. tomato puree 2 tbsps. tomato paste A handful of olives, pitted A handful of capers in brine 1 cup of fish stock or …

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