Recipes

  • Grouper with Saffron, Cernia alla Matalotta

    Serves 4 3 lb. grouper, fillet or cut in steaks (your preference) 2 onions, chopped 2 whole cloves of garlic 8 oz of cherry tomatoes cut in halfs or quartered ¼ cup white wine ¾ cup fish stock or broth 1 bay leave 1 sprig …

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  • Raw Calamari, Crudo di Calamari

    Serves 4 1 lb. Baby calamari or bigger cut in large rings 1 clove garlic, finely sliced 1 sprig flat-leaf parsley, chopped Juice of 1 lemon 2 glasses of white wine vinegar 2 tbsp. extra virgin olive oil Salt Powdered peperoncino (chili) Marinate the calarmi …

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  • Lobster Catalan Style, Aragosta alla Catalana

    Serves 4 Catalan style cooking comes from Spain, but this recipe is very popular in Sardinia, which was conquered by the Spanish, more so to the north of the island, catalan is still spoken in the area, specially in the town of Alghero. 3 lb. …

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  • Tagliatelle with Gorgonzola & Zaffron, Tagliatelle, Gorgonzola e Zafferano

    Serves 4 1 lb of Tagliatelle 4oz of Speck (pig’s jowls cure meat) or thick sliced cured bacon (not smoked) cut in small dice 2 cloves of garlic (smashed whole, skin on) 2 tbsp of olive oil 8oz of Gorgonzola ½ cup of milk A …

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  • Roman-Style Lamb, Abbacchio alla Romana

    5 tablespoons extra-virgin olive oil 5 cloves garlic, 1 finely chopped, 4 left whole 4 pounds bone-in young lamb shoulder, cut into 2-inch pieces (have the butcher do this) 2 sprigs rosemary leaves only 4 salted-packed anchovies, filleted, rinsed, and drained ½ cup white wine …

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  • Osso Bucco, Hole in the Bone

    Serves 6 6 veal shanks, 8-10 ounces (or at least 1½ to 2″ high) 3 tablespoons olive oil or lard, divided 2 ½ cups dry white wine, divided 2 tablespoons of unsalted butter 2 medium yellow onions, diced small 3 carrots, peeled and diced small …

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  • Meat Rolls from Milan, Involtini di Milano

    Serves 6-8 For the involtini rolls: 8 ounces ground beef 4 ounces ground pork 2 ounces ground chicken 1½ pounds raw slices beef top sirloin, roughly 12-15 slices, pounded to 1/8″ thickness and at around 2½ x 3″ in size ¼ cup finely grated Parmesan …

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  • Panna Cotta with Strawberry Syrup

    Serves 4 20oz Heavy cream (Panna) 4 gelatin sheets (if available) or 0.25 oz. of powder gelatin (1 pocket) 4oz of sugar ½ vanilla bean (or 1 teaspoon of vanilla extract) If using gelatin sheets, put them in a bowl with cold water to soak …

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  • Sardinian Ravioli Cookies, Sebadas

    ½ cup whole milk 8 tablespoons 1 stick unsalted butter 1 cup all-purpose flour 2 cups ricotta, preferably sheep’s milk Grated zest of 2 lemons 1 large egg 1 cup yogurt, preferably coach farm goat yogert ½ cup sugar 2 cups extra-virgin olive oil, for …

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  • Roasted Apples with Hazelnut, Bitter Chocolate, and Lemon Zest

    Serves 6 6 firm baking apples (such as Granny Smith) ¼ cup sugar, divided ¼ cup (1/2 stick) soft unsalted butter, plus more for greasing 2 teaspoons finely grated or minced lemon zest 2/3 cup finely chopped toasted hazelnuts 2 Ounces (1/3 cup) chopped dark …

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