You can just shape minced meat into meatballs but I made this mixture and really liked it. My normal approach is to fry off the meatballs in a 28cm skillet then make a classic Italian tomato sauce in the same…
Tag: Italy
Roast Chicken and Mushroom Risotto
It’s difficult to beat a roast chicken; I make them frequently. With two of us, though, having eaten the breasts hot, we have the legs left over. This is our favourite way of making use of the legs when it…
Risotto Milanese
This is the traditional accompaniment for Osso Buco when you are not watching your figure. Depending on how you are serving this, I’d use either beef stock or chicken stock but home made, not nasty dehydrated cubes. I personally find…
Osso Buco
This is classic braised, thick slices of veal shin hailing from Lombardy. Now that Rose Veal is available, we can enjoy it again. The marrow in the centre of the bones is particularly prized to the extent of providing special…
Gremolata
A classic Italian condiment for adding zest to meats, whether roast or braised. My first encounter was with Osso Buco. Planning serves: 4 preparation time: 10 mins cooking time: n/a Ingredients A large handful of flat leaved parsley 2 garlic…
Wild Boar Ragù
A classic Italian ragù recipe using delicious wild boar, essentially from Michel Roux Jr. except I’m using dried marjoram instead of his fresh oregano. This is good served over a fresh ribbon pasta such as papardelle and topped with fried,…
Maiale al Latte
There are several things to say about this dish. Firstly, this recipe is essentially the Pork in Milk from Rick Stein’s Venice to Istanbul. Secondly, neither the English title of Pork in Milk nor its description, which would be something…
Salmoriglio
Salmoriglio is a bit like a variation of Salsa Verde from Sicily. Like Salsa Verde , it goes very well with plain grilled fish. The eminent Mr. Stein does it with swordfish, which I am sure is very good. I’ve…
Crab Linguine
I’ve been after a decent crab pasta recipe for a while after failing to make notes on a more complicated spider crab recipe by Gary Rhodes. This is certainly much simpler and looks worth a try, not that there appears…
Grilled Squid Salad
If I had a pound for every time I’d heard somebody say, “I don’t like squid ‘cos it’s rubbery”, I’d be a rich man. It isn’t!! Especially if it’s cooked correctly, i.e. hot and fast. This marinated squid makes the…