Libro Sunday Cooking for a Week: 31,50 € (invece che 35€)
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Generalizing, we could say that there are two types of tomato sauce in Italy: one is typical of the Centre-North, the other comes from the Centre-South. The Northern sauce is the one you use for tagliatelle. Simple: tomato, pasta, parmesan. The Southern sauce is instead the one which goes in Pasta alla Norma, or with…
Cooking meat medium-rare is different from cooking rare meat. Simply put, it’s like cooking meat rare, and then leaving it to rest. Rare meat, like “Florentine steak”, is raw and bloody when you cut into it. Indeed, the trick to cooking a proper “Florentine steak” is removing the meat from the fridge at least 2…
As a rule of thumb, fish should only be eaten in the months between October and March. Indeed, during the warmer months of Spring and Summer fish enter their reproductive season, and the environmental impact of eating fish is huge, because being fished prevents them from reproducing. Moreover, buying fish during their reproductive season means…
Nothing, or rather, everything. I’m going to show you three apparently very different recipes: a traditional soup from the Centre of Italy, beans and rind; Milanese tripe, a dry soup from Lombardy; and a Neapolitan first dish, pasta with mussels and beans. The beans are the simple link between them. The combination is less straight…
…or how the raisins’ metallic sweetness and the pine nuts’ resin flavour combine perfectly with everything that has a predominantly mustard taste.
Have a look at the photo project submitted for the Lens Culture’s Art Photography Awards 2019
I first heard of “wolf honey” from Friederike, director of the Wolf Science Centre in Vienna (http://www.wolfscience.at/). It is chilli honey, an amazing spicy sauce you should always keep in your pantry. This preparation never expires, and is perfect for those who love honey and spicy flavours. Take some chilli peppers – I used Caribbean…
