Home > Magazine > Recipe
Recco cheese bread “focaccia”
Recco cheese bread “focaccia”
Ingredients: 1 kg flour “00” 1 dl olive oil salt, to taste 2 dl water 2 kg fresh crescenza cheese Preparation: Prepare the ingredients and form a mixture with the flour and a little olive oil, adding the salt and finally the water. Knead the dough until it is soft and [...]

15 July 2015
The classic genovese “farinata”
The classic genovese “farinata”
Traditional Ligurian dish made with few ingredients, but with an antique savour, the “farinata” is a kind of  thin crepe made with ceci (garbanzo bean) flour. Tradition requires  it to be prepared in a large copper baking dish and cooked in a wood fire oven; it is served [...]

15 July 2015
Potato cake of Cavenago
Potato cake of Cavenago
Ingredients: 6 big potatoes 3 spoons of white flour 2 spoons of milk salt to taste olive oil Preparation: Peel the potatoes and grate them, add flour, milk and salt. Mix quickly and pour in an already greased pan, possibly made of copper. Cook the cake in an already hot oven at 200 [...]

13 July 2015
Radicchio on the table
Radicchio on the table
Recipe for 10 persons Dough 600 g potato 3 egg yolks 300 g flour salt and pepper as needed 100 g cooked spinach 200 g radicchio di Treviso Sauce 2 dl fresh cream 100 g grated parmesan cheese 1 dl milk salt and pepper as needed Preparation Wash the potatoes, boil them in [...]

10 July 2015
Pork with honey and valeriana salad
Pork with honey and valeriana salad
Ingredients for 4 persons 500 g  pork roast 150 g  valeriana 40 g  chestnut honey 4 spoons Vicenza pear “mostarda” 15 g  rosemary needles one fresh sprig of rosemary 30 g  extra virgin olive oil medium fruity salt as needed Preparation I tie the meat to make it [...]

09 July 2015
Fricassèe of rabbit with myrtle
Fricassèe of rabbit with myrtle
Ingedients for 4 persons 1/2 rabbit home raised 4 egg yolks 1 glass dry white wine 1 glass white wine vinegar half small glass of myrtle liqueur 50 g leeks 40 g Romano sheep cheese Dop 3 g lemon rind 2 myrtle berries 6 spoons extra virgin olive oil, gently fruity salt as [...]

09 July 2015
Chicken with ginger and non fat yogurt
Chicken with ginger and non fat yogurt
Ingredients for 4 persons 8 skinned chicken legs or thighs one jar of plain yogurt lemon juice 20 g onions 10 g fresh ginger 1/4  lemon rind 5 g paprika salt as needed Side dish Basmati rice pilaf 20 g extra virgin olive oil, medium fruity Preparation I mix in a bowl the [...]

09 July 2015
Buffalo stew with Cesanese del Piglio wine
Buffalo stew with Cesanese del Piglio wine
Ingredients for 4 persons 1 litre Cesanese del Piglio Docg wine 800 g buffalo meat 300 g mirepoix vegetable one sprig of fine herbs 4 g black pepper grains 3 laurel leaves 40 g extra virgin olive oil, medium fruity salt as needed Preparation I cut the meat in small pieces, about 200 [...]

09 July 2015
Lamb with carcadè and potato crisp
Lamb with carcadè and potato crisp
Ingredients for 4 persons one litre of water 8 mature lamb ribs 150 g potatoes extra virgin olive oil, medium fruity salt as needed For the “vellutata” (gravy) 1/2 litre of water one glass white wine 40 g scallion one spoon of mais starch 10 carcadè leaves 2 laurel [...]

09 July 2015
“Second” courses with Fabio Campoli
“Second” courses with Fabio Campoli
Which is the best method for cooking meat? What are the tricks to cook lamb and buffalo meat perfectly? “The first rule in preparing a really good second course with meat is to know the kind of meat we are going to cook. If the meat has a lot of nerves, it will need a long, slow cooking; [...]

09 July 2015
  
Next page
  
I contenuti di questo sito non hanno carattere di periodicitĂ  e non rappresentano 'prodotto editoriale'.
Archive
2015
2014
Filter by
Producer
Typology
Geographical area
CONDITIONS
ITALIA AMICA MIA

Home
Turismo
Rivista online
Shop online
Eventi
FOLLOW US

facebook twitter pinterest instagram google+ newsletter