Recipes
For this recipe you need a fish with the scales left on. Otherwise, the salt will penetrate the fish. It is another method of steaming and, properly done, results in impeccably moist and meaty fish that is not at all salty. To be sure of obtaining a fish with the […]
This is Marcella Hazan’s recipe. She prepared it for lunch on the terrace outside the lovely, antique-filled top-floor apartment she and her husband, Victor, share in the Cannaregio district of Venice. The Hazan’s served the quail with polenta. Sauteed rabbit with herbs 2 rabbits, cut in serving pieces 4 sprigs […]
Here is hearty peasant fare from Treviso and the mountains north of Venice. “Dishes for the poor take longer to cook,” Francesco observes. The pigeon soup enriched with bread is a second-day bonus using leftovers or extra pigeons (or ducks, for that matter) that have been sautéed or roasted. “This […]
Perfect to warm up November’s colder evenings, this rich and delicious risotto is full of seasonal pumpkin and spiced up by chunks of Italian sausage. Top it with grated parmigiano and see if you manage not to have second helpings! Pumpkin and Italian sausage risotto 1 1/2 cup Carnaroli rice […]
The Sienese Ricciarelli are Tuscan Christmas marzipan cookies. Sienese Ricciarelli 173 gr caster sugar 200 gr almond power 35 gr all-purpose flour 7 gr orange candied zest (chopped) 7 gr water 30 gr icing sugar 1 pinch baking powder 1 egg white In a medium bowl pour all ingredients […]
Even their name is sweet and delicious: baci di dama, lady’s kisses. These rich, yet delicate cookies filled with a thin layer of chocolate are one of the many gifts to Italy of Piemonte’s baking tradition. Their origin dates back to the 19th century and is shredded in an aura of legend. […]
Red snapper is not a Venetian fish, but you are unlikely to find sea bream, a variety the Venetians might use for a recipe like this. Besides, like the reveler who dons a fanciful mask and becomes Venetian for Carnevale, red snapper takes on a Venetian accent when it is […]
For this brioche loaf to have the proper crunchiness, it is important to use a fairly coarse-grained stone-ground cornmeal. Polenta Brioche 1 cake fresh yeast or 1 envelope (1/4 ounce / 7 g) active dry yeast 80 ml warm heavy cream 125 gr sugar 1/3 cup (60 g) stone-ground yellow […]
Recipe to make soft polenta
Your online Italian cooking book! See also our Italian Food Recipes database. After reading articles upon articles about Italian food, it’s now time to try and make your own dishes, Italian style. There are lots of original and traditional Italian recipes out there, but our Italian food recipes are authentic […]