Are you ready to celebrate New Year’s Eve with an exceptional recipe? Risotto allo champagne is a classic first course, easy and quick to prepare, very elegant and tasty, perfect for an important occasion such as New Year’s Eve or a special romantic encounter. The simplicity of the ingredients is enhanced by the champagne aromas…
Archives for December 2012
Panettone con Crema di Mascarpone (Panettone with Mascarpone Cream)
Panettone is Italy’s cake for the Holidays, a delicious dessert somewhere between a cake and a loaf of sweet bread. It’s this cake’s dome shape that makes it uniquely identifiable. The dough is very soft and the ingredients very simple: flour, eggs, yeast, butter, sugar, candied orange and lime, raisins … but the taste is…
Lasagne alla Bolognese (Lasagna with Bolognese Sauce)
Lasagna has a long history (see the Lasagne al pesto post) but the Lasagne alla Bolognese recipe, typical from Emilia Romagna, traces its origins no further than the start 19th century when some restaurants in Bologna (Emilia Romagna) began serving this dish to their clients. It was an instant hit! Since then this recipe has…
Saltimbocca alla Romana
The saltimbocca (literally “jumps in the mouth” from the skillet, referring to the fact you have to eat it hot off the stove) is one of the flagships of the Roman-style cooking. This tasty dish is made of veal slices lined with prosciutto crudo (dry-cured ham) and sage leaves, cooked in butter and flavored with…
Pizzoccheri Recipe
Pizzoccheri is a homey dish for the cold months, linked to the traditions of the Alpine farmers. The original recipe comes from a small village named Teglio in Valtellina (Lombardy), a well known ski area in the heart of the Alps. The name pizzoccheri seems to derive either from the root of the word, piz…