The name brasato derives from brace (BRA-chay), the hot coals over which the meat was traditionally cooked. Braised beef marinated in a fine Barolo wine is one of the most representative and classic dishes of the Piedmont region, a savory delight for a cozy dinner on cold nights. The Barolo’s intense flavor gives an extra…
Search Results for: brasato al barolo
Terrina di Gorgonzola, Fichi, Noci e Marsala (Gorgonzola Cheese, Figs, Nuts and Marsala Wine Terrine)
Gorgonzola terrine is an elegant recipe that you can serve at a buffet or as an appetizer, either with crackers or Italian ciabatta bread, and accompanied by nice glass of fruity white wine or an aged Port wine. This delight is also suitable as a cheese course in an important dinner. The pungent and distinct…
Gnocchi di Patate al Pomodoro (Potato Dumplings with Tomato Sauce)
Gnocchi di patate (potato dumplings) is an Italian classic. These dumplings are small pieces of potato dough, usually round or oblong in shape, which are boiled in water and then served with various toppings such as tomato sauce and fresh basil, oil olive and grated Parmesan cheese, Bolognese sauce or even Brasato al Barolo sauce….
Tortino di Mais (Corn Casserole)
This delicious corn casserole is a perfect dish when corn is in season. It could be a tasty idea for a vegetarian starter or a side dish. I usually prepare it for a dinner with my family and friends. Maize, also known as corn, is one of the most popular cereals in the world and…
Rosmarino (Rosemary)
It would be a good habit to keep aromatic herbs instead of salt on the table. In fact, besides giving flavor to dishes, they are healthy and protective because they contain several micronutrients. Mediterranean culture includes unmistakable fragrances, and smell is the first sense we use when it comes to food. Today I would like…
Cannelloni Ripieni di Carne (Cannelloni Stuffed with Meat)
Lasagne, ravioli and stew with polenta are typical Sunday luncheon dishes during the cold months. Cannelloni, certainly, also appear on this list. These succulent cylinders of pasta dough, stuffed with a mix of different meats and topped with bechamel sauce and tomato, are typical of Emilia Romagna, one of the Italian regions well-known for its…