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Lamb braised in wine and vegetable broth
This is a good method to prepare various parts of a lamb, especially shoulder. I fry the lamb with garlic, thyme and rosmary in a pot. When it is nicely coloure from al sided, I add half a glass of white wine and a good amount of vegetable broth, close the pot and let it…
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Caponata
I started to cook this dish in 2023, when I had still my own production of eggplants at the Buonrespiro Garden. It is one of the finest dishes for starter or aperitivo. In this case the pretreatment of the Aubergines with salt is appropriate. They will share the salt later with onions and tomatoes. Deep…
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Carpaccio from swordfish with lukewarm spelt salad
Inspiration by Maria Luisa Scolastra from Villa Roncalli, Foligno. Buying raw fish (and eating it) has become an issue since anyone knows about Anisakis. In Supermarkets there are now specific brands and preparations for Sashimi/Carpaccio. The COOP at Orvieto Scalo is offering them separately from the fish booth. The fish monger in Orvieto city does…
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Moscardini on Fagioli del Purgatorio
A Variant of the classical “Mare e Monti” theme. “Fagioli del Purgatorio” are the small beans from Gradoli with an elegant taste. Moscardini are very small Octopus, but sepia would be good also, but no calamari or polpo verace. The beans are boiled with a clove of garlic until tender. In the meantime you may…
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Sepia and potatoes black
The combination of roasted octopus with potatoes has become a restaurant classic, and it’s one I’ve always enjoyed. However, I was intrigued by the idea of combining sepia, potatoes, and sepia’s own ink for a unique twist. The ingredients are simple: garlic, olive oil, white wine, and olives. I only had fresh green olives on…
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We are on holidays
We are on holidays On July 23 we will be back with new wines. Guess the region