Lepre in agrodolce con cioccolato, arancia candita e pinoli – Sour-sweet hare with chocolate, orange peels pine nuts

 

A long but highly rewarding, sumptuous cold months dish (forgive the bad pictures). It takes about 8-10 hours cooking on a very low oven and there is some prep to be made the day before; once done, it must be let to cool down and then the meat is taken off the bone and the sauce reduced. The dish must rest for 24 hours and only then the most voluptuous sour- sweet condiment is added to the meat: as I said, not a last minute dish, but an intriguing one, firmly rooted in Italian “special occasion” home cooking.  Continue reading

Pan di mort (All Souls spiced chocolate biscuits from Lombardy)

Italian spiced chocolate biscuits
Italian spiced chocolate biscuits

Here’s another traditional recipe from Lombardy that honours I morti, All Souls. Pan di mort (literally “dead people’s bread”) are quintessential Lombardy biscuits that are sold in bakeries between the end of October and the first week in November. They are diamond-shaped, chocolatey, spicy biscuits, full of nuts and candied citrus peels, quite chewy but not crunchy. Continue reading

Caponata di zucca (Sicilian sour-sweet butternut squash caponata)

Sicilian caponata di melanzane is very famous, however it is not the only one. In fact, on a trip to Sicily and after reading the seminal “Profumi di Sicilia” by Giuseppe Coria,  I learnt that “caponata” is only a generic term used to describe a dish made of assorted cooked vegetables finished off with a sour sweet condiment, either sugar or honey and vinegar. Continue reading