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

Pollo o coniglio ai peperoni (chicken or rabbit with peppers, Piedmontese cooking)

Chicken with peppers

One of the great dishes of Piedmont: a braised chicken (but it could be rabbit too, a very popular meat in Piedmontese cooking) with peppers and lots of herbs.  This is classic home cooking done entirely on top of the stove and it follows a usual pattern: the chicken is browned, then wine and aromatics are added, when the chicken is half way done, some mixed peppers go into the pot. By the end, the pan juices are not copious but the few tablespoons left are deliciou and the meat has been infused with the flavor from the herbs, the wine and the peppers. Continue reading

La genovese (Neapolitan beef and onion braise)

“La genovese” literally means “The woman/girl from Genoa”. It is in fact a meat dish from  Naples and it has nothing to do with Genova, the capital of Liguria, in North-West Italy. Rather confusing, I agree.

A solid piece of beef is braised for hours in a huge quantity of onions – this is la genovese in a nutshell.  When you taste, smell and savor it, you realize that there is more, much more going on here.  Continue reading

Anatra in salsa (grilled duck with chopped salame, anchovies, garlic and a little vinegar)

This is dish from Veneto. The duck should be whole, roasted and then bathed with a lively garlicky, mildly vinegary sauce. I rarely “do” whole birds and I decided to use (easily available and convenient) duck breasts instead and to cook them a la piastra, i.eon a griddle stone. This is almost a ten minutes dish: little work & high rewards on the taste front.  Continue reading