Delicious, easy, filling and impressive – this is what a well-to-do 1920s Italian middle-class family would have thought of this dish, I presume. It is a timbale, not dissimilar from a British savoury pudding: the “crust” is made with mashed potatoes, seasoned with butter and Parmigiano; the filling is finanziera, a traditional, now rare, ragout of veal offal and chicken giblets, often enriched with ceps or even truffles. Continue reading
This is the sort of slow braised beef dish I grew up with – the occasional Sunday lunch fare, eaten with mounds of buttery polenta.
I prefer to cook a brasato in the oven, at low temperature, at least one day before I want to eat it. Pre-salting the meat is crucial, ideally 24 hours before cooking it.
In the Italian fashion, I use a solid piece of meat that I ask my butcher to tie with string into a solid shape, rather than cubes – this way there is less risk of overcooking the meat and the size allows for a prolonged period in the oven. The alchemy of time and gentle heating delivers rich, deep flavours. Continue reading
I do not even remember the last time I made a fish stock. It is not a process I enjoy – too much simmering, puréeing and sieving for my liking. When I want to make a fish soup and I need a stronger cooking medium, rather than plain water, I am more than happy to Continue reading
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
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