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
A typical example of cucina degli avanzi, leftovers cooking. I had some leftover mussels from the night before (cozze alla marinara, mussels cooked in a tomato, parsley and garlic broth) and, on the spur of the moment, I decided to transform them into a rice and mussels dish, for supper. 
