Gorgonzola-Stuffed Cavolo Nero Rolls
Cavolo Nero or ‘Tuscan Kale’ is a type of kale from Tuscany with dark-green curled leaves and packed with nutrients and flavour with a slightly bitter taste. We made these…
Italian Home Cook
“Secondi Piatti” are usually served as a second course in a traditional Italian meal, just after the “Primi Piatti” but before the Desserts; they are usually accompanied by a side dish (“Contorni”). In this category you will find mostly preparations with meat, fish, eggs or cheese as the main ingredient.
Cavolo Nero or ‘Tuscan Kale’ is a type of kale from Tuscany with dark-green curled leaves and packed with nutrients and flavour with a slightly bitter taste. We made these…
Fresh sardines breaded in durum wheat flour and then fried, so crispy and fingers-licking. Excellent as a second course or even as an aperitif paired by a glass of chill…
One-pot recipe for this easy-to-make chunky stewed chicken. Frozen bagged peas work great and save time. We also used canned Italian peeled tomatoes. The outcome is exceptionally tasty. Serves…
Crunchy hazelnut-crusted lamb ribs, a Piedmontese culinary classic. Quick to prepare, full of flavor, and perfect for a special dinner.
Tasty crispy and golden in colour these saffron-flavoured potatoes and onions. We also added a touch of marjoram, which goes really well with them. Excellent both as a side dish…
