Lamb Ribs with Hazelnut Breading Piedmontese-Style
The Italian region of Piedmont is famous for its delicious hazelnut cultivar, the ‘Tonda Gentile del Piemonte’: these hazelnuts are so appreciated all over the world that they constantly rank…
Arrosticini – Griddled Meat Skewers from Abruzzo
Arrosticini Abruzzesi, aka ‘Rustelle’ in the Abruzzese dialect, are small roasted chunks of sheep meat or mutton or lamb slipped into a skinny skewer, and is a second course of…
6 Tips & Tricks for a Perfect, Crunchy Breading
Achieving a restaurant-quality breading in one’s small kitchen is never easy: sometimes the breadcrumbs don’t stick, sometimes the breading is too thick, or it burns in the pan before the…