Saltimbocca Alla Romana
Saltimbocca alla Romana is a simple and tasty veal meat dish, a secondo piatto typical of Roman cuisine since the 19th Century. The name literally means “jump-in-your-mouth”. Saltimbocca only require…
Provolone and Sage stuffed Veal Rolls Wrapped in Bacon
Veal rolls slices stuffed with Provolone cheese and fresh sage leaves, then rolled in bacon and drizzled with red wine. If you make them big they will make a great…
Sage-Flavoured Red Lentil Soup
Red lentils are particularly suitable for soups to which they give a creamy texture and their cooking is quite quick.There is no need to soak them, just a quick rinse…
Fried Stuffed Sage with Anchovy and Mozzarella
Salvia fritta ripiena con acciughe e mozzarella, here is a very crispy tasty Antipasto or Secondo Piatto. The batter can be made in many ways according to your habits and…
Traditional Chicken Cacciatore from Tuscany
Modern Chicken cacciatore interpretations include a variety of ingredients: fresh tomatoes, olives, peppers, rosemary… but the original recipe from Tuscany was actually prepared by farmers that didn’t have much in…