The original recipe… Here is what Artusi wrote in his book “Science in the Kitchen and the Art of Eating Well”: “Chop a large onion and soak it for more than half an hour in cold water, then dry it and put it in a frying pan with oil or lard. When cooked, set it aside. […]
Archive | May, 2014
Red Radicchio: the Marvel from Treviso
Radicchio Rosso di Treviso: IGP Status Red Radicchio of Treviso can be either Precocious and Tardive. The first one, the Precocious Radicchio – the one you see in the picture and has been used for the recipe “Tagliatelle with Red Radicchio of Treviso” – has vivid red leaves with white mottles and large white ribs that form a compact bunch. The Tardive Radicchio has much more […]
Pasta with Spicy Nduja
Say “Nduja”, say Calabria What is Nduja? It’s a spicy hot, soft and spreadable salami: the most famous typical food of Calabria. It is made with very finely minced pork meat and fat, mixed with red chili peppers, salt and spices. The original Nduja is extremely hot, but less aggressive variations can be also found on […]
Aglio Vestito: the Book!
