Octopus Stewed in Red Wine (Polipo in Primitivo, Polpo Ubriaco)

Octopus is called polpo in most of Italy, but polipo in Puglia (even though technically the latter is incorrect, because polipo means polyp, an entirely different sea creature). In Puglia octopus is often stewed in a local red wine from … Continue reading Octopus Stewed in Red Wine (Polipo in Primitivo, Polpo Ubriaco)

Amberjack with Zucchini and Smoked Cheese Sauce (Ricciola con Zucchine e Salsa di Scamorza)

One of the best dishes from our trip was right on our first night at Taverna Estia, ricciola with zucchini ‘scales’ and a smoked cheese sauce. And although my plating skills (and especially patience) are not of Michelin star quality, … Continue reading Amberjack with Zucchini and Smoked Cheese Sauce (Ricciola con Zucchine e Salsa di Scamorza)

Partridge Sous-Vide with Its Own Jus, Deep Fried Salsify, and Parsley Root Puree

This is the appetizer I prepared for Christmas dinner. You could also serve it as a main course if you use a whole partridge per person. Partridge is similar to pheasant, but smaller and the meat is more juicy (pheasant … Continue reading Partridge Sous-Vide with Its Own Jus, Deep Fried Salsify, and Parsley Root Puree