Meat that comes from a muscle that has done a lot work during the animal’s life is the most flavorful. Cheeks are one of the best examples. In this recipe, wild boar cheeks are first cooked sous vide and then … Continue reading Wild Boar Ravioli with Mushrooms (Ravioli di Cinghiale con Funghi)
Fried steak is a typical dish from the Italian region of Piemonte. Morsels of beef are breaded with flour, eggs, and breadcrumbs, and then deep fried until golden brown and crispy on the outside and tender and juicy medium rare … Continue reading Fritto Misto alla Piemontese (Fried Steak, Mushrooms, and Zucchini)
This mushroom soup is surprisingly simple to prepare, yet so delicious and elegant. The star of the dish is fresh truffle. I used black winter truffle, because that is what’s available at the moment. Although truffle isn’t cheap — this … Continue reading Mushroom Soup with Truffle
Ravioli are called agnolotti in Piemonte. Every restaurant in Piemonte has them on the menu. As is always the case with traditional recipes in Italy, there are many variations. The most important variations are with or without greens (spinach or … Continue reading Ravioli del Plin al Sugo d’Arrosto (Meat Ravioli from Piemonte)
I am a member of the Dutch association of Vinologists (Verenigde Vinologen Nederland) and for the first time I went on a wine trip organized by them. Piemonte is a large region and we did not visit all of it, … Continue reading Wine trip to Piemonte: Dogliani, Roero, and Barbera d’Asti
I am a member of the Dutch association of Vinologists (Verenigde Vinologen Nederland) and for the first time I went on a wine trip organized by them. This is the second article in a short series, in which I describe … Continue reading Wine trip to Piemonte: Barolo
I am a member of the Dutch association of Vinologists (Verenigde Vinologen Nederland) and for the first time I went on a wine trip organized by them. Although I’ve been to Piemonte myself on a number of occasions, those were … Continue reading Wine Trip to Piemonte: Nizza and Barbaresco
If you like having a great red wine with the Christmas dinner main course, but you would also like to have fish, this is the perfect solution for you! I used yellowtail, which is a great tasting fish that is … Continue reading Yellowtail with Truffle, Mushrooms, and Red Wine Sauce
For Christmas I wanted to make a traditional Italian dish that I had not prepared before, preferably something that involved stuffed pasta. As I’ve already made so many stuffed pasta dishes over the years, I wasn’t sure if I would … Continue reading Ravioli alla Genovese
Pizzoccheri are a short and flat type of pasta from the Valtellina region in Northern Italy, made from buckwheat and semolina flour. You can buy them dried or make them yourself (something I might try another time). They are traditionally eaten with swiss chard (coste) or savoy cabbage (verza) and the local cheese: valtellina casera. This cheese is important to get the authentic taste, but if you can’t find it then fontina can be used as a substitute. This is the only traditional pasta dish that I know that has cabbage in it. Unlike other pasta dishes that are supposed … Continue reading Pizzoccheri alla Valtellinese
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