The first time I prepared this risotto it was very much an improvisation because I had some zucchini that needed to be used up, and I regretted not taking photos for the blog. But it was a good excuse to … Continue reading Risotto with Zucchini, Pine Kernels and Basil
My favorite way of preparing cauliflower is slow roasting it. This gives the cauliflower great depth of flavor that is so much more tasty than steamed or boiled cauliflower. Cauliflower can be roasted quickly in half an hour at 225C/440F. … Continue reading Pasta with Roasted Cauliflower (Pasta e Cavolfiore)
I’m calling this recipe “swine” tenderloin as I made it with wild boar tenderloin, but it can also be made with regular pork tenderloin. For a change I’m not cooking it sous-vide, instead I finish cooking the meat in the … Continue reading Swine Tenderloin with Balsamic Reduction
Viaggiando con Bea is one of the Italian blogs that I follow to get inspiration and feedback on my Italian recipes directly from the source. A while ago she published a recipe for a Sicilian side dish with cauliflower called … Continue reading Sicilian Pasta and Cauliflower Gratin (Gratin di Mezze Maniche al Cavolfiore)
