Sardinian Mutton Sous Vide (Pecora in Umido)

In Sardinia braised mutton is a regular item on restaurant menus. It has more depth of flavor and is more unctuous than lamb. If you can’t find mutton, you can also make this with lamb or even beef. You can … Continue reading Sardinian Mutton Sous Vide (Pecora in Umido)

Braised Beef Short Ribs Sous Vide with Carrot, Onion, and Potato Mash (Hutspot met Klapstuk)

Dutch cuisine does not have a great reputation like Italian or French cuisine, but the comfort food Hutspot met Klapstuk can be taken to the next level by preparing it sous vide. Hutspot, literally hotch-potch, is carrot, onion, and potatoes, … Continue reading Braised Beef Short Ribs Sous Vide with Carrot, Onion, and Potato Mash (Hutspot met Klapstuk)

Risotto al Radicchio, Scamorza e Bonarda (Risotto With Chicory, Smoked Cheese, and Red Wine)

The first lunch of the wine trip to Lombardia last October featured a risotto with radicchio, scamorza, and Bonarda (red wine). I really liked it and recreated it at home. An important ingredient is the brodo di carne, a mixed … Continue reading Risotto al Radicchio, Scamorza e Bonarda (Risotto With Chicory, Smoked Cheese, and Red Wine)