Tag: celery

tortellini

19

Dec2019
The cuisine in Emilia-Romagna is permeated with sexual innuendos, expressed in its iconic stuffed pasta, tortellini. Local legends say that the creation of tortellini was inspired by the goddess Venus herself, who was spotted by an innkeeper while staying at his inn. Stricken by this vision, he rushed to ... Read More
19/12/2019Carlotta Conti
meat stock brodo

03

Dec2019
Meat stock or broth (nowadays the distinction is quite blurred) is a very popular dish in Northern Italy for creating hearty soups in these winter days. It is not only used for adding juices to roasted meats, stews and meat sauces during prolonged cooking, but it also creates wonderful ... Read More
03/12/2019Carlotta Conti
MARCHIGIANA RABBIT STEW

12

Sep2019
This rabbit stew (the rabbit can be substituted with chicken) is a vintage dish. I found it in a 1970s collection of recipes from an elementary school project in Pergola. Each child was asked to bring one of their grandmother’s recipes to school to assemble a traditional regional cookbook. Pergola ... Read More
12/09/2019Carlotta Conti
gnocchi ripieni di carne meat stuffed gnocchi

12

Dec2018

MEAT STUFFED GNOCCHI

0    
The meat stuffing of this gnocchi is very similar to the one of Ascoli olives, a skilled mix of meats cooked in a soffritto, whose taste is made lighter by a touch of lemon zest. The only complicated phase is finding the procedure to fill the gnocchi; I think ... Read More
12/12/2018Carlotta Conti
pollo cacciatora chicken stew

19

Oct2018
Cacciatora stew is one of those simple dishes which comfort you, above all if served with mashed potatoes on a cold winter day. It is an incredibly rich and simple dish, the result is an amazing sauce in which you can plunge bread and collect it in the famous “scarpetta”. It is ... Read More
19/10/2018Carlotta Conti