Tag: sage

beans all’uccelletto with sausage, fagioli e salsiccia all’uccellettofagioli e salsiccia all’uccelletto (Media)

20

Apr2020
In the trattorie of Florence I have heard shelled beans cooked in this way called “fagiouli all’uccelletto”. (Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well) This recipe is a typical Florentine way to eat their beloved cannellini beans which have replaced meat for centuries. The name originates ... Read More
20/04/2020Carlotta Conti
stuffed capon recipe – cooking with carlotta

10

Jan2020

STUFFED CAPON

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Capon is a traditional Christmas bird in Europe. It is used either to make a very tasty but fat stock to accompany minestre, such as tortellini, or as a main course, usually stuffed. This stuffing is very simple. I had some cured meats leftover and I thought of giving ... Read More
10/01/2020Carlotta Conti
Orvieto medieval town and Duomo cathedral church aerial view. It

10

Jan2019
Orvieto is a beautiful Etruscan town built on a sheer cliff that is mainly composed of tuff and pozzolana, a soft material easy to excavate. The Orvieto cliff was apt to being easily defendable thanks to its structure; meanwhile, its inhabitants started to excavate its underground in order to obtain factories, ... Read More
10/01/2019Carlotta 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