Beef and Vegetable Soup with Red Wine Broth
I have been making this for years from memory, so this is only the second time I have written it out. The first time was many years ago because my parents and sister asked for it. Of course, I lost that. This recipe is based on how I made it today...
WINE SHERBET FINALE
1 pint raspberry sherbet
1 cup raspberries
1 cup blueberries
1 cup fruity dry red wine, such as Merlot
1 TB honey
Pound cake or cookies (optional)
Mint, for garnish
1. Remove the frozen sherbet from its container and cut it into 4 individual...
Serves 4 | Preparation 30-40 min, cooking time 3 hours
Pig hearts are an underrated and dodged but a lean and wonderful cooking ingredient. They taste a bit like other entrails like liver or kidneys but their flavor is milder and the texture is vaguely (ox) tongue-like. The...
Serves 4, Preparation about 50 mins, Cooking 5-10 mins
500 g Durum wheat Semolina’s flour
400ml full-bodied red wine
Salt, to taste
300 g Gorgonzola, Dolce or Spicy
50 ml milk
a handful of grated Parmigiano Reggiano
Place the flour in a bowl, make a well in the centre, add the...
A title a little long to present this recipe that I don't know yet whether to classify as starters or desserts.
In any case, here it is:
Serves: 2 | Preparation time: 20 mins | Cooking time: 1 h
Ready rolled puff pastry: 320 g (about 1 standard-sized roll)
Ham, thinly-sliced: 100 g
This cake is a traditional specialty from Molise, the second smallest Italian region after the Valle D’ Aosta. Located in between the more famous Puglia and Abruzzo, in the southeast of Italy, albeit influenced by the bordering regions, Molise’s culinary tradition is full of surprising...
Servings 4, Preparation time 10 mins, Cooking time 14/15 mins
400 g rice Arborio or Carnaroli
2 and a half glasses of full-bodied red wine (Barolo)
2 small onion (1 for the broth, 1 for the rice)
Vegetable broth to taste (onion, carrot, celery and a bay leaf if you have) or use vegetable...