Stracotto alla fiorentina (Tuscan Pot Roast)
Some readers may remember last winter’s post on brasato al vino rosso, the wonderful red wine pot roast from northern Italy. […]
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beef
Carbonnade à la flamande (Beef Braised in Beer)
Today is Columbus Day so, of course, I decided I would make a Belgian meal… 😉 One of my favorite
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La pizzaiola (“Pizza-Maker’s” Beef)
La pizzaiola is one of the pillars of everyday Neapolitan cuisine. This simple dish is a great solution for times
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Bistecca alla fiorentina (Steak Florentine)
People don’t always associate steak with Italian cooking, but in fact, one of the glories of Tuscan cuisine is a simply
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Straccetti di manzo con la rughetta (Beef ‘Rags’ with Arugula)
One of the most iconic dishes of Roman cookery, straccetti con la rughetta, or ‘little rags’ of beef with arugula,
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Mezzelune al brasato (Half-moon Ravioli Stuffed with Braised Beef)
Here’s a wonderful way to ‘recycle’ leftover brasato or other pot roast—as a filling for a half-moon shaped stuffed pasta
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Brasato al vino rosso (Beef Braised in Red Wine)
There’s nothing like a good pot roast on a cold winter’s day! Though it may come as a surprise to
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Lesso di manzo rifatto (“Re-made” Boiled Beef)
Waste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for
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Coda alla vaccinara (Roman-Style Braised Oxtails)
This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking
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