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Home Our Latest Posts braised

Coniglio alla cacciatora (Rabbit Cacciatore)

Frank6 February 2010Fall, secondi piatti, Toscana, Winter9 Comments

Coniglio alla cacciatora (Rabbit Cacciatore)

Rabbit is a wonderful meat, leaner but yet tastier than most chicken you’ll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewhere in Europe. And why not? Those … Read More

Anguilla alla bisentina (Braised Eel from Northern Lazio)

Frank23 January 2010Lazio, secondi piatti11 Comments

Braised Eel

One of the best kept culinary secrets in Italy is the cuisine of northern Lazio in and around the city of Viterbo, an area known as the Tuscia. The style of cooking in this area is a kind of fusion between the lusty cooking of Roman to its south with … Read More

Brasato al vino rosso (Beef Braised in Red Wine)

Frank20 December 2009Lombardia, Piemonte, secondi piatti10 Comments

Brasato al vino rosso

There’s nothing like a good pot roast on a cold winter’s day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a ‘continental’ twist: the favorite cooking medium for Italian pot roast is red wine. … Read More

Risotto alla «zucca» (Pumpkin Risotto)

Frank23 November 2009Fall, primi piatti, Risotto and Other Rice Dishes, Winter41 Comments

Risotto alla zucca

Risotto alla zucca, or pumpkin risotto, is one of the most popular autumn and winter risottos. Zucca is Italian for pumpkin, but Italian pumpkins are quite different from their American cousins: their taste is more intense and much sweeter, their texture finer, less fibrous. Most recipes aimed at the non-Italian cook recommend … Read More

Seppie coi piselli alla romana (Roman-Style Braised Squid and Peas)

Frank17 August 2009secondi piatti8 Comments

Strange as it may seem, squid and peas were made for each other. The sweetness of peas sets off the brinyness of squid perfectly. And the savoriness of a tomato sauce brings it all together nicely. This dish, as so many traditional Roman dishes, is really quite easy to make but … Read More

Coda alla vaccinara (Roman-Style Braised Oxtails)

Frank30 July 2009Lazio, secondi piatti13 Comments

This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking in the Eternal City: Roman-style braised oxtails. The  Italian word vaccinara actually means “butcher style”. The tail is one of those cuts of meat that are known in Italian as … Read More

Pollo coi peperoni (Chicken and Peppers)

Frank28 June 2009Lazio, secondi piatti5 Comments

This savory Roman chicken dish, also known as pollo alla romana, is enormously satisfying. Although you could precede it with a rustic pasta like an ajo e ojo if you’re really hungry, you can skip the primo, as we did tonight, but have lots of crusty bread on hand to … Read More

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