Zander is a freshwater fish with a very elegant flavor that is caught locally in the Netherlands. It is also called pikeperch or pike perch. The combination with tart apple syrup and bacon has been made famous by Jonnie Boer, … Continue reading Zander with Apple Syrup and Bacon
I prepared this dish a couple of months ago and neglected to blog about it. Although Stefano presented it as a summer dish, it is great for autumn as well. Celery is often used in Italian cooking together with onions … Continue reading Pasta with Celery (Pasta al Sedano)
Coda alla Vaccinara is a classic dish from Rome: oxtail stewed in tomato sauce. It is usually served as a secondo, but you can also eat the sauce over pasta as a primo before that. Another less common variation is … Continue reading Conchiglie alla Vaccinara (Pasta with Oxtail Ragù Sous-Vide)
Pollo alla Cacciatora is an Italian classic. It means chicken prepared in the style of the hunter’s wife (traditional recipes usually do not assume that the wife would hunt herself), which is chicken stewed in tomatoes with herbs, wine, and … Continue reading Pollo alla Cacciatora (Chicken in Tomato Sauce)
Anatoli wrote an interesting article about clam chowder on his great wine blog Talk-A-Vino. He explains that chowder is “a rich soup typically containing fish, clams, or corn with potatoes and onions” and that there are four types of clam … Continue reading New England Clam Chowder
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