For the reunion of our wine trip to Friuli I’m preparing some dishes inspired by dished we had during the trip. At Michelin-starred Trattoria al Cacciatora we had rolled guinea fowl with “sclopit” and “urticions”. Both of the latter are … Continue reading Guinea Fowl Wrapped in Prosciutto
Due to the pandemic I can’t visit wineries, but thankfully sometimes a winery sends over some samples. I will write more about the wines of Bisci from Matelic from the Marche region in Italy in my next post. Their 2017 … Continue reading Lamb with Mint Sauce and Green Asparagus
In Italian pasta svuotafrigo means to make a pasta dish “to empty your fridge”, i.e. to dress pasta with what needs to be used up. I had some leftover kingfish in my fridge from making sushi and sashimi that needed … Continue reading Fresh Pappardelle with Kingfish, Scamorza, and Green Asparagus
Lamb and asparagus are very seasonal, but what is really the star of this dish is the goat cheese sauce. I used a French artisan raw milk goat cheese, a Selles sur Cher appellation d’origine protegée. I used neck of … Continue reading Lamb with Asparagus and Goat Cheese Sauce
This asparagus salad can be made with either white, green, or a combination of white and green asparagus. I made a Dutch-Italian version using a vinaigrette and lightly toasted pine nuts, combined with hard-boiled egg and boiled ham. The flavor … Continue reading Asparagus Salad (Insalata di Asparagi)
The season for asparagus has started, and so it is time for a nice risotto. The delicate taste of asparagus calls for a recipe with few ingredients, which does not even include pepper. Parmigiano reggiano should be used with restraint. … Continue reading Asparagus Risotto (Risotto agli Asparagi)
After preparing shrimp-crusted grouper with spinach and butter beans, which was inspired by a crab-crusted grouper I’d had in Miami Beach, I decided to try a crab-crusted version as well. You can prepare this with any type of white fish that doesn’t … Continue reading Crab-Crusted Halibut with Asparagus and Madeira Sauce
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