Greek lamb stew marinated into a fresh in taste mint Salmoriglio is a perfect recipe to survive the winter and let you feel immersed in a Mediterranean summer! Whole baby potatoes, Kalamata olives, and feta cheese donate a delicious flavor to the meat; try it on and let me know what you think!
Rabbit stew with mushroom is a recipe for many but not for all! There are several reasons to love this tasty and healthy meat, very popular in Italy, France, and Spain. Rabbit taste similar to the chicken but more flavorful. The pairing with white wine is a classic. Like all the slow cooked meats, the rabbit stew will be nice just cooked, but it will be even more delicious reheated the day after!
Honey Mustard Chicken thighs is a very popular recipe. Everyone has his own version! Here my way with juniper berries, bay leaves, carrot sticks and snow peas. Considering the sweetness of the honey, the right amount of chili pepper helps to balance the final taste.
The Gizzards stew is a delicious Chinese recipe I tried it on during my first travel in China. I love to recreate this dish in my house every time I miss Shanghai! The taste of chicken gizzards is very strong and particular, but it will worth any minute you will spend into the kitchen! One of the most important steps of this recipe is the marination to clean the gizzards deeply. Chinese cooking wine is the most flavorful ingredient. It is easy to find in the Asian groceries or online, and it will move up a gear to all your Asian recipes, guaranteed!
This Easy tomatoes sauce is so tasty and fast to prepare! Tomatoes are cooked along with garlic and sweet basil, just the time to soft them. The more tomatoes are ripe, the more sauce will be delicious! To prepare this recipe a vegetable mill is not mandatory, but I strongly suggest to use it. A blender works fine as well, but the sauce texture will be not the same!
I love a good veal stew so much! If you desire a good stew out from the winter, this is your recipe! The veal meat is more delicate than beef, and it pairs perfectly with asparagus and mushrooms. A good white wine and fresh sage donate a tasty sour flavor. A suggestion: avoid cheap wine otherwise the sauce will be too acid!
Pan roasted rabbit is a great Easter recipe. The rabbit is quickly seared until crispy, then braised slowly with white wine, shallots and green olives. This pan roasted rabbit is very good just cooked, but even more delicious re-hated the day after. For this reason this is a perfect dish to prepare in advance!
This Garam masala chicken stew is one of my preferred Indian style recipes. To prepare this tasty dish I used traditional spices adding a personal touch: before stewing, the meat is braised into pale ale beer. This little exception to the traditional rules will give a special flavor to the meat: I’m sure you’ll love it as I do!
Red lentils dal recalls me my first trip in Asia. It was July 1999, and in that time I used to live for travelling. The fist region I visited was North India. I was vegetarian, and on shoestring, so between me and any kind of dal was love at first sight! Preparing red lentils dal is very simple, but is mandatory pay very attention to the spices, they must be of first quality. Cooking with vegetable oil instead ghee, makes this recipe a good source of protein for vegan diet.
Cuttlefish stew with green peas is a classic Central Italian dish. Lazio and Campania cuisines are fighting the fatherhood of this recipe for centuries, and the question in not resolved yet! The cuttlefish are slow cooked with a tasty tomato sauce. The green peas have to be soft but not mushy. I like serve this cuttlefish stew with bread slices, but it is very delicious served with rice or tossed with pasta as well!