Galbi Jjim is a traditional short ribs stew rich in taste and history! This recipe is a symbol of festivities and usually prepared in occasion of family gatherings for centuries! The ribs are slowly braised in a rich sweet a sour sauce along with mushrooms and other vegetables: delicious!
The Rabbit Cacciatore is one of the most popular ways to make an authentic rabbit stew. In Italy, the Cacciatore technique, is present in almost all the regional cuisines, with different variations depending on the traditions and the most used ingredients region by region. Here a typical Northern-Italian Rabbit Cacciatore, pan-roasted and braised along with red wine, mushrooms, tomato sauce, and juniper berries: delicious!
Achari chicken is one of the tastiest and popular Indian Gosths (= stews). The particular spicy an sour taste of this slow-cooked makes this recipe a must-to -try! The meat is previously marinated into yogurt, and a blend of spices originally created to preserve the traditional Indian pickles. The fresh taste of the lemon juice and the coriander leaves balance the bold flavor of the spices: delicious!
Chicken Provencal is a French recipe perfect for the summer thanks to the fresh notes given from the herbs and fresh tomatoes. The chicken is reduced into pieces, then pan-fried and slow cooked along with shallots, black olives, bell peppers, and tomato pulp. Served just cooked is delicious, but reheated the day after it is even better!
The Italian pork shoulder stew is a classic Italian Spezzatino (diced and slow cooked meat). This tasty recipe requires a several-hours-cooking but it’s pretty easy to make. The potatoes and peas pair perfectly with the pork, and form a whole meal in a single dish! In this case, I used the pork shoulder, but you can prefer your favorite meat: in Italy, it is very common make stews using beef or lamb, or mixing different types of meats. The stew will be delicious just cooked, but even better one or two days after!
Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!
Tripe recipe made Florentine way (called in Italian “Trippa alla Fiorentina”) is one of the most challenging dishes of Tuscan cuisine: hell or heaven for any foodie who wants to explore the Florentine traditions deeply.
The people of Florence love tripe and consider this recipe the Queen of street food: along with “Lampredotto”, “Trippa alla Fiorentina” is served in almost any corner on the streets of Florence.
The tripe is reduced into stripes then slow cooked into tomatoes sauce and completed with Parmigiano-Reggiano cheese.
If you are planning a few days in Florence, consider accepting the challenge to eat as real “Fiorentino” does!
Braciole recipe Neapolitan-style is a dish that ran the history of the Southern-Italian cuisine! The ingredients of this delicious rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow cooked in a tasty tomatoes sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as first course. The meat will be a fantastic second course, a complete meal to depict an authentic feast Italian-style!
Ratatouille recipe is a delicious, vegan dish, very traditional into the Southern France cuisine. These stir-fried mixed vegetables are perfect as an appetizer as well as a side dish! In the tradition, the ingredients are slowly stewed until creamy along with Provencal Herbs, but over the years the cooking time is got reducing progressively, so according to your preference cook the ratatouille 30 mins up to 3 hours!