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!
The Ragù alla Bolognese is one of the most important recipes of my own city, perhaps the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people, ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different than the ordinary international “Bolognese sauce”.
Pork belly stew Shanghai style! I love so much this recipe since my last travel in China. The pork belly is cut into big dices, then braised into Chinese cooking wine and caramelized with sweet and sour sauce. If you are planning a trip in Shanghai, go at Jian Guo 328, the restaurant where I taste for the first time this great dish. If you are not so lucky, follow my recipe and it will be like entering in a Shanghai restaurant 😉
Osso buco Milanese recipe (named in Italy”Ossobuco alla milanese”) is a traditional entree, very popular in Milan. Today I propose you the authentic eighteen-century version. The floury veal shanks are slow-cooked with onions, and white wine. A mixture of fresh Italian parsley, lemon zest and fresh garlic called Gremolata complete this tasty Italian recipe!
Coming back in Portland to discover the best Italian restaurants,I stop at “Trattoria Gallo Nero” where chatting the owner Davide, eating a dish of pici and cantucci with vin santo, he tells me how he came to open an authentic Tuscan restaurant on the other side of the world.
The Pearl District of Portland; In a few hundred meters is possible meet a plenty variety of the world. However, forget the hectic life of a big city; here we are on the more unknown to mass-tourism West Coast part. We are in Oregon.
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