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!
SLOW COOKED EYE OF ROUND STEAKS with pizzaiola sauce
Slow cooked eye of round steaks cooked with pizzaiola sauce are a classic Italian. The meat is very tender and the taste of dried oregano mark out the tomato sauce. As many of the traditional Italian stews, On Sunday feasts is usual prepare pasta tossed with the meat sauce.
BRAISED SAUSAGES with green lentils
How is the weather where you live? Currently, out from my window I can see a lot of snow! Against this cold, I decided to cook some flavorful braised sausages with green lentils. Roasted sausages are perfect with the flavor of the legumes. The beer I used to braise the meat chip in to make the taste of this recipe bold, but this recipe is great even without alcohol!
VENETIAN SALTED COD (Baccalà Mantecato)
SALTED COD: legend and how to prepare before cooking
The salted cod is a specialty very popular on the tables of Potogallo, Spain and Italy. Bacalhau, or Baccalà, or Bacalao… whathever you call the salted cod, it is a true delight to enjoy all year long. To prepare a delicious dish with salted cod is indispensable follow properly the procedure to remove the salt. Below I explain a foolproof method to obtain a salted cod ready to cook!