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AGNELLO ARROSTO CON AGLIO, LIMONE, E SPINACI SALTATI Roast Leg of Lamb with Garlic, Lemon, and Sauteed Spinach (Serves 6-8) In Italy, we eat lamb very well done, but I’ve adapted my recipe for American tastes, which lean toward rare or medium meat. Ingredients 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 1 […]

Anatra alla Puccini Duck Puccini Serves 4 Giacomo Puccini was born in Torre del Lago, about half an hour from Lucca. Though he’s revered as a composer, what I liked best about him when I was growing up was the fact that he was a Don Juan, a gourmet, and a great duck hunter. According […]

Baccala Arrostito con Ceci Roasted salt Cod with Chickpeas Serves 4 When we used to make salt cod in Pieve Santo Stefano, we’d wash the salt out by leaving the cod in the village fountain for a day. Today, most housewives leave the fish under running water in the kitchen sink, or let it soak […]

BISTECCA ALLA FIORENTINA CON FAGIOLI Florentine Beefsteak with Beans (Serves 4) Ingredients: 1 pound dried cannellini beans 16 cups water 6 cloves garlic, peeled and crushed 4 sprigs fresh sage 1 tablespoon salt, plus extra to taste 2 tablespoons extra-virgin olive oil 1 small tomato, diced Fresh ground black pepper, to taste 2 (32-ounce) rib-eye, […]

Branzino al Forno con Vegetali Oven-Baked Sea Bass with Vegetables Serves 4 Ingredients: Salt and fresh ground black pepper, to taste 4 (1 ¼-pound) whole sea bass, cleaned (you can use other whole fish such as red snapper) 4 sprigs fresh rosemary 4 sprigs fresh thyme 2 lemons, 1 cut into eight wedges, plus juice […]

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