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 […]

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, […]

Conigilo Marinato Alle Erbe Aromatiche Rabbit Marinated in Aromatic Herbs Serves 4 This dish combines innovation, tradition, and the fact that even my Vipore clients wanted to eat “light.”  Our neighbor, Sodini, supplied us with the tastiest rabbit, and this dish became a big hit. Ingredients: 3 tablespoons chopped fresh rosemary Salt and fresh ground […]

Coniglio alla Cacciatora Rabbit, Hunter’s style Eat this dish the way we do in Italy, with your hands. Ingredients: 10 cloves garlic, peeled 6 tablespoons extra-virgin olive oil 1 (3-pound) rabbit, cut in pieces 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh rosemary 1 cup white wine 3 cups crushed canned tomatoes ½ cup […]

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