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Venetian style liver

Fegato alla veneziana (finely sliced liver with gently stewed onions) is one of the most classic Venetian dishes and appreciated also by those who don’t care that much for liver.

prep time 10 min     cook time 45-50 min
ingredients for 4
  • 450 g calf’s liver, finely sliced
  • 2 white onions, peeled and thinly sliced
  • 3 Tbls extra virgin olive oil (+ a knob of butter, optional)
  • 1/4 glass of white wine vinegar (optional)
  • salt and pepper
  • finely chopped parsley for garnish (optional)

1. Heat the oil (and butter if using) in a large pan, add the onions and sauté for about 10 minutes, stirring constantly and making sure they don’t brown. Add the vinegar – some use white wine or lemon juice instead of vinegar – and gently cook covered for  additional 30 minutes. 

2. Slice the liver thin and sauté in the pan with the onions, raising the heat.

3. Continue cooking for another four or five minutes, turning the liver slices continually and seasoning with salt and pepper at the last minute.

4. Be sure the liver is cooked to a turn: if overcooked it gets hard and dry, if undercooked it is bloody and sweetish. Serve piping hot, sprinkled with minced parsley, accompanied with slices of grilled polenta, mashed potatoes or greens of your choice. I paired it today with delicious asparagus.

BUON APPETITO!

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Chicken alla diavola

Originally a Roman recipe but every region has a variation of this succulent dish. In the Roman version, which is what I use, the chicken is crushed by a weight against the frying pan for it to better adhere and create its crunchy crust.

prep time 10 min + 30 min marinating    cook time 50-60 min
ingredients for 4
  • 1 kg chicken, whole
  • extra virgin olive oil
  • salt and pepper
  • crushed or powdered peperoncino
  • optional: rosemary/oregano/garlic

1. To cook chicken alla diavola, start by cutting your chicken from top to bottom along the spine. You can also cut it along the chest, but the important thing is that you can then crush it and make it stick well to the frying pan.

2. Flatten the chicken on a work surface and wet the meat with two tablespoons of olive oil to which you have previously added the peperoncino. Sprinkle with salt and pepper and let marinate about 30 min, so that it can absorb the flavors well. You can also add herbs and aromas to further flavor the meat, but do not overdo it – you don’t want to obscure its flavor.

3. Pour a few tablespoons of olive oil in a large pan and place the chicken with the split part down. Cover the chicken with a flat plate, I used a round tray, and a weight to keep it pressed while cooking. I used a pot full of water. Keep the chicken in this position and let it cook for 25 minutes over low to medium heat, allowing it to brown without burning the skin. After 25 min turn the chicken and let it cook for another 25-30 min. There is another school of thought which asks you to keep turning the chicken every 5 minutes. I belong to the turn-one-time-only category 🙂

4. Serve the chicken well browned, hot and crunchy!

BUON APPETITO!

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Roasted winter vegetables

This is a mixture of comforting winter veggies that can be served on its own, as a side dish or as a component of a frittata or pasta. Add chickpeas and it becomes a whole dish.

prep time 30 min     cook time 35 min
ingredients
  • 2 fennel bulbs
  • 3-4 large carrots
  • 1-2 red onions
  • 1 radicchio (red chicory) head
  • 350g big button mushrooms
  • 1 can (400g) chickpeas
  • salt and pepper
  • rosemary and marjoram (or other herbs)
  • extra virgin olive oil

1. Preheat the oven to 190 C and line a baking sheet or a roasting pan with parchment paper.

2. Cut the fennels into slices, the carrots into rounds and quarter the mushrooms. Wash, dry and cut the the radicchio into strips and slice the onions.

3. Toss the veggies in a large salad bow, add salt and pepper and spread the vegetables in an even layer on the baking sheet.

4. Rinse the chickpeas and scatter them on top of the veggie mix. Add a lug of olive oil and sprinkle the herbs on top.

5. Bake about 30 minutes.

BUON APPETITO!

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Baked Crispy Chicken Wings

These easy crispy chicken wings go well with fries, veggies or a salad but they are even more fabulous as an appetizer .

prep time 10 min     cook time 45 min
ingredients for 4
  • 1 kg chicken wings
  • 1 lemon
  • 2 eggs
  • bread crumbs
  • salt and pepper
  • flat leaf parsley

1. Preheat the oven to 200 C.

2. Sprinkle salt on the wings.

3. Whisk the eggs, add a little salt and pepper, then the zest of the lemon and the juice of half the lemon.

4. Chop parsley and add it to the bread crumbs.

5. Dip the wings in the egg mixture, then coat them in breadcrumbs and place in an ovenproof dish previously covered with parchment paper.

6. Cook for about 45 min or until the wings are cooked through, flipping them once halfway through.

You can serve them with a sauce of your choice but at my house no sauce is needed. They are gone in a blink of an eye!

BUON APPETITO!

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Pork chops in the oven

These are the best and most succulent pork chops I’ve ever tasted. I have tried pork chops numerous times, made by me or others, and I’ve found them almost always too dry. With this easy recipe your pork chops will never be dry again.

prep time  5 min     cook time  5 min + 25-30 min in the oven
ingreients for 3-4
  • 4 thick pork chops
  • flour to coat the chops
  • knob of butter
  • lug of extra virgin olive oil
  • 1 garlic clove, minced
  • 1 sprig of fresh rosemary (or dry), needles chopped
  • half a glass of white wine
  • salt and pepper

1. Preheat the oven to 180C.

2. Pat dry the pork chops, rub salt and pepper on them and let rest for 15min.

2. Heat a large pan, preferably one that goes also in the oven, add a knob of butter and a few Tbsp of oil. When hot add garlic and rosemary and flour coated pork chops. My pan wasn’t big enough to hold them all without crowding the pan, so I seared them two at a time.

3. Cook 2 minutes on both sides, add the wine and baste the chops with the wine and oil mixture. Remove from the pan to an oven proof pan. My cooking pan does not go in the oven. Repeat with the remaining 2 chops and then place them also in the oven pan pouring all the liquid on top.

4. Cover the pan with aluminium foil and bake for 25-30 minutes.

5. Serve hot with oven potatoes or a salad.

BUON APPETITO!

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Zucchini parmesan

This is a light version of zucchini parmesan, no frying or grilling and no tomato sauce. Maybe we should call it zucchini casserole. In any case it is very easy to make with just 4 main ingredients.

prep time  10 min     cook time 35-40 min
ingredients
  • 500g (3 medium) zucchini
  • 300g mozzarella or scamorza cheese, diced or coarsely grated
  • 100g ham, shredded or thinly sliced
  • 3-4 Tbsp grated Parmigiano
  • salt
  • bread crumbs
  • parsley, minced
  • extra virgin olive oil

1. Slice thinly the zucchini with a mandolin or a knife.

2. Mix the parsley, a little bit of salt and the grated Parmigiano into the breadcrumbs. Coat the zucchini slices on both sides with the breadcrumb mixture.

3. Put some oil in a baking dish and start with the zucchini slices then add ham and mozzarella. Make two more layers. Sprinkle a little bit of the remaining breadcrumbs and some Parmigiano on top.

4. Cover the pan with aluminium foil and cook at 180C for 25 minutes. Take the foil off and keep cooking for another 10-15 minutes until golden.

BUON APPETITO!

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Rabbit hunter’s style

Rabbit can be used to make just about any chicken dish but there are many recipes specifically for rabbit in Italian cuisine. Rabbit hunter’s style is one of those dishes in Italy that has as many versions as there are cooks. This recipe is ‘in bianco‘ which means with no tomato sauce. It loosely resembles the Ligurian style rabbit, but without the pinoli (pine nuts).

prep time 30 min     cook time 50 min
ingredients for 4
  • 1 rabbit (about 1,3kg – 1.5kg), cleaned, cut into pieces
  •  olive oil
  • 2-3 garlic cloves peeled and gently squashed
  • 3-4 anchovy fillets
  • a few capers
  • handful of olives (taggiasca, Gaeta or other)
  • sage, rosemary
  • peperoncino optional
  • 150 ml dry white (or red) wine
  • 100 ml white wine vinegar
  • salt

1. First wash in running water and then soak the rabbit pieces in water (some add half a glass of white wine vinegar)  for 30 minutes. Rinse the rabbit pieces, pat them dry and season with salt.

2. In a deep frying pan (wide enough to accommodate all the pieces of rabbit without over crowding) warm the olive oil with a couple of plump cloves of garlic for a few minutes. Add the rabbit pieces and cook, turning frequently until they are nicely browned and golden – wear an apron as the oil splatters and spits somewhat.

3. Add rosemary and sage, anchovy fillets and peperoncino if using and and turn the pieces around so they are all coated.

4. Add the vinegar and cook for a minute or two, or until the powerful acrid smell has subsided somewhat.

5. Then add the wine and allow the wine to sizzle and bubble energetically for a few minutes. Cover the dish, turning down and regulating the heat so that the dish simmers gently.

6. Allow the rabbit to braise in the wine for 45 minutes to an hour, turning from time to time and adding some water or broth as needed to keep things moist but not soupy.

7. About halfway through, add the olives and some capers.

BUON APPETITO!

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Briam

Briam, Greek roasted vegetables, is an example of how you can transform the simplest ingredients with no effort into a mouthwatering dish. Briam falls under the category of Greek dishes called ‘ladera’ meaning dishes prepared with only olive oil, no addition of other fat. Make sure to use some good quality extra virgin olive oil.

prep time 15 min     cook time 90 min
ingredients 5-6
  • 1/2 kg zucchini
  • 1/2 kg eggplant
  • 1/2 kg potatoes
  • 2 onions
  • 3-4 carrots
  • 1/2 kg ripe tomatoes or a can (400g) of peeled tomatoes
  • 100g extra virgin olive oil
  • parsley, mint and/or oregano
  • salt and pepper

1.  Preheat the oven to 180 C.

2. Wash and cut the zucchini and eggplant into 1,5cm rounds. Then quarter the eggplant rounds.

3. Peel and cut the potatoes into 1 cm rounds and quarter, or cut into chunks.

4. Peel and quarter the onions. Peel and cut the carrots into thick rounds.

5. Wash and halve the tomatoes if using ripe ones.

6. Place the veggies into a  large baking pan so the veggies are not layered too deep. Or use two pans. Season with salt, herbs and pour the oil on top. Mix with a wooden spoon or use your hands.

7. Place the pan in the oven covered with an aluminum foil for the first 45 min.

8. Uncover and let cook for the remaining 45 min. If need be, you can raise the oven temperature to 200 C for the last 10 minutes. If using two baking pans, change their place about half way through.

9. Serve as a side dish or a main with a chunk of feta and some good crusty bread.

BUON APPETITO!

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Coconut curry chicken soup

Curry and coconut are one of the most sublime combinations out there. I love that this coconut curry chicken soup can be a light yet filling lunch as a simple bowl of soup, or a more hearty dish when ladled over rice or noodles. You can also substitute some veggies with others and make it totally new.

prep time 10 min     cook time 25 min
ingredients for 4
  • 400 g chicken breast, shredded or cut into bite size pieces
  • 1 onion, thinly sliced
  • 2-3 garlic cloves, crushed
  • 3 carrots, cut into rounds
  • 2 potatoes, diced
  • 1-2 Tbsp extra virgin olive oil
  • grated ginger
  • 2-3 Tbsp green curry paste
  • 1 l chicken or vegetable stock
  • curry powder
  • turmeric
  • salt
  • 1 can (400g) coconut milk
  • parsley (or coriander)
  • handful of pumpkin seeds to garnish
  • optional: fresh spinach leaves, snow peas, white buttons, bell peppers

1. In a heavy bottom soup pot over medium heat sauté the onions until translucent. Add garlic, ginger and curry paste and stir to combine.

2. Stir in carrots and potatoes, cook for about 3-5 min. Add stock, curry powder, turmeric, salt and the chicken, cook for 10 min or until your chicken is done.

3. Add coconut milk and cook for additional 3 min. Check the seasoning and add chopped parsley ( or coriander).

4. Serve as is or over basmati rice. Add pumpkin seeds onto your plate.

Tip: substitute chicken with salmon and parsley with dill and voilà:

BUON APPETITO!

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Braised lamb in red wine

When this succulent dish is in the making, the smell filling the house is incredible. The preparation is simple, and even if the cooking time is long,  it is so worth it.

prep time 15 min     cook time 3hrs
ingredients for 6
  • 1,3kg (3lbs) lamb shank, neck or shoulder cut into big chunks
  • 3-4 large carrots, cut into big rounds
  • 2 red onions, chopped
  • 1-2 celery sticks, chopped
  • 4-5 garlic cloves, minced
  • 1 cinnamon stick
  • 4-5 cloves
  • bay leaf
  • a few sprigs fresh rosemary and thyme, chopped
  • 500ml good red wine (Barolo, Chianti)
  • 1 can (400g) peeled or crushed tomatoes
  • 400 ml beef or vegetable stock (or water)
  • extra virgin olive oil
  • salt and pepper

1.  Heat oil in a heavy large pan or Dutch oven over medium-high heat. Working in batches, brown lamb on all sides, about 8 minutes. Season with salt and pepper. Transfer to a plate.

2. Add onions, carrots, celery and garlic to the pot and sauté 5-6 min until golden.

3. Return shanks to the pot,  add wine, tomatoes, stock, herbs and spices.

4. Bring to a boil, then reduce heat to medium-low. Cover and simmer about 2 hrs.

5. Remove lid, check the salt and let simmer uncovered another hour or until the meat is falling-off-the-bone tender.

Tip: Be careful, at the end there might be tiny shards of bone left in the sauce.

BUON APPETITO!