Yesterday I ended winter seasonal cooking with a Northern recipe for origin (Trieste) and influences (goulasch is a typical Hungarian dish, spread throughout Central and Eastern Europe), so today I officially start the good weather season with a recipe -almost- entirely from Southern Italy. In fact, I took some southerner products that I always have at home (not because they come from my home region, but simply because i love them: 'nduja from Spilinga and smoked scamorza), and I grafted them onto a northener dish, risotto.
The result is, IMHO, a full meal, with rich and balanced flavors, with a fascinating blend of hot and smoky, two flavors that blend perfectly … But it's up to you to judge!
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