Tagged:  second course

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I didn’t forget about you – Meat and potato pie

In Beef, English cuisine, Meat, Quiche and savory muffins, Savory tart, Second course On April 25, 2014 225 Comments

I swear I didn’t forget about my English blog. I see, you’d think otherwise, since I’m writing almost one recipe a month, but I swear I didn’t. It’s… Read More »

Pellegrino’s recipe – Liver “alla cacciatora”

In Beef, Italian cuisine, Meat, Pellegrino's recipes, Second course On October 28, 2013 217 Comments

I have a soft spot for secondhand; no, I didn’t say vintage (I think it’s pretentious), but secondhand. And this is not a casual passion, ’cause I took it from my dad…. Read More »

An ode to crazy seasons – Zucchini stuffed with leek and speck

In Cold cuts, Second course, Vegetables On October 15, 2013 324 Comments

I often hear talking about food seasonality, and it’s something very important if you want to cook in a healty, natural way, depending on what Mother Nature has to offer,… Read More »

Lamb chops coated with pistachios

In Dried fruit, Italian cuisine, Lamb, Meat, Nuts, Second course On July 24, 2013 242 Comments

Today I’ll be of few words, but I’ll leave you a “love at first sight” recipe. Starring: lamb chops (that I love) and pistachios (that I adore, but… Read More »

Once on shore we pray no more, pt. 3 – Stuffed capon

In Capon, Christmas, Holidays, Meat, Piedmont, Regional Italian cooking, Second course On February 7, 2013 245 Comments

This recipe marks the end of my “once on shore we pray no more” serie, born to remember Christmas holidays, which now are just a distant memory. Between… Read More »

Once on shore we pray no more pt. 2 – Capon salad Sicily-scented

In Appetizer and Finger food, Capon, Christmas, Citrus, Dried fruit, Fresh fruit, Holidays, Meat, Nuts, Second course On January 25, 2013 287 Comments

As promised, here I am with the second recipe to remember the Christmas holidays. The protagonist is Mr. Capon (again), this time in flesh and blood, not as… Read More »

Thursday fish (?) – Scabbardfish rolls

In Fish, Italian cuisine, Second course, Wine On November 1, 2012 245 Comments

Maybe the title puzzled you.. wasn’t it “Friday fish“? Yes, but what can you do if I decided to make these rolls for a Thursday night? I admit… Read More »

Swordfish carpaccio in pink

In Appetizer and Finger food, Citrus, Cold dishes, Fish, Fresh fruit, Marinade, Second course On May 8, 2012 206 Comments

In the last post I told you about spring, about sensations that this season full of life gives me and about cravings that arise in me during springtime…. Read More »

Not only butter, pt. 3 (and 4) – Quail eggs with brown butter

In Appetizer and Finger food, Contest, Cooking for dummies, Second course On April 18, 2012 346 Comments

Third (and fourth) and last buttery recipe (always for the Occelli butter contest), and this time the key word is not just "butter", but also "quick". Thinking about… Read More »

Not only butter, pt. 1 – Beef turnovers filled with spinach served with walnut sauce

In Beef, Contest, Dried fruit, Meat, Sauces, Second course, Vegetables On April 15, 2012 233 Comments

Prepare yourselves, 'cause this will be the first of 3 posts with a common ingredient, butter. I chose to title this series "not only butter", 'cause we certainly… Read More »