Recipes with Salt and Pepper to taste

Veal hand cut tartare with strawberries

Raw veal tartare hand-knife-beaten is a typical dish from Piedmont, my birth Region. It is obtained by cutting the meat into very small pieces with a sharp knife, till it is practically minced. The result is very different from what you would get grinding the meat, because the texture of the meat is uneven, and its juices are not lost.

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Tuscan lampredotto, flower, honey alla Bordonaro

The Lampredotto is a dish made ​​from one of the four cattle stomachs, the abomasum. This refined recipe, revisiting of a simple dish of the traditional Tuscan cuisine, combines the rustic flavor of the lampredotto, with the delicacy of the Trapani salt flavored with lavender flowers and of a home made bread, kneaded with pumpkin flowers, turmeric and tarassacum honey.

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Onion Soup

I truly love this recipe! I use the pressure cooker to reduce cooking time, and to cook onions in the best way, in order to make them more digestible. It’s a good idea to serve this soup in single serving pots or bowls… I bought these orange cocottes made of stoneware that maintain even temperatures and prevent scorching… and besides they look great!

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Beaf rolls and veggies ratatuille

This is my fav version of braciole without tomato sauce: the classic “red” version reminds me of the epic Sunday lunches at my grand-grandparents’ house, that inevitably became four-hour meals, during which my caretaking grand-grandmother used to stuff me until food came out of my ears, as she was convinced I was too skinny…

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wild mushroom risotto

Wild mushroom risotto

Clean and cut the mushrooms into small slices and sauté for 2-3 minutes over medium heat in a large, heavy saucepan with extra virgin olive oil, garlic and salt. Add the rice and sauté until each grain is translucent. Start adding the vegetable stock little by little, stirring constantly.   As soon as the rice […]

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