Ultimate Best Authentic Bolognese Sauce – the Great Italian Sauce!

AUTHENTIC BOLOGNESE SAUCE

You know that I’m always searching for best/perfect recipes, don’t you? Well, I’ve already told you in my Best Authentic Bolognese Sauce post what my favourite sauce for pasta was and I thought that my Mom’s Ragù was the best recipe ever, but recently I tried another one, just out of curiosity and to confirm my theory, and I was literally amazed!


ultimate best authentic bolognese sauce

This recipe is so perfect, rich and so delicious that I’m asking how couldn’t I ever imagined that? I tried many other recipes but no one satisfied me more than my mom’s recipe even if those were made by great grandmothers.

Now, look at the photo below… do I need to add more words to convince you???

authentic best tagliatelle bolognese sauce

Another reason why I was skeptical before trying this recipe is because it does not contain garlic. And I love garlic in Bolognese Sauce, it gives a wonderful taste. But this recipe is so tasty itself and is balanced in every part of it. So, garlic lovers, before adding some garlic, taste the sauce with pasta (not alone).

This Great Authentic Bolognese Sauce is heavier (more fats) than other recipes I shared with you, but worth everything, even your bikini, trust me. Next time you’ll make Tagliatelle you’ll want to try this one, really!

This is very simple to make too, just few easy steps and some time at home, but you don’t have to look constantly at the stove so you can do other things while it cooks.

best authentic bolognese sauce delicious

I use this recipe just for special occasions, such as when I have guests or on special Sundays, while for “daily” lunchtime I always use my Mom’s recipe because it’s “healthier” (if a Bolognese sauce can be called that ahah!) and has less fats so I can continue in following my diet. That’s why I don’t remove this recipe from the blog, because is still valuable.

best italian tagliatelle bolognese sauce

As I told you before in the other post, the secret for a special Bolognese Sauce, that we (italians) call Ragù (pron. Ruh-goo), is the long cooking time, 6 hours are best.

Yes, it can be ready after 2 hours but it will be just a sauce with some meat in it and very very bland.

People say that the habit of cooking meat for long hours is given by the fact that many years ago it was very tough, so long cooking times ensured a better tenderness to the meat, but I do not agree with that because when a Bolognese Sauce is cooked for at least 4 hours (or as I suggest 6), the meat along with olive oil, vegetables and tomato perfectly combine together to form a unique mouth-watering sauce, so there’s really a huge difference in the taste, not just in tenderness (the pictures below show the difference).

best bolognese sauce before

After 2 hours of cooking the sauce is watery, bland and the meat is whitish.

best bolognese sauce long hours

After 6 hours of cooking the sauce is dense and full of taste!

So this is the best Bolognese Sauce recipe I have ever ever ever eaten, period. If you know another recipe that is better than this one (I’m a bit skeptical but..), please let me know!!! It would be another huge discovery!

Enough said, now let’s move to the recipe!

italian grandma tagliatelle bolognese sauce

Ultimate Best Authentic Bolognese Sauce *

* (adapted from Beniamino Baleotti’s Ragù alla Bolognese recipe, he works as a cook at Agriturismo Le Ginestre in Pianoro (Bologna). If you ever plan to go near there make sure to visit him and have a traditional lunch there or make a pasta course, he speaks Japaneese too! I made some adjustments to his recipe such as swapped out lard for butter, because for me the first one gives a too piggy taste.)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 4-6 hours
Yield: 6-7 servings

Ingredients:

  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / 2/3 lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / 1/2 lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4 1/2 cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml  / 2/3 cup red wine (no bubbles)
  • 600 gr / 1 1/4 lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste

Instructions:

Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it’s brown and crispy (about 8-10 minutes).

Don’t skip this passage, it’s the key for a tasty sauce!!!

butter olive oil bolognese sauce

pancetta pork belly bolognese sauce

crispy pork belly bolognese sauce

crispy pancetta bolognese sauce closeup

Crispy pork belly

Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.

soffritto bolognese sauce

Mine were frozen

soffritto pork belly bolognese sauce

Add the remaining ground meat, breaking it up with a fork and cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.

soffritto pork belly meat bolognese sauce

seared meat bolognese sauce

Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.

red wine best bolognese sauce

Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.

tomato authentic bolognese sauce

Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1 1/2 hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Here’s a photo of the sauce after just 2 hours of cooking (watery and bland).

best bolognese sauce before closeup

That’s how the sauce has to look like after 6 hours of cooking:

best bolognese sauce after closeup

As you have read, there’re just few steps to follow. It’s not complicated at all, so on the next rainy Sunday have a try and let me know if it’s your best italian Bolognese Sauce recipe too! And don’t forget that Ragú can be used with every kind of pasta, not just Tagliatelle!

italian ragu bolognese sauce perfect tagliatelle

ultimate great authentic italian pasta sauce mouth watering tagliatelle bolognese sauce

Ultimate Best Authentic Bolognese Sauce - the Great Italian Sauce!
 
Prep time
Cook time
Total time
 
The most delicious and authentic Bolognese sauce ever.
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / ⅔ lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / ½ lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4½ cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml / ⅔ cup red wine (no bubbles)
  • 600 gr / 1¼ lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste
Instructions
  1. Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it's brown and crispy (about 8-10 minutes).
  2. Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.
  3. Add the remaining ground meat, breaking it up with a fork and cook until it's browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.
  4. Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.
  5. Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.
  6. Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1½ hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread

One of my all time favorite quick italian dish is Piada or Piadina Romagnola (pron. pee-uh-dee-nuh), one of the most characteristic italian flatbread, known and loved in Italy and all over the world both as a street food and a comfort food. I researched for you the best authentic recipe because how Piadina is made varies from town to town, village to village so I kinda put myself as a judge and choose the winner for you. :)


best authentic piadina romagnola italian flatbread

Piadina is no doubt a typical product of the Romagna, a portion of the Emilia-Romagna region (Ravenna, Faenza, Forlì, Cesena and Rimini), but it’s also widespread in the areas of Ferrara, Pesaro e Urbino province, Montefeltro and the Republic of San Marino.

It’s usually made with wheat flour, fats (extra virgin olive oil and/or lard=rendered pork fat), water and/or milk, salt and some optional leavening agents and traditionally cooked on a clay dish from Montetiffi, a village near the town of Forlì, although nowadays flat pans or electric griddles are commonly used but the flavour would be less aromatic (video of the making of Montetiffi pan here or international online shop here).

teglie montetiffi pan

Creation of the Montetiffi pan. Old traditions handed down from father to son.

“Prema u s’fa e’ pianèl, pu dop u s’fa l’arvel pu dop u s’fa l’avrecia… ech fat la tégia!”. (Romagna dialect)

(tr.: EN. “First you create the flat base, then you make the border and then the indentation… that’s the pan!” – IT. “Prima si fa il piano, dopo si fa il bordo e poi l’orecchia… ecco fatta la teglia!”).

Once cooked, these delicacies are usually stuffed with either sweet or salted and savoury ingredients such as cured meats (salumi), cheeses, greens, or Nutella cream, but one of the most popular and best-selling combination is Parma ham + Squacquerone (a fresh and soft spreadable cow’s milk cheese with a typical tart flavour) + arugula/rocket, mmmm yummy!

best italian piadina flatbread prosciutto

Wow it makes me hungry every time I think about it! Not to mention the classic “winterly” stuffing with sausage and roasted/caramelized onions… 8).

History

Up to 100 years ago, Piadina was a poor man’s food because was considered to be a bread substitute to which people resorted weekly between a batch of bread and the other (bread was usually cooked once a week) but during the 60s women from the countryside started to prepare and sell it on the roads of the town with a hand-cart and a beach umbrella, therefore Piadina became a real meal.

Nowadays you can find Piadina in food stands all along the Romagna coast or Romagna towns.

Casa-Piadina

Pay attention that those store-brought Piadinas that you can find in supermarkets are nothing like those you can make at home or find in Romagna!

So, have you ever had the fortune to bite into a rich, crispy but soft steaming piadina filled with every kind of delicacies??? If not, well, find some time to make that at home, it’s easy! or visit Romagna and let me know if you like it!

“Delicious with every filling,                 “La j’è bona in tot i mud,
delicious even served plain:                 la j’è bona énca scundida:
if you haven’t already understood,       sà n’avì ancora capì,
I’m talking about piadina.”                   a scor propri dla pida.”
                                          (Folk poetry)

Here I’m writing several Piadina recipes along with my favourite one because I always heard or read strong and intense discussions around the “real” or the “perfect” recipe for Piadina but the perfect recipe for Piadina does not exist.

As I’ve already explained you before, every family has their recipe so the real recipe is that one that you’ve eaten in your lifetime, the one that makes you connect to your relatives or friends.

So, in order to make you choose the right one for you, I want to explain better the differences to whom that less know the local traditions.

THE SHAPE

Starting from the south of Romagna coast Piadina is very thin (up to 3mm-1/8in) and with a large diameter (from 23cm-9in to 30cm-12in) while proceeding north along the coast and to the inside towards the hills, the flatbread become thicker (from 4mm-1/6in to 8mm-5/16in) and smaller (from 15cm-6in to 25cm-10in).

THE INGREDIENTS IN THE DOUGH

The fats: people use extra virgin olive oil for a lighter and crispier piadina or lard from rendered pork fat (called “strutto” in italian) for a more rich and soft piadina or they use a combinations of both.

The liquids: people use water or whole milk or a combination of both.

Other optional ingredients: some people use baking soda or baking powder to make the dough rise a bit or more while cooking.

If you want a crispier Piadina, choose the one without lard and no leavening agents.

I like the Piadina to be a bit thick, soft, easy to fold without cracking with a great buttery richness, so I use lard instead of olive oil, a mix between water and milk and baking powder to make it less heavy.

authentic soft piada piadina cold cuts arugula

Piadina Romagnola authentic italian recipe

Difficulty: easy
Preparation: 40 minutes Cooking Time: 15 minutes
Yield: 5-6 servings

Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):

  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
  • 8 grams / 2 tsp baking powder
  • 8 grams / 1 full tsp salt
  • 150ml / 3/4 cup / 5.00 Us fluid ounces whole milk
  •  ≈ or a bit less than 100ml / 1/2 cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
    OR
    75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
    OR
    a mix between them
  • 8 grams / 2 tsp baking powder
    OR
    1 tsp of baking soda
    OR
    no leavening agents
  • 8 grams / 1 full tsp salt
  • 250 ml / 1 1/4 cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)
Instructions for all the Piadina recipes:

Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).

Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it’s sticky add more flour).

Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).

Heat Montetiffi pan or a non-stick pan over medium-high heat if you’re eating piadina immediately.

testo teglia montetiffi pan piadina

My used Montetiffi pan. Brown spots after using it are normal and they don’t affect the cooking process.

Divide the ball into several pieces (I suggest 5 – about 140-150gr each ball).

piadina romagnola dough balls

Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).

piadina piada rolled out circle

If you want the circle to be perfect, use a round cutter large enough.
As you can see I don’t mind! (so people know that are home made)

If you’re making large quantities of this recipe or want to rolled out piadina few hours in advance, I suggest you to stack up the rolled out dough by putting a baking paper sheet between each piadina until you’re ready to cook.

Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.

piadina flatbread pan testo montetiffi

Then flip and cook for about the same time.

piadina cooked testo montetiffi pan

Remember that piadina should be served hot, so it’s recommended to have your fillings ready.

Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.

authentic italian piadina half moon

If you don’t serve piadinas right away, you can stack them up, put into a well-sealed plastic bag, and put in the fridge for about a week or in the freezer for a couple of months and when you want a quick meal just put cold or frozen piadina onto a pan until it’s hot enough (do not over cook).

piadina squacquerone parma ham salumi

Here I give you some ideas of ingredients to put in your piadina:

piadina salame parma ham mortadella speck

The savoury:

  • Parma ham or other cured meats (salami), soft cheese (the original squacquerone or cream cheese, or ricotta) and arugula/rocket;
  • roasted/caramelized onions and sausage;
  • cooked ham, fontina or taleggio or asiago cheese and mushrooms mayonnaise;
  • porchetta with onions;
  • smoked cheese and ham;
  • bell peppers and sausage;
  • cooked ham, mozzarella, mushrooms;
  • Parma ham, mozzarella and tomatoes;
  • mortadella (not baloney of course);
  • wurst and mustard (hot dog style);
  • sausage, pepperoni, onion and hot sauce;
  • sausage, onion, bell peppers and beans;
  • bacon cooked with balsamic vinegar and radicchio;
  • squash/pumpkin, sausage and mozzarella;

(sorry for the amount of pork meat choices but I was born and live in Emilia-Romagna region and as for every real Emiliano, we cannot live without pork meat, we will be seriously ill! :D)

  • roast-beef, mayonnaise, lettuce and tomato;
  • roast-beef, arugula/rocket and shredded Parmigiano Reggiano cheese;
  • roast-beef and roasted potatoes;
  • roasted potatoes and smoked cheese;
  • good quality canned tuna, mozzarella, tomatoes, oregano and mayonnaise;
  • mozzarella and grilled vegetables;
  • smoked salmon, dill and mayonaise or sour cream;
  • smoked salmon and cream cheese;
  • tomatoes, aurugula/rocket, mushrooms and shredded Parmigiano Reggiano cheese;
  • roasted/caramelized onions and gorgonzola cheese (or blu cheese);
  • sliced turkey breast, fontina or taleggio or asiago cheese and mushrooms mayonnaise.

Or the sweets:

  • Nutella or Nutella and mascarpone or Nutella and banana;
  • fruit jam or ricotta and fruit jam;
  • honey and cheeses;
  • white chocholate and shredded coconut.

best italian flatbread piadina closeup

So what’s your favourite recipe for piadina? The crispy, the soft, the thin or the thick? And what stuffing would you like to put in there?

As you can see, Piadina is a very simple recipe, tastier than other flatbreads, and you can fill it with a lot of ingredients to make it as a real meal. So that’s why piadina has earned its place in the gastronomic hall of fame, becoming one of the most loved and enjoyable italian foods.

Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread
 
Prep time
Cook time
Total time
 
Authentic Italian Flatbread recipe for Piadina Romagnola and his history.
Author:
Cuisine: Italian
Serves: 5
Ingredients
Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 75 grams / 2.70 ounces lard from rendered pork fat (called "strutto" in italian)
  • 8 grams / 2 tsp baking powder
  • 8 grams / 1 full tsp salt
  • 150ml / ¾ cup / 5.00 Us fluid ounces whole milk
  • ≈ or a bit less than 100ml / ½ cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
  • OR
  • 75 grams / 2.70 ounces lard from rendered pork fat (called "strutto" in italian)
  • OR
  • a mix between them
  • 8 grams / 2 tsp baking powder
  • OR
  • 1 tsp of baking soda
  • OR
  • no leavening agents
  • 8 grams / 1 full tsp salt
  • 250 ml / 1¼ cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)
Instructions
  1. Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).
  2. Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it's sticky add more flour).
  3. Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).
  4. Heat Montetiffi pan or a non-stick pan over medium-high heat if you're eating piadina immediately.
  5. Divide the ball into several pieces (I suggest 5 - about 140-150gr each ball).
  6. Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).
  7. If you want the circle to be perfect, use a round cutter large enough.
  8. Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.
  9. Then flip and cook for about the same time.
  10. Remember that piadina should be served hot, so it's recommended to have your fillings ready.
  11. Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)

This is a family favourite recipe, very simple to make but amazingly good! The meat, pork or veal, comes out very tender and, although it takes quite some time to cook (but your constant attendance is not required), the milk, along with sage rosemary and garlic, reduces down to create a delicious brown sauce…. and has low calories!!!


milk braised pork veal loin roast arrosto maiale best italian herbs

Cooking meat in milk is common throughout north Italy because it results in moist meat and a flavorful sauce.
Here it’s called Arrosto al Latte (milk roast – pron. Rr-os-toh) even if it’s not cooked in the oven, in fact here we call something roast (especially meat) when it’s cooked over high heat and browned.

roasted pork veal loin milk italian herbs

In Tuscan the name for roast pork loin with ribs attached seasoned with rosemary, sage, garlic and pepper is Arista (R-east-uh). This derives, as Artusi said, from an ecumenical council held in Florence in 1430 to attempt to settle the differences between the Greek and Roman Churches, during which the Florentines served their guests this dish. The Greeks all began to exclaim, “Aristos!” (“the best” in greek) and the name stuck.
Arista in Tuscany is usually cooked with white wine instead of milk, but you can find both versions.

If you’re using Veal loin for this recipe, when it’s cold, you can cut it in very thin slices and cover them with the appropriate sauce to make a delicious “Vitello Tonnato” (Veal with Tuna Sauce – recipe in a next post)….. but if you don’t mind, you can use pork loin too to do this. 😀

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)

Difficulty: easy
Preparation: 5 minutes Cooking Time: ~2 hours
Yield: 4

Ingredients:

  • 2 1/2 lbs / 1,3 kg boneless pork or veal loin, tied
  • ~10 sage leaves
  • 1 medium sprig of rosemary
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • ~1 1/2 cup whole milk (for more info read the instructions)
  • salt and pepper to taste

pork loin italian herbs milk

Instructions:

Ask your butcher to tie the meat correctly before cooking or you can do this, it’s simpler as it seems (look at this accurate video for instructions).
This will ensure that the meat remains constant throughout the cooking process so that it cooks evenly and when you’ll cut the slices they’ll be uniform.

pork loin tied italian herbs milk

Season the loin well with salt and pepper (if you have Salamoia Bolognese or Seasonello Bologna salt use that).

Heat oil in a large heavy-bottomed saucepan over medium-high heat and brown loin on all sides. This is important for the flavor and for the tenderness of the meat (it will take about 10 minutes to ensure all the edges are golden).

pork loin roast italian herbs

Stir in rosemary, sage and garlic and pour the milk in with the meat until it reaches about half the loin.

pork loin roast italian herbs milk

When the milk comes to boil lower the heat to low and partially cover the pan with a lid.

pork loin roast italian herbs milk lid

Cook the loin for at least 2 hours, or until the juices run clear when pierced with a skewer. If you have an instant thermometer, insert it into the center of the meat and it should read 65°-70°C / 150°-160°F for a slightly pink center, while if you want the loin to be well done it should read 165°-175°F / 75°-80°C.
Remember to turn the meat once or twice during the cooking time.

milk braised pork veal loin roast arrosto maiale

I like the meat to be well done, as you can see from the photos below, so I cook it for 3 hours (before cooking, the meat was at fridge temperature).

Remove the meat and put over a cutting board to rest, loosely covered with foil to keep warm.

At this point, the milk sauce should be thick, curdled and in a nutty brown colour. If it’s not so thick or you like a more dense sauce you can add 1/2+ teaspoon of flour (paying attention to dissolve it very well) and boil the sauce for 2 minutes.

arrosto milk juice

Remove and discard garlic, rosemary and sage from the milk sauce.

Now the sauce is ready, but if you don’t like serving the roast with some chunks of coagulated milk in it (it’s not pretty but they will melt in your mouth), you can whisk the sauce with a hand mixer to obtain a smooth sauce.

milk braised pork veal loin roast arrosto maiale sliced

Slice the loin (tip: the meat is easier to cut when it’s fridge cold!), pour over the milk sauce and serve (if you find, upon slicing the meat, that you’ve undercooked it, slip the slices and sauce in a pan and bring to a simmer until cooked through).

milk braised roast arrosto maiale italian best

Usually the roast is better the next day, so that the loin has time to absorb the flavours from the sauce.

If you’re using this recipe to make Vitello Tonnato (Veal with Tuna Sauce), just arrange the “dried” slices of roast on a serving plate and cover with the Tuna Sauce (in which you have whisked some milk sauce in – recipe in a next post).

When I cook this recipe I usually put the meat covered with foil in the fridge to chill, because this helps the cutting process, especially if you cut it in thin slices.

This recipe is very easy to follow, healthy and delicious, so it’s a keeper!

What’s you favourite recipe for Pork or Veal Loin?

milk braised pork veal loin roast arrosto maiale best italian

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)
 
Prep time
Cook time
Total time
 
Pork or Veal Loin cooked in a milky sauce, authentic Italian style.
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 2½ lbs / 1,3 kg boneless pork or veal loin, tied
  • ~10 sage leaves
  • 1 medium sprig of rosemary
  • 2 garlic cloves
  • ½ cup extra virgin olive oil
  • ~1½ cup whole milk (for more info read the instructions)
  • salt and pepper to taste
Instructions
  1. Tie the meat correctly before cooking.
  2. Season the loin well with salt and pepper (if you have Salamoia Bolognese or Seasonello Bologna salt use that).
  3. Heat oil in a large heavy-bottomed saucepan over medium-high heat and brown loin on all sides.
  4. Stir in rosemary, sage and garlic and pour the milk in with the meat until it reaches about half the loin.
  5. When the milk comes to boil lower the heat to low and partially cover the pan with a lid.
  6. Cook the loin for at least 2 hours, or until the juices run clear when pierced with a skewer. If you have an instant thermometer, insert it into the center of the meat and it should read 65°-70°C / 150°-160°F for a slightly pink center, while if you want the loin to be well done it should read 165°-175°F / 75°-80°C.
  7. Remember to turn the meat once or twice during the cooking time.
  8. Remove the meat and put over a cutting board to rest, loosely covered with foil to keep warm.
  9. At this point, the milk sauce should be thick, curdled and in a nutty brown colour. If it's not so thick or you like a more dense sauce you can add ½+ teaspoon of flour (paying attention to dissolve it very well) and boil the sauce for 2 minutes.
  10. Remove and discard garlic, rosemary and sage from the milk sauce.
  11. Now the sauce is ready, but if you don't like serving the roast with some chunks of coagulated milk in it (it's not pretty but they will melt in your mouth), you can whisk the sauce with a hand mixer to obtain a smooth sauce.
  12. Slice the loin (tip: the meat is easier to cut when it's fridge cold!), pour over the milk sauce and serve (if you find, upon slicing the meat, that you’ve undercooked it, slip the slices and sauce in a pan and bring to a simmer until cooked through).

Tuscan Chicken Liver Crostini

Chicken Liver Crostini, in Italian Crostini di Fegatini (pron. cross-T-knee D fay-guh-T-knee) or Crostini Toscani (slices of toasted bread with a rich and flavourful chichen liver patè), is the most classic and traditional dish you can find in Tuscany, usually served as appetizer. Every family or Trattoria has its own recipe but I had this one from a dear Tuscan friend of my parents in law and I think it’s the best I have ever eaten, so it’s a keeper!


tuscan chicken liver crostini fegatini pate

Well, all the recipes I write here in this blog are what I consider the best version of traditional recipes, but this is a recipe you REALLY have to make because it’s ABSOLUTELY delicious, especially if you’ve been to Tuscany and have fallen in love with this Crostini.

As I’ve already told you in a recent post, I don’t like eating any kind of liver except these two recipes in which liver is treated in a way that the bitter and “strange” taste goes away, so this recipe can be delicious for everyone and you could consider to put this patè into some mason jars (sterilized and vacuum sealed) as an original gift for anyone you care about.

Tuscan Chicken Liver Crostini

Difficulty: easy
Preparation: 10 minutes Cooking Time: 70 minutes
Yield: ≈20-40 crostini (it depends on the size of the toasted bread)

Ingredients:

  • 350 gr / 12 oz / 3/4 lbs chicken liver (make sure the bitter gall is removed)
  • 1/2 north italian sausage grounded (pork meat with black pepper, garlic and wine, not fennel, nor chili pepper nor anise) about 50-60 grams / 0.11-0.13 lbs
  • 75 gr / 3 oz ground quality beef or veal (94% lean if possible)
  • 15 gr / 0.50 oz anchovies paste (1/4 tube) or 4 filets
  • 1 1/2 tbsp butter
  • 2 big sage leaves (or 4 little)
  • 2 tbsp extra virgin olive oil
  • 2 1/2 cup soffritto vegetables (50%onion, 25%celery, 25%carrot), finely chopped
  • 2 1/2 tbsp vinegar-brined capers, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
  • 1/3 cup dry white wine
  • 4 tbsp parsley
  • lemon zest of 1/2 lemon (just the yellow part) or few drops of lemon essential oil (organic)
  • 2 1/2 tbsp white or apple cider vinegar
  • salt to taste
  • thin slices of bread

Instructions:

Clean chicken livers and make sure the bitter gall is removed.

chicken livers

In a skillet over medium heat add butter and sage. Add chicken livers, salt to taste and sauté until brown. Remove from heat.

chicken livers sage butter tuscan crostini

In a large and heavy skillet over medium heat, add 2 tbsp extra virgin olive oil. Add soffritto vegetables (onion, celery and carrot) and sauté for a minute or two (pay attention not to brown them).
Add ground meat and let it brown few minutes, stirring when necessary. Add white wine, stir a little bit and when it’s reduced add anchovies paste or anchovies filets (in that case mash them with a fork) and capers.

soffritto capers anchovies paste tuscan crostini

At this point you may think that there are too much capers in there, but don’t worry because when everything is cooked and mashed you won’t feel any.

Add lemon zest, parsley and the cooked chicken livers (along with their juices and sage).

soffritto capers anchovies paste parsley tuscan crostini

soffritto capers anchovies paste parsley chicken livers tuscan crostini

Turn down to a simmer and leave to cook, half-covered with a lid, for about 1 hour (if the meat dry too much add some water).

chicken liver tuscan crostini cooking

Turn down to a simmer adding water if necessary.

Adjust with salt if necessary.

Now you have two choices: put everything in a food processor and blend until smooth or, according to tradition, cut everything with a knife or use a meat grinder helping you with vinegar (add vinegar even if you use a food processor).

(As you can see from the pictures below I used a food processor because you know I don’t have so much time…. and above all my husband couldn’t wait to eat it!)

Transfer again the patè to the skillet and cook for more 5 minutes, then it’s done!

Preheat oven to 350°F/180°C, then switch it to the broil setting (switch on the grill). Bake bread slices until crisp and golden (few minutes) turning them once halfway.
You can use stale bread instead of toasting it, the important is that it has to be dry.

Spread a generous amount of cold or warm patè onto each bread slice, arrange them on a platter and serve immediately.

chicken liver pate bread

Some people like to soak the bread with hot broth and then spread with patè (I’ve never found that in a Trattoria), but I prefer hot toasted Crostini with warm patè.
Mmmmmmm yummy!!!!

Your chicken liver patè can be stored:
– into sterilized and vacuum sealed mason jars at room temperature for several months (avoid sunlight);
– into glass jars and in the freezer for a couple of months;
– into glass jars and in the fridge for a couple of days (a few more if the surface is covered with extra virgin olive oil).

tuscan chicken liver crostini fegatini pate

Did I tell you I absolutely love this perfect Chicken Liver Crostini recipe??? Did I tell you to try it??? Nooooo? Then HAVE a try!!!! It’s awesome!

Tuscan Chicken Liver Crostini
 
Prep time
Cook time
Total time
 
Authentic Tuscan Chicken Liver Crostini, like Nonna would make. Better than those you eat in Trattoria!
Author:
Cuisine: Italian
Serves: 20
Ingredients
  • 350 gr / 12 oz / ¾ lbs chicken liver (make sure the bitter gall is removed)
  • ½ north italian sausage grounded (pork meat with black pepper, garlic and wine, not fennel, nor chili pepper nor anise) about 50-60 grams / 0.11-0.13 lbs
  • 75 gr / 3 oz ground quality beef or veal (94% lean if possible)
  • 15 gr / 0.50 oz anchovies paste (1/4 tube) or 4 filets
  • 1½ tbsp butter
  • 2 big sage leaves (or 4 little)
  • 2 tbsp extra virgin olive oil
  • 2½ cup soffritto vegetables (50%onion, 25%celery, 25%carrot), finely chopped
  • 2½ tbsp vinegar-brined capers, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
  • ⅓ cup dry white wine
  • 4 tbsp parsley
  • lemon zest of ½ lemon (just the yellow part) or few drops of lemon essential oil (organic)
  • 2½ tbsp white or apple cider vinegar
  • salt to taste
  • thin slices of bread
Instructions
  1. Clean chicken livers and make sure the bitter gall is removed.
  2. In a skillet over medium heat add butter and sage.
  3. Add chicken livers, salt to taste and sauté until brown.
  4. Remove from heat.
  5. In a large and heavy skillet over medium heat, add 2 tbsp extra virgin olive oil.
  6. Add soffritto vegetables (onion, celery and carrot) and sauté for a minute or two (pay attention not to brown them).
  7. Add ground meat and let it brown few minutes, stirring when necessary.
  8. Add white wine, stir a little bit and when it's reduced add anchovies paste or anchovies filets (in that case mash them with a fork) and capers.
  9. Add lemon zest, parsley and the cooked chicken livers (along with their juices and sage).
  10. Turn down to a simmer and leave to cook, half-covered with a lid, for about 1 hour (if the meat dry too much add some water).
  11. Adjust with salt if necessary.
Now you have two choices:
  1. put everything in a food processor and blend until smooth (add vinegar in the meanwhile)
OR
  1. according to tradition, cut everything with a knife or use a meat grinder helping you with vinegar.
-
  1. Transfer again the patè to the skillet and cook for more 5 minutes, then it's done!
  2. Spread a generous amount of cold or warm patè onto each bread slice, arrange them on a platter and serve immediately.
Notes
Your chicken liver patè can be stored:
- into sterilized and vacuum sealed mason jars at room temperature for several months (avoid sunlight);
- into glass jars and in the freezer for a couple of months;
- into glass jars and in the fridge for a couple of days (a few more if the surface is covered with extra virgin olive oil).

Asparagus with onion and white wine

Here May is the season for asparagus so why not talking to you about a simple but delicious versatile recipe!
In fact, this recipe can be used as a vegetable side dish or as a sauce for pasta or as a filling along with ricotta for Tortelloni or Ravioli.


asparagus onion white wine italian best

Asparagus are really healthy vegetables and have detoxifying and diuretic effects. They are low in calories, loaded with vitamins and minerals, a good source of folic acid, vitamin A, B vitamins and vitamin C and are also a fair source of calcium and fiber.

So a lot of reasons to eat them!
bunch asparagus

The following ingredients are what I used for a bunch of thin asparagus but this is a recipe so simple that you can adapt it easily to your liking and to the amount of asparagus you have.

Asparagus with onion and white wine

Difficulty: easy
Preparation: 5 minutes Cooking Time: 8-20 minutes
Yield: ≈4 servings

Ingredients:

  • 1 bunch of asparagus (about 40 thin)
  • 3/4 medium onion
  • 1/4 cup butter and 1 tbsp extra virgin olive oil
  • 2/4 cup – 120 ml white wine (no bubbles)
  • ≈ 2/4 cup – 120 ml water
  • Salt and/or pepper to taste

Instructions:

Clean asparagus very well under cool running water to remove dirt and sand (the following first photos refer to larger asparagus).

asparagus colander

Remove the woody root ends of asparagus. If you don’t know how much you have to cut, a good trick is to just take the end of the asparagus between your thumb and forefinger and bend it until it breaks (you can save the woody roots to make an asparagus soup).

cut asparagus spear

Sometimes asparagus can develop a tough outer skin (especially the larger ones) so I like to peel it away too with a knife or a vegetable peeler.

peel asparagus outer skin

Here I leave the spears whole but you can cut them into smaller pieces if you like.

Halve the onion and cut it in really thin slices.

cut onion half onion cut slices

On a medium-high heat, put the butter or olive oil into a pan.
Add the sliced onion and let sauté for a minute.

onion sliced pan butter oil

Add the asparagus, salt and pepper to taste and mix a bit (here I used a small pan so it was a bit overcrowded, use a larger one if you can).

asparagus pan with onion

Add white wine and let it evaporate.

asparagus pan onion wine

Then add a bit of water and let them cook on a medium heat (adjust with some more water if the asparagus stick to the bottom of the pan).

The cooking time depends on the size and the thickness of the asparagus and of course to your taste! So you can check them by piercing the spears with a fork or a toothpick. They should be tender but still a bit firm (mine were thinner so they took about 10 minutes to be fully cooked).

asparagus pan cooked

Keep in mind that if asparagus are undercooked they’re not easy to chew while if they’re overcooked they become flabby.

So the best test would be to take a bite into one! 😉

The next picture shows large asparagus that I like the most because they are juicer, tender and less fibrous (once you peel away the outer skin, of course).

large asparagus dish onion

As I told you before you can cut them into little pieces, saving some tops for the garnish, and toss as a sauce over your favourite pasta.

If you use them as a Ravioli or Tortelloni filling, you need to cut them in very little pieces (along with the onion), put them in a colander to drain any liquid in excess (or pat with a towel) then in a bowl and add to almost equal part of drained ricotta and some grated Parmigiano Reggiano cheese.
If the mixture is too wet, add some finely grated bread crumbs (not too much though!).

triangle_ravioli

So this is my favourite (healthy) way to eat asparagus instead of just boiling them, what’s yours?

asparagus dish

Asparagus with onion and white wine
 
Prep time
Cook time
Total time
 
Delicious, easy and healthy Asparagus Italian style
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 1 bunch of asparagus (about 40 thin)
  • ¾ medium onion
  • ¼ cup butter and 1 tbsp extra virgin olive oil
  • 2/4 cup - 120 ml white wine (no bubbles)
  • ≈ 2/4 cup - 120 ml water
  • Salt and/or pepper to taste
Instructions
  1. Clean asparagus very well under cool running water to remove dirt and sand (the following first photos refer to larger asparagus).
  2. Remove the woody root ends of asparagus. If you don't know how much you have to cut, a good trick is to just take the end of the asparagus between your thumb and forefinger and bend it until it breaks (you can save the woody roots to make an asparagus soup).
  3. Peel away outer skin with a knife or a vegetable peeler if desired.
  4. Halve the onion and cut it in really thin slices.
  5. On a medium-high heat, put the butter or olive oil into a pan.
  6. Add the sliced onion and let sauté for a minute.
  7. Add the asparagus, salt and pepper to taste and mix a bit.
  8. Add white wine and let it evaporate.
  9. Then add a bit of water and let them cook on a medium heat (adjust with some more water if the asparagus stick to the bottom of the pan).
  10. Check them if they're done by piercing the spears with a fork or a toothpick. They should be tender but still a bit firm.

 

Calf’s Liver Venetian Style (Fegato alla Veneziana)

AUTHENTIC FEGATO ALLA VENEZIANA (CALF’S LIVER VENETIAN STYLE)

Fegato alla Veneziana (pron. Fay-gah-toe Ah-lah Vay-nez-e-ah-nah*) is one of the most traditional Venetian dishes known all over the world for its simplicity and above all because it’s appreciated even by those who don’t like eating liver.


fegato alla veneziana calf liver venetian style perfect best

I’m one of them, even if I’m born in a land where offal parts are a strong presence in the traditional cousine, but I don’t like most of them, one in particular: liver (well, at least until I tried this recipe) 😀 .

I cannot stand its strong bitter taste. Maybe because when I was young a friend of mine gave me for the first time a plain boiled liver (for me the worst thing on earth to eat!) and I remember that I covered it with a lot of ketchup to be able to chew it because I didn’t want to give a bad impression for having not eaten it.

The second time in my life I ate liver was definitely better. I went to Tuscany and they served me Chichen Liver Patè on Crostini. I realized that was liver patè at the end of the meal, but it tasted good (you have to treat livers with a special treatment so they lose a bit of their bitterness – try this amazing Crostini recipe).

The third time I ate liver was the best, and was with the recipe I’m showing you today.

Because I want that my son tastes all kind of dishes, even those that I don’t like, I bought a Calf’s liver (the best and healthy between livers).
I followed the Venetian style recipe… I taste it out of curiosity…. and I was amazed! I really liked it a lot!
And above all it doesn’t taste like liver at all! The meat it’s so tender and the sweet onions are the perfect combination!

Have I said that it’s a lot cheaper than other meats? That doesn’t hurt, right? So try it and let me know!

Calf’s Liver Venetian Style (Fegato alla Veneziana)

Difficulty: easy
Preparation: 5 minutes Cooking Time: 25 minutes
Yield: 2-3 servings

Ingredients:

  • 1/4 cup butter
  • 1/4 cup extra virgin olive oil
  • 1/2 pound / 250 gr calf’s liver (or pork)
  • 1/2 pound / 250 gr white onions
  • 1/4 cup white wine
  • 1 tsp white vinegar
  • a bunch of fresh parsley
  • salt and pepper to taste

Instructions:

Cut the onion into thin slices (here it’s called venetian style).

cutting onion sliced onion

Trim the covering membrane, blood vessels and any blemishes from the liver (these parts would become tough after the cooking process).

trim skin liver

Cut the liver into about 2L x 1/2h x 1/2w inch or 5L x 1h x 1w cm strips, but I know that it’s a little bit tricky to cut them into even pieces so keep this just as an example.

cut liver strips If you want the dish to have a thicker sauce and to make the liver softer, flour the strips and set aside.

liver in flour In a skillet (preferably non-stick) large enough to hold the onions and the strips of liver in a single layer, add oil and butter over a medium-high heat.

Add onions, white wine, season with salt and reduce the heat to medium-low (wine will give a mild flavour and a sweeter taste to the onions, you can skip it if you want a stronger flavour).

Cook the onions covered, stirring often to avoid them from sticking (if necessary add some water), until they are soft and fully cooked (about 20 minutes, it depends on how thin you cut the slices).

cooked onion Increase the heat to high and add the strips of liver along with the vinegar, stirring and tossing them constantly until browned outside and to your taste (if you want a medium rare liver cook it for 3 minutes) but no more than 6-7 minutes (starting from a fridge-cold meat) to avoid to eat a rubbery liver (I like it well done so I cooked the liver for 6 minutes and it was really tender anyway).

As you read before, I salted the onions so there’s no necessary to use more salt on the liver, but check the seasoning anyway and add salt, if you want, only at the end because it dehydrates the liver and makes it hard and stringy.

Add parsley and serve immediately.
calf liver venetian style

Traditionally, Calf’s Liver Venetian Style is served alongside with polenta but since we’re going to the warm weather it would be also good with a fresh and crunchy salad to balance with the liver tenderness.

Calf's Liver Venetian Style (Fegato alla Veneziana)
 
Prep time
Cook time
Total time
 
An authentic Italian healthy offal recipe that even children will love!
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • ¼ cup butter
  • ¼ cup extra virgin olive oil
  • ½ pound / 250 gr calf's liver (or pork)
  • ½ pound / 250 gr white onions
  • ¼ cup white wine
  • 1 tsp white vinegar
  • a bunch of fresh parsley
  • salt and pepper to taste
Instructions
  1. Cut the onion into thin slices (here it's called Venetian style).
  2. Trim the covering membrane, blood vessels and any blemishes from the liver (these parts would become tough after the cooking process).
  3. Cut the liver into about 2L x ½h x ½w inch or 5L x 1h x 1w cm strips, but I know that it's a little bit tricky to cut them into even pieces so keep this just as an example.
  4. If you want the dish to have a thicker sauce and to make the liver softer, flour the strips and set aside.
  5. In a skillet (preferably non-stick) large enough to hold the onions and the strips of liver in a single layer, add oil and butter over a medium-high heat.
  6. Add onions, white wine, season with salt and reduce the heat to medium-low (wine will give a mild flavour and a sweeter taste to the onions, you can skip it if you want a stronger flavour).
  7. Cook the onion covered, stirring often to avoid them from sticking (if necessary add some water), until they are soft and fully cooked (about 20 minutes, it depends on how thin you cut the slices).
  8. Increase the heat to high and add the strips of liver along with the vinegar, stirring and tossing them constantly until browned outside and to your taste (if you want a medium rare liver cook it for 3 minutes) but no more than 6-7 minutes (starting from a fridge-cold meat) to avoid to eat a rubbery liver (I like it well done so I cooked the liver for 6 minutes and it was really tender anyway).
  9. Check the seasoning and add salt, if you want, only at the end because it dehydrates the liver and makes it hard and stringy.
  10. Add parsley and serve immediately.

Italian Carnival Sweet Fritters: Crostoli… or Chiacchiere, Frappe, Sfrappole, Cenci, Galani, Grostoli, Bugie…

AUTHENTIC ITALIAN CARNIVAL SWEET FRITTERS

These are my favourite Carnival Sweet Fritters ever! Crispy but light and no greasy at all thanks to vinegar added in. I could eat them all day long!


crostoli chiacchiere frappe sfrappole galani carnival sweet fritters italian

Here in Italy is not the right time to start a diet (or at least for me), because it’s Carnival time!
During this time we are used to eat/make typical Italian sweet fritters, among which there are, what I call, Crostoli (cross-toh-lee), but as you can see from the title, depending on what town you are in Italy, they’re called with different names.

from Wikipedia:
Carnival, or Carnivale, is a festive season which occurs immediately before Lent; the main events are usually during February. Carnival typically involves a public celebration or parade combining some elements of a circus, mask and public street party.
People often dress up or masquerade during the celebrations, which mark an overturning of daily life. The last day of Carnival is Mardi Gras. […]
[…] The most famous Carnivals of Italy are those held in Venice, Viareggio, Ivrea and Acireale. […]
-Read more information here on Wikipedia about Carnival in Italy-

carnival mask venice crostoli chiacchiere sweet fritters

A Venetian Carnival Mask

Crostoli are made from dough into thin rectangular sheets and then twisted as ribbons or kept flat with wavy borders, deep-fried and sprinkled with powdered sugar.

Crostoli flat

Remember that, when you eat one Crostolo, you can’t make you stop from eating more, even if the first mouth-impression seems not to be that amazing.

So here’s the recipe my grandmother taught me.

Carnival Sweet Fritters: Crostoli… or Chiacchiere, Frappe, Sfrappole, Cenci…

Difficulty: medium
Preparation: 30 minutes Cooking Time: 15 minutes
Yield: 3-4 servings

Ingredients:

  • 1 large or medium egg
  • 1 tbsp melted butter or extra virgin olive oil
  • 2 tbsp sugar
  • 1 pinch of salt
  • 1/4 tsp vanilla extract
  • 1 pinch of finely grated lemon zest (only the yellow part) or 1 drop of lemon essential oil (organic)
  • 1 tbsp apple vinegar (plain vinegar or grappa also works well)
  • ≈1 – 2 cups all-purpose flour plus more for the working area
  • powdered sugar to garnish as needed
  • oil to fry (peanut, corn, sunflower…) as needed

Instructions:

In a bowl mix the egg, melted butter or evo oil, sugar, salt, vanilla, lemon zest and vinegar. Add flour until a no sticky dough is formed.
Knead the dough on a floured work surface for about 5-10 minutes until it’s smooth. Let it rest for about 15 minutes, covered with plastic wrap, in a cool place but not in the fridge.

After that, divide the dough into 4 pieces and roll them out on a floured surface with a rolling pin to form a strip as thin as you can.

Instead, if you use a pasta maker (like me), set it on the widest setting (1), take one piece of the dough and with the palm of your hand flatten it a bit, turn the crunk (or if you have an electric pasta maker switch on the start button) and feed the dough through the rollers.
Fold the edges of the strip towards the middle and feed it through the rollers several times, changing the setting of the pasta maker until you reach the smallest (5). Don’t worry if the strips are not perfect, Crostoli has to come out irregular anyway.

Crostoli little helper

My little assistant…

Cut the thin strips into ≈ 3.5 x 3 inch (9 x 7,5 cm) pieces with a pastry wheel cutter (with wavy edge is better).

Crostolo phase 1

Make 3 small cuts in the middle of each piece as shown above.

And follow the next photos to make the classic Crostoli shape (but you can leave them flat).

Crostolo 2 phaseCrostolo phase 3

Crostoli phase 4Crostolo phase 5

crostoli galaniCrostolo phase 7

Crostolo phase 8

And that’s the final Crostolo shape!

crostolo final shape sweet fritter carnival

Place over a floured surface.

chiacchiere ready

In a wide and high frying pan, heat up the oil until a wooden spoon dipped in starts to make little bubbles.

Deep-fry Crostoli, turning them twice until they lost their “white” color, do not overcook or they will have a burning taste.

Scoop them out and drain off the oil by putting them over a kitchen paper.

When they’re cool, sprinkle generously with powdered sugar.

crostoli chiacchiere sfrappole carnival

With that same pasta dough you can do sweet fritters Tortelli (traditionally filled with italian sweet mustard plus chestnut flour or jam or custard or Nutella). Yummy!!!

Italian Carnival Sweet Fritters: Crostoli... or Chiacchiere, Frappe, Sfrappole, Cenci, Galani, Grostoli, Bugie...
 
Prep time
Cook time
Total time
 
Delicious Carnival Sweet Fritters, crispy and full of flavour.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 4
Ingredients
  • 1 large or medium egg
  • 1 tbsp melted butter or extra virgin olive oil
  • 2 tbsp sugar
  • 1 pinch of salt
  • ¼ tsp vanilla extract
  • 1 pinch of finely grated lemon zest (only the yellow part) or 1 drop of lemon essential oil (organic)
  • 1 tbsp apple vinegar (plain vinegar or grappa also works well)
  • ≈1 - 2 cups all-purpose flour plus more for the working area
  • powdered sugar to garnish as needed
  • oil to fry (peanut, corn, sunflower...) as needed
Instructions
  1. In a bowl mix the egg, melted butter or evo oil, sugar, salt, vanilla, lemon zest and vinegar. Add flour until a no sticky dough is formed.
  2. Knead the dough on a floured work surface for about 5-10 minutes until it's smooth.
  3. Let it rest for about 15 minutes, covered with plastic wrap, in a cool place but not in the fridge.
  4. Divide the dough into 4 pieces and roll them out on a floured surface with a rolling pin to form a strip as thin as you can.
  5. If you use a pasta maker, set it on the widest setting (1), take one piece of the dough and with the palm of your hand flatten it a bit, turn the crunk (or if you have an electric pasta maker switch on the start button) and feed the dough through the rollers.
  6. Fold the edges of the strip towards the middle and feed it through the rollers several times, changing the setting of the pasta maker until you reach the smallest (5).
  7. Cut the thin strips into ≈ 3.5 x 3 inch (9 x 7,5 cm) pieces with a pastry wheel cutter (with wavy edge is better).
  8. Make 3 small cuts in the middle of each piece (see pictures in blog post).
  9. Make the classic Crostoli shape (but you can leave them flat).
  10. Place over a floured surface.
  11. In a wide and high frying pan, heat up the oil until a wooden spoon dipped in starts to make little bubbles.
  12. Deep-fry Crostoli, turning them twice until they lost their "white" color, do not overcook or they will have a burning taste.
  13. Scoop them out and drain off the oil by putting them over a kitchen paper.
  14. When they're cool, sprinkle generously with powdered sugar.

Potato Gnocchi: authentic, best and fool-proof recipe, firm outside with a delicate and soft texture inside, not chewy, not soggy… simply delicious!

Stop looking elsewhere. Here you’ve found the best and fool-proof Gnocchi recipe ever. Yes, now you can make authentic Italian Gnocchi like a fine restaurant (or even better) with no fuss, I promise. (comments below can confirm that)


Potato Gnocchi best italian soft firm tender not chewy

If you don’t know what they are, Gnocchi (nyoh-k-kee) are a typical italian pasta, they can be prepared with different flours like semolina but the most popular are those made with potatoes.

Here in Italy you can easily find good quality fresh Gnocchi at the grocery store, but making them at home it’s always comforting…. especially when you’re stuck at home with your son ill and you have only some potatoes and eggs in your pantry, like me today 😀 .

I don’t like gum-like Gnocchi, they are too chewy for me, and I like to make them little, so when you eat them you can taste the sauce better, but they’re easy to make so you can choose the size you want – little Gnocchi are also called “Chicche” (kee-k-kay).

Have a try at them because is not the hardest pasta to make if you follow my instructions (as instead many people say that). Those which haven’t been successful in making gnocchi is just because they were in lack of information, trust me!

parmigiano reggiano discount

So here is my best version for delicious Potato Gnocchi!

Difficulty: easy
Preparation: 30-40 minutes Cooking Time: 5 minutes
Yield: 6-7 servings

Ingredients:

  • 3 lbs / 1,4 kg raw potatoes not peeled, suitable for gnocchi (starchy or old potatoes not waxy)
  • 2 egg yolks (medium)
  • 3 tbsp / 30 grams / 1 ounce potato starch
  • 2/3 cup / 50 grams / 1.8 ounces Parmigiano Reggiano or Grana Padano cheese (finely grated)
  • 2 tsp / 15 grams salt
  • a pinch of ground nutmeg (optional)
  • 1 cup / 130 grams / 4.5 ounces all-purpose flour (sifted) plus more to put on the working area

Gnocchi Ingredients

Instructions:

Rinse, peel and cut potatoes into little pieces and put them in a microwave steamer for about 15 minutes. For me this is the best cooking method because most of the water will evaporate in the cooking process and this will prevent to use too much flour in the dough thus avoiding rubbery Gnocchi.

If you don’t have a microwave just rinse potatoes, leave the peel (so they don’t absorb too much water) put them in a pot filled with water and boil until fork-tender. While still warm, peel the potatoes.

Mash potatoes with a fork or a potato masher and put them in a big bowl.

Let them cool a bit.

(If you cook potatoes in a pot with water wait the next day to make gnocchi or try to dry them a bit in the oven)

Add egg yolks, potato starch, Parmigiano Reggiano or Grana Cheese, a pinch of grated nutmeg (if you like), salt and flour.

Knead gently until a nice pliable ball is formed, do not over knead. It has to be soft and not too much sticky. If it’s still a bit damp add some more flour, not too much though!

Immediately dust with flour your working area, take a piece of the dough at a time and gently roll each out to form 3/4 inch – 2 cm in diameter ropes.

Cut the ropes into about 1 inch / 2,5 cm pieces (it depends on what size you want your Gnocchi), lightly press and roll each pieces into the tines of a fork or a gnocchi board with the tip of your thumb to make a small indentation (this is a bit difficult to explain with words but there a lot of videos on the Web so you can watch them until I have time to make one by myself) or you can skip this passage and leave gnocchi as is.

potato gnocchi rolls

Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together.

Let them rest for 15 minutes.

potato gnocchi best authentic

If you want you can freeze them with the plate and once frozen you can put them into a freezer bag to leave more space in the freezer.

To cook Gnocchi, bring a large pot of salted water to a full boil and add a tbsp of extra virgin olive oil to avoid them from sticking while cooking.

Drop Gnocchi (both fresh or frozen), a few at a time, into the boiling water, make a little stir.

When they rise to the surface, immediately remove and drain them with a slotted spoon and put onto the serving dish.

Put pasta sauce over them and serve immediately.

If you don’t serve them immediately, remember to sprinkle Gnocchi with a little bit of olive oil and give a little stir. When you want to serve Gnocchi just put your favourite sauce in a pan, heat up and put them in to combine for less than 30 seconds.

potato gnocchi ragu bolognese

As shown above, I used my Ultimate Best Authentic Bolognese Sauce but they’re really good too with just a melted butter and sage sauce like I did for my son.

potato gnocchi butter sage

Potato Gnocchi: firm outside with a delicate and soft texture inside, not chewy, not soggy... simply delicious!
 
Prep time
Cook time
Total time
 
Best Authentic Italian Gnocchi recipe, fool-proof, easy and super delicious.
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 3 lbs / 1,4 kg raw potatoes not peeled, suitable for gnocchi (starchy or old potatoes not waxy)
  • 2 egg yolks (medium)
  • 3 tbsp / 30 grams / 1 ounce potato starch
  • ⅔ cup / 50 grams / 1.8 ounces Parmigiano Reggiano or Grana Padano cheese (finely grated)
  • 2 tsp / 15 grams salt
  • a pinch of ground nutmeg (optional)
  • 1 cup / 130 grams / 4.5 ounces all-purpose flour (sifted) plus more to put on the working area
Instructions
  1. Rinse, peel and cut potatoes into little pieces and put them in a microwave steamer for about 15 minutes.
OR
  1. Rinse potatoes, leave the peel (so they don't absorb too much water) put them in a pot filled with water and boil until fork-tender. While still warm, peel the potatoes.
  2. Mash potatoes with a fork or a potato masher and put them in a big bowl.
  3. Let them cool a bit.
  4. Add egg yolks, potato starch, Parmigiano Reggiano or Grana Cheese, a pinch of grated nutmeg (if you like), salt and flour.
  5. Knead gently until a nice pliable ball is formed, do not over knead. It has to be soft and not too much sticky. If it's still a bit damp add some more flour, not too much though!
  6. Immediately dust with flour your working area, take a piece of the dough at a time and gently roll each out to form ¾ inch - 2 cm in diameter ropes.
  7. Cut the ropes into about 1 inch / 2,5 cm pieces (it depends on what size you want your Gnocchi), lightly press and roll each pieces into the tines of a fork or a gnocchi board with the tip of your thumb to make a small indentation or you can skip this passage and leave gnocchi as is.
  8. Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together.
  9. Let them rest for 15 minutes.
  10. To cook Gnocchi, bring a large pot of salted water to a full boil and add a tbsp of extra virgin olive oil to avoid them from sticking while cooking.
  11. Drop Gnocchi (both fresh or frozen), a few at a time, into the boiling water, make a little stir.
  12. When they rise to the surface, immediately remove and drain them with a slotted spoon and put onto the serving dish.
  13. Put pasta sauce over them and serve immediately.

Mini Tuna Meatballs (Polpette di Tonno): an easy and tasty finger food

ITALIAN MINI TUNA MEATBALLS

New Year’s Eve is around the corner so, if you’re planning on doing a seafood-based party, why not making these delicious little tuna meatballs, Italian style?
They are perfect as a starter or as a finger food just as is, but you can dip them in mayonnaise or any delicate sauce you like.
You can eat them also as a second course with some fresh vegetables on the side, like a crispy salad.


mini tuna meatballs italian best perfect capers ricotta finger food

These meatballs are easy to make and require ingredients that everybody have at home… well maybe ricotta is not always in your fridge if you don’t live in Italy but you can substitute it with a good quality cottage cheese well-drained and finely ground or sifted (not the reduced-fat version), although ricotta would leave a lighter and better taste so use this one if you can easily find it in grocery stores.

Years ago I tried recipes found online that didn’t satisfy me at all, so I made some adjustment to make them perfect (in my opinion, of course).

I gave the recipe to almost all my friends because, after tasting them, they were amazed. Too delicious, they said. Once you eat one, you can’t stop from eating more.

Mini Tuna Meatballs – Polpette di tonno (pron. paul-pet-teh D ton-no)

Difficulty: easy
Preparation: 30 minutes Cooking Time: 20 minutes
Yield: 3-4 servings

Ingredients:

  • 7 oz. / 200 gr. good quality tuna canned in olive oil, drained
  • 7 oz. / 200 gr. ricotta (or cottage cheese, drained and sifted)
  • 1 tbsp white onion, chopped fine
  • 2 tbsp parsley, chopped fine
  • 2 tbsp vinegar-brined capers, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
  • 2 oz. / 60 gr. Parmigiano Reggiano cheese, finely grated
  • 3 oz. / 80 gr. bread crumbs, extra finely grated (plus extra for rolling meatballs)
  • 2 medium eggs
  • salt to taste

Instructions:

Take a bowl and add tuna (well-drained and roughly chopped), ricotta (or cottage cheese as specified above), onion, parsley, chopped capers, Parmigiano Reggiano cheese and bread crumbs. Mix them well, adjust with salt to taste and then you can add eggs.

I suggest you to mix them with a fork or with your hands and avoid electric appliances to preserve the “little crumbly” texture (if you do this with an electric mixer the tuna meatballs could be too tough after cooking).

tuna capers dough meatballs

The dough should look like the picture above, soft but not too sticky (if it is, add more bread crumbs).

Make little balls (from 1 to 1 1/2 inches – 2,5 cm to 4 cm ø) and:

  • roll them in some fine bread crumbs for a quicker way (like I did);
    -OR-
  • roll them in some flour, dip them into a beaten egg and roll them again in some fine bread crumbs (this will give a crispier and firm crust to the meatballs – this is recommended).

tuna meatballs polpette authentic italian

Put the meatballs over a plate and heat oil in a deep-frying pan (if you like you can put them in a plastic bag, then in the freezer and cook when you want – after that remember to cook them frozen).

Deep-fry the “polpette” at about 320-335°F / 160-170°C until golden brown.

Remove from the frying pan and put them on a paper towel to drain any excess oil.

I suggest you to serve in a glass/crystal ball or thread them onto little skewers (3 meatballs per skewer) and place on a fancy plate if you need them for a party.

tuna meatballs capers ricotta authentic italian

They’re good both warm and at room temperature.
You can cook them in the oven for a light dinner (400°F / 200°C / gas mark 6) for about 15-20 minutes, but they will be not so good-looking as the fried ones.

polpette tuna meatballs authentic italian finger food

Mini Tuna Meatballs (Polpette di Tonno): an easy and tasty finger food
 
Prep time
Cook time
Total time
 
Mouthwatering tuna meatballs that you'll love at first bite.
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 7 oz. / 200 gr. good quality tuna canned in olive oil, drained
  • 7 oz. / 200 gr. ricotta (or cottage cheese, drained and sifted)
  • 1 tbsp white onion, chopped fine
  • 2 tbsp parsley, chopped fine
  • 2 tbsp vinegar-brined capers, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
  • 2 oz. / 60 gr. Parmigiano Reggiano cheese, finely grated
  • 3 oz. / 80 gr. bread crumbs, extra finely grated (plus extra for rolling meatballs)
  • 2 medium eggs
  • salt to taste
Instructions
  1. Take a bowl and add tuna (well-drained and roughly chopped), ricotta (or cottage cheese as specified above), onion, parsley, chopped capers, Parmigiano Reggiano cheese and bread crumbs. Mix them well, adjust with salt to taste and then you can add eggs.
  2. I suggest you to mix them with a fork or with your hands and avoid electric appliances to preserve the "little crumbly" texture (if you do this with an electric mixer the tuna meatballs could be too tough after cooking).
  3. Make little balls (from 1 to 1½ inches - 2,5 cm to 4 cm ø) and:
  4. roll them in some fine bread crumbs for a quicker way (like I did);
-OR-
  1. roll them in some flour, dip them into a beaten egg and roll them again in some fine bread crumbs (this will give a crispier and firm crust to the meatballs - this is recommended).
  2. Put the meatballs over a plate and heat oil in a deep-frying pan (if you like you can put them in a plastic bag, then in the freezer and cook when you want - after that remember to cook them frozen).
  3. Deep-fry the "polpette" at about 320-335°F / 160-170°C until golden brown.
  4. Remove from the frying pan and put them on a paper towel to drain any excess oil.
OR
  1. You can cook them in the oven for a light dinner (400°F / 200°C / gas mark 6) for about 15-20 minutes, but they will be not so good-looking as the fried ones.

Best Authentic Bolognese Sauce (Ragú sauce): classic and my mom’s version

Best Authentic Bolognese Sauce (Ragú sauce)

Ragù (as Italians call it) or Bolognese is the top italian sauce for pasta.
It has simple ingredients, it’s easy even if you’re not very good in the kitchen, but people still think that it’s hard to make.
You just need 5-6 hours of your free time, and in these hours you can do whatever you want, just have a look and stir ragù every 2 hours, that’s it!


ragu bolognese best italian sauce meat

Italian Academy of Cuisine documented a recipe for “Ragù classico Bolognese” (classic Bolognese sauce), and subsequently recorded and deposited it with the Bologna Chamber of Commerce.

What I’m writing here is not this version, that you can find googling, but is a recipe that a real Bolognese housewife tought me and I think it’s better (there are slightest differences).
The other one is my mom’s version (that obviously I think it’s the best but… you tell me!), anyway every family has their own version, so wherever you eat it’s always different in some ways.
I prefer using the classic version over crostini toast or crispy polenta squares, while my mom’s ragù (I think) is better for pasta.

Ragù alla Bolognese is traditionally served with tagliatelle pasta (medium noodles made with eggs) and although the saying goes “serving spaghetti with Bolognese sauce is a sign of mediocrity in the understanding of Italian cuisine” I have to tell you that I usually put ragú over spaghetti and every kind of pasta (and I’m not the only one) because are really good too and I don’t always eat egg-pasta because it’s too caloric, so I think that it’s not a sign of mediocrity at all!
Anyway… eat spaghetti with ragù and call them “spaghetti al ragù” (spaghetti with ragù sauce) instead of “spaghetti Bolognese” (this term is pure invention and really shudder italians) 😀 .

The secret for a special ragù is the long cooking time.
It can be ready after 2 hours but it will be very bland, I suggest you to cook longer than 4 hours to have all the ingredients’ flavors mixed together and thus forming a delicious ragù (I always cook it for 6 hours, the best), trust me!

NEW UPDATE: click here for my Ultimate Best Authentic Bolognese Sauce – the Great Italian Sauce!

So let’s begin!

Difficulty: easy
Preparation: 15 minutes Cooking Time: 4-6 hours
Yield: 8 servings

ragu bolognese sauce ingredients

Classic Ragù Recipe – Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1 1/2 cups onion, 75 grams or 2.60 ounces or 3/4 cup ounces celery, 75 grams or 2.60 ounces or 3/4 cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 little north-italian sausages grounded (with garlic, no fennel no anise no pepper flakes) – if you cannot find them just add 1 garlic clove
  • 1/2 cup red wine (no bubbles)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus 1/2 cup of stock or water plus one bouillon cube)

Classic Ragù Recipe – Instructions:

  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. add the meat, breaking it up with a fork, cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. add the wine and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol; ragu brown white bolognese sauce
  4. add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1 1/2 hours).

Done! just 4 points to follow. It’s not complicated at all, so have a try and let me know what recipe do you prefer! (Below there’s my mum’s recipe).

authentic best bolognese sauce italian

My mom’s Ragù Recipe – Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1 1/2 cups onion, 75 grams or 2.60 ounces or 3/4 cup ounces celery, 75 grams or 2.60 ounces or 3/4 cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus 1/2 cup of stock or water plus one bouillon cube)
  • 2 garlic cloves
  • 1 bay leaf

My mom’s Ragù Recipe – Instructions:

  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. add the meat, breaking it up with a fork, cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. add skinned garlic cloves and bay leaf (remember to remove one clove after 2 hours of cooking time);
  4. add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1 1/2 hours).

authentic italian sauce ragu bolognese

Note: you can put Bolognese sauce in jars and freeze, so you can do a big batch that will last longer.

Best Authentic Bolognese Sauce (Ragú sauce): classic and my mom's version
 
Prep time
Cook time
Total time
 
My mom's Bolognese sauce. Easy to make, just 4 steps!
Author:
Cuisine: Italian
Serves: 8
Ingredients
  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1½ cups onion, 75 grams or 2.60 ounces or ¾ cup ounces celery, 75 grams or 2.60 ounces or ¾ cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus ½ cup of stock or water plus one bouillon cube)
  • 2 garlic cloves
  • 1 bay leaf
Instructions
  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. Add the meat, breaking it up with a fork, cook until it's browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. Add skinned garlic cloves and bay leaf (remember to remove one clove after 2 hours of cooking time);
  4. Add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1½ hours).

Tuna Sauce for Pasta with Capers

EASY, QUICK PASTA SAUCE ITALIAN STYLE

This Tuna sauce recipe is one of my favourite authentic Italian sauces and it’s a time saver too! Just 30 minutes and you’re eating a dish of delicious pasta like you do at restaurants.


tuna sauce pasta italian best easy capers onion

If you have friends for dinner be prepared to give them the recipe, because they will surely ask you for it!

You can use every kind of pasta put I prefer using spaghetti, my favourites.

Tuna sauce for pasta

Difficulty: easy
Preparation: 5 minutes  Cooking Time: 30 minutes
Yield: 2 servings

Ingredients:

  • 1/4 medium onion finely chopped (≈ 8 cm / 3′ Ø)
  • 2 full tsp vinegar-brined capers finely chopped, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
  • 150 gr / 5 oz good quality tuna canned in olive oil, drained
  • 1 1/2 tbsp tomato paste or tomato purè
  • 1 tbsp extra virgin olive oil
  • 3/4 cup water
  • salt to taste

Instructions:

Put olive oil in a saucepan, add onion and capers and sauté for 1 minute.
Dissolve tomato paste in the water then add to the saucepan.
Add tuna, salt to your taste and cook for about 30 minutes, until water has evaporated.

Before the sauce is finished, cook your favourite pasta “al dente”. If you don’t know how to cook pasta read my instructions here.

In a warm bowl mix cooked pasta with 1/2 tuna sauce. Serve pasta on a serving plate and put the remain sauce over.

Done! As simple as is!

So, enjoy your favourite shape of pasta with this awesome authentic Italian Tuna Sauce and a good glass of white wine! What shape of pasta would you like to use with this recipe?

Tuna Sauce for Pasta with Capers
 
Prep time
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Authentic Italian Tuna sauce with Capers, a time saver and delicious recipe like those you eat in fine restaurants.
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • ¼ medium onion finely chopped (≈ 8 cm / 3' Ø)
  • 2 full tsp vinegar-brined capers finely chopped, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
  • 150 gr / 5 oz good quality tuna canned in olive oil, drained
  • 1½ tbsp tomato paste or tomato purè
  • 1 tbsp extra virgin olive oil
  • ¾ cup water
  • salt to taste
Instructions
  1. Put olive oil in a saucepan, add onion and capers and sauté for 1 minute.
  2. Dissolve tomato paste in the water then add to the saucepan.
  3. Add tuna, salt to your taste and cook for about 30 minutes, until water has evaporated.
  4. Before the sauce is finished, cook your favourite pasta "al dente".
  5. In a warm bowl mix cooked pasta with ½ tuna sauce.
  6. Serve pasta on a serving plate and put the remain sauce over.

Roasted Potatoes Secrets – Soft Inside but Crunchy Outside (Patate Arroste)

HOW TO COOK ROASTED POTATOES WITH ITALIAN HERBS

Roasted potatoes can be very delicious if cooked perfectly, but sometimes it’s really a mess with soggy potatoes.
This is due to the high amount of starch contained in them, so you have to remove most of it.


roasted potatoes rosemary garlic italian best patate arroste soggy

Roasted Potatoes (patate arroste pronunciation: puh-tuh-teh urrost-a)

Difficulty: easy
Preparation: 15 min./1 hour Cooking Time: 65 minutes
Yield: 4 servings

Ingredients:
garlic rosemary

  • 1 kg / 2 lbs potatoes
  • 3 garlic cloves cut in half
  • 4 rosemary sprigs
  • extra virgin olive oil
  • salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 200°C / 400°F / gas mark 6.
Rinse well and peel potatoes.
Cut them in about 1 inch/2.5 cm pieces.
potatoes cubes

Now choose one of the following procedures.

1° (the best)

Put water into a pot, large enough to contain the potatoes, then bring it to a boil.
Add 2 pinch of salt and 2 tbsp apple cider vinegar.
Add potatoes in the pot and cook them just for 3-5 minutes then drain thoroughly in a colander. Let them cool.

OR

Put potatoes in a bowl, cover with cold water and 2 tbsp of white wine for at least an hour. They will release all the starch in excess.

HOW TO COOK

Grease a pan with extra virgin olive oil, add the potatoes, sprinkle with rosemary and garlic cloves.
Sprinkle again with some extra virgin olive oil, mix and DO NOT add salt at this point.
rosemary garlic pan roasted potatoes crunchy soft italian

Put the pan in the oven and cook for at least an hour. Halfway in the cooking process give a stir.
10 minutes before cooking point, adjust with salt and/or pepper to taste.

You can cook potatoes on the stove, just halve the cooking time.

roasted potatoes best italian rosemary garlic

Roasted Potatoes (Patate Arroste) - soft inside but crunchy outside
 
Prep time
Cook time
Total time
 
Secrets to make authentic Italian roasted potatoes, soft inside and crunchy outside.
Author:
Recipe type: Side
Cuisine: Italian
Serves: 4
Ingredients
  • 1 kg / 2 lbs potatoes
  • 3 garlic cloves cut in half
  • 4 rosemary sprigs
  • extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Preheat oven to 200°C / 400°F / gas mark 6.
  2. Rinse well and peel potatoes.
  3. Cut them in about 1 inch/2.5 cm pieces.
Choose one of the following procedures.
  1. Put water into a pot, large enough to contain the potatoes, then bring it to a boil.
  2. Add 2 pinch of salt and 2 tbsp apple cider vinegar.
  3. Add potatoes into the pot and cook them for just 3-5 minutes then drain thoroughly in a colander. Let them cool.
OR
  1. Put potatoes in a bowl, cover with cold water and 2 tbsp of white wine for at least an hour. They will release all the starch in excess.
How to cook
  1. Grease a pan with extra virgin olive oil, add the potatoes, sprinkle with rosemary and garlic cloves.
  2. Sprinkle again with some extra virgin olive oil, mix and DO NOT add salt at this point.
  3. Put the pan in the oven and cook for at least an hour. Halfway in the cooking process give a stir.
  4. minutes before cooking point, adjust with salt and/or pepper to taste.
  5. You can cook potatoes on the stove, just halve the cooking time.