Abbacchio (roast lamb) from Lazio Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins Categories: Dairy-Free, Easy, Gluten free *substitute cornflour/cornstarch for flour, Season: Spring Abbacchio is the name in Lazio for milk-fed lamb which has tender, flavourful meat further enhanced by rosemary and garlic. It used…
Brodo vegetale (vegetable stock) – Ricetta di base (Base recipe)
Brodo vegetale (vegetable stock) – Ricetta di base (Base recipe) Print Prep time 10 mins Cook time 25 mins Total time 35 mins Categories: Vegetarian, Healthy Vegetable broth is the base for soups, risottos and many other dishes. Author: Woo Wei-Duan Recipe type: Ricetta di base (Base recipe) Serves: 1.2 litres Ingredients…
Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana
Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana Print Prep time 6 hours Cook time 2 hours 30 mins Total time 8 hours 30 mins Categories: Gluten free*use gluten free pasta, Season: Autumn/Winter This recipe requires some advance planning but there is not much hands on preparation….
Arrosto morto (pan roasted beef rib eye) – Emilia Romagna
Arrosto morto (pan roasted beef rib eye) – Emilia Romagna Print Prep time 30 mins Cook time 25 mins Total time 55 mins Categories: Kids, Quick and Easy, Gluten free *substitute cornflour/cornstarch for flour, Dairy Free*substitute butter with olive oilThis recipe for pan-roasted beef is a family favourite, particularly when served with…
Saltimbocca alla romana (veal escalopes with sage and prosciutto)- Lazio
Saltimbocca alla romana (veal escalopes with sage and prosciutto) Print Prep time 5 mins Cook time 10 mins Total time 15 mins Categories: Dairy Free* substitute olive oil for butter, Gluten free, Kids, Quick and Easy Saltimbocca alla romana is famous around the world for its simple yet excellent flavour. Since veal…