Second courses
Pork saltimbocca filled with guanciale and sage in a...
The Italian word saltimbocca means "to jump in the mouth". This is because the...
Umbrian style light pot roast
One of the funniest statements I have heard from a guest in over 15...
Eufrasia’s tender pork roll ups
Delicious tender slices of pork loin wrapped around pancetta or guanciale and a fragrant stuffing made with garlicky bread, parmigiano and parsley and skewered with fragrant bay leaves. To die for!
Stir-fried chicken breast with olives, capers & tomato
Enjoy this easy and quick chicken breast stir fried with tomato, capers and olives. The recipe is inspired to the famous puttanesca pasta recipe and makes a great summer meal.
Duck breast in a rosemary, balsamic and citrus-marinade
I am often asked by our agriturismo guests why they rarely find chicken in...
Broccoli meatloaf
Every time I make meatloaf I have to think of my friend AnnMarie. A...
Tiny pork meatballs with parsley and Parmigiano
PORK MEATBALLS. This is our family's recipe beloved by old and young. For parties,...
Balsamic, sage and brandy beef “straccetti di manzo”, a...
Straccetti di manzo, is a delicious dish made with very thin slices of beef in a light sauce that is popular in restaurants and homes all over Italy and especially in Rome
Braised sausage with fresh fennel
Hi dear friends, how are you? I hope spring is treating you well wherever...
Baked cardoons
PARMIGIANA DI CARDI.
This is a recipe which smells intensely of Christmas to me. It...
