funghi trifolati

SAUTEED MUSHROOMS. Trifolare is a classic Italian method of  cooking thinly sliced vegetables with garlic, olive oil, and parsley. Mushrooms trifolati make a quick and light side dish that goes with almost everything. Recipe 450 gr. (1 pound)  mushrooms, cleaned and finely sliced 1  garlic clove, minced 1  bunch flat leaf parsley finely chopped salt and pepper Heat 2 tablespoon EVO  oil in large skillet. … Continue reading funghi trifolati

beef and pork ragu’ sauce

In net contrast to everything stated yesterday about sauce and Italians eating light meals, today we polished up a whole  pan of  glorious cannelloni al ragù. It was not a holiday, but we innkeepers must work throughout most of the occasions when others celebrate holidays. As a consequence we have to choose a grey, cold and boring winter day and make it “special” by cooking … Continue reading beef and pork ragu’ sauce