Boneless Turkey leg, rolled with guanciale or pancetta, herbs, juniper berries and garlic, and roasted with onions and balsamic. Perfect for a holiday meal! Hello dear friends, how are you? at Alla Madonna del Piatto we are finally at the end of the season and enjoying the first few days of rest and free time…… Continue reading Stuffed Roast Turkey Porchetta Style
About a year ago, in an evening like tonight, I was painstakingly working on the final version of my cookbook. I enjoyed every moment of that process and never for a second I thought what would have happened later. I wrote the book because I love books. I also wrote it because I had a…… Continue reading Mrs. Stringozzi goes to America (and Amatriciana my way)
After a fairly wet spring and a blazing hot summer, Italian wine-makers have high expectations for their wines. Grape harvest is finished and wineries are enveloped in fermentation vapours. My friends who make wine have a big smile on their tired face. The crop was healthy and the wine is expected to be bold and…… Continue reading pork saltimbocca with guanciale and grapes
The Italian word saltimbocca means “to jump in the mouth”. This is because the meat is cooked so quickly that it will be on your plate after only a couple of pirouettes in the pan. In order to be able to cook it with the so quickly you will need very thin meat. The result…… Continue reading pork saltimbocca in a Vinsanto sauce
INVOLTINI. This is one of my favorite recipes which I have adapted from the traditional “braciole” from Messina. My mum used to make them for special family occasions as my brother and I loved them. She often made several batches and freezed them in portions so she had them ready when we returned from our…… Continue reading Eufrasia’s pork rolls
