Creamy butternut squash risotto, a perfect for comfort recipe for autumn. Carnaroli rice, slowly cooked in broth, with onion, braised squash, white wine, butter, rosemary, orange peel, pancetta and Parmesan.
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
Ask 2 Italians what’s the correct way to prepare pasta. You will get the same story from both: al dente, toss with sauce, serve piping hot. Ask two Italians how to make a risotto. You will get 2 stories. Ask 4 of them, you will get 4 stories. Stir, don’t stir. Use only butter, oil’s…… Continue reading Asparagus and pancetta risotto
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