Basil and white truffle dough for Bigoli

Basil and white truffle dough for Bigoli

8 cups Semolina
1 cup flour
2 tbsp of white truffle oil
A hand full of basil leafs
4 eggs
100ml of water
100ml of Prosecco
1 tbsp of fine salt
1 tbsp of ground pepper  


Polpette al sugo (Meatballs)

-350g (12oz) of minced veal or pork
-350g (12 oz) of minced beef
-1/2 cup of bread crumbs
-50g (2oz) of pecorino
-1 egg
-1/4 cup olive oil

-1 tea spoon nutmeg
-1 lemon (zest)
-3 minced cloves of garlic
-2 tbsp of chopped parsley
-Peanut Oil (for frying)
-Flour to roll the meat balls
-A big pan of tomato sauce
1 - In a big bowl mix all the ingredients (except the peanut oil and flour), and let rest for one hour in a refrigerator;

2 - Make the meat balls in a size of a golf ball and roll it around the flour;

3 - Fry the meat balls in hot oil until golden brown, if you would like a lighter version you can bake it in a 220C / 420F for 15 minutes;

4 - Add the meat balls to finish cooking into the tomato sauce pan. 

5 - Simmer for one hour.


Quail with fresh peas

Quail with fresh peas

8 Quails
1 clove of garlic cut in half
1/2 pound of fresh peas
2 table spoons of butter
3 table spoons of chopped Parma ham
1 cup of beef stock
4 sage leafs
1 bay leaf
1/2 cup of Marsala
1 table spoon of flour
Salt & Pepper

In a big pan where you can accommodate all the quails fry the ham, the sage, the garlic and the bay leaf with the butter.  When the ingredients are almost brown add the quails and the peas.  Turn the heat on high and add the salt and pepper, turn the quails once in a while.  When the quail is brown, add the Marsala and a cup of beef stock mixed with flour.  Cook in low heat for at list 20 minutes or until the sauce reduce in more than a half and get thick.


Rabbit in Apple Vinegar with Fennel

Rabbit in Apple Vinegar with Fennel
1 rabbit

1 pound of cherry tomatoes
1 onion (chopped)
1 cup of fresh fennel
1 stick of rosemary
1/2 cup of white wine
1/2 cup of apple vinegar
8 spoons of olive oil
Salt & Pepper

To start, cut the rabbit in pieces.
In a mixing bowl, add rabbit pieces and all the ingredients (except the tomatoes and olive oil) and marinate the rabbit for at least six hours in a refrigerator.  Take the rabbit and the onion out of the marinate.  Do not discard the liquid.
In a big pan, heat olive oil over medium-high heat and sautè the rabbit.   Add the liquid from the marinade.  Turn the heat on low and cook for 30 minutes with the pan covered completely.  The rabbit will be ready to be served!

Recommendations for serving:
This savory rabbit dish goes well with steamed carrots and mashed potatoes.

Beer Bread with Sausage and Sauerkraut

Beer Bread filled with Sausage and Sauerkraut

1 cup of white beer
1 table spoon of fresh bread yeast
1 table spoon of sugar
1 table spoon of salt
3 to 4 cups of flour
1/4 cup olive oil
200g cooked Italian sausage (without case)
1 cup sauerkraut

Step 1:
In a big bowl add the yeast and sugar. Let the sugar to dissolve the fresh yeast.  
Add the beer, the flour and the salt.

Step 2: 
Mix with spoon until it's stodgy, add olive oil in your hands and mix all the ingredients.

Step 3: Divide the dough in 12 balls and fill then with the cooked sausage and krauti.

Step 4: 

Raise for at list one hour.

Step 5: 
Preheat the oven to 180°C/350°F/gas 4. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes.


Sausage and Radicchio Risotto

Sausage and Radicchio Risotto 

1 cup of Arborio or Carnaroli rice
1 chopped onion
2 sliced cloves of garlic
10 Oz of Radicchio
1/2 pound of sausage or salami
2 tbsp of butter or mascarpone
1 1/2 cup of dry red wine
Olive oil
About 2 1/2 cups of vegetable or meat stock
Fresh parsley or tarragon

Brown the onion and garlic with olive oil in low heat for 10/15 minutes. Add the sausage and let to cook for a while, then add the radicchio and leave to cook for 5 minutes. Add the rice, and cook for 3 minutes, add the wine and then when the wine is evaporated add a cup of stock and let cook. Stir occasionally, and keep adding stock until the rice is al dente. When the rice is al dente, add the wine and turn the heat  on hight, let the wine reduce, turn the heat off. Add the butter/mascarpone, herbs and the cheese. Serve in 5 minutes.


Risotto alla Milanese

Risotto alla Milanese 'alla Lucas'

1 3/4 cups uncooked Carnaroli rice
1/2 cup unsalted butter, divided
1 1/2 quarts beef stock
3 tablespoons beef (the beef of the bones of the home made stock)
1 onion, thinly sliced
1 teaspoon saffron 
3/4 cup dry white wine
salt to taste
1 1/2 cups grated Parmesan cheese
Chopped parsley to decorate

 Simmer the onion in the olive oil for about 10 minutes. When the onion is soft, saute the rice in the pan over medium heat for about 5 minutes. Stir constantly so the rice will not stick and burn, add the meat from the stock 'bones'. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron after the rice is almost cooked add the remaining butter, chopped parsley and cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.

Baked Ziti

Baked Ziti

  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.