Recipes
Cervo con Spugnole
Venison with Morel Sauce
To ensure tenderness, the best cut to use is the fillet, but unfortunately this is also the most expensive. This morel sauce also goes very well with the quenelles of pike.
Cicoria e Fagioli
Curly Endive and Cannellini Beans
This is a good accompaniment for stronger tasting meats such as pork or lamb. I use wild field chicory which is related to dandelion, but you can use any bitter leaves such as batavia, curly endive or frisee.
Clafutis do Lamponi e More
Raspberry and Blackberry Clafoutis
It always gives me great pleasure to create impromptu food which is good enough to be written down as a recipe. Fabrice and Valerie are two friends from Paris who visited me in the country. I had just picked some ripe and juicy blackberries and raspberries, and so I invented this extremely easy recipe for them.
Coniglio al Forno
Baked Rabbit
There exist as many versions of this dish in Italy as there are regions! Whether wild or farmed, rabbit has delicious meat, which can be compared to that of chicken and veal. I think the flavour of wild rabbit is very distinct, especially when baked or stewed.
Coniglio Arrosto con Patate
Roast Rabbit with Potatoes
Rabbit meat is similar to chicken in that it is tender and white. It will usually need some additional flavours to make it more interesting: onion and rosemary are ideal.
Coscia Marinata Griglia
Grilled Lamb Steak
A good lamb steak cooked over a charcoal grill has an exquisite taste. The meat for this dish needs to be prepared the day before to allow it to become tender and to absorb all the flavours.
Cozze al Forno
Baked Mussels
This recipe is popular in many parts of Italy, and is very easy to prepare. It can also be served as a main course: simply increase the quantity of mussels. Because you are cooking with olive oil, the mussels can be eaten hot or cold.
Cozze Gratinate
Mussel Gratin
These mussels are ideal as an antipasto. They can be served warm or cold.
Crema alla Panna
Pannacotta from the Aosta Valley
This is the original pannacotta. According to the Aostani, the recipe originated in Savoy, and it is probably a derivative of the French creme caramel, except that there are no eggs in pannacotta, only a little gelatine to hold it together.
Crema di Acetosa con Bruschetta
Cream of Wild Sorrel Soup with Garlic Croutons
A delightful soup, which makes an elegant starter at a dinner party. Needless to say, you may use cultivated sorrel instead of wild, but it will be much less satisfying!