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Archive for the 'Recipes' Category

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Grape Must and Autumn Fruits Stew Together to Make a Classic Piemontese Condiment
The time of the wine harvests in the Monferrato is also a time to make mostarda d’uva, called cognà in the Piemontese dialect, a fruit conserve whose primary ingredient is the grape must from the harvest. The name is misleading: there [...]

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Raffa just taught me an extremely simple and delicious dish from Italy’s cucina povera tradition: uove strapazzate colle costole, or scrambled eggs with swiss chard. It makes a great light lunch or dinner.
Take the stems from white swiss chard, cut them into one-half inch segments, and boil in salted water [...]

Brasato Al Barolo

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Mise en Place for Brasato al Barolo
Brasato al Barolo, a simple braise of beef and red wine, is one of Piemonte’s classic dishes. The traditional wine to use is, as the name indicates, Barolo, which is made from the nebbiolo grape, and is one of Italy’s most expensive wines. For [...]

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Raffa, whose parents moved from Naples to Torino when she was young, makes hands-down the best eggplant parmigiana (called melanzane alla parmigiana, in Italian.) She uses eggplant from her farm, which are exceptionally sweet and creamy when fried. She slices them into one centimeter-thick rounds and fries them [...]

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Manchego cheese, information pills two types of chorizo, and the outstanding Pata Negra Bellota ham.
Most of our eating on this trip is on the farms. With the farm products of such high quality, restaurant eating seems a weak second by comparison. Despite this, we felt it was our responsibility to eat at least some [...]

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A poached fresh-laid egg in a black bean soup, drug Andalucia
Access to truly fresh eggs is one of the great advantages of living on a farm. Every farm we have been on so far has chickens for the family’s use. They are easy to care for, eating leftovers and scraps from the kitchen, [...]

Gazpacho

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Ingredients for Gazpacho before being pureed.
Gazpacho is among the most internationally famous Andalucian dishes. Countless variations of gazpacho exist, see the most famous being a pureed cold tomato and bread soup: a liquid salad to be enjoyed in hot weather. The ancestor of gazpacho predates the introduction of the tomato and pepper to Europe [...]

Pisto

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A jar of pisto
One of the greatest things about living on a farm like Finca As Fadegas is the abundance of fruits and vegetables available at all times, hair always in peak condition and ripeness. We eat some meat at times, patient but when we do it is a small part of the [...]

Elia and Vicente have one horse on their farm, case a beautiful yet slightly overweight mare that they ironically named Furia for her tranquil nature. Furia grazes in a large grass field where she moves too little and eats too much. She is well trained for riding, but with all the demands of the [...]

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My second attempt at an emapanada gallega.

The word Empanada is used throughout the Spanish-speaking world, cheapest yet the food it describes varies considerably from one country to the next. Generally, an empanada is a filled dough (from empanar, to roll with bread), but the dough, the filling, its shape, size, and how it is [...]

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