Àole salé

Àola, as the common bleak is referred to in our local dialect, is a small fish indigenous of Lake Garda. Though excellent fresh, especially fried, they are even more delightful after they have been left steeping for some time in brine: they are then usually used to make a sauce for the traditional, spaghetti-like extruded

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Beans-and-greens salad

A rich, nourishing dish, yet fresh and easy to make. This recipe is offered to us by La Cucina di Casa Ingredients (serves 6) 300 g pearl barley, 150 g Spanish white beans, tinned, 200 g kidney beans. 100 g black-eyed peas, 2 litres vegetable broth, 20 baby tomatoes, 2 sticks white celery, 1 spring

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Bruno Bassetto’s recipe

Shin of heifer with shallots INGREDIENTS (serves 6) 1 boneless hind shin 5 kg shallots peeled tomatoes rosemary bone marrow extra virgin olive oil raisin wine or vin santo coarse sea salt pepper Cooking time: 3 hours Preparation Remove any excess nerves or fat from the meat, and season with salt, the crumbled bone marrow

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Quinoa and lentil casserole

This dish is perfect for a summer evening meal: full of healthy, nourishing ingredients, it will delight every pulse, veggie and herb-loving person. Ingredients (serves 6) 150 g quinoa, 150 g small lentils, 150 g carrots, 1 shallot, thyme, sage and rosemary, 700 ml vegetable stock, salt and pepper, extra virgin olive oil, 400 g

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