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Ingredients
- Mixed tripe (honeycomb and pork tripe): 500 g (1.1 lb, cleaned and sliced)
- Pancetta: 40 g (1.4 oz, diced)
- Yellow onion: 1 (chopped)
- Carrots: 2 (chopped)
- Celery: 1 stalk (chopped)
- Fresh rosemary: 1 sprig
- Fresh sage: 4 leaves
- Dry white wine: 1/2 cup (approx. 120 ml)
- Butter: 1 knob (approx. 1 tbsp)
- Beef broth: 1 liter (approx. 4.2 cups)
- Canned beans: 150 g (5.3 oz, drained)
- Extra virgin olive oil: 2 tbsp
- Tomato pulp: 1 tbsp
- Salt: to taste
- Black pepper: to taste
- Grated Parmigiano Reggiano: to taste
Authentic Trippa alla Milanese (Busecca): Traditional Lombardy…
Discover how to make authentic Trippa alla Milanese, also known as Busecca. A hearty, traditional Italian tripe soup with beans and…
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Ingredients
- Lamb: 1.5 kg (3.3 lbs), cut into pieces
- Onion: 1, thinly sliced
- Garlic: 1 clove, crushed
- Dry white wine: 1 glass (approx. 200 ml / 7 fl oz)
- Butter: 1/2 knob (approx. 1/2 tbsp)
- Bay leaves: 2
- Juniper berries: 5, crushed
- Peppercorns: 5, crushed
- Fresh rosemary: to taste
- Fresh thyme: to taste
- Fresh sage: to taste
- Extra virgin olive oil: to taste
Marinated Pan-Seared Lamb
Discover how to make tender and flavorful marinated lamb cooked in a pan. This traditional recipe uses aromatic herbs and white…
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Ingredients
- Whole milk yogurt: 500 g (approx. 17.5 oz; use plain cow's milk or Greek yogurt for a thicker result)
- Fine salt: 1/2 tsp
- Extra virgin olive oil: to taste (for serving)
- Spices: to taste (such as black pepper, paprika, etc.)
Homemade Labneh: Easy Middle Eastern Yogurt Spread
Learn how to make Labneh, a creamy Middle Eastern yogurt spread, with just 2 ingredients. This simple recipe includes delicious variations…
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Ingredients
- Pork loin: 1 whole piece (the larger the better)
- Fine salt: 3% of the pork loin weight
- Ground black pepper: 1 tbsp
- Other spices: to taste (such as chili flakes, rosemary, dried garlic, or paprika)
Homemade Cured Pork Loin (Lonza), Foolproof Recipe
Learn how to make authentic Italian cured pork loin at home. This simple, traditional method requires no special equipment—just salt, spices,…
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Ingredients
- Pork belly with rind: 1 piece (approx. 2.2 lbs / 1 kg)
- Fine salt: 3% of the weight of the pork (approx. 30 g / 1 oz)
- Ground black pepper: 1 tbsp
- Optional spices: to taste (such as chili flakes, rosemary, dried garlic, or paprika)
Homemade Pancetta: An Easy and Foolproof Guide
Discover how to make authentic homemade pancetta with this simple guide. Learn the art of salt-curing and aging meat at home…
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Ingredients
- Beef topside (punta d'anca): 1 kg (approx. 2.2 lbs)
- Fine salt: 3% of the meat's weight (approx. 30 g or 2 tbsp)
- Ground black pepper: 1 tbsp
- Other spices to taste (chili flakes, rosemary, garlic powder, paprika): to taste
How to Make Homemade Bresaola
Learn how to make authentic Italian bresaola at home with this simple guide. Discover the secrets to curing and aging beef…
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Ingredients
- Pork collar (coppa): 1 whole piece (larger is better)
- Fine sea salt: 3% of the meat's total weight
- Ground black pepper: 1 tbsp
- Optional spices (chili flakes or paprika): to taste
Homemade Italian Capicola (Coppa di Maiale)
Learn how to make authentic homemade Capicola (Coppa). This traditional Italian dry-cured pork recipe delivers a bold, rustic flavor perfect for…
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Ingredients
- Top sirloin cap (Picanha): 1 kg (approx. 2.2 lbs)
- Coarse sea salt: as needed for crusting
- Extra virgin olive oil: to taste
- Black pepper: to taste, freshly ground
How to Cook Perfect Picanha at Home
Learn how to cook Picanha at home with this simple method. Discover how to get a delicious crust and juicy meat…
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Ingredients
- Fresh figs: 800 g (approx. 1.7 lbs), stems removed
- Granulated sugar: 400 g (approx. 2 cups)
- Lemons: 2 (juiced)
- Canning jars: as needed (sterilized and suitable for vacuum sealing)
Thermomix Fig Jam: Easy Homemade Fig Preserves…
Discover how to make luscious homemade fig jam with your Thermomix. This easy, no-pectin recipe yields a rich, sweet preserve perfect…
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Ingredients
- 1.1 lbs (500 g) ground beef
- 0.5 lbs (250 g) ground pork
- 5.3 oz (150 g) Prosciutto Crudo (whole piece to be finely minced or hand-cut into tiny bits) or same quantity sausage
- 6.3 cups (1.5 L) tomato purée (passata)
- 5 fresh basil leaves
- Extra virgin olive oil, as needed (at least 1/2 cup)
- 1 cup (approx. 200 ml) dry red wine
- 1 large carrot
- 1 celery stalk
- 1 onion
- Salt, to taste
- Black pepper, to taste
Authentic bolognese meat sauce: family recipe
This style of bolognese meat sauce (ragù) is a family heirloom passed down to me. It's the one we use for…
