Wikipedia learns us that this Chianina cow, an old Etruscan kind, is huge and is raised in Val di Chiana. The meat contains a low amount of cholesterol and has a great flavor. If you eat a Bistecca alla Fiorentina you get that cow on your plate. Dario Cecchini’s macelleria couldn’t sell me a bistecca … More Chianina beef
June’s edition of my favorite magazine (Delicious) is a great source of inspiration for this month. Thanks to Vikram I have two cute little boxes filled with Indian saffron, the real stuff. For 2p put 400 grams of cherry tomatoes on baking paper. Add 2 chopped garlic cloves. Sprinkle some olive oil, a pinch of … More Saffron fennel tomato salad
I love eating outside, especially in the evening when the moon and stars lighten your plate in a mysterious way (that will not happen if you eat between 18 and 20 pm, of course ;-)). Although dinner time in Tuscany is not so extremely late, we always had very late evening meals, and still have … More Lovely summer evenings!!
Prepare a few tomatoes, halved, and seasoned with chopped garlic, salt, dried basil, pepper and a drizzle of olive oil. Put them in the oven at 120° while preparing the other dishes. Boil a few potatoes for 10 mins. Drain and dry. Put them in an oven dish. Add some olive oil, some pepper, salt … More Turbot yummmmmy
The decision is made. The presence of the right guest, one of my daughters, is a perfect reason to try some beef of the best ‘macelleria’ in town. Perfect meat needs a potato side dish and a simple salad. For 3p slice 750 grams of potato with a mandoline. Heat 50 grams of real butter … More Meat for the occasion!
A stew of chicken, little meatballs and mushrooms filled in a ‘vol au vent’ (= puff pastry-cup) is a very traditional Belgian first course ( flemmish name = videeke =‘koninginnenhapje =the queens’ bite;-)). The wife of king Louis XV, Marie Leszczynska, was the first person to have the idea of filling the vol au vent … More Let’s be proud of a Belgian classic
Because of the early start of spring we long for another kind of food. Today we will serve a beautiful green dish with fish. Cut a green cauliflower in little roses and put them in a large oven dish. Add 2 tablespoon of chopped fresh herbs (rosemary, parsley, thyme), 1 chopped garlic glove, 1 tablespoon … More Green, color of ‘la Primavera’
Which child does not like meatballs in tomato sauce?? For this recipe look at the recipe 13/1/2017. The other way is a Sicilian way to prepare meatballs. For the meatballs mix 500 grams of minced meat (chicken, turkey, pig) with 2 spoons of chopped fresh parsley, 2 chopped garlic cloves, 2 spoons of grated parmigiano, … More Meatballs in two different ways
Yiouvetsi is a traditional greek dish originally served with lamb which we will exchange by chicken. Chop 1 red onion, 4 garlic cloves, and if you like it spicy, 1 spicy little pepper. Fry in 1 table spoon of olive oil in an oven dish which can be covered. Add the meat (250 grams for … More Time to enjoy Greek food
Thanks to the Arabs who brought the plant from Myanmar to Europe, more specific to Andalusia in Spain, we can use this delicous ingredient in many ways. Never eat them raw because you will get digestive complaints. On the other hand they should have a positive effect on the problem which we discussed in the … More The great family ‘Aubergine’
Doc V's Healthy Kitchen 