Braised osso buco with orange gremolata,a classic Italian recipe made of veal shanks slow cooked in tomato sauce. The orange gremolata is a wonderful burst of flavors and refreshing contrast to the hot tomato sauce.
I like to flavor it with orange gremolata which is a mix of parsley, orange zest and garlic, it is a wonderful burst of flavors and refreshing contrast to the hot tomato sauce. My favorite side dishes with osso buco are either polenta or any hollow pasta that fills with the delicious sauce like rigatoni, penne or best of all bucatini!
This salmon lasagna with spinach recipe is so tasty and comforting, perfect for weekday meals. 2 layers of fresh salmon and spinach covered in a delicious bechamel sauce and baked 35 minutes, delicious!
There is nothing difficult in this delicious salmon lasagna recipe, you just need to make a tasty white sauce.
Easy turkey stew with sage and white wine sauce recipe, turkey stew is cooked for 40 minutes, the meat is juicy and tender, a comforting and advantageous meal, delicious!
This turkey stew makes for an easy weekday meal and is also delicious for entertaining, the white wine can be replaced by Noilly Prat, a very dry vermouth, to bring this stew to another level.
Easy ground beef stuffed tomatoes recipe, the tomatoes stuffed with ground beef meat, aromatic herbs and lots of goodies, baked for 30 minutes, an always flavorful and comforting homemade meal, delicious!
This is a rather advantageous recipe as you can make it with the ripest and cheapest tomatoes and you can double the stuffing by mixing it with your favorite goodies. For instance, you can add sweet corn, zucchini, mushrooms etc. Also you can vary the flavors by adding different aromatic herbs.
Here's a recipe for how to make spinach gnudi and brown butter from scratch! What is gnudi? Gnudi are spinach and ricotta dumplings similar to spinach gnocchi but softer in texture, they are delicious and make for wonderful and inexpensive meals.
Gnudi are easy and quick to make, I like to make a batch for my family now and then, I serve them alternately with brown butter and sage or marinara, they’re filling and comforting.
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