Gianni Truvianni's Recipes – December 2010 Archive (5)

Classic Bolognese Ragù according the Accademia Italiana della Cucina, 1982

The Accademia Italiana della Cucina (Italian Academy of Cuisine), witnessed the authentic recipe for Bolognese Ragù being registered with the Bologna Chamber of Commerce on the 17th October 1982 in in the Palazzo della Mercanzia. The recipe below is reproduced from…

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Added by Gianni Truvianni on December 11, 2010 at 12:38pm — 1 Comment

Linguine With Clams and Dried Tomatoes

Ingredients

8 ounces packaged dried linguine, fettuccine, or spaghetti…

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Added by Gianni Truvianni on December 9, 2010 at 11:40am — No Comments

Pollo (Marinated Chicken)

something from my mother's country of Argentina

Ingredients:

1 whole chicken, about 4 pounds

1 onion, cut up

2 carrots, sliced

1 bay leaf

1 teaspoon rosemary

1 glass of white wine

1 apple, grated

1 tablespoon of sugar

salt and pepper

lemon juice

Directions:

1) Wash the chicken, cut it in pieces and season well with salt and pepper.

2) Place in a glass baking dish.

3) And add the onions, carrots, bayleaf,… Continue

Added by Gianni Truvianni on December 6, 2010 at 3:00am — No Comments

Roast Fish Recipe - Pesce al Forno - Italian Roast Fish

Roasting a fish is a procedure more than a recipe, and will work well with any sort of fish that takes well to being roasted. Fish availability changes remarkably from place to place; in the Italian seas the fish most prized for roasting are branzini, orate, saraghi, spigole, dentice, and cefali -- According to Alan Davidson's Mediterranean Seafood (Penguin Books), these are sea bass, gilt head bream, dentex, two-banded bream, and gray… Continue

Added by Gianni Truvianni on December 6, 2010 at 2:58am — No Comments

Bigos recipe

Bigos is a traditional dish of Polish and Lithuanian cuisine. It is not sure where the word derives from. It may come from German word that means ‘to pour in’ or Italian one meaning a pot to cook chicken bullion. When the word came into Polish language it meant the way of chopping, later on it described the aspic made of chopped meat. Already in 18th century the word bigos started to describe the dish made of cooked cabbage and meat.

There… Continue

Added by Gianni Truvianni on December 6, 2010 at 2:50am — No Comments