Recipes

Abbacchio alla cacciatora is a Roman lamb stew from Lazio, cooked on the stovetop with garlic, rosemary, sage, white wine, and white wine vinegar. What makes it distinctively Roman is the anchovy paste which you stirr into the pan juices near the end. The anchovies dissolve completely. There is…

Trippa alla fiorentina (Florentine tripe) is beef tripe slow-cooked in tomato sauce and finished with Parmigiano Reggiano.. Soffritto, tripe, tomatoes, Parmigiano. The sauce should be thick and sticky, and not watery. And the cheese is stirred in stirred in off the heat to stop it going stringy. Florence takes…

Salsa di noci is a walnut sauce from Liguria, on Italy’s north-western coast. It is the traditional partner for Liguria’s filled pansoti pasta, and it has been part of the region’s kitchen for a very long time. The sauce is an emulsion of walnuts, garlic, bread, and olive oil,…

Pansoti con salsa di noci is Liguria’s traditional stuffed pasta – thin sheets of pasta bianchi (white pasta dough) filled with greens and cheese, shaped into small parcels, and dressed with salsa di noci, a cold walnut sauce. The name pansoti comes from the Genovese dialect word for ‘little bellies’ – a reference to…