This chicken liiver and sage risotto recipe is one of my favourite finds from the Friuli region. I love chicken livers. They are full of iron and B-vitamins. They are extremely cheap. And they taste great. And of course, I love risotto. But this dish is more than…

Trota all’ Udinese is all about simplicity. Just marinate a fresh whole trout in some herbs, oil, lemon juice. Then bake it in white wine until just done. It’s as simple as that. And a great recipe for those scared of cooking fish. Why Trout is Special in…

Csikóstokány is a tasty Hungarian stew made with thin strips of pork cooked in fried onions and smoked bacon. The dish gets its name from Hungary’s traditional mounted Csikós herdsmen from Eastern Hungary. Although in some ways this doesnt make sense. Today Csikóstokány is mostly made with pork,…

Thick slices of carp are generously coated in breadcrumbs and fried, before being pickled gently in a vinegar-salt-sugar pickinsolution. After four or five days, the sweet and sour juice has not only imparted its sweet and sour flavour into the fish, but it has also dissolved away the smaller fibrous bones of the fish.