The chef Enzo Neri proposes tagliatelle with truffles. A simple recipe of the tradition of the Upper Tiber Valley In a pot cook the fresh tagliatelle in salted boiling water. Approximately 1 minute before the pasta is ‘al dente’, remove the pasta from the pot and drain, saving some pasta water. Melt the butter in a saucepan and shave some truffle in it. Season with salt. Add the stock to make an emulsion. Add the drained pasta along with a little vegetable stock (or pasta […]
Chef Enea Barbanera plays with tradition! In this case, “snails in porchetta” with fish. I chose mackerel for its oily meat and strong taste. This has resulted in a dish with strong flavours which goes well with a wine with a complex bouquet - Vintage Tunina. Ingredients: 100 g land snails, previously boiled and shelled 100 g salted pork Chopped fennel 1 shallot 3 fillets mackerel , boned 100 g fresh fava beans 1 tablespoon anchovy oil Oil and salt […]
A traditional Umbrian dish by Chef Patrizio Cesarini Sweet and sour salt cod INGREDIENTS 500g Desalted salt cod (baccalà) 2 medium onions Corinto sultanas (soaked) 2lt Baccalà broth 500g Cauliflower 3tbsp Vinegar METHOD Make a stock with the skin of the salt cod Soften the onions in a pan, and then add the remaining ingredients and cover with the broth and vinegar. Before serving add salt and pepper to taste Voilà!