Millanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow Risotto alla Milanese is a rendition of risotto which is just flavoured with saffron, and is arguably the most famous dish that originates from the Lombardy region of Italy. The Lombardy region of Italy is the richest of the twenty administrative regions of Italy and…
Category: Italian Recipes
Tajarin with Fresh Porcini Mushrooms and Wild Calamint
Tajarin with Fresh Porcini Mushrooms and Wild Calamint The Porcini mushrooms, as it is known in Italy, is more commonly known as cèpes in the French culinary world, and the Penny Bun in America (it is never called Penny Buns in the UK). It’s scientific name is the Boletus edulis, and it is part of the Basidiomycete group…
Langoustine and Lobster Oil Risotto
Risotto à l’huile de homard et au langoustine This dish consists of a langoustine stock based risotto, seasoned with langoustine oil, tomato puree and parsley, before being finished with lobster oil and thickened with Parmesan cheese. It is accompanied by an assortment of seafood, with garlic fried langoustines and white wine steamed clams. Langoustines (Nephrops…
Morel Mushroom and Parmesan Risotto
Risotto ai funghi morel con scaglie di parmigiano Ask any mushroom lover what their favourite season is and they’ll tell you autumn. Autumn brings with it all the tastes of earthy and umami rich mushrooms. From Porcini mushrooms all the way to the extremely sought after white truffles of Alba. These truffles, also known as trifola…
Tagliatelle di basilico al pomodoro
Tagliatelle with a Basil Tomato Sauce topped with Buratta This is one of the simplest classic Italian pasta dishes to make. The sauce consists of a garlic infused olive oil, mixed with a tomato base, before being seasoned with a bit of oregano and basil. The use of fresh basil is highly recommended as dried…
