Braised Carrots with Parmesan Cheese
Carrots braised in butter and water until wrinkled and concentrated in flavor, finished with Parmesan.
Honeycomb Tripe with Parmesan Cheese
Succulent honeycomb tripe slow-cooked with white wine, tomatoes, and herbs, finished with a generous swirl of Parmesan.
Drunk Roast Pork (Braised in Red Wine)
A ‘tipsy’ pork roast braised in plenty of red wine until mahogany-dark and tender. Studded with carrots for sweetness and moisture.
Beef Stew with Red Wine and Vegetables
A clean-tasting beef stew where vegetables are added in stages to preserve their individual textures and flavors. Braised in Barbera wine.
Beef Roast Braised with Onions
A beef brisket larded with pancetta and braised on a bed of onions. No liquid is added; the onions provide all the moisture.
Veal Stew with Sage, White Wine, and Cream
Tender cubes of veal shoulder stewed with sage and white wine, finished with cream for a luxurious, velvety sauce.
Rolled-Up Breast of Veal with Pancetta
Breast of veal is boned, layered with pancetta, garlic, and rosemary, then rolled and braised. A juicy, inexpensive cut transformed into a feast.
Chicken Fricassee with Red Cabbage
Chicken is smothered in red cabbage and red wine, cooking until the cabbage melts into a dark, sweet, supple sauce. A unique and comforting winter …
Squid with Tomatoes and Peas, Tuscan Style
Squid is braised slowly with tomatoes until tender, then finished with sweet peas. A comforting Tuscan stew that pairs seafood with earthiness.