Spareribs with Tomatoes and Vegetables for Polenta
Spareribs braised with onions, carrots, celery, and tomatoes. The resulting rich sauce is perfect for spooning over soft polenta.
Bollito Misto Mixed Boiled Meat Platter
The legendary Northern Italian feast. A variety of meats (beef, veal, chicken, tongue, sausage) simmered together to create a succulent platter and a golden broth.
Pot Roast of Beef Braised in Red Wine (Stracotto)
A classic Italian pot roast braised in red wine and vegetables. Modeled after the Piedmontese ‘Stracotto al Barolo’.
Pan-Roasted Veal with Garlic and Rosemary
Boneless veal roast cooked stovetop in a heavy pot with garlic, rosemary, and white wine. The result is succulent, tender meat with a savory jus.
Roast Chicken with Lemons
Perhaps the simplest and most celebrated roast chicken recipe. Just a whole bird and two lemons create a magically self-basting, juicy roast.