First Courses - Meat

This is something perfect for the full summer, it can be served at room temperature and it's packed with proteins and vegetables. It's an all-in-one dish, so it's also fantastic for any picnic. Enveloped in a brisée pastry that's a breeze to make! Ingredients: The Brisée Pastry is purely made of flour, butter, and water. The butter will always be 1/2 the quantity of the flour, the water will always be 1/2 the quantity of the butter. That's it! Note: as flour absorbs water dif

This is my spring/summer edition of the Bolognese!

There's absolutely nothing that compares to home made freshy egg-based pasta. The Tagliatelle are the easiest type, and one of the most...

They make this in the Romagna region, in Italy. I had it at a friend's house when I was 10 and asked for the recipe straight away (I was...

I modified the "Vieux Logis Garlic Soup" (= "old house garlic soup") per what I had in the house, and made it gluten free. Warning!...

In France they call it "Soupe à l'oignon". I'm not sure if my way is entirely French, but EVERYBODY that tried it absolutely loved it to...

This recipe is tipical of the Trentino region in Italy - it's been written by Zia Romana's grandmother Carolina (born in the 19th...