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Recipes

TAGLIATELLE WITH HARE SAUCE

FOR 4 SERVINGS:1 hare cut into pieces weighing 1 kg.1/2 liter red wine6 tablespoon olive oil60 g. bacon1/2 liter stocknutmegonion, celery, thyme, bayleafsalt and pepper320 g. tagliatelleGently fry chopped bacon in olive oil, add hare already marinaded for 24 h [...]

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TAGLIATELLE WITH SCAMPI

FOR 6 SERVINGS: 1 ounce sweet butter 1 pound peeled scampi chopped in small pieces 4 chopped shallots 2 ounces brandy 1 pint heavy cream 1 pound tagliatelle cooked "al dente".  In a saucepan, saute the butter, scampi and shallots. Before the butter turns brow [...]

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TUNA LITTLE ROLL

FOR 4 SERVINGS: 100g of tuna 1 egg 1 tablespoon of grated parmesan 2 slices of white sandwich bread fresh green salad lemon salt 6 basil leaves extravirgin olive oil Put in a blender the tuna, the egg, the basil, the parmesan, the bread slices and a pinch of s [...]

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VEAL IN TUNA SAUCE

FOR 6 SERVINGS: 2 Ibs. butt tenderloin 8 cups white wine 1 celery stalk 1 carrot 1 small onion 2 cloves 7 oz. tuna in oil  6 anchovy fillets 2 hard-boiled egg yolks 2 lemons (1 squeezed, 1 thinly sliced) 1/2 cup oil 2 tbs. capers 1 tbs. white vinegar Let the [...]

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VENETIAN STYLE LIVER

This dish is as famous throughout the world as it is easy to prepare. Venetians correct the rather bitter aftertaste of the liver by adding a sweetening ingredient: the onions. A very old custom, if it is true that the Romans prepared it ficatum, that is with [...]

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WILD DUCK A LA VALESANA

FOR 4 SERVINGS: Pluck, draw and cut into fourths a "mazoro" (wild duck), preferably a hen, after leaving it to hang for three days. The evening before cooking, soak it in wine with thyme, marjoram, rosemary, bayleaves and a drop of vinegar. The next morning p [...]

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WOOD-CUTTER'S PENNE

FOR 4 SERVINGS:1 lb. penne pasta3-1/2 oz. dry porcini mushrooms or 14 oz. fresh porcini mushrooms4 tbs. cream3-1/2 oz. Parmigiano cheese4 tbs. butter2 tbs. parsley1 garlic clovesalt and pepperoilSoak the dry mushrooms for approximately one-half hour. If using [...]

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