Listing articles 1 to 15 of 19 articles with tag ‘Seriously Slow Food’
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Italian Minestrone Vegetable Soup Very Popular
The most delicious traditional Italian peasant soup, simmered for three hours. Learn how to make this soup with your local seasonal vegetable and the three secret ingredients that will make your soup really Italian.
Serious Ragų Bolognese Very Popular
Bolognese is one of the most famous dishes in Italy, but where outside Bologna can one eat a proper ragų these days? Right in your kitchen if you follow my recipe.
The 300 Minute Egg Very Popular
This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.
Beef Bourguignon Popular
See how this cult French beef stew reeking of Burgundy wine is made the traditional way.
Lasagna From Scratch Popular
One of the most memorable pasta ever - lasagne bolognese made from flour, eggs and sweat!
These gnocchis served in the cult Napolitan ragų sauce would be a world-famous dish if they didn't take 7 hours to cook.
Getting great-tasting, paper-thin French crępes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragų, this made my guests very happy despite the fact they had to make their own pasta.
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!
This medieval Italian sausage from Ferrara nearly made me pass out.
My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in béarnaise sauce with a poached egg.