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Listing articles 1 to 15 of 19 articles with tag ‘Seriously Slow Food’
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Priest-stranglers in Neapolitan Meat Sauce Popular

These gnocchis served in the cult Napolitan ragł sauce would be a world-famous dish if they didn't take 7 hours to cook.

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.

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.

Beef Carrot Daube

Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.

2000-year-old Almond Cookie

Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!

Beef Bourguignon Popular

See how this cult French beef stew reeking of Burgundy wine is made the traditional way.

Serious Ragł Bolognese Very Popular

Bolognese is one of the most famous dishes in Italy, but where outside Bologna can one eat a proper ragł these days? Right in your kitchen if you follow my recipe.

Lasagna From Scratch Popular

One of the most memorable pasta ever - lasagne bolognese made from flour, eggs and sweat!

Anti Cholesterol Vegetarian Starter Popular

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.

Mother-in-Law Veal Blanquette

Beautiful French all-white classic fit to impress the most demanding mother-in-law.

Pink Leg of Lamb

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

Proper Pea Soup

Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.

Bigoli, Bigolaro, Bigolarist

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 ragł, this made my guests very happy despite the fact they had to make their own pasta.

Serious French Cottage Pie

Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.

A Jam Fit for a Queen

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!

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Beef Bourguignon
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