Meat Roll- ups, brasciole from Apulia

When I was a child, in my house in Apulia, Sunday wasn’t a respectable Sunday without a succulent dish of pasta al ragù di brasciole. Despite the name the pasta sauce does not contain the brasciole (the meat roll-ups); these are served separately after the pasta (as a secondo piatto in Italian), always accompanied by some good wine, like the well known Salice Salentino or Negroamaro (which at the time I was of course not allowed to drink :))

Thanks to Fabio, a long time friend, for giving us advices about this brasciole dish. 

(Marinella)

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Pork tenderloin with blueberry sauce

Following our last post about ravioli di fonduta with truffle, we are now going to present you the second dish for your Christmas lunch: pork tenderloin with blueberry sauce.

We have “borrowed” this beautiful and tasty recipe from one of our favourite Italian blog: rossomelograno. 

Thanks to Giulia Bellini for the amazing pictures!

 

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Pork loin braised in milk

Finally a recipe with pork meat! We are delighted to share the first of our secret “Grandmother’s recipes” (called in Italian Ricette della nonna), that we’ve been lucky to inherited during the recent visit of the Mother – in – law of one of us.

Stay tuned for the other Italian secret Grandmother’s recipes! 🙂

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