What a fun alternative recipe we got from Alice to give chicken nuggets an original twist. We loved the crispness of the corn flakes crumbs and the softness of oven-baked chicken. Let your kids coat the nuggets with the cornflakes they use to eat for breakfast, and fun is guaranteed.
🍷Francesca & Marinella🍴Continue reading “Young Chef Recipe: Baked CornFlakes Chicken Nuggets”
This is winter comfort food at its finest!
We absolutely love good rabbit meat dipped in a creamy polenta, especially when the colder months are finally here (we’ve been waiting for a little snow for sooo long!). Grab a glass of Ripresa Montepulciano d’Abruzzo Red Wine, sit back and enjoy!
This organic wine with its silky structure and its floral and fruity notes of blackberries will delight every wine-loving consumers.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France, and Spain. Drop by the new Vinimondo.dk showroom to taste or buy this Ripresa Montepulciano d’Abruzzo Red Wine.
🍷Francesca & Marinella🍴Continue reading “Matching Italian Food and Wine: Aromatic and Fragrant Oven Roasted Rabbit with Polenta – Ripresa Montepulciano d’Abruzzo Red Wine”
This week we want to bring you in the Puglia region, and more precisely in Cisternino town, the heart of Itria Valley. We recently had the pleasure of spending a few hours together with Giorgio and Giuseppe, the owners of Il Cucco Cucina Enoteca, eating delectable food and sipping a glass (or more :-)) of “Nero di Troia” red wine gently suggested by Walkingwine.
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)Continue reading “Traditional Apulian Meat Roll – ups: le brasciole”
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!