Tag: Sunday

the recipe for Sunday lunch – Italian Cuisine

The ragù lucano is a typical recipe of the culinary tradition of Basilicata and is prepared with pork, bacon, ripe tomatoes, cinnamon and parsley

The strozzapreti with ragù lucano are a recipe of the traditional cuisine of the Basilicata from rich flavor and decided
It starts from a important sauce which includes an unusual ingredient such as cinnamon.
According to tradition, to keep company with the Lucan ragù there are strozzapreti: an ancient format of short pasta similar to fusilli, but much larger and less rolled up. They are so called to make fun of the priests of the past – notoriously greedy – who would have had difficulty eating them given their size particularly bulky.

strozzapreti fresh pasta from Basilicata

In potentino dialect this dish is called 'ndruppeche, or strozzapreti with ragu snag and prepares in the period of Carnival, confirming how it is a extremely tasty recipe and suitable for Shrove Tuesday, but also for all Sunday lunches that crowd the tables of southern Italy.

Lucanian ragout: the recipe


To prepare the traditional Lucanian ragù you will need: 600 g of pork (preferably the pulp), 150 g of sliced ​​bacon, 350 g of ripe tomatoes, 100 g of pecorino cheese, cinnamon powder, 3 cloves of garlic, red wine, salt, pepper, parsley and extra virgin olive oil.


The first thing to do to prepare the Lucanian ragù is flatten with a rolling pin pork and season with minced garlic, parsley and grated pecorino cheese. Then add the finely chopped bacon and a sprinkling of cinnamon. The meat should then be rolled up and tied with del kitchen wire before putting it to cook in a pan with oil and garlic. The pork meat must brown for about five minutes, then half is added glass of good red wine and you have to cook for another 10 minutes.

Only at this point must i be added tomatoes in the pot. The Lucanian ragù must cook a slow fire for about 45 minutes, adjusting salt and pepper if necessary.

The advice is to serve hot on the strozzapreti to allow it to bind perfectly to the plate.

How to prepare strozzapreti instead?

Anyone wishing to try their hand at preparing strozzapreti at home must know that this type of fresh pasta – like many preparations of the first courses of southern Italy – does not require eggs.


500 g of 00 flour, 250 ml of warm water, salt.


To prepare the fresh pasta that will accompany the Lucanian ragù we start flattening the flour on a shelf with a hole in the center, the lukewarm water is slowly poured and the dough is kneaded with the hands, as tradition dictates. When the compound is homogeneous and without lumps it should be given the shape of a ball and go covered with a cloth to let it rest for about 30 minutes.

At this point, the dough should be rolled out with a thickness of about 2.5 mm and 2 cm wide strips must be cut out. The strips are then rolled up on themselves and, rubbing them in your hands, pieces sizes of about 5 centimeters. Place the strozzapreti on one baking tray with flour and cook them in boiling salted water. Once afloat the pasta will be ready for the "marriage" with the ragù.

Antica Trattoria del Gallo: a happy Sunday – Italian Cuisine

The trips out of town those where you get up from the table satulated and happy … here is a special address

After years I found that I was looking for a perfect restaurant for Sunday lunch slightly outside the door. He brought us a friend whom I thank again (Yup Mario, it's really you thanks). Si located in Vigano Certosino, in the southern agricultural park East from Milan (direction Abiategrasso). As soon as you get off the highway, a little bit of land to the right and left here is the place, low construction, here is the Antica Trattoria del Gallo. Family atmosphere, warm atmosphere, all very clean, white and reassuring tablecloth, beautiful smiles. Two families, mine and that of friends, big table. Seguiamor they who are regular customers and order fried potatoes, among the best in my life or cut like the ones in the package but delicious and light, high-level frying. I order a lasagna, chicken deviled my him, the must of the house, the proposal for children with cutlet and fries (Leonardo skyrocketing with joy), the Russian salad of which I am extremely good maniac. In the meantime, I meet Eugenio Boer with his partner who eats normal and non-gourmet things (always a good sign when you meet chefs of great stature in a restaurant outside the door).

Antica Trattoria del Gallo

And then finally the cannons arrive, light as the wings of a butterfly. Flavor of the deadly cream, they compete with those of the Cerea brothers who serve you at the end by injecting as much cream as you want with the sac à poche. And then satolli and happy (we tried white wines from Santorini and a Slovenian because the paper it has labels eccellentthe), let's go walking on the road that leads to the Guzzafame farmhouse. A few meters to stretch your legs and lighten not so much the balance as the sense of guilt. But what a happy Sunday!

Ps since it seems to me essential to always indicate the price of a restaurant, we spent three about 130 euros, however, consider that we ordered two bottles of crazy wines.

Photo by Francesca Moscheni

Veal stew recipe, a Sunday classic – Italian Cuisine

Veal stew recipe, a Sunday classic

  • 800 g veal (for stew) in morsels
  • celery
  • carrot
  • laurel
  • 2 large onions
  • garlic
  • dry white wine
  • vegetable broth
  • extra virgin olive oil
  • salt
  • pepper

All the steps to make our veal stew recipe, a second course of rich and traditional meat and potatoesFor the recipe of veal stew, marinate the morsels of meat collected in a bowl overnight, with a rib of celery, half a carrot, a slice of onion (all diced), bay leaves, 2 cloves of garlic, 2 glasses of white wine, then separate the meat from the wine and vegetables.

Fry the latter in a saucepan with the rest of the chopped onions and a drizzle of oil; apart, brown the pieces of meat very well with a little oil, then transfer them to the sauce pan with their cooking juices; stir, add 2 glasses of wine (not the marinade), so much broth to cover the meat flush, add salt and pepper and simmer slowly, covered, for about 2 hours, then remove the meat and blend all the sauce. Serve the stew with the hot sauce, possibly accompanying it with mashed potatoes.

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