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chicken liver cooked with cherries and balsamic vinegar
At last it`s here, it`s cherry time, I love them! Unfortunately if you go to the market you find them at 3.80 euro for kilo, even when they are in full season , I do not understand this !!!!! Anyway, lucky us , we have a free [...] 
Artichokes and goats cheese risotto A few months ago I was contacted by this wonderful American couple, Bill and Kristi who had discovered Orvieto years ago . They have become so in love with this small medieval town that every chance they get they come back to it. More than that , over the [...] 
polenta pecorino cheese and peach. “Good morning to you my lovely wife” he said “should I wait in the bed ?” ” No it’s my turn,” I said “Come on I really don`t fancy doing it today, if you bring the cappuccino up this morning, I will do it for three consecutive morning ” [...] 
fillet of veal with goat cheese and fresh herbs
Did we finish with the paint? No, of course not, actually we didn’t even start. Nick, very conveniently was sent to Greece. I was very jealous thinking of him tucking in to all that yummy food. But I had to laugh when he phoned me [...] 
Linguine goats cheese ,spring onios and walnuts.
Hello, the week has only just began, and already I am looking forward to the weekend! But let me start from beginning. Once upon a time……. in 2001 Nick and I bought this derelict house in the countryside The roof needed to be replaced, the bathroom was [...] 
Ravioli filled with artichokes, pancetta and Taleggio cheese.
Just to confirm the theory that the Italians love pasta …. here’s another plate of ravioli! Yes, because my dear friends, when I pull out the pasta machine and start working with the flour ….. no one can stop me, I produce and produce….. and then [...] 
lamb chop with wild fennel and caramelized lemon Hello, how are you? Everything is good here. The sun is hot and the hills are deep green. Amazing, the month of May is definitely the best time of the year for the countryside. An explosion of colors and scents. It puts me in good spirits [...] 
Raviolo all'amatriciana However, the first Sunday lunch of our Sagraincasa Supper Club went very well anyway . All ladies and all very nice. They were in Umbria for a hen party weekend . Lunch began with a nice cocktail under the porch in the garden, many small [...] 
Solid caprese
After consulting a few old men from the village and of course double checking online, I think the weather is going to be OK. So next week we’ll start to plant something in the vegetable garden! A bit of fertilizer first ..then the last go with the cultivator and we’re ready. Green [...] 
Essence Ciao to you all, how was your Easter? mine was fantastic .Guess what was my chocolate egg … a wonderful surprise … Nick back from Libya. The strange thing is that the two goats were very happy about the event too. In fact the first morning Nick was back they were both under our [...] 
pecorino cheese with chili honey Sometimes there is no need to slave away to make a great appetizer. First class tasty ingredients will make it for you : fat black olives, slices of salami (even better if it is wild boar salami) and mature pecorino cheese, accompanied, if possible, with a chili honey , [...] 
Florentine steak
Hello, after a week of silence I apologize to you all , but many things have happened. Even here in the middle of nowhere, in the green hills of Umbria, anything can happen to stop me writing. First of all, Nick my super food critic, the sagraincasa photographer and also my lovely husband [...] 
chicken and veal meatballs Nine years ago, at a cooking class in Rome I learned to combine these two types of meat, chicken and veal. Two types of white meat to add with some crunchy pistachios and fresh lemon juice. A pinch of oregano and black pepper to complete these tasty Mediterranean meatballs. I [...] 
Spaghetti alla puttanesca
Why haven’t i made this dish before? It ‘s a very popular type of pasta, fast and easy to prepare plus it doesn’t need any expensive ingredients. Welcome to Spaghetti alla Puttanesca. Meaning : The Prostitutes spaghetti . As to the origin of the name , the main theory takes us [...] 
Busicchi
This Sunday for the first time in my life, I ate Busicchi. In our village they are considered to be the best part of a pig. A real delicacy. If you’re wondering what they might be , you’ll probably be surprised to hear that they’re actually the dried skin of the intestines . |
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