All recipes with Carrot
Wild boar stewRed wine, aromatic vegetables and herbs give this Tuscan wild-boar stew its layered sauce. A day in the marinade comes before gentle covered cooking with tomato paste; the finished sauce clings to the tender pieces of meat.
Ragù di pecoraIn the Marsica area of Abruzzo, ragù di pecora turns mature sheep meat into a slow-cooked sauce. Chunks of shoulder simmer with onion, carrot, garlic and rosemary before peeled tomatoes are added for the final stage. The tender meat and its sauce pair well with potato gnocchi.
Agnolotti monferriniAgnolotti monferrini enclose a filling of beef, veal, ham and Savoy cabbage in thin pasta. The meats cook slowly with aromatics before being finely chopped and mixed with Parmigiano Reggiano, parsley and porcini. Small folds of dough hold the rich filling, finished with butter and the reserved meat juices.
Brodera: pork-rib risottoBrodera draws its flavor from pork ribs slowly simmered with onion, carrot and celery. Their broth cooks the Arborio rice, then the tender ribs return to the plate above the buttery risotto. The dish belongs to the rice-growing country around Vercelli and Novara.
Spring salad with Salame di VarziMixed leaves and baby spinach meet fava beans, asparagus, young carrot ribbons and diced Salame di Varzi, dressed with a lemon citronette.
Tuscan kale and cannellini farinataCavolo nero, cannellini beans and yellow maize flour make a thick Tuscan soup, finished with extra-virgin olive oil and black pepper.
Tuscan Chicken-Liver CrostiniChicken-liver crostini with a vegetable base, capers, anchovy paste and butter, adapted from Juls’ Kitchen’s recipe on Visit Tuscany.
Lenticchie di Castelluccio in UmidoThe tiny lentils of the Castelluccio plain stewed with soffritto and sausage: Umbrian mountain food, and Italy’s New Year’s good-luck supper.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
Ossobuco alla MilaneseCross-cut veal shanks braised in white wine until the marrow loosens, finished with gremolada. Milan serves it over saffron risotto; so should you.
RibollitaTuscany’s twice-cooked bread and vegetable soup, thick enough to eat with a fork: cavolo nero, cannellini beans, and stale bread reboiled into something far greater than its parts.
Tagliatelle al Ragù BologneseSlow beef and pancetta ragù on fresh egg tagliatelle, with a little tomato, milk and a long, gentle simmer.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.
Vitello TonnatoPiedmontese veal sliced thin and dressed with a smooth tuna and caper sauce. Prepare ahead and keep chilled until serving.