All recipes with Flat-leaf parsley
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.
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.
Canederli in BrodoThe Dolomites’ bread dumplings, studded with speck and chives, poached and served in clear broth. Thrift turned into Sunday lunch.
CjarsonsCarnia’s sweet-savory mountain ravioli: a potato dough filled with ricotta, herbs, raisins, and cocoa, sauced with brown butter and smoked ricotta.
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.
Pesce Spada alla BagnareseBagnara’s way with swordfish: steaks seared in olive oil and white wine, finished with a salmoriglio of lemon, capers, and parsley that does quietly what sauces do loudly.
Risi e BisiVenice’s spring rite of rice and young peas, looser than a risotto, thicker than a soup, sweetened with a broth made from the pods themselves.
Spaghetti alle VongoleSpaghetti finished in clam liquor with garlic, olive oil and parsley: a glossy version in bianco.
Tiella BareseBari’s layered bake of rice, potatoes, and mussels: raw layers, mussel water, and an oven doing all the work. Its resemblance to paella is often put down to centuries of Spanish rule in Puglia, though no one can prove the link.