Baked anchovies with potatoes and side dish of grilled eggplant
RECIPE BY Maria Grazia D'Orazio FROM WINERY PROGRESSO AGRICOLO - CRECCHIO INGREDIENTS FOR 4 - anchovies - potatoes - sweet pepper from Altino - tomatoes - eggplant - extra virgin olive oil - parsley - garlic - pepper PREPARATION Grease a baking tray, add a layer of sliced potatoes, season with…
Pork tenderloin with autumn aroma
RECIPE BY Severina Aimola from Winery SAN GIACOMO - ROCCA SAN GIOVANNI INGREDIENTS FOR 6 - 2,2 lb. of pork tenderloin - 10,58 oz. of sausage - 3,52 oz. walnuts - 1 apple - 1 clove of garlic - 1 onion - 1 carrot - 1 cup of olive oil - 1 glass of wine - 1⁄2 cup of water - salt and pepper PREPARATION…
Harvest avoured salted cod sh “Ciabbottelli”
RECIPE BY Sara Tano from WINERY PAGLIETA INGREDIENTS FOR 4 - 21,17 oz. of salted cod sh already soaked - 8,11 oz. of wheat flour type 00 - 3 eggs - 5,30 oz. of Palea Pecorino Sparkling wine - 3 tablespoons wine vinegar - 0,35 oz. of brown cane sugar - 12 white grapes - 8 jujubes - salt and frying…