This preparation was inspired by a dish which is served in "Ia Parolina", a 1 star Michelin Restaurant in Trevinano. At La Parolina the potato cream is much finer and the lentils are still smaller. They call their dish "Caviale di Onano".
I prepared the potato mash with butter but without milk using vegetable broth for mashing the potatoes.
Most lean meat is terrible, when overcooked, but often perfect to eat raw or at least raw inside. So is duck breast. It is wonderful just crispy fried on both sides and nearly raw inside. Duck breast is very lean, but it has a fat layer on the skin side. Therefore I use no extra fat for frying it. Some vegetable broth or white wine in the pan and the duck breast on the skin.
Obviously, you need something good to drink. White an red is possible, but red is easier. As a white wine a Bourgogne Chardonnay (But no Chablis) could fit. A red wine has to be el...
This is a traditional Etrurian recipe and in essence it is chickpeas with spinach.
The original recipe asks for Gramigna pasta, but I think any small pasta is good. But it is even good without pasta.
One of the few milk products (except cheese), I like, is Greek yoghurt, the full fat one obviously.
One of the dishes I prepare from this, is Tsatsiki.
Important is the size of the cucumbers pieces, which should be fine and my grater, does a better job than a knife.
Squeezed garlic and a generous amount of good olive oil are the other ingredients.
A Variant of the classical "Mare e Monti" theme.
"Fagioli del Purgatorio" are the small beans from Gradoli with an elegant taste. Moscardini are very small Octopus, but sepia would be good also, but no calamari or polpo verace.
The beans are boiled with a clove of garlic until tender. In the meantime you may steam Moscardini (or smaller octopus),
I have many things in common with Maria Luisa Scolastra. If she publishes a recipe it is a cooking story. Hardly any one who tries to follow, will get the same result. I share her love for "guanciale", pig cheeks, the essential ingredient for Umbrian cooking. Despite of having ample use of "guanciale", she does not disdain the generous use of Extra quality olive oil and good butter.
With enthusiam I remember the wine selection at Villa Roncalli, Umbrian and National. Only quality wines, but also affordable. I even got a bottle for my birthday.
Potato Mash gets a twist mixing it with veggies!
This dish is born from my experiments with pigeons. I like the Umbrian way of cooking a pigeon, but sometimes I really want the pigeon breast red to savor all its flavors. So I get several parts of the pigeon: the breast, the legs, many little pieces of meat and all the bones.