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Risotto all’Anatra Affumicata con Porri Brasati e Taleggio DOP (Italian Smoked Duck Risotto with Braised Leeks & Taleggio DOP)
Serves: 4 | Preparation: 30 minutes | Cooking: 40 minutes | Difficulty: Advanced | Course: Primo Piatto Story of the Dish This risotto is built around three complementary elements: the richness of duck, the sweetness of slowly cooked leeks, and the creamy character of Taleggio DOP. The duck is lightly smoked rather than aggressively flavored. The technical foundation remains classic Italian risotto: Carnaroli rice, gradual incorporation of hot stock, controlled starch extract
4 min read
Coscia d’Anatra Brasata alla Birra Scura con Purè di Pastinaca e Cavolo Nero (Italian Dark Beer Braised Duck Leg with Parsnip Purée and Tuscan Kale)
Serves: 4 | Preparation: 30 minutes | Cooking: 2 hours 45 minutes | Difficulty: Advanced | Course: Secondo Piatto Story of the Dish Duck leg is one of the best cuts for slow cooking. Long, controlled braising transforms collagen into gelatin, producing exceptionally tender meat and a naturally rich sauce. Dark beer contributes roasted malt, caramel, and subtle bitterness. Parsnip purée adds sweetness and silkiness, while Tuscan kale provides the vegetal bitterness needed to b
4 min read
Spezzatino di Vitello con Piselli alla Romana (Italian Roman Style Veal Stew with Peas)
A classic Roman-style veal stew in which tender veal, white wine and sweet peas are held together by a light natural jus. The peas are added only near the end so they remain bright, sweet and intact rather than disappearing into the braise.
4 min read
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