Top recipes on Italian Notes 2014
The top recipes on Italian Notes 2014 cover the whole range. From snacks and appetizers over pasta and different kinds of meat to the sweet end.
Here are the most popular recipes according to Google Analytics from November 1. 2013 to October 31. 2014.
Don’t miss the top 10 recipes from 2011, 2012, 2013, 2014 and 2015 either.
Beetroot tortellini
This recipe and especially the photos have elicited a great deal of comments that made foodporn a little too literal for my taste. But it is still a fantastic dish and a fabulous recipe.
Beef crumbles from Busto Arsizio
A traditional meat dish from the area around Malpensa airport, where farmers made it from cheap, irregular and chewy meat cuts and become impossibly tender after 3 hours on the stove.
Sicilian couscous
A Sicilian main course salad with clear Arabic undertones in the use of couscous, dried fruit and mint. A tasty reminder of the Arab settlers who rules Sicily 1000 years ago.
Tuscan zuccotto cake and ice cream dessert
Zuccotto is a sponge cake molded into a dome and filled with cream and chocolate mousse. And it tastes just as extravagantly good as it sounds.
Bacon wrapped dates
Crunchy salty sweet fingerfood that can be made in great quantities as an invitation to party.
Cinnamon swirl cake with nuts
My personal crossover between a popular Danish pastry and the Presnitz cake from Trieste in Friuli-Venezia Giulia.
Pork cheek recipe
Normally pork cheeks range among the inferior and therefore cheaper cuts of meat, but with a little, slow cooked loving they will melt on you tongue.
Baked fish with tomatoes and gremolata
The classic gremolata of parsley, garlic and lemon zest is far too good to be reserved exclusively for ossobuco alla Milanese. And it is especially recommendable as a condiment for baked or steamed white fish.
Black beluga lentil salad
Maybe it is a woman thing, but this salad is so pretty, it is impossible not to like those tiny red apple squares in a heap of shiny black lentils.
Chestnut cake from Lunigiana in Tuscany
This recipe was given to me by Francesca Farrari who runs an agriturismo and an olive mill in Lunigiana Tuscany and it is supposed to be the best chestnut cake in the area even though it is very different from the traditional Castagnaccio they prefer along the Tuscan and Ligurian coast.
What a mouth watering sample of great recipes you’ve presented us this year. I hope it’s a great New Year for you with an explosion of new and old tastes.
Thank you for the good. I’m sure I can cook up something interesting in the year to come:)
I remember the pork cheek recipe and the beetroot one. We’re off to Italy (all being well) again this year and we can’t wait to tuck into all the fab food again. Gonna try to make the beetroot tortellini recipe ourselves though purely for the great colour! :)
Julia
Beetroot tortellini is a looker. And you can always make it in a different shape.
All your posts are tops in my book Mette. Love the history, the food and the adventure. Thanks!
Thank you Maria. I really appreciate your opinion:)
You KNOW I’m a forever fan of your recipes, Mette! I can in no way pick just one so I will opt for the chef’s tasting menu :)
That’s always a good choice, if the chef can cook.