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from the kitchen
The cooking at “thebuonrespiro” is often eclectic and dictated by “what comes from the garden” and “what is in the fridge. The maltagliati with garden pesto were a side product of the giovannotti production the day before. Rabbit is integral part of our cooking, because “la cerchiara” o ur farm partner raises delicious rabbits
String Beans too grown up
young string beans are one of the most delicious vegetables, just cooked “al dente” and served with a bit of butter. But in your own garden it happens that they grow up and not in a uniform way. So you often get a mixture wirh a big conponent of outgrown string beans. – How to…
It’s Zucchini time!
When I left the Buonrespiro on Friday afternoon, there were no zucchini- When I came back on Monday morning: this was the result: Small Zucchini are delicious and easy to prepare. When they grow, a bit of creativity is needed. They need to be cut into different schapes Then they can be dried, grilled, deep…
Salsicce con funghi e Lentichie con datterini
The vanilla recipe (sausages with lentils) had not enough appeal to me this evening. So I extended the coverage. The sausage were from butcher Loreto, one of the best. Nevertheless too salty. All Umbrian sausages are always too salty! Better not to speal about the mushrooms, a mixed package bought at COOP. I will never…