Salad does not mean necessarily lattuce 🙂 In our kitchen we transform most garden fresh vegetables in crispy salads
The rabbit fillet was filled with our tomatoconcentrate and was finished in a broth of the rabbit bones. The “lesso” was recycled to prepare the filling of the giovannottis.
These Mini Peppers can be prepared as “friggitelli”, but the stay with their fruitiness, deeeding them and frying them only shortly in the pan
Fresh vegetable from the smmer needs to be transformed in tasty preserves for next autumn, winter and spring. Our preservation kitchen is working several days a week in July and August. Main product are tomatoes and peppers, but also Aubergines, Zuchine, herbes and many other products
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
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…
One of my standard pasta sauces are crumbled sausages with tomatoes and fresh garlic. This time I substituted he fresh garlic with leak. I obviously had to much. So I added an egg to the leftovers and formed a budino. Mica male. The other dish is a trot fillet with Zucchini spirals and buffalo ricotta….
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…
Congratulations on the really exciting Buonrespiro blog, excellently designed and very interesting.
I like this experimental style of culinary discovery based on home-grown food and unusual wine tastings. Sounds very attractive and tempting!
Incidentally, it was Kant who, in his reason-oriented Critique of Judgment, expressed taste as an indicator of particularities and transformed taste into judgment, into the ability to make an exemplary valid judgment about the beautiful things in life.
It would be nice to go back to Orvieto and book a Buonrespiro Tasting, maybe in spring next year when it’s not too hot there yet.