Not a real sausage. Rather a fancy boiled chicken, enhanced with prosciutto, Mortadella and pork tenderloin. Very practical for picnics, but worthy of a fancy dinner party. Homemade Chicken Sausage (recipe adapted from Sale & Pepe magazine, Serbian issue for July/August 2010) 700 g boneless, skinless, chicken breasts 75 g thinly sliced, then diced prosciutto 150 g Mortadella 50 g…
These famous seductive and fragrant cookies are a masterpiece of Itallian pastry, specialty of the Piedmontese city Tortona. The legend says they were made in 1800 by a chef trying to impress king Vittorio Emanuelle. The cookies were meant to remind of a kiss between two lovers. This recipe is from La Cucina degli Italiani written by Vincenzo Buonassisi and…
Cauliflower Cream with Sausage and Green Pepper (recipe is from Sale & Pepe magazine, Serbian issue for December 2009) 1 small cauliflower 4 Tbsp grated Pecorino cheese milk 20 g butter 2 green bell peppers 150 g fresh, thin sausage dry white wine 125 g mozzarella cheese olive oil salt pepper Divide cauliflower into smaller pieces and cook until soft.…
Potato Soup with Curry Prawns (recipe is from Sale & Pepe magazine, Serbian issue for October 2011) 1 kg potatoes 1,2 l clear vegetable broth 200 g spinach 2 onions a pinch of dried thyme 1 tsp fresh flat leaf parsley, chopped 1 tsp fresh mint, chopped 8 prawns olive oil a pinch of ground nutmeg 1 tsp curry powder…