This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.
This recipe comes from a little wok recipe book that my brother in law lended to me. The photo looked so yummy that I just had to try it! I love cooking with a wok, it brings out flavors in a way no skillet could. French vermouth brands are preferable to Italian because they are drier.
I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.
This is a beautiful and subtle Italian dish that I was introduced to during a cooking lesson. The secret is in the quality of the ingredients - the better your parmesan cheese and balsamic vinegar, the more enchanting your polpettine (meatballs) will taste. Presentation is also a factor here: the dish is supposed to be as visually appealing as it is delicious. It takes a little time to get the peppers done but the result is well worth the wait!
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