Waterfowl and Game Birds
Italians have always hunted -- I remember going in search of pheasant and quail when I was a boy, and they were very good when we got them home. Pigeon is just as tasty, then there are the ducks from the lakes, the geese, and much more.
Alessio Pesucci's Duck Breast With Orange Sauce Recipe
The combination of duck and oranges is quite popular, and there are many variations on the theme, some French and others Italian. Chef Alessio Pesucci uses duck breasts, and his recipe offers a pleasant change of pace from more standard Anatra all'Arancio or Canard á L'Orange.
The combination of duck and oranges is quite popular, and there are many variations on the theme, some French and others Italian. Chef Alessio Pesucci uses duck breasts, and his recipe offers a pleasant change of pace from more standard Anatra all'Arancio or Canard á L'Orange.
Savoy Cabbage Rollups Stuffed with Duck Breast - Involtini di Verza All'Anatra
Rollups, or involtini, are usually meat-based, with vegetable filling. This Piemontese recipe instead has one use cabbage leaves as the base, and roll them up around bits of boned duck.
Rollups, or involtini, are usually meat-based, with vegetable filling. This Piemontese recipe instead has one use cabbage leaves as the base, and roll them up around bits of boned duck.
Pheasant in Salmė - Fagiano in Salmė
A salmė is a wine-based marinade with various herbs for game that's common throughout much of North and Italy (the name derives from the French salmis), and though its most common use is in the preparation of hare, it will also work quite well with feathered game, in this case pheasant, though one could also use guinea hen or chicken if need be. This recipe is Piemontese.
A salmė is a wine-based marinade with various herbs for game that's common throughout much of North and Italy (the name derives from the French salmis), and though its most common use is in the preparation of hare, it will also work quite well with feathered game, in this case pheasant, though one could also use guinea hen or chicken if need be. This recipe is Piemontese.
Pheasant Stuffed with Walnuts - Fagiano Ripieno con le Noci
This isn't an easy recipe, but is very good, and most impressive. In other words, ideal for a special occasion. If need be you could also use guinea hen or even chicken.
This isn't an easy recipe, but is very good, and most impressive. In other words, ideal for a special occasion. If need be you could also use guinea hen or even chicken.
Pheasant with Cognac and Mascarpone - Fagiano al Cognac e Mascarpone
Pheasant is both tasty and elegant, and lends itself to many elegant preparations. This, with creamy, delicate mascarpone cheese, is from Lombardia; though the recipe calls for pheasant, it will also work with guinea hen, and one could use free range chicken too.
Pheasant is both tasty and elegant, and lends itself to many elegant preparations. This, with creamy, delicate mascarpone cheese, is from Lombardia; though the recipe calls for pheasant, it will also work with guinea hen, and one could use free range chicken too.
Stuffed Pheasant - Fagiano Ripieno
There are an infinite number of stuffed bird recipes. This is from Friuli Venezia Giulia, and includes a little grappa in the stuffing. If you don't have grappa, brandy will work, as will bourbon. The truffle is optional, but will contribute to a festive occasion. Though the recipe calls for pheasant, it will also work with guinea hen, and chicken too.
There are an infinite number of stuffed bird recipes. This is from Friuli Venezia Giulia, and includes a little grappa in the stuffing. If you don't have grappa, brandy will work, as will bourbon. The truffle is optional, but will contribute to a festive occasion. Though the recipe calls for pheasant, it will also work with guinea hen, and chicken too.
Spit-Roasted Pheasant - Fagiano allo Spiedo
Spit roasting goes way back, to when our ancestors lived in caves, and remains one of the tastiest and easiest ways to cook meat; the only thing you have to be careful of is not getting the meat too close to the coals, or it will burn on the outside before the inside is cooked. Though this recipe from Lazio calls for pheasant, it will also work with guinea hen, and chicken too.
Spit roasting goes way back, to when our ancestors lived in caves, and remains one of the tastiest and easiest ways to cook meat; the only thing you have to be careful of is not getting the meat too close to the coals, or it will burn on the outside before the inside is cooked. Though this recipe from Lazio calls for pheasant, it will also work with guinea hen, and chicken too.
Wrapped Pheasant - Fagiano al Cartoccio
The cartoccio technique, baking food in a wrapper, is generally employed with fish or pasta, with the wrapper being opened at table to the delight of the diners. However, it's also a good way to keep delicate meats from over browning in the oven, and that is what it does here.
The cartoccio technique, baking food in a wrapper, is generally employed with fish or pasta, with the wrapper being opened at table to the delight of the diners. However, it's also a good way to keep delicate meats from over browning in the oven, and that is what it does here.
Lo Spiedo Bresciano: The Brescian Spit
Spit-roasted game birds is Brescia's signature dish, and rightly so. They're very good, and bring joy to the table.
Spit-roasted game birds is Brescia's signature dish, and rightly so. They're very good, and bring joy to the table.
Duck in Orange Sauce -- Anitra All'Arancia
Duck in Orange Sauce, or Anitra All'Arancia: People often associate duck in orange sauce with the French, but it's popular in Italy too, and served as the centerpiece for Pope Giovanni Paolo II's 25th anniversary banquet. Here's a recipe from Ada Boni.
Duck in Orange Sauce, or Anitra All'Arancia: People often associate duck in orange sauce with the French, but it's popular in Italy too, and served as the centerpiece for Pope Giovanni Paolo II's 25th anniversary banquet. Here's a recipe from Ada Boni.
Duck with Lentils -- Anitra Con Lenticchie
Duck is much less common than chicken, but is quite refreshing.
Duck is much less common than chicken, but is quite refreshing.
Duck Stuffed with Pears -- Anatra Ripiena con le Pere
Duck Stuffed with Pears, or Anatra Ripiena con le Pere: This is a recipe from the Marca Trevigiana, the plains inland of Treviso in the Veneto, and will be quite nice on a festive winter occasion.
Duck Stuffed with Pears, or Anatra Ripiena con le Pere: This is a recipe from the Marca Trevigiana, the plains inland of Treviso in the Veneto, and will be quite nice on a festive winter occasion.
Roast Game Birds -- Uccelli Arrosto
Roast game birds are among the most classic of all Italian dishes, and when I was a boy I used to go out into the Tuscan countryside with friends who hunted; they (wisely) never let me fire a gun, but the walks were wonderful and the meals we enjoyed (Piera, Angelo's wife, decided when the catch had aged enough and was ready for the fire). As is often the case with traditional dishes, Artusi is an excellent cook to turn to for advice, and also for a quick look at life in times of yore:
Roast game birds are among the most classic of all Italian dishes, and when I was a boy I used to go out into the Tuscan countryside with friends who hunted; they (wisely) never let me fire a gun, but the walks were wonderful and the meals we enjoyed (Piera, Angelo's wife, decided when the catch had aged enough and was ready for the fire). As is often the case with traditional dishes, Artusi is an excellent cook to turn to for advice, and also for a quick look at life in times of yore:
Goose with Savoy Cabbage -- Oca con le Verze
Goose with Savoy Cabbage, or Oca con le Verze: And what does winter cold bring to mind? Cabbages, the classic winter vegetables. Here they go wonderfully with goose, in a Piemontese recipe that will serve six:
Goose with Savoy Cabbage, or Oca con le Verze: And what does winter cold bring to mind? Cabbages, the classic winter vegetables. Here they go wonderfully with goose, in a Piemontese recipe that will serve six:
Stuffed Duck -- Anitra con la Farsa
Stuffed Duck, or Anitra con la Farsa: This recipe is drawn from a volume entitled Il Cuoco Piemontese, which was published in 1766, and was one of the first books written in Italian to present French recipes. Like many recipes of the time, it provides general directions rather than detailed instructions. The same stuffing will also work well with guinea hen.
Stuffed Duck, or Anitra con la Farsa: This recipe is drawn from a volume entitled Il Cuoco Piemontese, which was published in 1766, and was one of the first books written in Italian to present French recipes. Like many recipes of the time, it provides general directions rather than detailed instructions. The same stuffing will also work well with guinea hen.
Duck with Olive Leaves -- Anatra Muta alle Foglie d'Olivo
This is an old recipe from Versilia, the coastal Tuscan plain north of the Arno River. It calls for sprigs of olive leaves, which will add a pleasant touch but aren't an absolute requirement.
This is an old recipe from Versilia, the coastal Tuscan plain north of the Arno River. It calls for sprigs of olive leaves, which will add a pleasant touch but aren't an absolute requirement.
Venetian Spit-Roasted Pigeons -- Piccioni allo Spiedo
Venetian Spit-Roasted Pigeons, or Piccioni allo Spiedo: Pigeons are relatively easy to raise, and almost every old house out in the country has a piccionaia, a chamber built high under the eves with lots of small holes that the pigeons can come and go through. This particular recipe is from Breganze, in the Veneto.
Venetian Spit-Roasted Pigeons, or Piccioni allo Spiedo: Pigeons are relatively easy to raise, and almost every old house out in the country has a piccionaia, a chamber built high under the eves with lots of small holes that the pigeons can come and go through. This particular recipe is from Breganze, in the Veneto.
Pigeons Florentine Style -- Piccioni alla Fiorentina
Pigeons Florentine Style, or Piccioni alla Fiorentina: Whenever I've encountered these they've been simply piccioni allo spiedo, spit-roasted pigeons. Perhaps because I live in Tuscany. In any case, the technique will work with any small birds, and is delicious.
Pigeons Florentine Style, or Piccioni alla Fiorentina: Whenever I've encountered these they've been simply piccioni allo spiedo, spit-roasted pigeons. Perhaps because I live in Tuscany. In any case, the technique will work with any small birds, and is delicious.
Stuffed neck of Locio -- Collo di Locio Ripieno
Stuffed neck of Locio, or Collo di Locio Ripieno: ...Donatella Cinelli Colombini owes her belief in the importance of wine travel to when she was a teenager, and would greet customers who came to the family estate on weekends, when nobody lese was around. In addition to making wine and promoting wine tourism, she's an accomplished cook whose recipes have appeared in a number of cookbooks, including Aldo Santini's La Cucina Maremmana.
Stuffed neck of Locio, or Collo di Locio Ripieno: ...Donatella Cinelli Colombini owes her belief in the importance of wine travel to when she was a teenager, and would greet customers who came to the family estate on weekends, when nobody lese was around. In addition to making wine and promoting wine tourism, she's an accomplished cook whose recipes have appeared in a number of cookbooks, including Aldo Santini's La Cucina Maremmana.
Goose with Apples and Raisins -- Oca in Tegame con Mele e Uvetta
Goose with Apples and Raisins, or Oca in Tegame con Mele e Uvetta: By modern Italian standards this is rather exotic. However, if you go back a few hundred years, combinations of fruit and spices were quite common. This will take an hour of preparation and another two to cook.
Goose with Apples and Raisins, or Oca in Tegame con Mele e Uvetta: By modern Italian standards this is rather exotic. However, if you go back a few hundred years, combinations of fruit and spices were quite common. This will take an hour of preparation and another two to cook.
Duck with Pomagranate Sauce -- Anitra alla Melagrana
Duck with Pomagranate Sauce, Anitra alla Melagrana; The sweetness and richness of duck balance the astringency of pomagranate juice nicely. This recipe was presented on a morning TV show transmitted by Canale 5 (a privately owned network); I alas don't recall the name of the chef, though I do recall she has excellent stage presence.
Duck with Pomagranate Sauce, Anitra alla Melagrana; The sweetness and richness of duck balance the astringency of pomagranate juice nicely. This recipe was presented on a morning TV show transmitted by Canale 5 (a privately owned network); I alas don't recall the name of the chef, though I do recall she has excellent stage presence.
Duck Stuffed with Radicchio di Treviso -- Anatra Farcita al Radicchio di Treviso
Treviso's red radicchio has a delightful sharpness that beautifully balances the richness of duck, though chicken will also work well here. In either case, ask your butcher to bone the bird. Serves 4.
Treviso's red radicchio has a delightful sharpness that beautifully balances the richness of duck, though chicken will also work well here. In either case, ask your butcher to bone the bird. Serves 4.
Duck in White Wine: Anatra al Vino Bianco
Duck braised in white wine, from Piemonte
Duck braised in white wine, from Piemonte
Duck Cassoeula: Cassoeula D'Anatra
A rich, satisfying Milanese duck and cabbage stew.
A rich, satisfying Milanese duck and cabbage stew.
Duck Roasted In Porchetta: Anatra in Porchetta
A goose or duck is a remarkably viable alternative to porchetta, a young roast pig.
A goose or duck is a remarkably viable alternative to porchetta, a young roast pig.
Polenta e Osei Scappati
Polenta and the birds that got away -- a stew for when the hunters come up empty.
Polenta and the birds that got away -- a stew for when the hunters come up empty.
Petto d'Anatra Ripieno
Duck breasts stuffed with prosciutto, pancetta, olives and all sorts of other goodies. The recipe also calls for mustard, which I'd consider an optional.
Duck breasts stuffed with prosciutto, pancetta, olives and all sorts of other goodies. The recipe also calls for mustard, which I'd consider an optional.