Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.
Cacciatore means “hunter” in Italian, and this is a recipe for a spicy, hunter’s style salami you can carry around with you in the field. I make them with narrower hog casings so they’re easier to make than traditional wide salami. Use pork, venison or boar.
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
This is an Italian classic, sugo d’anatra, or duck ragu. It’s a meaty pasta sauce that uses slow-cooked duck legs or wings for the meat, and is damn good with any pasta or polenta, but especially good with pumpkin-ricotta gnocchi.
As excited I was about roasting a seriously good chicken the other day, I might have been even more stoked for the leftovers, which became this Tuscan classic: tortellini en brodo, little dumplings filled with leftover chicken and cheese, served in a clear chicken broth.
Nothing is wasted in classical Italian cuisine, including the giblets of birds. This is a venerable variant of the traditional Bolognese sauce made with the hearts, livers and gizzards of ducks or chickens. A great use for giblets — and an easy one to serve the skeptical.
This is a classic Italian recipe they use with pigeons, but it will work with squab, doves or even teal, too. Roasted birds, chopped fine and stuffed into an egg pasta, served with juniper butter with rosemary.
This is the “little black dress” of salami. It’s meat, fat, salt, black pepper and garlic. Nothing else. A basic salami is a measure of its maker. Master this and then add all the fancy spices. Or not. After all, the spare, simple black cocktail dress is a classic for a reason.