Osso BucoOsso buco (hollowed bone) is a simple and very tasty dish of Italian cuisine. This dish originated from the Lombardy region in the 19th century (for those who don't know, that's the time when the traditional recipes in France and Italy were defined). Today it is known and appreciated not only throughout Italy, but all over the world.
Velouté de Potimarron et MorteauI am French and I really love to cook simple but delicious dishes. This recipe is about Velouté de Potimarron et Morteau. Most this dish would most likely translated as Pumpkin Soup with smoked sausage from Morteau, but in French we do not call it soup, namely velouté because of its special creamy texture.
Poulet au Pastis (Chicken with Anise Liqueur)Once again, here is a recipe from the south east of France. I know this one is going to be complex to make for non French, but it has two important culinary elements from my region:
