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Ossobuco alla Milanese
View recipe: Ossobuco alla MilaneseOssobuco alla Milanese is one of the most famous classic Northern Italian dishes – thick pieces of rose veal braised in a white wine sauce served with a saffron infused risotto. We ordered it at Bocca Di Lupo in Soho earlier this year and it was divine. When we found beautiful veal at our local…
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Toad in the hole with onion gravy
View recipe: Toad in the hole with onion gravyThis is a very simple supper but just perfect for the autumn weather. It’s important to use good quality pork sausages (I buy the Bury classics from Hubbards at Moreton Hall) and I use spelt flour for the Yorkshire pudding batter; it has more flavour and it’s easier on the digestive system. I don’t serve…
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Malloreddus pasta with ham, cream and parsley sauce
View recipe: Malloreddus pasta with ham, cream and parsley sauceI very rarely buy fresh supermarket pasta as I usually find it disappointing and a bit flabby. I’m making an exception now for No. 1 Malloreddus fresh pasta from Waitrose. The little curled ridged shapes are perfect for this super-quick creamy sauce or meaty ragu sauces. I made my sauce with some leftover cooked ham and…
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About the Author
Janet Davies, author and creator behind Pigeon Cottage Kitchen, is passionate about sharing recipes of wholesome and delicious food. Read full bio.
