Chef Michael Salmon - Join me in my Kitchen
The base of this lasagna is a wild boar Sugo. As wild boar can be difficult to come by in some areas, ground pork and/or veal or beef can be substituted. Sugo is a meat sauce made primarily with stock (instead of tomato) so it makes for a lighter and “meatier” lasagna than the typical bolognese base which is rich in tomatoes.
Fava, or Broad beans are a favorite Spring vegetable in Italy. I harvest them every spring at the villa we rent in Tuscany and feature them in this dish. Frozen fava beans also work well when fresh ones are not available and you can always substitute fresh or frozen peas in this recipe. It takes about 2 pounds of fresh fava beans to yield 1 cup of shelled beans, so be prepared for some serious shelling.
Duck Breast is a meat that is often prepared poorly, and quality preparation can be subjective. Personally, I am not a fan of duck breast that is on the rare side. I prefer my duck breast to be cooked to medium-rare, and I think that many people who order duck in a restaurant (maybe for the first, and only time) are turned off by this. On the other hand, over cooked duck breast is equally disappointing. To reach the proper point of doneness, I like to cook duck breast slowly and periodically check it’s internal temperature until it reaches 130-degrees F.
Farro is an ancient whole-grain wheat and is terrific in salads or served as a side in place of rice. It has a nutty flavor and chewy texture which makes it a perfect foundation for tomatoes (roasted or sun-dried), fresh mozzarella and balsamic vinegar. This salad was always a big hit on our Foodie trips to Tuscany.
Our favorite butcher shop in Tuscany is Macelleria Belli, located in Torrita di Sienna. During our foodie trips to Tuscany and Umbria, we purchase all of our fresh and cured meats from their shop located on a small side street in the village. We first met Roberta Belli in 2010 during our first organized trip to Tuscany and have gotten to be good friends over the years. She gave me a tour of their facility that I would like to share with you.
I created this unusual walnut crusted cod dish for our Foodie trips to the Dordogne region of France with it’s abundance of local walnut trees. Elevating the “SBP” (standard-breading-procedure) by adding chopped walnuts to the breadcrumb coating is an easy modification. Any nut will work from pecans and macadamia nuts to pistachios and hazelnuts. Other “additions” I have used over the years include plantain chips, fresh herbs, grated Parmesan cheese and Terra Vegetable Chips.
”Spiedini” in Italian means skewered. Our favorite butcher shop in Tuscany (Macelleria Belli) makes a very special Spiedini with chunks of pork, ground pork, turkey and Italian sausage pressed in a special slotted box, and cut into perfectly squared off skewers. These slotted spiedini (skewer, kabob, brochette) boxes are available online so you can replicate ”Belli’s” Spiedini at home.
Vichyssoise is a chilled leek and potato soup that was first introduced to Americans in the summer of 1917 by a French Chef at the Ritz Carlton in New York City as a way to help cool the patrons. It is best to serve the soup slightly chilled, but not cold, as the intensity of the flavor lessens as it gets colder. In the cooler months the same soup can be served hot and is very satisfying on a cold winter night.
Lemon-Poppy Seed bread is great on it’s own, used as a base for poached pears, or diced and layered into a fruit trifle. The batter can also be used in muffin pans to create individual muffins. The moist-citrus cake is a perfect accompaniment for breakfast and is also great in the afternoon with tea. I often substitute other citrus flavors like mandarins or tangerines for the lemons. A splash of Grand Marnier or Cointreau also adds another taste dimension to this recipe.
The Dordogne valley produces more walnuts than any other region in France. Walnut trees are everywhere and it is quite disheartening to drive down the road in the autumn and hear the sound of the fallen nuts as they are crushed by your tires. Such a waste. Commercially, they grow 4 varieties of walnuts in the Dordogne region and we always look forward to loading up with a few bags of shelled nuts and a few tins of walnut oil on each trip.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
