Italian sausages

  • 1kg pork neck
  • salt
  • black pepper to season
  • dried fennel

Mince the meat, add salt, pepper and fennel. Let it rest for 24 hours. Fill the casings with the mixture the next day. Grill.

Beef stew
Ingredients for 10 portions:

  • 1kg beef
  • 100g carrots
  • 100g onions
  • 100g celery
  • 2 dcl white wine
  • 1 liter beef stock
  • salt
  • bouquet garni

Heat up olive oil. Add the cut up vegetables and let it stew. Add minced meat and salt. Pour in the wine and let evaporate. Add beef stock and bouquet garni. Let it stew.

Pasta fresca
Ingredients for 1 portion:

  • 100g fine flour
  • 1 eggs
  • pinch of salt
  • a drop of olive oil

Method: Mix the flour with the egg and a pinch of salt. Add a drop of olive oil. Blend well. Let it cool in the fridge for 30 minutes. Use a pasta maker to create tagliatelle.

Italian butter biscuits

  • 250 g butter
  • 1 baking powder
  • 120 g sugar
  • 300 g fine flour
  • 1 egg

Method: Mix all the dry ingredients together. Blend in with the egg and butter. Let the mixture rest i the fridge for 30 minutes.Use a cookie cutter to make biscuits. Bake for 10-15 minutes at 180 °C.

A tip:  You can add cinnamon, vanilla or lemon skin  into the dough.

The recipes have been prepared by Andrea Ena, the chef in the restaurant U Taliana. You can find more recipes on

 FFN s KitchenAid