Gluttony

I thought to create this little cooking collection, to give you valuable advice on how to recreate at home the dish you've enjoyed so much here in the Osteria, and why not, maybe reveal some of Alessandra's little secrets!

Fried Tripe

Very few ingredients are needed to obtain a simple dish with an explosive taste: 

- the tripe;
- re-milled durum wheat semolina.

Pour the semolina into a bowl and add the tripe directly onto it after having washed and dried it thoroughly, mix until the whole tripe is completely covered and remove the excess flour with a sieve.

Fry the tripe for about 7 minutes in hot peanut oil and then...and then it's time to eat it! I recommend a nice squeeze of lime and why not, accompany it all with a nice bubble that never hurts.

Stewed snails with aromatic herbs

“La lumachella de la Vanagloria

ch'era strisciata sopra un obelisco,

guardò la bava e disse: Già capisco

che lascerò un'impronta ne la Storia.”

Trilussa

Cooking snails is a fairly long process and for some it could almost be annoying, but trust me, you won't regret it!

Boil the snails in a saucepan with cold water, add 2 handfuls of coarse salt, 3 bay leaves and sage.

At the end, pour the snails into a saucepan where you have previously sautéed garlic, aromatic herbs and a pinch of chilli pepper.

Shade everything with the cognac and then add hand-crushed peeled tomatoes and leave to cook for 40 minutes.

The secret of this dish is "don't be in a hurry"! 

Match everything with a nice slice of toasted bread and don't eat them only on the night of San Giovanni!

Stewed snails with aromatic herbs

“La lumachella de la Vanagloria

ch'era strisciata sopra un obelisco,

guardò la bava e disse: Già capisco

che lascerò un'impronta ne la Storia.”

Trilussa

Cooking snails is a fairly long process and for some it could almost be annoying, but trust me, you won't regret it!

Boil the snails in a saucepan with cold water, add 2 handfuls of coarse salt, 3 bay leaves and sage.

At the end, pour the snails into a saucepan where you previously sautéed the garlic and any aromatic herbs and a pinch of chilli pepper.

Shade everything with cognac and then add hand-crushed peeled tomatoes and cook for 40 minutes.

The secret of this dish is " do not rush"!

Match everything with a nice slice of toasted bread and don't eat them only on the night of San Giovanni!

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