Lamb with olives and fennel – Agnello con olive e finocchio


Ingredients for 6 people: 1 kg boneless shoulder, cut into pieces; 2 fennel bulbs; 2 onions; 25 olives; 3 tbsp tablespoons olive oil; 45 cl chicken broth made ​​with a cube; 1 dose  saffron; 10 g salt; 3 g ground black pepper grains


Salt and pepper the shoulder pieces on all sides. Peel, and cut the onions into rings., and the fennel into thin strips.
Brown the shoulder pieces in olive oil on all sides, and set aside. Fry the onion rings in the same oil. Add the sliced ​​fennel when the onion rings have a soft and transparent consistency.
Put all the vegetables into the pan with a wooden spoon and add the pieces of shoulder and the chicken broths.
Adjust seasoning if necessary, sprinkle with saffron, cover and let simmer 90 minutes. Serve hot on slices of toasted bread covered with cheese of the Pecorino Sardo type.


Chicken breast fillets Italian style – Petto di pollo Filetti di stile italiano

Filet de poulé a la italienne

Ingredients for 6 people: 4 chicken breasts; 3 tbsp extra virgin; some olive oil; 30 g butter; 100 g Grana Padano; 120 g Mozzarella; 50 g breadcrumbs; 1-2 eggs; some parsley


Beat the eggs and soak the chicken fillets in them and then dredge them in the breadcrumbs.
Heat the olive oil and butter in the frying pan and brown the fillets. Arrange the breaded fillets of chicken on a dish, and top them with the Grana Padano (or similar), grated, and a slice of mozzarella. Bake in the oven at 200°C-392 for 10 min, and finally top with the parsley finely chopped.


Veal stew with mushrooms – Spezzatino di vitello con funghi

Veal stew with mushroomsblanquette de veau

Ingredients for 4 people: 600 g fillet of veal; 20 small onions of the same size; 150 g Paris mushrooms; 40 g butter; 1 tbsp flour; 1 stalk celery; 1 bunch parsley; 1 carrot;  salt, pepper, and sage.


Cut the meat into small cubes and put it to cook in a large pot, and wet the meat with boiling water to cover it all. Add salt and pepper to the meat, and simmer for 25 minutes. On the other hand, melt the butter in a saucepan, add in the flour and mix it all well, pour slowly 3 ladles of meat broth. Add the onions, peeled,  the meat drained, the carrots the celery and the parsley, and cover with a lid. Cook slowly for 1/2 hour, then add the ​​mushrooms, cleaned and sliced, and cook for a further 10 minutes. Then remove the herbs (parsley, celery, carrot) check seasoning, garnish with salvia leaves and serve hot.


Baked leg of young goat – Cosciotto al forno di capretto

Baked leg of young coat

Ingredients: 1 young goat leg; 500 grams potatoes; 5 slices ham (or 5 slices of bacon); 2 sprigs rosemary; salt and pepper


Buy a young goat leg, preferably locally produced. Tell the butcher to make an incision on the thigh to break the bone only. Cover the baking dish with foil and place the meat on it. Salt and pepper the meat slightly. Insert rosemary branches into the cuts made ​​by the butcher (put a branch in each incision). Wrap the meat prepared with slices of ham or bacon. Once it is “dressed”, put the leg in the oven at 250°C-482 ºF, together with potatoes cut into medium-sized cubes. Let it bake following the rule of one hour of baking per pound of meat. If your oven is too hot in the upper part, cover the meat with foil so that the meat does not dry. Do not ad any other flavoring ingredients as the meat itself and the ham will provide enough taste to the roast. This is a wonderful dish! In the same way, lamb, young rabbit or pork can also be baked.


Quails in case of Prosciutto di San Daniele ham – Quaglie avvolto in Prosciutto di San Daniele

Quails in case of prosciutto

Ingredients: 4 quails;  50 g fat ham; 12 slices Prosciutto di San Daniele; some olive oil; garlic; rosemary; some white wine; sage, salt and pepper

For the wrapping:  500 g potatoes; 1 egg yolk; salt


Prepare the quails by removing the viscera, the wingtips and head. Wash and season with minced rosemary, a little salt and pepper.
Cut the fat ham into thin strips. Heat a tablespoon of oil in a pan, sauté a clove of garlic, and melt the strips of ham.
Add the quails to the pan and fry on both sides. Add the rosemary, sage, and after some time cover with a lid. Wet frequently with white wine until they are cooked.
Cook the potatoes in boiling water; and drain them when they are still firm. Once they are cool and cut them into very thin slices.
Remove the quails from the frying pan when they’re cooked and wrapped then with  slices of Prosciutto di San Daniele, brush with egg yolk. Then, cover the ham-wrapped with slices of potatoes, and fix it all with toothpicks.
Brush with the beaten egg and sprinkle with grated cheese Bake in the oven for a few minutes to brown.
Remove from oven, remove the toothpicks and serve hot and accompanied by the baking juices filtered and reduced.


Duck with tagliatelle – Anatra con tagliatelle

duck with tagliatelle

Ingredients for 6 people: 1 duckling, 1.500 kg ready to cook; 500 g ripe tomatoes; 50 g mushrooms; 1 rib celery; 1 small carrot; 1 small onion & 1 bay leaf; 3 dl chicken stock; 500g tagliatelle; 100 g butter;
75 g grated Parmesan cheese & Salt and pepper


Dip the tomatoes in boiling water for 10 seconds, then cool them and peel them, then cut them into quarters, remove the seeds and mash the flesh with a fork. Cut the base of the mushroom stems, wash and slice them. Remove the filaments of the rib of celery, wash and cut into strips. Peel the carrots, wash and cut it into small cubes. Peel and chop the onion.
Melt 75 g of butter in a pan and sauté the celery, carrot, onion and the bay leaf for 5 minutes over a low heat. Then add the duckling and let brown on all sides. Finally pour the broth, tomatoes and mushrooms. Salt and pepper, stir and bring to a boil, then cover and simmer for 1 hour.
Five minutes before the end of the cooking process. Bring water to a boil in a large pot, with some salt, add the tagliatelle, and cook to the al dente point suggested by the manufacturer . Once the duckling is cooked, place it on a cutting board. Remove the bay leaf, and pass the contents of the pan through a sieve to filter the juices. Reserve 3 tablespoons of this juice and some vegetables, and keep the preparation warm. Pour the remaining cooking sauce in a pan and reduce by half over a high heat.
When the pasta is cooked, drain it through a colander and pour into a flat. Melt the remaining butter in a small pan, and sprinkle the pasta with the melted butter, 3 tbsp of the reserved cooking juices. Sprinkle some Parmesan cheese and mix gently with a fork. Then cut duckling into  pieces and mix them with the pasta. Top it all with the reserved vegetables and sauce, and serve immediately.


Cannelloni way of Pesaro-style – Cannelloni al modo di Pesaro

cannelloni_ a la mode de Pesaro 11[1] 

Ingredients for 4 people:  300 g tuffoli (or simply cannelloni); 1 onion; 50 g minced veal meat; 50 g butter; 150 g turkey breast; 200 g cooked ham; 150 g chicken livers; 1 black truffle; 2 tbsps heavy cream; 100 g pecorino cheese; salt and pepper


Peel the onion and chop it finely. Mix it with the minced veal meat and let it brown in a frying pan with 30 g butter. At that point, moisten with 1 dl of water and season with a pinch of salt and freshly ground pepper. Let it simmer  until the liquid is reduced by half.
Chop together and very fine, the turkey breast, cooked ham, the chicken livers and truffle, then mix everything in food a processor. Place the mixture into a bowl and add, gradually, cream and a pinch of salt and pepper. Work the stuffing with a wooden spoon to make it smooth.
Preheat the oven to 200°C-392ºF. Cook the pasta in a large amount of boiling and salted water. Drain them some minutes before the end of cooking point and start filling them with the stuffing, being careful not to break the cannelloni. To facilitate the operation, use a pastry bag or a sheet of  parchment paper rolled as a funnel.
Butter a baking dish and place the cannelloni; top them with a few spoonfuls of meat sauce, sprinkle with butter curls and grated pecorino. Put in the oven for some 15 minutes, and until the top is evenly browned. Serve immediately, while hot.


Rack of lamb with tomato and olives – Carré di agnello con pomodoro e olive.

Carré di agnello con pomodoro e olive

Ingredients: 2 lamb racks;  salt and pepper; some extra virgin olive oil; 1 small onion, finely chopped; 4 garlic cloves, finely chopped;  2 tbsp chopped black olives;  1 tbsp chopped oregano, chopped; 250 ml
tomatoes, peeled, seeded and diced.


Preheat oven to 200°C-392ºF
Preheat a frying pan, season the lamb pieces and fry to a browned color  on all sides.
Transfer to a baking sheet and bake about 12 minutes, for medium rare, until the internal temperature at the center of the muscle reaches 52°C-125ºF.
Remove from oven, place on the stove top and cover with aluminum foil. Allow the meat to relax at room temperature.
In a large skillet, heat oil and add the onion, garlic, olives and the oregano. Cook the mixture until onions are translucent. Add tomatoes and season.
Slice the pieces of lamb chops and place in the pan over the filling.
Reheat and serve.


Baked lamb chops – Costolette di agnello al forno

costolette-agnello[- carré of lamb red currant

Ingredients: 8 lamb chops;  4 onions, chopped; 2.2 lb (1 kg); some potatoes, thinly sliced;  3 cups (710 ml) beef broth;  1 tbsp (15 ml) chopped parsley; 4 garlic cloves, chopped;  3 tbsp (45 ml) butter;  1. tbsp (15 ml) curry powder;  2 sprigs thyme; salt and pepper.


1. Preheat the oven to 400°F-(200°C
2. In a large saucepan, sauté the onions in butter.
3. Add the lamb ribs on top of onions. Add garlic, thyme and curry. Salt and pepper.
4. Cover with layers of sliced ​​potatoes. Salt and pepper.
5. Add the beef broth.
6. Cover the pan with aluminium foil and bake for 90 minutes.
7. Remove pan from oven. Sprinkle with chopped parsley and serve.


Pork loin with onions – Carré di maiale con le cipolle

Pork chops petites oignons

Ingredients: 1 pork loin 1.2 kg (bone included); 4 sprigs rosemary; 20 g of garlic; salt and pepper; 1 dl dry white wine; 300 g small white onions, peeled and left whole; 3 dl beef broth; 50 g butter.


Chop the rosemary and garlic. Make regular cuts in the meat and stuff them with the herbs. Salt and pepper the pork meat , and fry it in olive oil to a brown color on a high heat, uncovered, and for 3 minutes on each side. Next, remove the fat from the pan and add 20 g of butter; let it melt, add the white wine and let it evaporate (1 min). Salt and pepper, add the onions and simmer for a few min. Transfer the meat to a baking dish and cook it in the following way: 30 min at 230 ° C on each of both sides;  add the resulting broth from the cooking process; cover with aluminum foil  and bake 30 minutes on each of both sides at 180°C-356ºF. Pass the sauce though a potato masher and add 30 g of butter. Cut the pork and drizzle with sauce.


Stuffed capon  – Cappone ripieno

cappone ripieno-relleno 

Ingredients for 8 people: 1 eviscerated capon 2.5kg; 2 tbsp extra virgin olive oil.

For the filling: 250 g lean pork; 100 g chicken breast; 100 g chicken livers; 150 g  sausages; 75 g streaky bacon; 50 g grated parmesan; 2 tbsp breadcrumbs; 1/2 glass Marsala, or Port wine.


First prepare the stuffing: remove the skin from chicken breasts. Also remove the bitter parts of livers, rinse and let them dry. Wash the bunch of parsley, drain, remove stems and chop the leaves. Break the egg and beat with a fork. Put the pork, chicken livers, the sausage, pancetta and breadcrumbs through the mincing machine twice. Put the resulting chopped meat in a bowl, add the Parmesan, parsley, egg and 1 pinch of oregano.

Salt, pepper and mix well, then add the Marsala wine. Work the stuffing until all ingredients are well mixed. Preheat the oven to 200° C-392ºF. Fill the capon with this stuffing and truss it. Then brush it with 1 tablespoon of olive oil and season generously with salt and pepper. Coat a large baking dish with the remaining oil and place in it the bird. Bake for 2 and a quarter hours, sprinkle a mixture of wine and water on the capon, while turning the capon to the other side at the middle of the baking time. Cover the capon with parchment paper if there’s risk of burning the bird during the baking.


Wild boar stew – Stufato di cinghiale

Stufato de cinghiale-sanglier

Marinate  the boar pieces for 12 hours (with some wine, and some spices, and salt) 

Ingredients: 1 bottle red wine; balsamic vinegar; 2 carrots; 2 onions;
1 sprig parsley; 1 sprig thyme; 4 bay leaves; pepper and salt; 1 celery stalk; 1 shallot; 2 garlic cloves; 3 tbsp extra virgin olive oil; 1/2 glass Grappa; 50 g Serrano ham, or Italian prosciutto.


Fry the meat in fat. Chop the ham, the onions, the carrots, and the garlic, add some salt. Cook with a lid on for some time. Flambé the stew with the grappa. Then baste the stew the red wine and flambé the alcohol.  Add 2 tbsp. of Aceto Balsamic of Modena. Simmer 2 hours 30 minutes with the lid on and on a low heat.


Oxtail Vaccinara-style – Coda alla vaccinara, queue de boeuf

Coda-rabo-oxtail a la vaccinara

Ingredients for 4 people: 1 kg  oxtail; 2 slices fresh bacon; 2 garlic cloves; 1 onion; 1 glass f dry white wine; 1 can peeled tomatoes; 50 g pine nuts and raisins; 3 carrots; 2 tbsp olive oil soup; a small bunch of parsley; 2 squares dark bitter chocolate; 3 cloves; some mint leaves. 


Cut all the vegetables into small cubes. Blanch the tail pieces for a few minutes only, and fry first the tail pieces and the diced vegetables in the pressure cooker, without the lid on;  add the cloves, white wine, a glass of water and let it evaporate, add the tomatoes and cover with warm water; lock the casserole with the lid, and cook for 1 hour 30 minutes over low heat. Open the cooker, add salt to taste, add the mint leaves and the parsley, finely  chopped.
Continue cooking, uncovered, for 15 minutes on a very soft heat, add the raisins and pine nuts and cook for another 10 minutes. Serve the tail pieces accompanied by white rice.
This old recipe from the Italian cook book is indeed a gift for our tastes.


Rack of lamb with red currant – Costolette di agnello con ribes rosso

costolette-agnello[- carré of lamb red currant

Ingredients: 100 g currants; 50 g onion; 7 cl. whipping cream; 4 lamb chops; 5 cl. white wine; some green pepper.


Boil the currants in white wine, process together with the ground green pepper.  In an oiled pan sauté onion, add the lamb chops previously salted.

After having sautéed the chops, add the white wine and currants, let it reduce a bit and add salt and pepper to taste if  necessary; then add the cream, let it reduce again and serve hot.


Côtes de porc aux olives – Braciole di maiale alle olive

cote_porc aux olives

Ingredients:  4 pork chops; 125 g green olives; 2 onions; 3 garlic cloves; 2 tbsp olive oil; 5 large tomatoes; 1.5 kg potatoes; 1/2 tsp dried tarragon; 1 tsp Provence herbs; some vegetable broth; salt and pepper.


Heat the oil in a frying pan and brown the pork chops. Meanwhile, chop the onions and cut the tomatoes. When the ribs are browned, remove them and sauté the onions and the garlic cloves previously pressed. Once the onions are cooked, add the tomatoes, olives, the tarragon, the Provence herbs, the salt and pepper. Cook over a low heat while you peel and cut the potatoes into pieces. Add the potatoes to this tomato sauce, cover with the hot vegetable stock and add the pork chops. Bake for thirty minutes. Reduce the sauce a bit before serving.


Stuffed leg of lamb – Cosciotto di agnello farcito   

Stuffed leg of lamb

Ingredients:  1 leg of lamb of about 1.500 kg; 1 sprig rosemary; 1 garlic clove; 2 sprigs thyme; 20 g butter; 2 tbsp extra virgin olive oil; 1/2 cup dry white wine; salt and pepper.

For the stuffing: 150 g green peas; 1 egg; 1 tbsp grated pecorino cheese; 1 tbsp grated parmesan cheese; 1 garlic clove; 1 bunch parsley; salt and pepper.


Use a sharp knife to make a lengthwise cut on the lamb leg to remove the bone, but leaving intact the final part of it (you can ask your butcher to do this). Open the thigh on a cutting board, flatten it with a meat pounder to make the edges more even, and reserve the trimmings. Clean the garlic, by removing the outer wrap and set aside.

Prepare the stuffing:

Bring some water to boil in a pot, add salt and cook the peas for 10 to 15 minutes (depending on size). Drain and cool. Wash and gently dry the leaves of parsley, and chop them finely together with the garlic. Chop also the reserved meat trimmings and place in a bowl. Add the peas, the egg, the grated pecorino and parmesan cheeses, the garlic (of the ingredient list) and chopped parsley and a pinch of salt and pepper. Mix well with a wooden spoon until everything is well blended. Place the mixture in the center of the leg of lamb, close and sew with cotton thread (or tie it with a kitchen twine). In a baking dish pour the olive oil, add the butter, rosemary, thyme and the reserved garlic clove, slightly crushed. Place the dish on gas ring and heat the ingredients; then add the leg of lamb, salt and pepper, and brown the lamb leg on all sides. Baste with some dry white wine until it slight evaporates. Put the dish in the preheated oven at 170ºC-338ºF and bake the stuffed thigh for about an hour by turning it over occasionally and also basting it with the pan juices . Remove from the oven and let it rest for ten minutes, covered with aluminum foil. Cut into slices and arrange on a serving dish. Serve hot with a garnish of vegetables.


Turkey stuffed with dried fruits – Tacchino ripieno di frutta secca

dinde-farcie-auz fruits

Ingredients: 1 turkey of about 3.500 g;  salt and pepper.

Ingredients for the stuffing:  100 g dried apricots; 100 g prunes; 100 g raisins; 100 g pine nuts; 1 dl grappa; 2 slices stale bread; 2 tbsp cream; 1 egg; 50 g minced beef meat; 50 g minced pork meat; 2 shallots; 4 tbsp extra virgin olive oil; pepper and salt;1 cup milk.

Sprinkle the grappa on the nuts and pine nuts a few hours in advance.
Soak stale bread in milk, and squeeze it to get rid of the excess of milk. Add the egg and mix it all with minced meat.
Peel the shallots and cut into very thin slices, and sauté them in some virgin olive oil. Add the ground meat and let it fry a bit. Add the dried fruit together with the cream to obtain a homogeneous preparation. Season with salt and pepper.
Fill the turkey with this stuffing and sew up with kitchen twine.
Put in a preheated oven at 200ºC-392ºF for 2 and a half to hrs. Baste occasionally with the roasting juices.  Serve with a chestnut cream.


Sicilian Veal cutlet – Cotoletta siciliana

escaloppes à la sicilienne Mirasierras

Ingredients for 4 people: 600 g veal cutlets; some flour; some tomato sauce; some garlic cloves; some capers, olive oil salt and pepper.


Tenderize the veal with a meat pounder, add salt and pepper and flour them. In a skillet cook the tomato sauce with a spoonful of oil, garlic and capers. Cook the sliced ​​meat in the sauce. Some green peas can be added during the cooking process and before the meat fillets are added.


Veal cutlet rolled with bacon and savory – Cotoletta di vitello arrotolato con pancetta e Scaloppa salate

Escalope de veau roulée

Ingredients for 2 people: 2 veal cutlets 4 slices of bacon Sprigs of fresh thyme Pepper Some olive oil


Place the slices in a dish and cover them with the 2 slices of bacon each. Turn them, put a few sprigs of savory inside and pepper a bit. Then roll the each steak (bacon outside) and seal them with a toothpick. Heat a little olive oil in a skillet and brown them on all sides. Then, lower the heat and simmer, cover for a few min, and turn over hallway through the cooking time. Finally remove the lid and turn up the heat in order to reduce the cooking juices. A good option is to sprinkle some brandy at the beginning of the preparation process and flambé, and then follow the indications of the recipe.


Veal escalopes with cream – Scaloppine di vitello
con crema

escalope de veau in cream sauce

Ingredients for 4 people: 8 veal cutlets, some 800 grams; 80 g butter; 150 g Paris mushrooms, fresh and chopped; 4 thin slices prosciutto, some 100 grams; 50 g grated parmesan; 4 slices mozzarella; 2 cups beef broth


Flatten the veal cutlets. Melt some of the butter, 30 g, in a large skillet and cook the mushrooms over medium heat until they are tender. Discard oil drippings.
Cover four cutlets with a slice of ham and reserve the other 4 one. Spread the mushrooms on the four cutlets and garnish each piece of meat with a tablespoon of Parmesan, and cover them with the reserved cutlets. Melt the remaining
butter in a saucepan and cook the scallops, turning them over only once, until they take on a brown color on both sides. Remove from the heat. Cover the cutlets by cutting the mozzarella cheese slices to give them the shape of the cutlets. Pour the broth and cover. Let them simmer for 5 minutes until the cheese is melted and the scallops are cooked.




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