n Italy, cotechino (Italian fresh pork sausage) and lentils are culinary symbols of abundance and fortune, generally eaten on New Year’s day. Best lentils come from Umbria, look for fresh cotechino at Italian butcher shops. We suggest a different way to taste this traditional dish, not only for Christmas holidays.
An easy dish to prepare, where you choose the ingredients according to your tastes. A meal to taste with friends, everyone opening his own parchment paper.
Occasionally, we want to cook a classic recipe. The idea was to dine with friends, enjoying a good meal of meat, accompanied by a glass of wine. After a brief consultation, we decided for a classic roast. when to the butcher we saw that gorgeous fillet, we could not resist, and we immediately thought to beef Wellington. The dinner was quickly eaten, no leftovers, and the bottle of Merlot disappeared….. In short, a nice night with good friends.
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A couple of months ago, a friend of mine asked me a suggestion about a pomegranate recipe. It is a versatile fruit,allowing you to choose between entrees, main dishes, salads and desserts. Here is the recipe I suggested to her. Why do not taste me, as well?
As I told you yesterday, here Grandmother’s stew recipe. The right meal to share with friends. Do not forget to make “scarpetta”. (Because of the sauce, I mean clean up the plate with bread…….)
Because of rebellion of technology, here a post uploaded a few weeks ago, and magically missing.
The meatballs born in the U.S.A are easy and quick to prepare and become a gorgeous meal, simply adding a few ingredients. Generally they are prepared with beef meat, but with veal and chicken as well for a sweeter taste. Hamburgers can be made with spices, grated cheese or cold cuts. We have decided for a mediterranean recipe, to be served with the most typical american side: chips. Mini mediterranean hamburgers with chips (serves 4) 12.7 ounces (360 gr.) ground veal 0.5 pound (240 gr.) pork sausage 3 potatoes, medium size 2 tablespoons grated Parmesan cheese 2 tablespoons dried tomatoes 0.17 ounce (5 gr.) fresh sage leaves 3 rosemary twigs (0.17 ounce – 5 gr.) olive oil salt pepper oil to fry In a bowl, mix together the meat, sausage, grated cheese and ground pepper with one teaspoon of olive oil untill well combined and set aside. Soften dried tomatoes in some warm water for about 5 minutes. Wash and dry sage and rosemary leaves. Drain and dry dried tomatoes. Grind herbs with tomatoes adding …
Meat kebabs: a good idea to consider lunch as a moment of joy and a great occasion to share with friends. Nectarines gold and zucchini deep green bring the sun in every dish, even in the easier to prepare. Meat kebabs with nectarines (serves 4) ½ kg. lean pork 4 small nectarines 2 small zucchini 1 carrot ½ stick di celery ½ onion 1 ½ cup (300 ml.) white wine 1 pinch of salt olive oil coarse salt herb chives to garnish Peel the onion and chop it finely. Trim the celery, the carrot and dice them. Cut the meet into regular pieces. In a bowl, collect the vegetables and the meat, add the wine, a pinch of salt, and marinade about 4 hours. Drain the chunks of meat from the marinade. Grease a pan with 4 tablespoons of oil and let the meat burnish about 5 minutes over medium heat. Wash the nectarines and without peeling, cut them into pieces. Wash and trim the zucchini, cutting into rounds. On 8 wooden skewers, arrange the …
We spent the morning between the deckchair to tan,and the edge of the pool for a refreshing plunge. At lunchtime we really need a light meal. Fresh and colorful ingredients are the elements for a simple lunch in July. Protected from the sun, under the portico, we enjoy the carpaccio, where the silence is broken only by the thrill of the cicadas. Vegetables tartare with beef carpaccio (serves 4) 7.054 ounces (200 gr.) beef carpaccio, cut in thin strips 4 small carrots 4 small zucchini 20 cherry tomatoes 8 radishes 20 cauliflower buds 2 thin asparagus bunches Vinaigrette 1 lemon juice 1 teaspoon mustard sauce 2 teaspoon Worcerstershire sauce olive oil salt Wash and trim all the vegetables. Cut the radiches in tiny rings and dice other vegetables, starting with cherry tomatoes, to leave them to drain their water, remove the seeds, and keep only the asparagus tips. Place the vegetables tartare and the carpaccio in the dishes. In a mixing bowl, whisk together all the vinaigrette ingredients and season. Serve immediately.