Bourguignonne meat
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Ingredients:
1 hectogram of bacon
2 carrots
1 tablespoon of oil
400 grams of beef
1 bottle of red wine
Preparation:
Cut 100 grams of bacon into cubes. Put the cubes in large pan and add half a glass of water. Partially cover with a lid and cook on very low heat to melt the fat and allow the bacon to brown well. Remove the bacon, drain it, and set it aside. Cut two carrots into cubes and put them in the pan to brown in the bacon fat. If necessary, add a tablespoon of oil. When they are browned, drain, and add to the bacon. Next, take 400 grams of beef. Ideally, it is best to use beef cheek, but it is not always easy to find. Instead, you can use rose of beef, cut it into medium-size cubes. Dry the meat well with a paper towel and flour it with your hands. Slowly, little by little, add the meat to a pan. When the meat is browned, add the carrots and bacon that you have set aside. Raise the heat a bit and then pour a bottle of strong red wine. Turn the burner down and cover well. Cook for three hours on low heat. At this time, the meat should be immersed in an exquisite cream created from the fat of the bacon, the flour, and the evaporated wine. In the original recipe, from France, this dish is accompanied with boiled potatoes or homemade fettuccine with cream as side dishes.
Beef carpaccio
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Ingredients:
2 ounces of beef fillet
1 tablespoon of green pepper
1 handful of black pepper
4 tablespoons of oil
1 hectogram of Parmesan cheese
1 lemon
Preparation:
Cut the fillet into fine slices and lay out on a dish. In a bowl, add the juice of one lemon, four tablespoons of extra virgin olive oil, coarsely ground black pepper, green peppercorns, parmesan flakes and a pinch of salt. Mix well and pour over the meat. Cover with baking paper and refrigerate for an hour before serving.
Salmon carpaccio
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Ingredients:
150 grams of smoked salmon
1 piece of butter
1 lemon
a bit of pink pepper
Preparation:
Take 150 grams of smoked salmon and put on a plate greased with butter. Pour over the juice from one lemon and sprinkle with some pink pepper and some butter curls. Refrigerate for half an hour and serve.
Baked lamb roast leg
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Ingredients:
1 leg of lamb
2 cloves of garlic
1 hectogram of bacon
1 liter of red wine
1 kilo of potatoes
Preparation:
Make incisions with a sharp knife in the leg of lamb and stuff with pieces of garlic and bacon. Put in a bowl and cover with the wine. Leave it marinating for a few hours together. Meanwhile, cut the potatoes into thick slices. Remove the meat from the wine, dry it and grease it with butter and oil. Do the same thing with the potatoes and then put everything in the oven. Cook slowly, adding the liquid from the marinade to keep the roast from drying out. When cooked, it should be very tender. Serve and enjoy.
Mussels with marinara
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Ingredients:
4 tablespoons of olive oil
1 chili pepper
4 cloves of garlic
1 1/2 kilo of mussels
1 glass of white wine
1 sprig of parsley
Preparation:
In a fairly large pot, add four tablespoons of olive oil, a piece of chilli pepper, and four cloves of garlic. Put on low heat and, after a few minutes, add a kilo and a half of well-cleaned mussels. Cover with a lid to cook. After a few minutes you will see that the mussels will have opened. At this point, add half a glass of white wine and cook for a few more minutes with the lid half open. Once cooked sprinkle with parsley and serve.
Marsala slices
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Ingredients:
4 ounces of sliced veal
1 hectogram of flour
1 glass of Marsala wine
50 grams of butter
Preparation:
Dry the slices of meat well and coat them in flour. Melt the butter in a pan and, when it starts to fry, gently add the floured slices of veal. Cook on high heat and, as soon as the meat starts to brown, flip so the other side can cook. When both sides are browned add the marsala wine, lower the heat, and cook for five minutes on each side without a lid.
Cod fillets
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Ingredients:
1 fillet of cod fish
2 ounces of flour
a pinch of yeast
lots of oil
Preparation:
Start with a nice fillet weighing about 400 grams. Cut it into four pieces. To make a batter, mix 200 grams of flour, a couple of grams of yeast and enough water to obtain the right consistency. For frying, it would be ideal to have two pots, the first with oil at a high temperature oil and the second, also with oil, but at a lower temperature oil. Dip the pieces of cod in the batter, making sure each is covered. Put each in the warmer (first) pot for a few minutes to allow a thick crust to form. Next, move them to the second pan (lower temperature). This will allow the fish to cook all the way through. Serve warm.
Beef fillet in butter
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Ingredients:
4 ounces of beef fillet
40 grams of butter
Preparation:
Soften a piece of butter with your hands and carefully coat two beef fillets weighing 200 grams each. Heat a grill pan on the stove. When it is hot, add the fillets. A “crust” should form, preventing the blood from leaving. Cook on high heat, adding a few flakes of butter every now and then. When you see that the meat comes off from the grill alone, remove it with a spatula and place it on a plate. Wait for the pan heat again on the stove and repeat with the uncooked side of beef. It is important not to touch the meat while it’s cooking to avoid liquid leakage. This can make the meat harder and less flavorful. Take the fillets off the stove and while they are still hot, add a few pieces of butter. Sprinkle the fillets with pepper and salt and serve hot.
Beef fillet in salt
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Ingredients:
1 ½ kilo fillet of beef
1 kilo of coarse salt
half a lemon
black pepper
2 tablespoons of oil
Preparation:
Start with the fillet of beef and, with a sharp knife, clean away any fat. Put a sheet of parchment paper on a baking sheet and sprinkle with half of the salt required for this recipe. Place the fillet on top and cover with the remaining salt. Close the paper forming a bag and place in the oven at the maximum temperature for 40 minutes. When it’s cooked, break up any pieces of salt, put the fillet on a cutting board and slice it into thick slices. Season with salt, oil and pepper and serve hot.
Valdostana fondue
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Ingredients:
2 ounces of fontina cheese
½ glass of milk 1 egg
Preparation:
Cut 200 grams of fontina cheese into small pieces and put them in a saucepan with half a glass of milk to soak for at least 2 hours. After 2 h
ours, put the saucepan on the stove on very low heat and stir continuously with a wooden ladle until the cheese is completely melted. Now, add an egg yolk and continue cooking. Be sure to stir for at least another 30 minutes until the mixture is homogeneous and thick enough. Pour the fondue into small earthenware bowls so that it stays hot. Serve with bread or small croutons for dipping.
Breaded cheese
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Ingredients:
2 ounces of soft cheese
1 egg
breadcrumbs
parmesan
oil for frying
Preparation:
Cut the cheese into two centimeters slices and set aside. Beat the egg white in a bowl until stiff. Next, add the yolk and parmesan cheese and beat again. Dip the slices of cheese in the batter and coat with breadcrumbs. Fry in boiling oil and serve hot.
Ham frittata
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Ingredients:
3 eggs
1 piece mozzarella (125 grams)
60 grams of cooked ham
30 grams of butter
Preparation:
Separate the egg whites and yolks and set the yolks aside. Beat the egg whites until stiff in a bowl with a pinch of salt. Next add the egg yolks, chopped mozzarella, and chopped ham. Melt the butter in a pan and add the egg, cheese, and ham mixture. The mixture should cook for a couple of minutes. Then turn the omelette over and cook on the other side.
Mixed fried fish
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Ingredients:
2 ounces of squid
2 ounces of shrimp
2 ounces of small mullet
2 ounces of small blue fish
flour, oil, and lemon
Preparation:
Cut the squid into rings and coat with flour. Repeat with the other seafood. Add enough oil for frying to a deep pan. Turn the burner on high and, when you see that the oil is boiling, add the seafood. After one minute, lower the heat. This will aloow inside of the fish to cook. Now, drain the fish on paper suitable for absorbing the oil. Add salt lemon slices as garnish and serve.
Fish of the poor
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Ingredients:
400 grams of tuna in oil
200 grams of mayonnaise
2 capers
Preparation:
Start with 400 grams of excellent quality tuna. In a bowl, pull apart the tuna using a fork and add 200 grams of mayonnaise, a little bit at a time. Mix well and form into the shape of a fish with your hands. You can even use a fork to make fake scales and add the two capers as “eyes”. Put the "fish" in the refrigerator an hour before serving to firm.
Sea Salad
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Ingredients:
160 grams of arborio rice
500 grams of mussels
20 grams of prawn tails
300 grams of clams
2 tablespoons of oil
1 clove of garlic
1 lemon
½ glass of white wine
Preparation:
Boil the mussels and clams in a covered pot. As soon as they are all open, drain, and set aside. Be sure to keep the liquid they have produced. Deshell the shellfish and put them in a bowl. Add juice from one lemon and two tablespoons of olive oil. Boil the rice, drain it (al dente), and set it aside to cool. When it is cold, place it in the bowl with the shellfish. Add the liquid from cooking the mussels and clams. Stir well and refrigerate half an hour before serving.
Octopus salad
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Ingredients:
1 octopus
1 piece of fennel
1 orange
salt and pepper
Preparation:
Boil the octopus in water with salt for about forty minutes. Let it cool, clean it well, dry it, and cut it into small pieces. In the meantime, cut the piece of fennel into slices and add it to the octopus. Peel an orange and separate it into wedges. Add this to the rest of the seasoning, oil, salt, and black pepper, and the juice of another orange. Serve. If you’d like you can add boiled potatoes.
Tuna rice salad
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Ingredients:
160 grams of rice
250 grams of canned tuna
2 anchovies
200 grams of mayonnaise
Preparation:
Boil and drain the rice. Rinse with cold water to remove the starch and add the well-drained and crumbled tuna. Add the mayonnaise and mix well. Garnish with hardboiled eggs and serve cold.
Rolls
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Ingredients:
4 ounces of veal slices
1 hectogram of mortadella
2 eggs
20 grams of butter
4 tablespoons of oil
½ glass of dry white wine
Preparation:
Beat the eggs (as if you are making an omelette). Add them to a pan with the butter and make very thin omelettes. On top, add a slice of mortadella and layer another omelette on top. Repeat this and roll each and close with a toothpick. Cook in a pan with a piece of butter and 4 tablespoons of oil. Add a drop of wine every now and then.
American rolls
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Ingredients:
6 slices of veal
½ pineapple
30 grams of butter
½ glass of white wine
2 tablespoons of flour
Preparation:
It is an undisputed back that America is a great technological power. What you might not have known is that US traditions are also important in the kitchen. This is a typical American dish that may be a bit different from what our Italian palates are used to.
Beat the slices of veal with a wooden hammer. Cut the pineapple into six slices and wrap each slice around a piece of meat. Tie the individual rolls with a cooking string, coat them lightly in the flour, and cook them in the butter, slowly adding wine.
Beef boiled meat
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Ingredients:
½ kilo of beef
4 potatoes
salt to your liking
Preparation:
Ask the butcher for a piece of lean beef (suitable for boiled meat) and a nice bone with nerves. Fill a large pot with two liters of water, add a pinch of salt, and the bone and bring to a boil. When the water is at a rolling boil, add the beef. It is important that the water is boiling to maintain the flavor of the meat. In fact, the contact of the meat with the high temperature water transforms the proteins which prevents liquids from leaving the meat. Boil for an hour and a half. Then add four peeled potatoes (not too large) and continue cooking for another half hour. The meat and potatoes can be served either hot or cold. This dish can be seasoned with simple oil, salt and pepper or with various sauces or toppings, such as truffles or mayonnaise.
Nikel-free Cooking: Tips and recipes for people with nickel allergies Page 7