Pork loin in the microwave
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Ingredients:
400 grams of pork loin
6 slices of lard
100 ml of milk
100 ml of white wine
1 shot of sherry
3 tablespoons of oil
1 tablespoon of flour
salt and pepper to taste
Preparation:
Wrap each piece of meat in a slice of lard. Grease with oil and put it in a Pyrex dish. Pour over wine and sherry and cook for ten minutes at maximum heat in the oven. Take it out of the oven and put on a serving plate. Slowly add flour to the cooking juices and mix well with a whisk. Cut the meat into slices, pour the sauce over, serve hot.
Baked pork with apples
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Ingredients:
400 grams of pork loin
20 grams of butter
½ glass of white wine
2 apples
salt and pepper to taste
Preparation:
Cut the pork loin into fairly thick slices and place them in Pyrex dish greased with butter. Add the wine, cover, and cook in the microwave for 15 minutes at maximum power. Be sure that the meat has cooked and set it aside. Now, cut the apples into thin slices, place them on a microwave-safe dish, cover them with plastic wrap, and cook for 7 to 8 minutes on medium power. Arrange the slices of meat on a serving dish, cover with apple slices, sprinkle with the cooking liquid. Cook in the oven for a minute before serving.
Baked meat
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Ingredients:
½ full chicken
2 sausages
3 ounces of lean veal
½ kilo of potatoes
oil and salt
Preparation:
Grease a Pyrex dish with a bit of oil. Cut the chicken, sausage, and veal into small pieces. Add the the chicken, sausage, and veal to the dish and pour over two tablespoons of oil. Add salt and pepper and put in the oven for half an hour. Then, add two potatoes cut into wedges and cook in the oven for another half hour. Serve and enjoy.
Omelette stuffed
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Ingredients:
4 eggs
1 hectogram of mozzarella
1 hectogram of cooked ham
20 grams of parmesan cheese
30 grams of butter
Preparation:
Cut the mozzarella and ham into small pieces and put aside. Separate the whites from the yolks of four eggs. In a bowl, beat the egg white with a whisk until stiff. Next, add the four yolks and continue to beat until mixed. Melt the butter in a pan, pour in half of the beaten egg mixture and cook for a couple of minutes. At this point put half of the ham and cheese that you have set aside into the center of the omelette. Gently flip over half of the omelette with a spatula to create a bundle with the meat and cheese inside. Cook for three minutes on low heat so that the mozzarella melts and warms. Repeat to create a second omelette.
Ossobuchi alla milanese
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Ingredients:
4 veal ossobuchi
50 grams of butter
1 hectogram of flour
1 glass of white wine
Preparation:
Dry the ossobuchi well and coat in flour. Melt butter in a pan and gently put the floured ossobuchi in the pan. Cook on high heat and, as soon as the meat starts to bown, turn it over. When both sides are cooked, add the wine, and lower the heat. Cover with a lid and cook for two hours.
Grilled swordfish
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Ingredients:
400 grams of swordfish
30 grams of butter
1 tablespoon of anchovy paste
salt and pepper
Preparation:
Soften the butter so that it’s at room temperature. Put the butter in a bowl and add a spoonful of anchovy paste. Mix well. Coat the two slices of swordfish with the butter mixture. Grill for two minutes on each side. Be sure not to cook longer. Garnish with lemon slices.
Chicken breast with lemon
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Ingredients:
2 chicken breasts
1 hectogram of flour
2 lemons
50 grams of butter
salt and pepper
Preparation:
Cut the chicken breast into thin slices, dry them with a paper towel. and coat it in flower. Pan fry in butter, gradually adding the lemon juice. Be sure to flip the chicken breasts several times until they are browned. Serve with a few slices of lemon for garnish.
Chicken breast with wine
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Ingredients:
2 chicken breasts
1 hectogram of flour
1 glass of white wine
50 grams of butter
1 lemon
salt and pepper
Preparation:
Cut the chicken breast into thin slices, dry them with a paper towel. and coat it in flower. Pan fry in butter, gradually adding the white wine. Be sure to flip the chicken breasts several times until they are browned. Serve with a few slices of lemon for garnish.
Chicken cacciatore
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Ingredients:
½ full chicken
2 cloves of garlic
½ glass of white wine
oil, salt and pepper
Preparation:
Cut the chicken into pieces. Add two tablespoons of oil and two cloves of garlic in a pan to fry. Add the chicken and brown well on high heat. When the chicken is browned, add the wine, reduce the heat, and cover with a lid. Continue cooking on medium heat for an hour.
Chicken Marengo
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Ingredients:
½ full chicken
30 grams of butter
1 tablespoon of flour
½ glass of white wine
½ liter of meat broth
Preparation:
Cut the chicken into pieces and brown it in a saucepan with the butter. When browned, gradually add the wine and flour. Once it has congealed, add the broth, put the lid on, and cook for an hour before serving. Plate the chicken, pour over the gravy, and add a squeezed lemon.
Boneless chicken
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Ingredients:
1 full chicken
50 grams of parmesan cheese
3 hard-boiled eggs
1 hectogram of fontina cheese
1 hectogram of cooked ham
1 handful of breadcrumbs
Preparation:
Ask the butcher to debone a chicken. In a bowl, add the grated Parmesan cheese, the fontina cheese (cut into cubes), two hard-boiled eggs (cut into slices), and the diced cooked ham. Next add the breadcrumbs and a whole raw egg and stir the mixture well. Next, fill the chicken with the mixture and sew it closed chicken needle and thread. Boil it in water with salt for two hours. Once cooked, the chicken must be cooled, preferably in the fridge, and cut into slices.
Fried chicken
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Ingredients:
½ full chicken
2 cloves of garlic
3 hard-boiled eggs
&n
bsp; 1 hectogram of breadcrumbs
1 egg
oil, salt, and pepper
Preparation:
Cut the chicken into pieces. Put the pieces in a bowl and with oil, salt, pepper, and the juice of one lemon. Set aside and let it rest for an hour. Beat an egg in a dish. Dip each piece of chicken in the beaten egg and then coat with breadcrumbs. Pan fry on high heat, turning with a wooden spoon until they are well browned on both sides. Turn down the heat and continue cooking until the chicken is fully cooked.
Meatballs in the pan
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Ingredients:
3 ounces of minced lean veal
1 hectogram of cooked or raw ham
1 egg
30 grams of parmesan cheese
2 tablespoons of oil
30 grams of butter
Preparation:
Mix minced meat and minced ham (cooked or raw to your liking). Next, add a whole raw egg and Parmesan cheese and mix well. Use the mixture to make small meatballs. Cook in a pan oil and butter.
Meatballs impanate
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Ingredients:
3 ounces of minced lean veal
1 hectogram of cooked or raw ham
2 eggs
30 grams of Parmesan cheese
2 tablespoons of oil
30 grams of butter
1 hectogram of breadcrumbs
Preparation:
Mix minced meat and minced ham (cooked or raw to your liking). Next, add a whole raw egg and Parmesan cheese and mix well. Use the mixture to make small meatballs. Dip each meatball in egg and then coat in breadcrumbs. Cook in a pan oil and butter.
Veal roulade
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Ingredients:
½ kilo of veal rump
2 eggs
1 hectogram of cooked ham
½ glass of wine
30 grams of grated parmesan cheese
Preparation:
Start by making a simple omelette with the two eggs. Then spread the veal rump on a baking sheet and place the omelette on top. Next, add the cooked ham on top and sprinkle with grated parmesan cheese. Now wrap the rump into a roll making sure it does not loose any filling. Use a cooking string to tie the roll closed for cooking. To cook start my browing a clove of garlic in a pan with two tablespoons of olive oil and a piece of butter. As soon as the garlic is golden, add the roll to brown. Once it has a nice color add the wine, cover, and cook for an hour and a half.
Sausages with roast potatoes
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Ingredients:
4 sausages
4 potatoes
1 clove of garlic
2 tablespoons of oil
1 sprig of rosemary
Preparation:
Lightly grease a Pyrex container and add four sausages (cut into pieces), four nice potatoes (cut into pieces- more or less the size of the sausages), a clove of garlic, a sprig of rosemary, two tablespoons of oil, and a small splash of white wine. Mix everything and put in the oven at a medium temperature. Cook it until you see that the potatoes are golden brown.
Saltimobcca alla romana
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Ingredients:
4 slices of veal
50 grams of flour
50 grams of raw ham
4 bay leaves
Preparation:
Ask the butcher to cut some very thin slices of veal walnut. Flour the pieces of veal and place them neatly on a plate. Next layer the veal with slices of raw ham. Place each slice on a bay leaf and top with another slice of veal. Secure with a toothpick. Cook the saltimbocca in hot butter for a few minutes. You can also decide not flour the meat but the most important thing is to use very tender veal and cook for a few minutes.
Grilled scamorza
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Ingredients:
1 smoked cheese
80 grams of ham
Preparation:
Cut the scamorza cheese in two pieces and place the two halves on a sheet of baking paper. Put them in the oven at the maximum temperature until they melt. Once melted, take them out of the oven and gently slide them onto the plate. While they are still hot, top with fine cut ham and serve.
Mogliia sole
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Ingredients:
2 fillets of sole
50 grams of butter
1 hectogram of flour
1 lemon
Preparation:
The first step is to clarify the butter. To do this, fry butter at a very low temperature. In a few minutes, you will see the butter separate into two parts, one clear and transparent and the other frothy. Gently remove the frothy part and keep the transparent part (which is good for frying without burning). Flour the sole fillets well, pressing the flour in with your hands. Put them in a pan with hot butter, brown them on both sides, and pour the lemon half over when cooked.
Beer stew
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Ingredients:
400 grams of beef
200 ml of dark beer
1 tablespoon of oil
salt and pepper to taste
Preparation:
This dish can be made in the microwave and will surely not disappoint. Cut the beef into two-centimeter cubes and put in a Pyrex dish. Add the oil and a little bit of beer. Cook in the oven at a medium temperature for 20 minutes, slowly adding the remaining beer. Serve hot with a full-bodied beer.
Meat skewers
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Ingredients:
1 sausage
1 chicken breast
100 grams of veal
100 grams of pork pulp
100 ml of bacon
Preparation:
Cut all the meat into pieces of the same size and add them to large skewers, alternating the various types. Sprinkle with pepper and salt, grease with a bit of oil, and put in the oven to grill until completely cooked.
Sea bass in salt
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Ingredients:
1 sea bass of 800 grams
1 kilo of coarse salt
1 clove of garlic
½ lemon
2 tablespoons of oil
Preparation:
Clean the sea bass but do not descale it. Stuff with garlic, lemon, and oil. Put a sheet of parchment paper on a baking sheet and pour half the salt on it. Put the sea bass on the paper and cover it with the remaining salt. Turn the parchment paper over so that everything is wrapped and put in the oven at maximum heat for 45 minutes. Once cooked, break up any pieces of salt, sprinkle any leftover salt, and serve.
Nikel-free Cooking: Tips and recipes for people with nickel allergies Page 8