Category Archives: meat

An italian chef in London

Do you want to treat yourself ? What about an amazing dinner cooked by a chef… at your place?

I’m sure you can’t say no! What about if the chef is italian and all his italian dishes are strictly made following the truly italian traditions? Peroni has decided to offer all this …and some beers to some lucky winner of a competition!

I have for you a little preview of the dishes prepared… have a look here and get inspired for your next party. I’m sure Mario will be happy to help.

Canape’: Polenta and wild boar salami, radicchio leaves with potted lobster and bruschetta.

Starter: buffalo ricotta and lemon ravioli with Radicchio di Treviso sauce.

Main: beef fillet, wild mushroom, celeriac pure’, red wine sauce.

Pudding: vanilla panna cotta, roasted spiced plums, orange biscotti.

And here the last picture: I present you Mario… in action!

Roasted veal with mashroom and cheese sauce (-1 week)

Recipe 4: This is the last meat dish i miss of all my mum recipes. Of course there are more out there than these that i insert in the blog, but these for me are the best and the roasted veal with mushrooms and cheese sauce it couldn’t miss.

I cook this meat in a friends place and it was great to spend the cooking time with a chat and a glass of wine instead to be alone and waiting for the meat to be ready… and they simply loved the dish!

Ingredients for 4 people: 700gr of veal shoulder (i found it in Waitrose), 200gr mushroom, 125gr grated Emmenthal, 500ml milk, 3 spoons of flour, 4 spoons of butter, 1 spoon of olive oil.

Put some oil in a big sauce pan and place the meat in there to cook slowly for around 1hour, 1hour and half, turning the meat every now and then.  In another pan place a spoon of butter and the mushrooms finely chopped. Cook them for 15 minutes.

Then start preparing the besciamella like explained here, and put some spoons of besciamella in the mushrooms with all the grated Emmenthal and steer.

When the meat is all well colored, cut it in slices, so you can als check the state of the cooking. Place the meat on a baking pan with some alluminium foil. Put some of the mushroom and cheese sauce under the meat, betweek the slices and on top.

Place all in the oven already hot, but at a low temperature for a round one hour, but it also depends by the status of the meat if it’s already well coocked or not. I suggest you to cover it with alluminium paper  and then take it of the last 10-15 minutes before to serve it. In this way it will be crusty on top but not burn.

PS. Mamy questa carne e’ il massimo! Era proprio la ricetta mancante per completare il blog. La salsa poi e’ inresistibile …dovevi vedere le facce dei miei amici!

Pollo alla cacciatora – Hunter’s chicken stew

Recipe 10: I wanted to look up for this recipe because was something my mum used to cook for her sometimes. I didn’t like this dish because she used to put vinegar in it and I couldn’t stand it. Now that I grew up I wanted to try it again eventually with some balsamic vinegar that I love. What happened instead is that all the recipe I found weren’t including any vinegar and I was even more curious to try it.

So the Ingredients for 2 people are: 1 garlic clove, 1carrot, 1/2onion, half glass of olive oil, some salt, pepper, 2 chicken breasts better if with the skin, passata of tomatoes, finely chopped parsley, rosemary, celery, a glass of red wine.

Wash and clean the chicken cutting it in pieces. Leave the skin to give more taste to the dish. Hot up some olive oil in a pan and put the chicken to cook for around ten minute making it goldish on both the side.

Add now the onion the garlic cloven the celery and the carrot all finely chopped. Then add a bit of salt, pepper, rosemary and let fry everything for other 5 minutes. When everything will be well colored, pour the red wine and leave it to evaporate.


Then add the passata, cover with a tap and let it cook on a middle fire for around 30 minutes o until well cooked and soft.if it’s too dry add some water and then serve it hot with a. Sprinkle of parsley. Buon appetito!

PS. Mamy devi provare questa versione perche cercando la tua ricetta ho solo trovato versioni senza aceto e non sai che buono!!!

Stracceti rucola e Parmigiano – Beef on rocket salad and Parmesan

Recipe 18: This dish it’s quite light and very balanced, perfect for every dinner during the week and very quick to do also for guests. It’s typical in the center of Italy and it’s also fresh and simple.

Here the ingredients for 2 people: around 350gr of beef in a very thin cut (better if cut by the butcher or buy very thin steaks with less fat possible) a bag of rocket salad, oil, salt, pepper a bit of vinegar and Parmesan in slices!

Just put some oil in a pan with 2-3 garlic cloves. Leave it cook and get goldish and then take them out! In the meantime cut all the fat from the thin steak and cut it in little rectangular pieces. Place them in the pan with some salt and let it cook.

In a plate prepare a bed of rocket salad and mix it with some oil, balsamic vinagre and salt. When the meat is almost ready, put in the pan some rocket leaves to cook with the meat.

When all is ready place the meat on the rocket bed and add lots of Parmesan in slices! Enjoy!

PS. Mamy e da quanto tu non fai un bel piatto di straccetti? Io li ho trovati tra i nostri appunti e non ho potuto resistere… anche se magari sono meglio d’estate. Ma sono cosi rapidi e genuini, con questi semplici prodotti, che m’e’ venuta fuori una cenetta infrasettimanale con i fiocchi!

Cosce di pollo al forno – Easy roasted chicken thighs

Recipe 22: Because i didn’t put so many meat recipes on this blog, i thought about the common dishes my mum uses to prepare at home and this one it’s really an essential one: Roasted chicken thighs.

Very easy to do also if a bit long, it’s perfect with roasted potatoes or any other vegetable and it’s healthy and perfect for any weekly dinner, just to spice up the daily menu’ routine. The ingredients for 2 people are the following: 4 Chicken thighs, fresh rosmery, a bit of garlic, olive oil, one lemon, salt and papper.

Just put some baking paper in a baking pan. Here you will place the chicken in a way the thighs will have enough space between them. Then add some fresh rosmery, garlic powder, salt and olive oil all around and on top. You can even turn the thighs to make them absorb a bit the oil.

Add just some lemon slice here and there and put it in the oven at a good temperature like 180 – 200 degrees. The chicken will take a bit to get ready and you will need to turn it.

When ready, just serve it with some vegetable from the season and enjoy!

PS. Mamy, semplice buono e sempre imbattibile. Facilissimo, con le fettine di limone acquista proprio un sapore fantastico!

Polpettone by aunt Lidia – another family classic! (-13 weeks)

Recipe 31: Sunday i wanted to cook some comfort food as you say here. I wanted something that could smell “sunday with my family” and to change i decided for some meet and potatoes, that i don’t cook often really. So finally i choose to make my aunt’s famous Polpettone and i loved it!

Ingredients for 4-5 people: 500gr mince meat, 3eggs, some Parmesan, some cooked ham slices, one little bread loaf, some milk, salt, pepper, nutmeg and 2 vegetable stocks.

In a big bowl mix an egg with the Parmesan, salt , pepper and nutmeg. In another container place some milk and the bread in little pieces. Let them absorb the milk and when soft, drain them from the milk in excess and place it in the big bawl with the mince meat to. Mix it all well until homogeneous.

Then stretch the meat and make it in a rectangular thin surface. Now add the slices of ham and the other 2 boiled egg as in the picture, roll the meat and close it well. At this point prepare a plate with some breadcrumbs and pass the meat in the plate trying to cover it all with it.

Now pass the meat on a pan or in a sauce pan with some oil for some minute. The fire don’t have to be high and you will need to turn the meat often until it take a very nice color. Waiting for the meat to cook a bit, prepare some broth, putting the stock and some hot water in another little pan.

At this point the meat will be ready for the oven. It will need around 1 hour and half to cook at 180 degree and you will need to check it and turn it sometimes adding some broth stock every time… but the result worth the long time spend near the oven.

My aunt suggest then to let it cool down and put it then in the fridge in aluminum paper and cut it and serve it the day after! Maybe is one of these recipe that need time to get better, Put the sauce created with the broth in another container and conserve it in the fridge for the time you will eat the meat.

Then just cut it, hot it up and serve with the sauce pre-hotted for a bit. Buon appetito!

PS.Mamma il polpettone della domenica e’ proprio un classico e me lo sono gustato un sacco. E’ venuta anche a cena una mia amica australiana che ha molto apprezzato! Certo un po’ lunghetto ma piu’ facile di cio’ che pensassi! E meno male che ho la ricetta di Zia Lidia!

Wrapped chicken breasts – Petti di pollo in camicia (-16 weeks)

Recipe 36: this is another easy recipe that sometimes my mum used to prepare to change a bit. The chicken is something that goes well with lots of ingredients but especially with cheese, so you can try this recipe with cheese and ham or you can also try the same but with some mushrooms.

Ingredients for 2 people: 2 chicken breasts, some slices of cooked ham (it depends by the cut) or Parma ham, some Emmental cheese (between 50 and 100gr following your taste and the size of the chicken breasts), salt, pepper, olive oil and parsley.

First of all you will need to make your chicken breast very thin, or opening them up like i normally do (considering here they are particularly big) or using something to press them . Then place some slices of cheese long the meat and add some chopped fresh parsley or even rosemary if you have.

Then place the ham slices on top until cover it all. Let some oil boil in a pan and then start to cook the chicken putting the ham side down. Leave it there for some minutes and then, when it stars to look like cooked, turn it and leave it again. Keep on doing this until totally cooked. You can even cut a bit the meat to check if it’s perfectly cooked inside.

Serve it with some vegetables and a bit of lemon if you like it and enjoy!

For the other version i suggest you too cook some mushrooms before with a bit of oil and garlic, or you can even try to cover the cheese and chicken with some mushrooms in slices and follow the same process to cook it.

PS: Mamy t’e’ piaciuta questa rivisitazione del tuo pollo con la crema di formaggio ed il prosciutto…ma mi ricordo ci aggiungevi anche i funghi talvolta. Non ti aveva dato la ricetta Mirella? A me piaceva tanto e l’altro giorno mi e’ rivenuto in mente, ma invece di far fondere il formaggio da un’altra parte, ho pensato di metterlo sul pollo direttamente e coprirlo con il prosciutto! Da qui petti di pollo in camicia!

Ah quasi dimenticavo… Buon Onomastico Mamy!

Fettine alla pizzaiola – pizzaiola meat? (-26weeks)

Recipe 56: on Saturday I left Spain to comeback in Italy and I’m in the mountains at the moment. Here is my mum the chef, but because I didn’t try this dish yet and we wanted to have a simple meat for dinner, I decided to cook the Carne alla Pizzaiola, or Pizzaiola Meat.

This dish is super quick and easy and the ingredients are: 150gr of  beef (cut in thin slices) per person,  origan, tomatoes sauce, garlic, olive oil and salt. Nothing more.

The dish is called pizzaiola I suppose because uses tomatoes and origan like on a pizza and the taste it’s really nice. It’s also a perfect dish to give a little twist to boring meals.

Place some olive oil in a pan and add some garlic in powder or in cloves. When this are goldish you can take them out and you can add some tomatoes sauce or passata.

When the sauce it’s hot, place the meat in the pan and let it cook in the sauce on a low fire. Then add some origan and let it cook turning often the slices of meat.

In a bit the sauce will take a deeper color and when the  meat will be totally cook, you can serve it in a plate adding some of the sauce and a pinch of salt on the top. Don’t forget to have some bread too with you and enjoy!

PS. Mamy questa volta niente messaggio per te vista la vicinanza! alla prossima!

Cotoletta alla Milanese – Cutlet in Breadcrumbs (-30 weeks)

Recipe 65: This is an italian classic… probably the meat everyone likes and eat with pleasure, especially the kids! And it’s in fact a dish that normally remembers the childhood when your mum or grandma were cooking it for you! i had still 1 or 2 eggs to use so this seemed the best dish to prepare.

Ingredients for 2 people: 2 chicken breasts or veal cutlets, 2 eggs, breadcrumbs, a bit of flour, olive oil, salt and lemon. Nothing more for a simple and delicious dish.

In my case i used 2 chicken breast because easier to find in London: i cut them in half and then i press them a bit because more thin they are and more tasty will be the dish.

Put a good quantity of oil in a pan and wait until it boil. It doesn’t need to cover the meat, but still needs to allow you to cook it from both the sides. In the meantime prepare a plate with the flour, one bowl with one or 2 eggs and another plate with breadcrumbs.

Take the meat and pass it in the flour until totally covered. Then pass it in the bowl with the eggs until it’s totally dump and finally place it in the breadcrumbs. You will need to create a very crunchy surface, so be sure all the meat is fully covered.

Place the meat in the pan with boiling oil and cook the meat. It will take around 4 minute per side to get ready, so then turn until both the side are cooked, colored and crunchy.

When the meat is ready, take it out from the fire and place it on a plate with some kitchen papers to absorb the oil in excess. Then serve it with salad or any other vegetable, just adding a bit of salt on top and half of a lemon. The lemon with any fried food it’s just the top!

PS. Mamy hai visto che mi sono fatta? ci credi che non avevo mai cucinato la cotoletta prima? Proprio non mi era venuto in mente e visto che invece avevo ancora delle uova da usare Francesca mi ha suggerito la cotoletta! Che buona! Certo il fritto non e’ il massimo per la dieta, ma una volta nella vita…. e come non pensare a zia Lidia mentre le cucinavo???

Vitello tonnato – vitel tonne’- veal with tuna sauce

Recipe 72: This is a classic dish of the summer because is a delicious plate to serve cold and so it’s perfect for summer parties too! For how much could sound strange to put together meat and fish, this 2 tastes together are just amazing!

Ingredients for 3-4 people: 600gr of round of veal (of course in england it’s not so easy to find this cut so i bought a shoulder piece), carrot, celery, onion, olive oil,  and white wine 1 or 2 glasses. Then for the sauce you will need 250 gr of tuna, 125 gr mayonnaise, some cappers, 1 anchovy fillet in olive oil.

Let’s start from the meat cooking process: there are lots of different systems, you can boil it, you can marinated the night before (like my mum use to do) and cook it on a very low fire the day after, but because  i have never enough time to do all this and I’m very scared the meat can become too dry or too hard, i decided to follow another way, that now i will show you.

First of all put some olive oil in a pan and wait to reach the frying temperature. In the meantime clean you carrot, celery and onion and cut all of them very finely to create your “soffritto” (i used my amazing new machine for that). When this is ready pour it in the oil, turn the eat down and let gently fry for 10/15 minutes, until the blend of vegetables is light brown in color.

Then add some white wine and increase the fire. Let everything cook until the wine is evaporated and place the meat in the pan and brown it all around. This operation that i ws thinking was going to be very quick, it will instead take a bit of time, so if you see the soffritto gets dry and close to burn or stick to the pan, add some water and wait for the meat to get a bit colored, turning it every now and then.

When the veal is colored, pre-heat the oven at 1500 C, cover the pan with an aluminum sheet, then put it in the oven for about 50-55 minutes. Check periodically, and add water to keep the meat soft. The roast should be a bit brown outside, but pink in the middle.

While the meat is in the oven, you can prepare the sauce. As you could have seen i didn’t add any salt to the dish because the sauce it will give all the taste the meat will need.

Just put all the ingredients together and mix them: tuna, mayonnaise, some cappers and the anchovy without any fishbones. Use a mixer to do the sauce and if you see the ingredients are still to hard to mix, add some sauce form the meat. You will have a creamy and really tasty sauce!

Let the veal cool in its broth, then cut it in very thin slices ( please use a very sharp knife because the slices need to be really thin… of course i didn’t have any but i manage at least to cut it). The best is using a meat cutter.

Cover each slice with a good amount of sauce and add some cappers just to give the final touch!

Buon appetito!

PS. Mamy finalmente e’ arrivata un po’ d’estate anche qui ed io non vedevo l’ora di fare il vitel tonne’. Ok devo dire che me lo aspettavo piu’ rapido da cucinare, mentre invece la carne ha i suoi tempi, pero’ che buono. L’unico problema e’ che mi devo attrezzare cin coltelli piu’ fini perche’ con questi non riuscivo proprio a tagliare nulla!