Tag Archives: meat

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!!!

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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!

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!

Involtini al sugo – Meat rolls in tomato sauce (-36 weeks)

Recipe 76: This is a classic of the sunday lunch when i was in Rome. The dish it’s a bit long because you need some time to cook the meat and create the sauce, but the good stuff is that then you can use the sauce for the pasta too… and I swear it’s really special.

Ingredients for 2 people: 400 gr of meat (if you can find it take always veal, it’s tender and with a nicer taste), 1 egg, 30/40 gr butter, 1 glass of white wine, a tomato sauce can, 1 carrot, 1 celery, some pieces of Emmenthal, 2 garlic cloves, salt, pepper and toothpick.

Put an egg in some boiling water and let it cook. In the meantime cut the meat in 4 slices and press them until they get really thin. Clean the carrot and the celery and cut 4 thin pieces from each of them. Then cut 4 pieces of cheese long like the carrot and the celery.

When the egg is cooked, take it from the water, peal it and cut it in 4 part. Now you can start to fulfill the meat with one piece of each thing and add salt and pepper. Then you will need to close it with some toothpick. The most important thing you need to be careful is to close them in a way the cheese can’t come out too much.

In the meantime put some oil and 20gr butter in a sauce pan and when it boils, place some garlic and wait to be cooked. When the oil will have take all the  taste and the garlic will start to become goldish, take the garlic out and place the meat in the saucepan on a low fire.

Let them became a bit colored and then turn and wait a bit. After around 10 minutes pour the glass of  white wine and wait some more minutes for the wine to evaporate.

At this point i have add some other pieces of carrot and celery just to give more taste and then the tomato sauce can with some more salt and pepper. You can also add a bit of chili if you want.

Now cover the saucepan, set the fire very low and just wait 20 minutes. Then turn the meat and wait for other 20 minutes. Now the meat will be ready and the sauce will have a unique taste! This dish is perfect if served with potatoes, vegetable or just alone. In this case i added some Polenta that is amazing with the meat sauce!

Buon appetito!

PS. Mamy hai visto che belli i miei involtini? Purtroppo come al solito c’e’ stato il problema con la carne di vitella percio’ ho utilizzato la carne di manzo che e’ un po’ piu’ duretta, ma cucinandola a fuoco basso per un bel po’, e’ venuta buonissima. Ed un sugo cosi’ buono non lo mangiavo da un sacco di tempo. Pensa che ho fatto pure la polenta…ero proprio in vena di un pranzo classico domenicale!

Gaucho: argentinian meat in London! (-61 weeks)

Finally after more than one year that i wanted to try it, a friend of mine from Italy brought me to Gaucho. He loves meat and remembering some bad experience he had in London, i suggested him to go there: everyone knows is a good restaurant, a bit expensive but the meat it’s really worth the money!!!!

So we went in the one in Piccadilly and it ‘s a really nice place to stay: on three floors, with candles lights and a horse printed style everywhere, you will have an amazing service, with your personal waitress explaining the meat cut, suggesting and taking care of you! Our waitress was brazilian, but she was speaking and amazing italian too and was really funny and professional.

Arriving at the table you will find already a little starter with normal bread, butter, a typical sauce but, the thing i loved the most was a little cheese bread too good to leave it there. After it, we ordered some red wine and the meat. Between all the different cut and types of cut, i choose a fillet of 250gr (the smallest) and i also asked for a special side order “humitas”, made of mashed corn. The meat was just delicious and they bring you that with 4 different sauces: mushrooms, mustard, something like peppercorn gravy and the best one, a Bernaise sauce. Of course i don’t know the name of that and all the ingredients in those, but they were all very good! The mashed corn had a really particular taste, never tried before and it was served in 2 little portions , rolled in corn husks. Really tasty and beautifully presented. Of course there was the possibility to try also some nice looking dessert, but i prefered to have just a coffee to close the meal. Maybe next time…. So for a gooood meat in London, go safe with Gaucho!

PS. Mamy con un mio amico di passaggio a Londra e che va pazzo per la carne, siamo andati in una catena di ristornati argentini qui a Londra…non ti dico che carne che fanno. Un po’ costoso il posto, ma ne valeva proprio la pena. Ho mangiato un filetto che si scioglieva in bocca e poi ce l’hanno portato con delle salsine ed un contorno di puree di mais particolarissimo!

Portafogli deliziosi – Delicious wallets

portafogli 1

Recipe 123: This is a dish that i love but it was quite hard to prepare because here in London is very difficult to find veal’s meat. I was especially looking for a particular cut of the veal, very tender and a bit expensive but absolutely delicious, the one called “top round” i think. However at the end i bought some escalopes, but they cut them very thin and pressed them a bit.

Ingredients for 3-4 people: 4 veal escalopes – 4/6 ham slices – 4 good slices of Emmental cheese – 50gr butter – some black pitted olives – some sage leaves – salt – one vegetable stock – 1 glass of dry white wine and, very important, some toothpicks.

Portafogli 2

This dish is very simple: you just need to place the ham the cheese and the black olive (if you like them) on the veal, as shown in the pictures and then you close each piece of meat with 2 or 3 toothpicks an some sage leaves. The secret is just to close them properly, creating almost a triangle, so nothing can come out while you are cooking them.

portafogli deliziosi 3

Put in a pan the 50gr butter and let it melt. Then place the meat in the pan, put some salt and pepper and cook it a bit. In the meantime prepare some boiling water in a little saucepan and add the vegetable stock to create the “brodo’.

When the meat is a bit colored, add the glass of wine and when it’s all evaporated, start to use the brodo: you will add it bit by bit every few minutes, to let the meat cook and to create a nice sauce in the same time. You can also cover the pan if you want. The fire don’t have to be too strong but just enough to cook the meat without burn it. The meat will cook in 15-20 minutes.

Serve in a plate with the sauce on top and with some vegetables.

Enjoy!

PS. Mamy, qui la carne di vitella la vendono solo in posti super specializzati. E poi la fesa o noce di vitello e’ proprio inesistente, non sai quanti macellai ho girato! Alla fine ho preso delle fettine, che erano buone ma non tenerissime come la tua. Comunque il piatto e’ venuto buonissimo e poi con tutto questo tempo senza mangiare carne di vitella… ci siamo leccati i baffi! Ho messo le olive nere nella ricetta invece dei carciofini perche’ come sai non sono un’amante dei sottaceti, e diciamo che il sapore delle olive di qui non e’ fortissimo percio’ non si sentiva tanto la differenza, ma giusto il necessario.

Polpette “al sugo” and “in bianco” (-69 weeks)

Let's start

Recipe 138: As i promised, here is the recipes for the “polpette” or meatballs, as my mum use to cook them.

On friday my guests tried the tomatoes sauce and the white sauce version and they will tell you their opinion and favorite.

Ingredients for 3-4 person:

500gr mince meat – fresh parsley flay leaves – a bit of parmisan (20-30 gr) – a bit of milk – 3 slice of bread – salt – garlic in powder – bread crumbs and 3 whole eggs.

For the sauces:

2 cans of tomato sauce – 1 carrot – 1 celery – 1 little onion – a glass of white wine – butter (2-3 slices) – oil – 1 vegetable stock.

I suggest you to start from the tomatoes sauce because it takes a bit of time to cook:

Put oil in a pan, and cut the onion in little pieces. When the oil is hot put the onion and wait until it take a bit of color. This in italian is called “soffritto” and it’s the base of a good sauce. Then add the 2 tomato cans, the carrot without skin and a good piece of celery. Cook on a low fire for at least 20 minutes.

In the meantime you can prepare the “polpette”:

Take the 3 bread slice, cut the dark crust and put them in a cup of milk, until they don’t get really dump. Cut the parsley in very little pieces and put them with the mince meat, add the 3 whole eggs, the Parmisan, a bit of garlic and salt, and finally the bread already squeezed from the milk.

Mix everything very well and start to prepare all the little balls. You will then pass them in the bread crumbs and they will be ready to be cooked.

When the tomato sauce is ready you can put some of the meatballs in the sauce and let them cook, turning them a bit sometimes.

almost ready!At this point you can also prepare the white sauce for the remaining meatballs:

Put the vegetable stock to cook in some hot water. Instead in another pan you will put a bit of oil, butter and after a bit you will add a bit of white wine. This sauce is very quick and when you think is ready you can start to fried the other meatballs. Because the meat will take a bit to cook, you will add constantly the “brodo” from the vegetable stock. This will maintain enough liquid to fried the polpette and will give a nice test to the sauce.

Turn often the meatballs and when (at least after 20 minutes) you see the tomato sauce quite thick and the meatballs in the white sauce quite colored, you can serve them.

I cooked them with some roast potatoes but you can choose any other side order.

Buon appetito!

PS. Mamy ho fatto le polpette ed erano buonissime!!!! che te ne pare delle foto?Anche Anna ha detto che le ricordavano un sacco quelle della sua mamma. Grazie tante e alla prossima ricetta.