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‘Secondi: carne’ Category

  1. CHICKEN ROLLS

    5 March 2016 // flaviabi

    involtini di pollo

    involtini di polloFor 4 people

    8 thin slices of chicken breast

    300 gr. Butter

    chives

    Spicy gorgonzola

    corn flour

    1 egg

    Salt

    Pepper

    In a bowl, mix the butter with the gorgonzola and add chives, finely cut. Spread the mixture on the slices of chicken and roll up and fasten with a toothpick. Pass the rolls in beaten egg first and then in the cornmeal, seasoned with salt and pepper. Bake at 200 degrees for 20-25 minutes.


  2. FRIED CHICKEN ORIENTAL STYLE

    5 March 2013 // flaviabi

    pollo fritto 003

    The Asian flavors are those, second to Italians, that make me hungry!

    Ingredients for 4 people

    800 gr. chicken

    3 fresh onions

    2 fresh garlic

    Fresh ginger

    250 gr. mushrooms

    2 sweet peppers

    parsley

    Soy sauce

    Rice vinegar

    Corn oil

    1 eggplant

    sweet paprika

    Cut the chicken into small pieces and marinate for two hours, with 3 tablespoons of rice vinegar and a generous sprinkling of paprika. When marinated fry in corn oil, until it becomes crispy. In a large skillet put fresh garlic and onions cut into strips, the sweet peppers coarsely chopped, abundant slices of fresh ginger  cook on brilliant fire for two or three minutes, without any seasoning. At this point, add the mushrooms and parsley and let cook for 7-8 minutes, mushrooms will leave their beautiful flavored water! Add the previously fried chicken and flavor soy. Grill  5-6 slices of eggplant and when cooked, season with soy and parsley. Put over the chicken and vegetables and enjoy with devotion :  GOOD!


  3. CHICKEN ROLLS WITH LEEKS AND CHESTNUTS

    29 November 2012 // flaviabi

    pollo porri e castagne 002

    For 4 people:

    4 slices of chicken breast

    150 gr. Sausage

    3 leeks

    25 chestnuts

    white wine

    thyme

    chive

    Two tablespoons of milk

    salt

    Extra virgin olive oil

    chili

     

    Boil chestnuts in salted water and when cooked, peel and mash. In a bowl mix sausage,chestnuts and milk until the mixture is creamy. Spread mixture on the chicken breast, cut the leeks into strips and place them in the center. Carefully roll up and secured with a toothpick. Sprinkle with salt, thyme, chives, salt and pepper and cook covered in the oven at 170 degrees for about 30 minutes. In the meanwhile carve the remaining chestnuts and cook in the oven until they are ready to be peeled. Add them to the chicken, with  half glass of white wine and continue cooking for another 10 minutes


  4. STRACOTTO-STEW VEAL IN RED WINE

    8 March 2012 // flaviabi

    stracotto 015

    Before the end of winter, I can not miss to eat the stew ….
    Ingredients for 6 persons:
    1.5 kg. Veal (rump or similar)
    1 onion
    1 clove of garlic
    4 leaves of sage
    1 sprig of rosemary
    10 grains of juniper
    2 cloves
    1 liter of full-bodied red wine (I used the red wine of Montefalco)
    salt
    chili
    Put the meat to marinate in a bowl with the wine (to cover the meat), whole garlic and onion, sage and rosemary. Let’s marinate for at least 12 hours. When marinade, dry it and brown well on all sides in a pan with olive oil. When meat is browned add the onion and garlic, thinly sliced​​, sage and rosemary, juniper seeds and cloves and cook for 10 minutes. At this point pour all the wine, season with salt and pepper, cover with lid and let it cook over low heat for at least 3 hours. When the meat is cooked, cut into thin slices, and pour the filtered sauce. Serve with mashed potatoes and broccoli


  5. Roasted knuckle of pork in white wine

    20 February 2012 // flaviabi

    OLYMPUS DIGITAL CAMERA

    If your guests are great eaters, consider a knuckle of pork per person, otherwise just one for two people. Then you need plenty of sage and rosemary, garlic, salt, black pepper and a good dry white wine (at least a liter) and olive oil.
    Finely chop sage, rosemary and garlic and mix with plenty of salt and pepper. Spread this mixture onto a sheet of baking paper and roll the knuckles over it. Let rest in refrigerator for at least 12 hours to season. Then put them in the baking pan with a little oil and bake at 200 degrees for about 30-40 minutes, being careful to turn to brown on all sides, add white wine and cover with aluminum foil and bake at 200 degrees for about 1 hour and a half. Remove the aluminum foil and finish cooking for another 20-25 minutes.


  6. OSSOBUCO my way

    30 January 2012 // flaviabi

    ossobuco 004

    This is one of my favorite meat. I was thinking a few days, so I am prepared for me in my own way!
    Ingredients for 4 people:
    4 / 6 osso buco(sliced veal leg with bones)
    1 onion
    1 clove of garlic
    Two or three tablespoons of vodka
    white wine
    2 tablespoons of flour
    Two tablespoons of butter
    250 gr. of peas
    vegetable broth
    salt
    chili
    parsley
    In a pan heat the butter and add the onion and garlic finely chopped . Pour over the vodka, the marrow bones on both sides, previously passed in the flour. At this point turn the heat down and simmer for 1 ½ hours, lengthening with white wine and vegetable broth, as needed, adding salt and pepper. About half an hour before  the end of cooking, add the peas. Sprinkle with chopped parsley before serving.


  7. STRIPS OF PORK WITH RED WINE AND ONIONS

    22 January 2012 // flaviabi

    stracci di maiale piccanti 001

    Ingredients for 4 people:
    650 gr. Of boneless pork ribs
    6 red onions
    1 glass of red wine (I used  Sagrantino di Montefalco)
    2 tablespoons sweet paprika
    1 teaspoon smoked paprika
    Two tablespoons of honey
    2 tablespoons of apple cider vinegar
    salt
    black pepper
    Mix the honey with the vinegar and brush the meat and cook it in oven grill to caramelize. In a pan put onions (cut very thin) with olive oil, and cook adding the red wine. Cut the meat into strips and finish the cooking in the onions, adding salt and pepper. A few minutes from the end of cooking (about 20 minutes) add the two paprika and serve the meat with mashed potatoes and mashed peas.


  8. HONEY CHICKEN

    15 January 2012 // flaviabi

    polloal miele

    Ingredients for 4 people:
    800 gr. Chicken cut in half
    2 tablespoons of honey
    fresh ginger
    horseradish
    coriander
    cardamom
    Apple Cider Vinegar
    Lemon juice
    oil
    salt
    chili

    Heat the honey and grate into the horseradish and ginger, stir to blend and add two tablespoons of apple cider vinegar, lemon juice, the seeds of cardamom and coriander. Put the chicken in a large bowl and spread  the sauce on it, adding salt and pepper. Let marinate for at least 3 hours and then grill on bright  fire bright. Serve hot with a drizzle of olive oil … .. delicious!


  9. ROASTED PIGEON

    13 January 2012 // flaviabi

    piccione

    In the Umbrian tradition,  pigeon is one of our highlights, and is usually cooked as follows:
    a pigeon (usually for two people)

    1 sausage
    1 slice of bread
    1 potato
    capers
    sage
    rosemary
    4-5 black olives
    1 lemon
    1 clove of garlic
    1 small onion
    white wine
    oil
    salt
    black pepper
    I hope someone gives you a plucked  pigeon … ..
    Boil the potato and when ready mix it with the bread that you dipped in water and white wine. Take the offals of the pigeon and cook them in a saucepan with oil, onion and garlic finely  chopped, capers, sage and rosemary, and a drop of wine. When cooked cut them thin and add to bread and potatoes, stirring well. Add the sausage cut into small pieces and season with salt and pepper and fill the bird with this his mixture. Put the pigeon in a baking dish, sprinkle with lemon juice, black olives, salt and pepper and a little oil on the bottom, and place in oven at 180 degrees for 40 minutes.


  10. WHITE VEAL’ ROLLS

    11 January 2012 // flaviabi

    involtini bianchi 006

    …… I can not resist a lot to be on a diet! Tonight WHITE VEAL ROLLS
    Ingredients for 4 people:
    8 slices of beef silverside
    8 shallots
    1 clove of garlic
    Half glass of white wine
    4 sun-dried tomatoes
    1 large potato
    150 gr. Cooked ham
    125 gr. Of cream
    2 teaspoons sweet paprika
    ½ teaspoon chili powder

    Above each slice of meat  put a slice of bacon and a potato sticks (previously boiled), and close with a toothpick. Sauté in a pan in olive oil, shallots and garlic cut very thin, dried tomatoes cut into thin strips and cook 10 minutes stretching with white wine. At this point, put the rolls and cook for a few minutes on a brilliant fire. Sprinkle with paprika and chili powder, mix well to dust the meat and add the cream, diluted with two or three tablespoons of water and salt. Cook a few minutes brilliant fire and serve with boiled potatoes seasoned with olive oil and salt.