7 December 2011 // flaviabi
Ingredients for 4 people:
10-12 pork ribs
3 tablespoons Dijon mustard
1 cup of apple cider vinegar
3 onions
1 clove of garlic
salt
chili
horseradish
Mix the mustard with the vinegar. Arrange the ribs in a large container and sprinkle with finely chopped onions, mustard sauce, and salt. Marinate the ribs for 6-8 hours in refrigerator. Cook in oven grill, seasoning with chili powder and grated horseradish. Serve hot with sweet and sour cabbage salad: Cut the cabbage into thin strips, place in a saucepan a piece of poached garlic and plenty of wine vinegar, bring to boil, and when hot pour over the cabbage. Add the salt, olive oil and a good pinch of sugar. Stir immediately so that the hot vinegar touches all the vegetables.
Category Secondi: carne | Tags: COSTINE DI MAIALE SENAPATE,PORK RIBS WITH MUSTARD,verza | No Comments
16 November 2011 // flaviabi
With the arrival of the cold, the stew at the table is a MUST! And because I am a greedy person, I prepare it according to my taste ….
Ingredients for 4 people:
700 gr. Veal (rump steak)
200 gr. Spare ribs (a rib per person)
1 white onion
1 clove of garlic
1 carrot
1 rib of celery
4 cloves
4 grains of juniper
thyme
1 lt. vegetable broth
5 potatoes
A handful of beans
200 gr. tomato sauce
Half glass of vodka
salt
chili
In a large frying pan with olive oil, sautè onion, garlic, celery and carrot finely chopped. When gold, blend with vodka and add diced veal and pork ribs. Sauté and add the tomato puree, juniper berries, peppercorns, cloves and thyme. Cook on low heat for about 1 hour and a half, adding the broth if needed. Then add diced potatoes and a handful of boiled beans. Continue cooking for another hour, adding salt and chili and broth.
Category Secondi: carne | Tags: ginepro,PEPPER CORN,SPEZZATINO.STEW MEATS | No Comments
14 November 2011 // flaviabi
Choose the cut of veal, between cost with no bone, or rump. 5-7 cm high. With a handful of coarse salt on each side, grill 5 minutes per side and cut while still hot , serve still hot with different seasonings. In this case we made a reduction of red wine Montefalco (in a pan, one bottle of wine, 4 juniper berries and 4 peppercorns, all cooked up to create a creamy sauce), and extra virgin olive oil flavored with rosemary.
Category Secondi: carne | Tags: beef,ginepro,pepe,peppercorn,tagliata | No Comments
9 November 2011 // flaviabi
Tasty, crispy and inviting, they immediately feast on the table!
ingredients:
at least 3 chops per person
1 white onion
1 clove of garlic
1 tablespoon mustard
1 tablespoon tomato paste
1 tablespoon of apple cider vinegar
1 tablespoon chestnut honey
1 tablespoon Worcestershire sauce
A few drops of Tabasco
thyme
chili
salt
Chop garlic and onion finely and cook in a pot, adding water. When cooked put everything in a blender add all ingredients and create a sauce. Brush the meat with the sauce and cook on the BBQ or in oven at 200 degrees for 40 minutes, until golden and crispy.
Category Secondi: carne | Tags: ACETO DI MELE,honey,miele,PUNTARELLE DI MAIALE,SPARE RIBS,timo,TOBASCO,WORCESTER | No Comments
7 November 2011 // flaviabi
For sure it hurts the heart (and pockets!) to use the wine Sagrantino di Montefalco for cooking, but the result is amazing!
Ingredients for 4 people:
450 gr. slices of veal cut very thin
1 bottle of Sagrantino of Montefalco
8-10 slices of bacon
1 courgette
A few peppercorns
1 onion
1 clove of garlic
salt
Put Sagrantino in a pan, add the onion and garlic cut very thin and peppercorns and cook over low heat (about 1 ½ hours), until the wine is reduced to a cream. Cut the zucchini into sticks. Fill the slices of meat with a slice of bacon, a few sticks of zucchini and close with a toothpick. Bake the rolls in the cream of Sagrantino for a few minutes, adding salt at the end.
Category Secondi: carne | Tags: involtini,meat rolls,SAGRANTINO DI MONTEFALCO,VEAL | 2 Comments
16 October 2011 // flaviabi
Mixed boiled meats and meats’ broth… .. either love or hate, and I LOVE IT! That meat is soft like butter, and matches lovely with sauces and vegetables. Then with the arrival of autumn inspire me soups and so the stock is essential. My grandmother used to say that “if you want to have a good broth to the meat goes with cold water, but if you want a good boiled meat, you have to put it when the water boils ..” and then you choose what you like most.
Ingredients:
300 gr. Oxtail
300 gr. Calf muscle
300 gr. bacon
300 gr. tongue
A quarter of a chicken
1 onion
1 rib of celery
1 courgette
1 potato
1 onion
1 fresh tomato
1 lt.water
marine salt
black pepper
In this case I have prepared the MEAT, so I put the vegetables in boiling water and when the water was boiling I put the meat and cook for 3 hours on low heat. Then I served the meat with the wasabi (which I eat also at breakfast), horseradish sauce (as before), mustard and hot sauce. I could not give a touch of acidity with courgettes with ginger and a splash of color with the chicory sauteè in a pan with olive oil, garlic and chili.
Category Secondi: carne | Tags: boiled mixed meats,brodo di carne,coda,il bollito,lingua di vitello,oxtail,tongue | 4 Comments
20 September 2011 // flaviabi
Ingredients: 400 gr.ofVeal, ,1 scamorza cheese, 1 eggplant, white wine, red onion, garlic, salt, pepper, sage, balsamic vinegar.
Cut the eggplant into very thin slices and fry in extra virgin olive oil for few minutes. Use thin slices of veal. Place a slice of Parma Ham, a small slice of potatoes, and a strip of scamorza cheese onto the veal. Then roll up and secure with a wooden stick. In a pan cook the chopped red onion, garlic, sage and add plenty of white wine. Add the rolls of veal and simmer for about 20 minutes, add salt and pepper and extra white wine. Add few drops of balsamic vinegar before serving.
Category Secondi: carne | Tags: eggplant,MELANZANA,scamorza,VEAL,vitello | No Comments
18 September 2011 // flaviabi
Today Bernardino decided that the goat who spitefully ate the salad and cabbage just planted, should be eaten, and then we cooked it!
Logically roasted ,so I marinated it the night before with the juice of two lemons, a glass of vinegar, rosemary, salt and pepper. After all night, put away the marinade juices, season again with salt, black pepper, white wine, chopped garlic, rosemary and sage, and we started cooking that went on for 4 hours in the oven, always adding white wine … .. and we served it with rosemary potatoes! Delicious…
Category Secondi: carne | Tags: CAPRETTO ARROSTO,ROASTED GOAT | 2 Comments
16 September 2011 // flaviabi
Ingredients for 4 people:
500 g of wild boar
300 gr. tomato puree
½ cup of vinegar
1 / 2 liter of red wine
1 / 2 carrot
1 / 2 onion
1 clove of garlic
3 / 4 bay leaves
juniper berries
2 / 3 celery stalks
a sprig of rosemary
2 sage leaves
2 cloves
a few leaves of parsley
50 gr. bacon, diced
Cut the wild boar meat into small pieces and marinate for at least 12 hours ,with 2 glasses of wine, ½ cup of vinegar and a bit ’of salt. After this time squeeze it well and dry it. Put in a large frying pan, the onion, carrot, celery and garlic, sliced thin and brown the meat in brilliant fire for about 10 minutes, adding the bacon. At this point add the red wine and cook until the wine is absorbed. We are ready to put the tomato sauce, rosemary, sage, juniper berries, cloves, low down the fire and let simmer for 3 hours. If needed add hot water.
Category Secondi: carne | Tags: ALLORO,BACON,ROSMARY,SPEZZATINO DI CINGHIALE,STEWED WILD BOAR | No Comments
// flaviabi
Ingredients for 4 people:
500 gr. wild boar
2 lemons
30 pitted black olives
4-5 sage leaves
1 onion
1 clove of garlic
3 bay leaves
rosemary
thyme
wild mint
Extra virgin olive oil
½ lt. White wine
salt
chili
Cut the wild boar meat into small pieces and let marinate for at least 12 hours, with 2 glasses of wine and ½ cup of vinegar and a bit ’of salt. After marinated squeeze it well. In a skillet, sauté the onion with the garlic thinly sliced, and all herbs: thyme, bay leaves, sage, mint and rosemary. Chop the peel of a lemon very fine and add to the pan. Cook for 5-6 minutes over high heat and add the wild boar. Squeeze on it the juice of one lemon and cook for another 5 minutes. Then low down the heat, place the white wine, sweet pitted black olives, salt and pepper and cook over low heat for about 2 hours, adding water if needed.
Category Secondi: carne | Tags: CINGHIALE,WILD BOAR | No Comments
