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Preparation Rinse and pat dry the meat. Cut it into 4 pieces. In a terracotta casserole, heat 3 tablespoons of olive oil and brown the minced garlic and the meat on all sides. Season with salt and add 2 tablespoons of hot water. Add the peppers and a pinch of   Read More ...

Categories: Secondi

Preparation In a saucepan, bring the wine to a boil and add the onion, the garlic, the brandy, the bay leaf, the sage and the rosemary. Reduce to one third of the volume. Filter and let it cool. In a separate anti-adhesive skillet, heat the olive oil and cook the   Read More ...

Categories: Secondi

Preparation Cut the meat into cubes. In a large saucepan, add all the vegetables cut into cubes and the meat. Season with salt and pour over 2 L. of water. Add the rest of the ingredients and bring to a boil. Cover and cook over medium heat. While cooking, shake   Read More ...

Categories: Secondi

Preparation Cut the capretto meat into cubes. In a skillet, heat some olive oil and cook meat until browned on all sides. Add the wild fennel. Season with salt and pepper. Add a little water and continue to cook until done. Shell the peas and add to the meat. Sprinkle   Read More ...

Categories: Secondi

Preparation Carefully wash and clean the innards. Rub the intestines with coarse salt and cut them open lengthwise. Soak all innards in water with lemon juice for approximately 2-3 hours. Drain thoroughly and pat dry. Cut all the innards into sma11 strips, except for the intestines. Divide them into 6.   Read More ...

Categories: Secondi

Preparation Carefully wash and clean the innards. Rub the intestines with coarse salt and cut them open lengthwise. oak all innards in water with lemon juice for approximately 2-3 hours. Drain thoroughly and pat dry. Cut all the innards into cubes, except for the intestines. Season with salt. Add a   Read More ...

Categories: Secondi

Preparation Stuffing: Chop the liver. Cut the crumb into small pieces. In a bowl mix them together and add the sugar and the finely chopped wild herbs. Season with salt and pepper. Add the egg yolks and mix well. Put the stuffing in the refrigerator for about 15 minutes. Clean,   Read More ...

Categories: Secondi

Preparation Rinse the lamb, pat dry and cut into cubes. Peel and wash the potatoes and cut them into slices. Blanch the tomatoes for a few minutes. Peel and dice them. Cut the sopressata and the pecorino into small cubes. In a terracotta casserole, transfer the meat, the potatoes, the   Read More ...

Categories: Secondi

Recent Recipes

Decorated Biscuit

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Recent posts

Introduction

Posted on Aug - 15 - 2012

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