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Sicilian Sausage and Polenta Bake

Sicilian Sausage and Polenta Bake Polenta is a dish of boiled cornmeal. It can be eaten as a hot porridge or when it cools, it takes on a solid form which is then common to bake, fry or grill. Here is a baked dish prepared with sausage and vegetables. JOIN US ON THE NEXT PAGE […]

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Pollo Alla Milanese

Pollo Alla Milanese Ingredients 4 medium chicken breasts, skinless and boneless 100g/3½ plain flour 1 handful of fine breadcrumbs, toasted 2 eggs, beaten with salt and freshly ground black pepper 4 tbsp Italian extra virgin olive oil For the sauce 4 fresh large plum tomatoes, chopped 1 handful of pitted black olives, sliced 3 tbsp […]

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Stuffed Flank Steak – Stuffed with Prosciutto, Sautéed Spinach, Mozzarella and Provolone Cheese

Stuffed Flank Steak – Stuffed with Prosciutto, Sautéed Spinach, Mozzarella and Provolone Cheese Ingredients (1) 2 – 2.5 pound Flank Steak 5 to 6 slices Prosciutto Di Parma 3 to 4 slices Mozzarella Cheese 3 to 4 slices Provolone Cheese Italian Style Bread Crumbs Grated Parmesan cheese Splash of Olive Oil Twine (Butchers String to […]

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Roasted Pork Shoulder with Tuscan Salmoriglio Sauce

Roasted Pork Shoulder with Tuscan Salmoriglio Sauce Ingredients One 4-pound boneless pork shoulder 1/2 cup kosher salt 2/3 cup sugar 3 tablespoons fresh oregano 3 tablespoons fresh thyme 10 anchovy fillets, chopped Freshly ground black pepper 3 tablespoons olive oil 1/3 cup beef or vegetable stock 3 garlic cloves, minced 1/4 cup pine nuts 2 […]

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5-Ingredient Steak Dinner

5-Ingredient Steak Dinner Think spinach, mint, garlic, toasted pine nuts, grana padana and olive oil slathered on flank steak. JOIN US ON THE NEXT PAGE FOR THE VIDEO

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Porchetta

Porchetta Panino Con Crusta Usually salted heavily and stuffed with garlic, rosemary, herbs, porchetta is moist roast pork that is usually served from a van, like a street food truck, as a panino (sandwich). Though popular all throughout Italy, it originated in Ariccia, a province of Rome, hence the name porchetta romana. It can also […]

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The ultimate Florentine steak, Italy

The ultimate Florentine steak, Italy The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a “T-shaped” bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with […]

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Porchetta

Porchetta Ingredients 5 kg higher-welfare boned porchetta (the loin and belly) , roughly 38cm, skin on (ask your butcher to butterfly and score the skin vertically at ½cm intervals) sea salt freshly ground black pepper 3 eating apples 4 carrots 2 red onions , peeled 2 heaped tablespoons plain flour 500 ml organic chicken stock […]

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Polpette Fritte

Polpette Fritte Before coming to Italy, I had never eaten polpette fritte or fried meatballs without them being in sauce. In fact, I couldn’t even imagine eating them dry.  Now, I seem to be obsessed with them and whenever they are on the menu in a restaurant I just have to order them. Instead of […]

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