This recipe is a delicious Italian second course that can be ideal also for vegetarian people. It is made with round aubergines and Asiago cheese: the best result it is obtained if you use round and not long aubergines because they allow you to obtain large slices that you can cover with the Asiago cheese. In addition the ideal type of Asiago to use is the Asiago of medium ageing that melt easier and has a sweeter taste than that ageing. This Italian recipe can be use also for vegetables based appetizer.
INGREDIENTS (for 4 people): 1 – 2 Round Aubergines 1 Egg 50 g of Breadcrumbs 30 g of Asiago (Italian Cheese) in slices Coarse Salt Extra virgin olive oil for fry
PREPARATION TIME: 20 minutes
COOKING TIME: 30 minutes
WINE: Riviera Ligure di Ponente Vermentino Doc (White Wine)
PREPARATION Wash the aubergines and cut them in slices of 0.5 – 1 cm thick. Then place the slices of aubergines in a colander a sprinkle them with some salt in order to remove their excess of water, after 10 minutes squeeze them gently. Preheat the oil in a pan. Now place in a dish the egg and beat it and in another dish the breadcrumbs. Put each slice in the dish with the beaten egg and cover them with the egg then put them in the dish with the breadcrumbs and cover them with it. Fry the aubergines until they become golden, when they are ready place them over a sheet of cooking paper in order to remove the oil in excess. Cover the bottom of a baking pan with a sheet of baking paper, place over it the slices of the aubergines and place on it the slices of Asiago cheese and bake for about 10 minutes until the Asiago cheese become melted. Serve them hot with the addition of tomatoes. This is the result: BUON APPETITO!
This Italian recipe is an ideal second course but if you use a smaller quantity of ham is also an ideal side dish. It is simply prepared with these two main Italian ingredients: fennels and ham squared cut with the addition of Italian cheese that give them a spicy taste. Fennels preferentially grow in the southern part of Italy where the seeds of fennel are usually used to season meat, in particular sausage and other Italian dish. Instead the Italian cheese that I use in this recipe is Asiago. Its name comes from the town of Asiago, province of Vicenza, in the Veneto region where different types of Asiago are produced. The type of Asiago that I use is Asiago Dolce that is a mildly maturing spicy Asiago.
INGREDIENTS (for 6 people): 3 Fennels 150 g of Ham 40 g of Asiago (italian cheese) 1 / 2 Onion chopped finely 4 Tablespoons of Extra virgin olive oil 20 g of Butter Salt Blak pepper
PREPARATION TIME: 15 minutes
COOKING TIME: 30 – 40 minutes
WINE: Alto Adige Chardonnay DOC (White Wine)
PREPARATION Preheat the extra virgin olive oil and the butter in a pan, add the chopped onion and let it cook for about 10 minutes in order to give it the pulp concistency. Pay attention to not brown it and so cook it on a low flame. In the meantime clean ad cut in small squared pieces the fennels
and also the ham. When the onion is ready add the ham and let it cook for 5 minutes, then add the fennels and mix all togheter. Sprinkle with salt and pepper and continue to cook fo other 15 minutes. Grate the Asiago cheese.
Add then 3 tablespoons of water in order to obtain a sort of sauce. 5 minutes before the end of cooikng add the Asiago cheese and let it melt. Serve hot. This is the result:
Stare ribs with tomato sauce is an Italian dish that has a double function. Indeed, it is a tasteful second course of which you can use the tomato sauce as a delicious seasoning for a good first course. This Italian recipe is simple and easy to prepare and allow you to save time because you obtain two dishes in one. I usually prepare this recipe when decide to make as first course potato gnocchi because the type of tomato sauce that you achieve is ideal for them. You need only stare ribs, onion, extra virgin olive oil and tomato sauce and this excellent recipe is ready.
INGREDIENTS (for 6 people): 15 Spares rib 2 L and 500 ml of tomato sauce 4 – 5 Tablespoons of Extra virgin olive oil 1 / 2 Onion in slices 5 – 6 Leafs of Basil 1 Teaspoons of Sugar Salt
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour and 30 minutes
WINE: Dolcetto D’Alba DOC (Red Wine)
PREPARATION Preheat in a large pan the extra virgin olive oil, place in it the onion and let it brown then remove it and add the spares rib. Let the spares rib cook for about 10 – 15 minutes or until they become golden. Then add the tomato sauce, the salt, the sugar and the basil. Let it cook for about 1 hour and 30 minutes. This is the result: BUON APPETITO!
This is the delicious Italian recipe of polpettone that my mother uses to cook on Sunday when there are guests at home. Polpettone is so good so I decided to learn how to cook it. The thing that makes polpettone delicious is the stuffing. It is a simple recipe with only one difficult step: when you close the polpettone and when you turn it, you have to pay attention to not pull out the stuffing and to not break it. But with a little bit of attention all become simple. In this recipe I make a simple stuffing with spinach and egg in order to obtain a light dish; it is also good if you add some slice of ham steak and some slice of Italian cheese like Fontina. After you try it tell me if you like it!
INGREDIENTS (for 4 – 6 people): 500 g of Meat minced of pork 3 Eggs 1 Egg white 300 g of Spinach 30 g of Parmesan Olive Oil for fry 1 Glass of white wine Fresh rosemary Fresh sage Salt Pepper
PREPARATION TIME: 15 minutes
COOKING TIME: 1 hour
WINE: Crognolo (Red Wine)
PREPARATION Start preparing the stuffing of the polpettone: cook the spinach that you can use fresh or frozen and the hard-boiled egg. Bring the spinach to boil for about 10 minutes, when they are ready drain and let them cool.
For the egg: place it in a pan with water, bring the water boil and continue to boil for 7 minutes, after this time the egg is ready, let the hard-boiled egg cool, shell it and cut it in slices. Preheat in a pan the olive oil for fry the polpettone. Now prepare the meat: place in a bowl the meat, two eggs, salt, pepper and mix,
then add the Parmesan and mix all together. Pour the egg white over a cutting board; this step is useful to not thrust the meat upon the cutting board.
Then flatten out the meat over it and place on it the spinach and the slices of the hard-boiled egg as shown in the picture below.
Now there is the step more difficult of the entire recipe. Close the polpettone paying attention to not pull out the stuffing and place it in the hot olive oil.
Let the polpettone brown on both sides at high flame, this take about 15 minutes. Pay attention to not break the polpettone when you turn it on the other side. Then remove the oil from the pan, add some water, the sage, the rosemary and the wine, let it evaporated and continue to cook with a cover for about 20 minutes. During the cooking pay attention that water is always enough to obtain a sort of sauce that you can use to garnish the dish. When the polpettone is cook cut in slices and serve hot. This is the result:
Savoy cabbage is vegetable typical of the autumnal period that you can use to prepare many Italian second course recipes. One of the traditional Italian dishes, in which there is savoy cabbage, is Casseola. Casseola is a meat based recipes that my mother used to prepare at the begging of November. In this period savoy cabbage is an ideal Italian ingredients to cook recipes like this presented below. In this recipes savoy cabbage is the main ingredient that combined with carrots and speck allow realizing a delicious second course.
INGREDIENTS (for 4 people): 600 g of Savoy Cabbage 3 Carrots 80 g of Speck 1 / 2 Onion minced 4 Tablespoons of extra virgin olive oil Salt Pepper
PREPARATION TIME: 20 minutes
COOKING TIME: 30 minutes
WINE: Donnas DOC (Red Wine)
PREPARATION Clean the savoy cabbage,
peel and clean the carrots. Separate the leafs of savoy cabbage in this way: use 8 external leafs for make the external part of the stuffed roll and the other for make the stuffed. Place the external leafs in a pan with water and let them boil for about 10 minutes or until they become soft.
In the meantime cut in pieces the other leafs and also the carrots. Preheat the extra virgin olive oil in a pan then add the minced onion and let them cook for about 5 minutes. Add the pieces of savoy cabbage and after 5 minutes the pieces of carrots, continue to cook for about 15 minutes. It is better if you cook with a cover. In the mean time cut the speck in small cubes and add them to the vegetables 5 minutes before ending the cooking. Preheat the oven to 200°C. When the external leafs are ready drain them paying attention to not break them and let them cool. Now place the external leafs one by one over a cutting board put the stuffed over it and sprinkle with Parmesan as shown in the picture below.
Now close the leafs in order to make a stuffed roll, sprinkle the surface with other Parmesan,
place them in a baking pan and bake to 200°C for about 15 minutes or until the surface become golden. This is the result: BUON APPETITO!
Veal Roast with Aromatic Herbs and Potatoes - Secondo
This is the delicious Italian second course that I prepare in the occasion of my birthday. It is simple and fast to cook. What I prefer of this dish is the spicy taste of rosemary and sage, and the crunch consistency of potatoes. It is important that the potatoes have a small dimension in order to cook them well. INGREDIENTS (for 8 people): 1 kg of roast of Veal (piece called Pesce) 2 Branches of sage 2 Branches of rosemary 1 Kg of small Potatoes 5 Tablespoons of Extra virgin olive oil Water 1 Glass of White wine Salt Pepper
PREPARATION TIME: 15 minutes
COOKING TIME: 2 hours
WINE: Colli Bolognesi Sauvignon Doc (White Wine)
PREPARATION Preheat the oven at 200°C. Place in a baking pan the extra virgin olive oil, the roast of veal. Sprinkle bought the side of the roast with salt and pepper; add the sage, the rosemary, some water and bake. Let the bought side of the roast brown then add the wine and re-bake.
Clean and peel the potatoes after 1 hour add them to the roast and if necessary add some other water. Cook more or less for another hour.
I've just presented the delicious recipe of Cotoletta alla Milanese and I think that this video is a good guide to follow if you want to prepare this traditional Italian second course. There is only a difference that is the mode to fry, one with extra virgin olive oil and the other with clarified butter, both are used to cook this dish. BUON APPETITO!
This is a typical Italian recipe of Campania. It is a delicious second course made with veal and a sauce of garlic, extra virgin olive oil and tomatoes purée. You can prepare this Italian dish in two different ways: you can follow the recipe below or you can brown the garlic in the extra virgin olive oil, add the oregano and the tomatoes and then the meat. Prepare it in the way you prefer.
INGREDIENTS (for 4 people): 4 Big steaks of veal 30 g of Parmesan 4 – 5 Tablespoons of Extra virgin olive oil 6 Tablespoons of Tomatoes purée 20 g of Parsley Oregano Salt Pepper 3 Cloves of Garlic 3 Glass of Water
PREPARATION TIME: 10 minutes
COOKING TIME: 30 – 40 minutes
WINE: Trentino Marzemino (Red Wine)
PREPARATION Place in a large pan the steaks of veal.
Clean the garlic and cut it in pieces. Put over the meat the pieces of garlic, the parsley and the extra virgin olive oil. Then add the Parmesan and the tomatoes puree.
Now add the water and cook at low flame for about 30 – 40 minutes.
Pay attention to not reduce the water completely, if this happen adds some other water in order to make a sort of sauce. Serve hot. This is the result: BUON APPETITO!
Stumble It!
