Main Courses

Webmaster October 29, 2023 0 Comments anchovy fillets, black olives, capers, lemon, parsley, pine nuts, raisins, sardines

Beccafico Sardines

Beccafico sardines are a typical Sicilian recipe. Their name derives precisely from the fact that their shape must resemble the beccafico, a small bird that was hunted and consumed by Sicilian nobles. These birds were cooked whole including the entrails and placed next to each other. Popular wisdom in its daily poverty has been able to imitate the shape of these birds by wrapping the sardines in a roll and opening the tail of the sardines like the tail of a bird and filling the inside with pine nuts, breadcrumbs and other things to enrich their internal consistency. Today this dish, which has remained unchanged over time, has had great success and the sardines are prepared both fried and baked.

Abruzzo Main Courses recipes

Webmaster October 21, 2023October 21, 2023 0 Comments lamb

Arrosticini

Arrosticini are perhaps the most successful Abruzzo specialty in recent times. They are basically skewers made from sheep meat. The well-cleaned and boned sheep meat is arranged in layers, alternating fatty and lean parts, forming a rectangle approximately 10 cm deep. Then it is skewered with wooden skewers arranged in a mesh pattern, with a length that varies between 25-30 cm

Main Courses recipes Toscana

Webmaster October 19, 2023 0 Comments fiorentina steak

Fiorentina Steak

Fiorentina steak, or more simply Fiorentina, is a typical dish of Florence. Its origins date back to ancient times, already at the time of the Medici they were praised by celebrating with barbecues and banquets in which the Chianina meat was toasted on the grill. Even if the current form and definition seem to derive from the 19th century English residents in Florence. In fact, at the end of the 19th century, Artusi described the term steak as deriving from the Italianization of the English term ‘beaf steak’. The Florentine steak is a cut of beef, traditionally of the Chianina breed, it must be of high thickness, strictly cooked rare and is composed of both the loin and the sirloin and fillet.

campania Main Courses recipes

Webmaster September 18, 2023 0 Comments ausbergines, basil, onion, parmigiano reggiano, smoked provola, tomato sauce

Eggplant Parmesan

Eggplant parmigiana is a great classic of Neapolitan cuisine. There are different versions each for each region or area of Southern Italy, but the Neapolitan version is perhaps the most famous. In this version, in addition to the aubergine, the cheese to match also plays important roles, in this case a smoked provola or fior di latte (not buffalo mozzarella) and the ever-present basil. In this recipe I made small single portions, but tradition requires them to be placed inside a large pan and divided into rectangular portions (a bit like lasagna).