Veal Escalope with Mushrooms and Marsala (Scaloppine ai Funghi e Marsala)

Scaloppine are a popular secondo in Italy because they are delicious and quick to prepare. Thin slices of meat are pounded even thinner and then served with all kinds of sauces, like balsamic, Marsala, with eggplant, mozzarella and tomato, or …Continue readingVeal Escalope with Mushrooms and Marsala (Scaloppine ai Funghi e Marsala)

填充的小牛肉束(涉及菲特洛)

我没有许多烹饪书籍(至少与你们中的许多人相比),我不使用我经常拥有的烹饪书籍。有一个例外,这是我的Biba Caggiano书籍。到目前为止,我可能在那里煮了大多数食谱,但仍有一些我没有尝试过。这款食谱从“现代意大利烹饪”中快速填充的小牛肉捆绑,我拥有的第一个我拥有的书籍和让我开始在意大利烹饪的那个,是我最近第一次尝试的那个。也许是因为我认为它太类似了Saltimbocca Alla Romana.,这是下一页和我的最爱之一。主要差异是萨洛米斯港从未卷起,但总是坐着,这些填充的小牛肉束在西红柿酱中煮熟。他们也比Saltimbocca煮得更长。Continue reading“Stuffed Veal Bundles (Involtini di Vitello)”

小牛肉鳞片al marsala

有些菜肴很简单,你真的需要一个食谱来制作它们。但这并不意味着他们没有美味。意大利美食充满了这些食谱。这一人需要不到五分钟的准备,并且是一个经典的食谱,您可以在意大利遍布所有的餐馆(其实,在世界各地的意大利餐馆)。Continue reading“Veal Scaloppine al Marsala”

小牛肉眼睛用蘑菇

根据我的屠夫,如果你定期吃小牛肉,你将活到100。这不是一个科学证明的声明(他基地基于几个人,他知道曾经定期吃过小牛肉的人,并且已经居住在100),因为他卖掉了他的客观性是值得怀疑的。我喜欢吃小牛肉,蘑菇很棒。

新鲜的Porcini蘑菇很难在这里获得,因为它们在世界各地的许多其他地方。我开发的诀窍是将干燥的Porcini蘑菇浸泡在热水中,用新鲜栽培的蘑菇炒了重构的蘑菇,然后在Porcini浸泡的所有蘑菇浸泡液体以提高所有蘑菇的味道。蘑菇炒欧芹和大蒜,被称为Funghi Trifolati.in Italy. Together with thedeep fried fennel我发布了昨天和一杯很好的白葡萄酒,这为复活节做了一餐。雷竞技raybet.comContinue reading“用蘑菇小牛肉眼睛”

Fabio’s Grandmother’s Meatballs (Le Polpette della Nonna di Fabio)

我邀请了来自阿姆斯特丹的一些意大利朋友吃饭。我觉得为他们做一些东西会很高兴他们的祖母曾经为他们做饭,他们对他们有美好的回忆。我的朋友Fabio说他的祖母总是用一点柠檬脱颖而出的肉丸。这篇文章是我试图制作Fabio的祖母的肉丸的结果,而没有实际的食谱。法比奥喜欢他们很多,他正在拍照。当我们讨厌他的拍摄这么多张照片时,他说他要把它们送给他的祖母。为了下一次尝试,我们应该只是要求她的食谱......他们是否接近她的原来,无论如何。这是我所做的......Continue reading“Fabio的祖母的肉丸(Le Polpette Della Nonna di Fabio)”

Bartolini启发了馄饨

Conor和妻子的欢迎晚餐是一个完整的意大利人Cena,由这里解释的四门课程组成。我们希望我们更多的博客伙伴可以加入我们,但我们试图通过烹饪和吃他们的食谱将它们纳入精神。我用Chogojohn的配方填充了Cappelletti作为Primo Piatto的馄饨的灵感。这款填料的Bartolini家族食谱包括猪肉,小牛肉,菠菜,奶油芝士,Pecorino,Nutmeg和柠檬皮。我用乳清干酪而不是奶油芝士和略微不同的比例,但我认为这非常接近Chogojohn将如何......Continue readingBartolini启发了馄饨

鸡码头bleu.

Citon Bleu是我作为孩子最喜欢的菜肴之一。I hadn’t eaten it for years, but when I was thinking about what to do with the organic chicken breast I had left from the whole chicken I had used to make brodo for tortellini, I decided it would be nice to make cordon bleu again. It can’t be a surprise that cordon bleu is really good if made from scratch with good chicken, good ham, and good cheese. It is quite different from something store-bought where the ham, cheese, and chicken are probably all of the ‘processed’ variety. Cordon …Continue reading鸡码头bleu.

Amazing Sous-Vide Vitello Tonnato

If you’ve never had vitello tonnato before, you probably think veal and tuna are an unlikely pair. But in fact this classic dish from the Piemonte region in Italy (called vitel tonnà in the Piemontese language) is a great combination. Traditionally, vitello tonnato is made by poaching the “girello” cut of “Fassone” veal (a prized Piemontese breed of veal) in a stock with aromatic vegetables and white wine, sliced thinly and served with a sauce of canned tuna, hard-boiled eggs, capers, anchovies, extra virgin olive oil, lemon juice, and a bit of the cooking liquid. Girello (also known as tondino …Continue readingAmazing Sous-Vide Vitello Tonnato

经典ossobuco alla milanese sous vide

Ossobuco是来自米兰的经典意大利菜,大多数人都知道在西红柿酱中的小牛肉小腿。最初,小牛肉柄实际上是甜蜜的番茄饲料中的鲑鱼。我喜欢这个经典版本,因为它给了一个味道的味道。使用Sous Vide Cooking,您可以在较低温度下焖槽柄,以获得不同的质地。这一次,我已经使用了现代主义烹饪来为小牛肉胫骨的推荐,在62℃/ 144F时72小时。肉类出现了经典的片状结构,非常味道,但只是有点干燥,那是......Continue reading经典ossobuco alla milanese sous vide

Veal scaloppine with Eggplant and Mozzarella (Scaloppine alla Melanzana e Mozzarella)

A well-known and excellent antipasto (that I haven’t posted about yet, but I will at some point) is involtini of roasted eggplant, mozzarella and basil. Years ago I thought it would be nice to combine this with veal scaloppine and a bit of tomato sauce. I really loved the result and made it often when I had guests over for dinner. I hadn’t made it for a few years until yesterday, and liked it as much as before. It’s not difficult to make but the taste is very impressive. Ingredients For 4 servings 4 veal scaloppine (around 120 grams/4 oz each), …Continue readingVeal scaloppine with Eggplant and Mozzarella (Scaloppine alla Melanzana e Mozzarella)

Saltimbocca Alla Romana(小牛肉标注与Prosciutto和Sage)

Saltimbocca literally means “jump in the mouth” because it’s so delicious. Fortunately, it’s just as easy to make them as they are delicious. There are many variations of saltimbocca, some even substitute veal for chicken or pork, but the constant factor is the mouth-watering combination of tender veal scaloppine with prosciutto di Parma and fresh sage. Some use butter, some use olive oil. Some use flour to dust before cooking, others don’t. Some cook the prosciutto side first, some the veal side. Some put the sage on the outside, others on the inside. Some use veal or chicken stock for …Continue readingSaltimbocca Alla Romana(小牛肉标注与Prosciutto和Sage)