Published by tony June 1st, 2008
Agnello Incrostati
The parsley-breadcrumb coating seals in the juices, while the mustard adds additional flavor to this truly delicious Italian lamb recipe!
Ingredients:
1 rack of lamb, 8 ribs
1 garlic clove, split in half
1/4 cup fresh lemon juice
Salt
Freshly ground black pepper
1 tbsp minced fresh thyme
1/4 cup fresh breadcrumbs
1 tbsp minced parsley leaves
1 tsp Dijon mustard
1 small bunch curly parsley sprigs
1 lemon, cut into wedges
Preparation:
1 - Adjust rack to center of oven and preheat to 375F.
2 - Trim most of the fat from the top of the meat. Rub the roast well with garlic, lemon juice, salt, pepper and thyme.
3 - Wrap each exposed bone end of the chops with foil to prevent burning while baking.
4 - Place lamb meat side down on a rack in a roasting pan. Cook until meat thermometer registers 140F for medium-rare, about 35 minutes, or 145F for medium, about 45 minutes.
5 - While meat is roasting, combine breadcrumbs and parsley in a small bowl; set aside.
6 - Remove lamb from oven and turn it over. Spread mustard over meat and firmly press breadcrumb mixture over top of lamb. Return to oven and bake until crumb mixture is lightly browned, about 10 minutes. Remove foil from bone ends and let rest for 10 minutes before serving.
7 - Place rack on a large oval platter and garnish with parsley sprigs and lemon wedges. carve between ribs to serve.
Serves 3 to 4
Mangiare!
Published by tony January 19th, 2008
Baked Veal - Vitello al Forno
If you have some leftover rice or risotto in the house, feel free to use it in place of the brown rice called for in this Italian recipe.
Ingredients:
4 tbsp olive oil
2 red bell peppers
2 yellow bell peppers
1 white onion
6 fresh sprigs marjoram
1 1/2 lbs boneless veal, thinly sliced
1 1/2 cups cooked brown rice
1/2 cup shredded fontina cheese
Fresh-cracked black pepper
Preparation:
1 - Preheat oven to 375F. Lightly grease a loaf pan with 1 tbsp of the olive oil. Clean the peppers, and leave whole. Peel and thickly slice the onion. Clean and gently chop the marjoram leaves.
2 - Toss the peppers and onions in the remaining oil. Place on a large baking sheet. Roast for 10 to 20 minutes, until the onion is softened and the “skin” of the peppers blisters. Remove from the oven and immediately seal the peppers in a plastic bag (this makes it easier to remove the skin). Place the onions on paper towels to drain. Gently remove the skins from the peppers. Cut the peppers in half, and remove the stems and seeds.
3 - Layer the veal, peppers, rice, onions, marjoram, cheese, and black pepper in the prepared loaf pan.
4 - Cover with aluminum foil, and roast for 45 minutes. Remove from the oven and uncover. Carefully drain off grease. Return to the oven and roast, uncovered, for 20 minutes.
5 - Remove from the oven and let cool thoroughly. Slice, and serve at room temperature or reheat as desired.
Serves 8 to 10
Published by tony January 3rd, 2008
Florentine Steak
Bistecca alla Fiorentina is traditionally made using T-bone steaks, but you could make it using ordinary, very thick-cut rump, sirloin, or even fillet steak as well. As long as the meat is of a very high quality, it will taste delicious, even if it’s not entirely authentic! The marinating time is quite long, so make sure you start this dish at least a day before you want to eat it. Enjoy this recipe!
Ingredients:
2 10 oz T-bone steaks
8 tbsp extra virgin olive oil
6 fresh rosemary sprigs
3 garlic cloves, crushed
Sea Salt
Freshly ground black pepper
2-3 handfuls of wild arugula or 1-2 raw artichoke hearts, thinly sliced
Balsamic vinegar
High quality extra virgin olive oil
Preparation:
1 - Put the steak in a shallow dish. Mix together the olive oil, rosemary, and garlic and season with salt and pepper. Pour over the steak and let stand in the refrigerator to marinate for 24 to 48 hours.
2 - Heat a grill or broiler until it is very hot. Grill the meat to taste, turning to cook the steak evenly on both sides.
3 - Scatter with the arugula leaves or artichoke hearts. Drizzle with a little balsamic vinegar and olive oil. Season to taste and serve.
Serves 2 to 4
Published by tony September 30th, 2007
Osso Buco with Polenta Dumplings
This version of osso buco is topped off with polenta dumplings instead of the more-familiar gremolata.
Ingredients:
5 lbs veal shanks
1 bulb garlic
5 shallots
5 carrots
5 stalks celery
2 large leeks
3 lbs plum tomatoes
4 sprigs fresh thyme
1/2 bunch fresh parsley
2 tbsp olive oil
1/2 cup red table wine
3 cups Beef Stock
3 bay leaves
*1/2 recipe Basic Polenta, cooked
Kosher salt
Fresh-cracked black pepper
Preparation:
1 - Preheat oven to 350F. Rinse the veal shanks and pat dry with paper towels. Peel and thinly slice the garlic and shallots. Peel and roughlt chop the carrots and celery. Clean and roughly chop the leeks and tomatoes. Clean and roughly chop the thyme and parsley.
2 - Heat the oil to medium-high temperature in a heavy-bottomed oven-proof pot with tight-fitting lid. Sear the shanks on all sides. Add the carrots, celery, leeks, shallots, and garlic. Saute for 5 minutes. Add the tomatoes, and stir.
3 - Pour in the wine, and reduce by half the volume. Add the stock. Reduce heat to medium, and bring to simmer. Cover the pan and place in the oven. Braise for 4 hours, then add the herbs and simmer 30 more minutes.
4 - Remove the pan from the oven and place on the stovetop over medium-high heat. Drop in heaping tablespoonfuls of the polenta. Cover, and cook for 15 to 20 minutes. Remove bay leaves.
5 - Sprinkle to taste with salt and pepper. Ladle into bowls, and serve.
Servings - 8 to 10
Mangiare!
Published by tony June 21st, 2007
Spaghetti with classic bolognese meat sauce
Ingredients:
2 tbsp olive oil
1 tbsp butter
1 small onion, chopped finely
1 carrot, chopped finely
1 celery stalk, chopped finely
1 cup mushrooms, diced
2 cups ground beef
1/4 cup unsmoked bacon or ham, diced
2 chicken livers, chopped
2 tbsp tomato paste
1/2 cup dry white wine
salt and pepper
1/2 tsp freshly grated nutmeg
1 1/4 cups chicken bouillon
1/2 cup heavy cream
1 lb dried spaghetti
2 tbsp chopped fresh parsley, to garnish
freshly grated Parmesan, to serve
Preparation:
Heat the oil and butter in a large pan over a medium heat. Add the onion, carrot, celery, and mushrooms to the pan, then cook until soft. Add the beef and bacon to the pan and cook until the beef is evenly browned.
Stir in the chicken livers and tomato paste and cook for 2-3 minutes. Pour in the wine and season with salt, pepper, and the nutmeg. Add the bouillon. Bring to a boil, then cover and simmer gently over a low heat for 1 hour. Stir in the cream and simmer, uncovered, until reduced.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Pour half the sauce over the pasta. Toss well to mix. Spoon the remaining sauce over the top. Garnish with the parsley and serve with Parmesan cheese.
Servings: 4-6
If you enjoy Italian Meat Sauces also see Homemade Meatballs and Spaghetti
(6 votes, average: 4.33 out of 5)
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