Published by tony April 13th, 2008
Agnello Fritto
I found this recipe to be one of the quickest and simplest methods of cooking either rib or loin chops. You can also prepare the chops with breadcrumb coating up to 3 hours in advance if you prefer. Just place them in a single layer on a platter lined with waxed paper and refrigerate them uncovered until you are ready to cook them. Enjoy this easy Italian recipe!
Ingredients:
12 rib or loin lamb chops, 1/2 inch thick, well trimmed of fat
2 cloves garlic, split in half
1/3 cup fresh lemon juice
1 1/2 cups dry breadcrumbs
2 tsp finely minced parsley
1 tsp finely minced garlic
Salt
Freshly ground black pepper
1/4 cup olive oil
Preparation:
1 - Rub each chop with garlic on both sides.
2 - Place lemon juice in a bowl. In another bowl, combine breadcrumbs, parsley, garlic, salt, and pepper. Brush both sides of the chops with the lemon juice. Firmly press both sides of the lamb chops into the breadcrumb mixture: shake off excess. Arrange in a single layer on one large or two smaller platters lined with waxed paper and refrigerate for at least 1 hour.
3 - Use two skillets large enough to hold all the chops in a single layer. Heat 2 tbsp of olive oil in each skillet over medium heat. Cook the chops for 2 minutes on each side for rare, 4 minutes for medium, or 5 minutes on each side for well done.
4 - Arrange the chops on a large platter. Garnish the platter with lime or lemon wedges and serve immediately.
Serves 6 to 8
Buon Appetito!
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 November 4th, 2007
Italian Meat Loaf
This easy Italian Meat Loaf recipe layered with spinach and mashed potatoes, is a bit more elegant and complex than standard meat loaf.
Ingredients:
1 tsp olive oil
3 pieces white bread, crusts removed
1 yellow onion
1 shallot
4 cloves garlic
1/4 cup pecans
3 sprigs fresh thyme
1 1/2 lbs ground beef
1 egg, lightly beaten
1/4 cup dries currants
1 tsp ground cinnamon
1/4 tsp red pepper flakes
1 1/2 cups roasted garlic smashed potatoes
2 cups steamed spinach
Preparation:
1 - Preheat the oven to 375F. Grease a loaf pan with the oil. Soak the white bread in 2 cups water, then squeeze out the liquid. Peel and chop the onion and shallot. Peel and mince the garlic. Chop the pecans. Clean the thyme and remove the leaves (discard the stems).
2 - Mix together the bread, onions, shallot, garlic, pecans, thyme, beef, egg, currants, cinnamon, and pepper flakes.
3 - Layer the smashed potatoes, spinach, and beef mixture in the prepared pan. Press firmly.
4 - Bake for 45 minutes, uncovered. Drain off excess grease, and let cool slightly. Remove from loaf pan, slice, and serve.
Serves 8 to 10
Enjoy this easy Italian recipe!
Published by tony October 27th, 2007
Ricotta stuffed Chicken Breasts
This Italian chicken recipe goes well with any risotto, green vegetable, or salad.
Ingredients:
1 tbsp olive oil
10 large chicken breasts (bone-in, with wings attached if possible), cut in half
2 eggs
1/2 bunch fresh basil
2 1/2 cups ricotta cheese
Fresh-cracked black pepper
Preparation:
1 - Preheat oven to 375F. Grease a baking pan with oil. Rinse the chicken breast halves in ice-cold water. Beat the eggs in a bowl. Clean and gently chop the basil leaves. Mix together the eggs, basil, cheese, and pepper.
2 - Form a “pocket” under the breast skin of each chicken breast by poking a small hole in the back area of the breast near the wing joint and gently lifting the skin with your finger. Stuff an even amount of the cheese mixture into each pocket with a pastry bag or spoon.
3 - Place the chicken skin-side up in the prepared baking pan and roast for 1 hour, uncovered. Serve hot.
Serves 8 to 10
Enjoy!
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
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(4 votes, average: 4 out of 5)
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