Beef Braciole

INGREDIENTS
For the beef braciole:
1.2 Kg of sliced feather steak (about 20 slices)
A little bunch of fresh flat-leaf parsley
A little bunch of tender celery leaves
3 cloves of garlic, peeled
1 little shallot, peeled
Black pepper, freshly ground
150 g of Parmigiano Reggiano or Pecorino cheese, diced in to 1 inch pieces
For the sauce:
5 tablespoons of extra virgin olive oil
1 big onion, diced
1 glass of dry red wine
3 x 400 g good-quality tinned chopped tomatoes
2 bay leaves
1 teaspoon of sugar
Salt

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Veal Medallions with Chianti Sauce and Grilled Asparagus

INGREDIENTS
50 g of unsalted butter
1 shallot, finely sliced
70 ml of good Chianti
1 sprig of fresh rosemary
10 trimmed asparagus spears, thin and tender
Zest of ½ unwaxed lemon
1 little bunch of fresh flat-leaf parsley, leaves picked and chopped
2 x 225 g veal tenderloin medallions
Salt
Black pepper, freshly ground

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Onion and Potato Beef Cheek Stew

INGREDIENTS
3 tablespoons of extra virgin olive oil
1 clove of garlic, finely sliced
500 g of beef cheek, trimmed of excess fat and sinew, cut into 5cm pieces
200 ml of dry white wine
2 big onions, finely minced
350 g of rooster potatoes, peeled and diced
500 ml of home-made vegetable stock
2 bay leaves
Salt
Black pepper, freshly ground
1 teaspoon of fresh flat-leaf parsley, finely chopped

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Chicken Cacciatora

INGREDIENTS
500 g of chicken thighs and drumsticks, bone-in and skin-off
3 tablespoons of extra-virgin olive oil
A small glass of white wine
1 small onion, peeled and chopped
1 clove of garlic, peeled and finely sliced
1 big carrot, peeled and diced
1 celery stick
A handful of fleshy black olives, stone in
1 little bunch of fresh thyme
1 little bunch of fresh rosemary
2 bay leaves
300 g of good quality chopped tomatoes
Salt

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Meatballs with Tomato Sauce

INGREDIENTS
3 x 400 g of good-quality tinned chopped tomatoes
1 onion, finely chopped
4-5 basil leaves
½ teaspoon of sugar
250 g minced beef
250 g minced pork
2 eggs
50 g of breadcrumbs
50 g of Parmigiano Reggiano cheese
50 ml of milk
1 garlic cloves, finely minced
1 teaspoon of fresh flat-leaf parsley, finely chopped
Black pepper, freshly ground
3 tablespoons of extra-virgin olive oil
Salt

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Mediterranean Roasted Chicken Thighs

INGREDIENTS
800 g of chicken thighs, bone-in and skin-off
800 g of potatoes, peeled and cut into chunks
2 bell peppers, one red and one orange, deseeded and sliced
100 g of cherry tomatoes, halved
1 small onion, peeled and chopped
1 clove of garlic, peeled and finely sliced
A handful of fleshy black olives, stone in
4 tablespoons of extra-virgin olive oil
2 teaspoons of oregano
2 teaspoons of salted capers
Salt

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