Traditional recipes
Delicious and tasty dishes suitable for every occasion
LAMB WITH QUINCES
INGREDIENTS
– 700gr of lamb
– 2 onions
– 4 cloves of garlic
– 1 tomato
– 1 green pepper
– 1 tablespoon of turmeric
– half a spoonful of cinnamon
– 1 dose of saffron
– 400 g of quinces
– lemon juice
– 1 tablespoon of honey
– a few mint leaves
Brown the meat.
Finely chop the garlic and the pepper into slices, add the tomato pulp, turmeric and cinnamon and fry slowly, then add the saffron dissolved in a little hot water.
Add the browned meat to the sautéed meat and cook slowly for 40 minutes, possibly adding liquid if necessary.
In the meantime, peel the quinces and cover them with the lemon juice and honey, add them to the meat and leave on the heat for another twenty minutes.
At the end of cooking the mint leaves.
CARTOCCIO DEL TRIPPAIO
INGREDIENTS
– 1 kg tripe
– 1 kg lampredotto
– 1 handful of parsley
– 3 garlic
– 3 small chillies
– 2 sliced carrots
– tomato concentrate
– broth
Cut the tripe and the lamprey for about 40 minutes. Sauté the parsley, garlic, chilli pepper and sliced carrots, add the tripe and lamprey and fry. Season with salt, add the concentrate and cover with broth.
Cook for 1 hour.
BEEF CHEEK
INGREDIENTS
– 1kg beef cheek
– 500 g of peeled tomatoes
– 1 garlic
– 2 carrots
– 3 onions
– 1 stick of celery
– 4 tablespoons of extra virgin olive oil
– salt to taste
– whole black pepper
– 1 liter of wine
Take herbs, chop them, add a pinch of salt, pepper and mix everything.
Now take a terracotta or cast iron pot, heat a drizzle of oil and insert the meat, browning all sides well.
In the meantime, prepare the vegetables, which will be used to cook the stew: take the carrots, peel them and cut them roughly, the same procedure with the onions and celery.
Now add the vegetables to the meat, blending everything with a glass of red wine and cook over high heat until the alcoholic part of the wine has completely evaporated.
Now add the peeled tomatoes and the remaining wine, mix well and leave to cook in a covered pot and low heat for at least 4 hours and if necessary add water.
After this time, serve the stew still hot and with its sauce.
LAMPREDOTTO WITH ARTICHOKES
AND SALSA VERDE ON THE FRISELLA
INGREDIENTS
– 1 whole lampredotto
– 8 artichokes
– garlic
– parsley
– oil
– salt
– smells
– friselle
Clean the artichokes, dip them in water and lemon and cut them into thin wedges. Prepare an abundant mixture of garlic and parsley and fry a little, add the artichokes, salt and pepper. Cook briefly then add the lamprey (previously blanched in water and herbs) into strips, season well by adding a little broth from the lamprey. It shouldn’t be dry. Serve on a frisella with a little broth to soften it, the correct amount of broth depends on the type of frisella and the speed of service.
INGREDIENTS SALSA VERDE
– 600gr of parsley leaves
– 3 boiled egg whites
– 50 g of bread softened in water and vinegar
– 250gr of capers
– 2 tubes of anchovy paste
– a quarter of a red onion
– 1 clove of garlic
– olive oil as needed.
SWEET AND STRONG BEEF
INGREDIENTS
- 4 kg of cubed beef muscle
1.5 kg of tomato puree
4 onions
4 sticks of celery
4 carrots
4 cloves of garlic
parsley
1 liter of red wine
1dl white wine
olive oil
broth or water as needed
2 bay leaves
4 pieces of cinnamon
salt and pepper
For the finish
– 120gr of candied citron
– 120gr of pine nuts
– 120 g of raisins
– 300 g of dark chocolate of which at least 50 g of 70% or more
– 16 tablespoons white vinegar
Proceed as for a stew, sautéed, blend with the wine etc … when cooked (the meat must be very tender but not flaky, about two hours, but it depends on the maturation of the meat), combine the vinegar with the sugar, the chocolate, pine nuts, raisins and cubed citron. Season with salt and pepper.
SPANISH MEAT BALLS
INGREDIENTS
– 2.5kg minced veal
– 2.5 kg ground pork
– 500gr of minced ham
– 10 handfuls of breadcrumbs soaked in milk
– 10 eggs
– grated peel of 10 lemons
– 20 minced garlic cloves
– 10 chopped onions
– 500g ground almonds
– a generous handful of chopped parsley
– chili
– salt
Combine all the ingredients in a bowl, add salt and form meatballs to fry in seed oil.
SWEET AND SOUR MEATBALLS WITH APPLES
INGREDIENTS
– 300g. minced pork
– 1 red apple
– 1 egg
– 1 yolk
– 30 g of soaked bread
– salt and pepper
– bread crumbs
INGREDIENTS FOR THE SAUCE
– 50g butter
– 50 g flour
– ½ liter red wine
– salt
– sugar
– broth
– balsamic vinegar
Mix the meat with the thinly sliced apple, the egg and the yolk, the bread, salt and pepper, if necessary breadcrumbs. Make rather small meatballs and fry them in oil. (I cooked them in the oven for the inauguration, I think they turned out well anyway and were quicker to make) For the sauce, proceed like a bechamel with butter and flour and wine (first it should be flamed, boiled a little to be clear to lose the “vinous” part) and adjust with the vinegar, salt and sugar. If desired, when serving, add small pieces of apple.
SANGIOVESE STEW
INGREDIENTS
– Red onion
– celery
– carrot
– garlic
– Lemon peel
– 1,5kg meat
– spices 15 gr mix plus nutmeg
– 2 tablespoons of concentrate
– broth if needed
Sauté abundantly red onion, celery, carrot, garlic and lemon zest. After browning the meat (1.5 kg), cut into cubes, add 1 liter of red wine and let it evaporate, then add the spices, 15 gr mix plus nutmeg, 2 tablespoons of concentrate and, if necessary, the broth.
Possibly cook slowly for 4 hours in a cast iron pot.