Manzo
La carne di manzo è molto saporita e si presta ad un grande numero di preparazioni e a molte tecniche di cottura; è buono arrosto, alla brace, alla griglia, al forno, in padella ...
Purtroppo è anche ricca di grassi e dovrebbe essere consumata, alla luce delle più recenti ricerche scientifiche, con estrema moderazione e senza aggiungere tanti grassi in più. Cosa che noi italiani purtroppo stiamo dimenticando sempre più spesso.
Stew, Tuscan-style
This dish is very simple and belongs to the tradition of the most typical Tuscan cuisine, especially in areas where the Chianina breed is reared. The ingredients are: shoulder cut of beef, some herbs including the onion, celery, garlic, rosemary and carrot and then fresh tomatoes and olive oil.
Braise (Italian brasato)
The brasato is a dish of the Italian cuisine. The meat is marinated in red wine with lots of vegetables and herbs and then cooked slowly in the same wine used for marinating. The brasato is great with polenta or with side dishes made with winter vegetables or potatoes.
Braised cheeks accompanied by Jerusalem artichokes
In the years of unbridled consumerism, we are used to take no more into account the poor cuts of meat. So several pieces of slaughtered animals have become unattractive. But the cheeks are really very good, unmissable!
Cabbage rolls, Piedmont-style
Really good! People who live in Piedmont are used to make them when they have leftovers of meat or salami in Holiday Season or any other holiday in winter. Enjoy them sipping a glass of red wine!
Goulash, Trieste-style
There are many recipes for goulash. This is the recipe from Trieste, which is derived from the Hungarian version. Trieste was part of the Austro-Hungarian Empire and then absorbed much of its culinary traditions.
Boiled and marinated (carpione)
Cold dish that you can prepare in advance. Serve it especially as a starter in a full menu, a course in a meal, buffet-style, or as a main dish in your family menu in summer. It is an excellent solution if you have any boiled meat left.
Boiled, in tomato sauce
This is an ideal dish when you have leftovers of boiled meat of any kind (turkey, capon, beef, veal ...). Boiled meat is sometimes made only to use the broth immediately, but it is not always appreciated or loved. It is sometimes a little chewy; children often do not like it. What to do? Here is the answer!
Pot roast in tomato sauce
How to make a great soft roast that can be easily cut? This is a question that most of us, home cooks, makes when we organize an important lunch or dinner. The answer can be found in this exclusive recipe of mine. It is good and scenographic!
Roast (served rare)
Very tasty meat dish. Its success depends on many factors including in particular the choice of the meat cut. It must be well hung and big enough so you can cut some nice slices. You can cook it in the oven, on a spit or even fired. Be careful to follow the instructions well!
Simple rolls
These roulades made with beef slices rolled around frittata are easy to make. Even people who are not adept in the cooking art can make them. And they are really good! You can find all tips about right purchases, paired wine and calories too.
Boiled, Italy-style
It is made by placing a large piece of meat (beef rump or brisket) directly into the cold water with some vegetables that traditionally are carrots, celery and onion. The cooking is slow, on low heat.
Steak tartare
This is a traditional recipe of northern France but is now widespread throughout the world. The dish is very simple except for the preparation of the meat that should be cut with the tip of the knife, neither ground nor pureed.
Stuffed beef pocket
This is a typical Italian dish we make when there is something important to celebrate. It seems difficult to do but you have only to follow my directions ;)
Stuffed roast roll
Typical Sicilian recipe and great main dish. It is called farsumagru in Sicilian ;)) This is a rolled roast with a delicious filling made of sausage, bacon, cheese and herbs.
Mediterranean meat and cabbage pie
Generally, I serve this pie in autumn and winter when cabbage is in season but recently I have prepared it in advance and served at room temperature in spring. It was successful, for sure ;))
Summer salad
Cold dish you can prepare very quickly. You have only to sear your meat in the pan and add it to vegetables.
Surprise meatballs
This is a recipe of mine. Rather small, everyone hides a quail egg. They are good finger foods for your happy hour at home (aperitivo) or a tasty appetizer in a typical antipasto platter, Italy-style. Imagine them served accompanied by a few slices of salami and a tasty bruschetta ... They are good hot or cold
Manzo, come servirlo
Sicuramente la sua carne è la più acquistata e cucinata. E non credo solo in Italia. Il nostro Paese però vanta delle ricette tipiche ben conosciute anche all'estero. Pensate al brasato o allo stufato da cuocere con i vini locali (insuperabile il brasato al barolo) e da servire anche con la polenta. Per proseguire poi con la tagliata (che ne dite della ricetta con rucola e grana?), lo spezzatino, il bollito o il lesso. E ancora i nostri favolosi arrosti, il filetto (magari all'aceto balsamico). Da sempre la carne la cuociamo insieme ai nostri prodotti tipici ricavandone dei secondi piatti fantastici per tutte le stagioni.