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ESTIMATE HOTEL
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Home ->Typical recepites -> Meats
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Typical Romagna cuisine recipes: Meats
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CHICKEN and RABBIT CACCIATORA
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Ingredients:
100 gms lard
onion
chicken
rabbit
salt & pepper
tomatoes
Ѕ glass white wine
Sautй the chopped onion in the lard. Remove the onion, and add the chicken and rabbit cut into pieces. Salt and cook. When the meat is browned, add the onion from before and the diced tomatoes. Bring to a boil, add the glass of white wine and continue boiling until the liquid is reduced.
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CASTRATED MUTTON
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Ingredients:
1 kg. mutton
2 cloves of garlic
1 onion
1 tblsp. lard
Ѕ glass of dry white wine
250 gms of tomatoes
Sautй the garlic and chopped onion in the lard (or butter). Add the meat and brown it for a few minutes, then add the white wine and continue cooking until the wine has evaporated. Then add the peeled, chopped and seedless tomatoes, salt and pepper and continue to cook over a moderate heat, stirring occasionally.
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OSSOBUCO (Marrowbone in Sauce)
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Ingredients:
6 veal shanks
1 carrot
1 stalk of celery
1 sprig of parsley
Ѕ onion
50 gms of butter
sage
broth
Sautй the chopped onion and vegetables in the butter. Coat the veal shanks with flour and brown them in the sautйed mixture. Add a few sage leaves, the white wine and a pinch of salt. While the white wine evaporates, add ladles of hot stock to prevent the meat from drying. Cooking time is about 1 hour.
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QUAIL ON THE SPIT
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Ingredients: serves 4
10 quails
sage
salt & pepper to taste
10 pieces of lard
Clean, char feathers and wash quails. Salt and pepper inside and out. Stuff each quail with 3 or more pieces of sage Wrap with 1 piece of lard. Skewer quails, head to head, separating each quail with a piece of bread. Grill skewers on a spit over hot coals, basting frequently with olive oil and drippings.
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ROASTED QUAILS
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Ingredients: serves 6
12 quail
100 gms. Lard
80 gms. Butter
1 glass dry white wine
sage
salt & pepper
olive oil
Clean, char feathers and wash quails. Place quails in roasting pan greased with oil and butter. Cover each quail with lard, sage, salt and pepper. Cook in oven for 30-40 minutes, basting frequently with wine and drippings. Turn after approximately 15 minutes into cooking time.
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STUFFED VEAL BIRDS
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Ingredients: serves 2
6 veal cutlets
lean ham
half chicken breast
1 egg
grated parmesan cheese
sage
butter
olive oil
Cut thinly and pound veal cutlets. Chop some of the ham and chicken breast , mixing well with grated cheese to taste and egg. Spread mixture on cutlets. Roll and seal with 1 sage leaf, ham and toothpick. Simmer in saucepan with butter and oil until completely cooked.
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MEATBALLS
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Ingredients:
leftovers (veal, pork, chicken, etc.)
1 egg
breadcrumbs
grated parmesan cheese (more cheese than bread)
a bit of milk
garlic and parsley finely chopped
salt to taste
Mince about 300 gms of any leftover meats, add 1 egg, about 50 gms of parmesan, the breadcrumbs moistened in milk, the garlic, parsley and salt. Mix the ingredients by hand and form rather small and slightly flattened balls. Dip them into beaten egg and breadcrumbs. Fry them in abundant hot oil, place them on brown paper to absorb the excess oil and serve immediately.
The meat balls may also be cooked in a sautйed mixture of onion, lard, tomato sauce, salt, pepper, nutmeg and a little water.
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