Archive for the ‘Main Course – Meat – Carni – Secondo Piatto’ Category

Berodo – Blood Sausage – Morsilla

This is typical old recipe, the main ingredient is the blood-sausage which we call “berodo” in my born town of Genoa.  The “berodo” is a sausage filled with cooked pig  and/or cattle blood mixed with flour and/or other ingredients such as pine-cones, chocolates or wine this depends from the region where it is prepared.  The following is our family recipe. […]

Wildboar Fresh 2 Ribs In Salmi’

On the same day I prepared the Wildboar Steaks I did also a second related preparation, this time using the Wildboar Ribs: do as follows and you will not only have a wonderful main course but also you get an incredible sauce for your “Fetuccine” or “Pappardelle” pasta!        Ingredients: three-four pounds of Wildboar Ribs 5-7 ounces of Black Olives 1 liter of […]

Wildboar Fresh 1 Rumpsteak

Wildboar is my favourite meat, I simply love it!  When you work wild animals you should do some tricks to get rid of the strong taste. Usually the meat from wild animals has to be drown in to wine and spices for at least 12 hours. But these steaks were so delicate that I didn’t want to make them too wet due to marinade, so I did […]

Brasato Di Manzo

May be you want to make ragu’ di carne or a good stuffing for ravioli or agnolotti: in this case you should follow this simple way to prepare the meat. Also when your brasato di manzo is ready just adding tomato sauce and leaving cook on moderate fire for one-two hours you will obtain a meat sauce where the beef will be […]

COOKING FOODS ITALIAN RECIPES – HURRICANE SAUCE FILET MIGNON

COOKING FOODS ITALIAN RECIPES – HURRICANE SAUCE FILET MIGNON MORE DETAILS ON MY CULINARY BOOKS PUBLISHED ON AMAZON.COM   HURRICANE SAUCE FOR YOUR BEEF!!! …..on these days I am sailing in the Caribbean on board a luxury ship! The bad weather news describes the hurricanes as a strong force which persist in the area, wrapping […]

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