Main Courses
Fazant 'in Salmi'
ingredients (6 persons):
1 pheasant, 1/2 l white wine, 100 g. bacon, broth, 1/4 onion, 1 clove of garlic, rosemary, 2 lleaves of laurel, 4 leaves of salvia, 1 carrot, 8 capers, butter, 4 teaspoons of olive oil, one glass cognac, 2 chicken- and 1 pheasant liver
Roast the pheasant on the spit till the outside has a light brown crust and the inside is still underdone. Cut the pheasant in pieces. Melt in a frying pan the butter in which you join a glass of cognac. Put the pheasant in the frying pan and cover it with broth. Let slowly cook for about 1 hour. In the meantime bake, in another frying pan, in olive oil and some butter the livers and bacon with the salvia, laurel, chopped onion and carrot, the rosemary and capers. Salt and pepper according taste. Let cook softly in the covered frying pan for about one hour, joining now and then some white wine. After cooking time blend the livers with the herbs. Put in this sauce the pieces of pheasant and let it cook for another 5 minutes. Serve with roasted bread.
Il Brasato al Barolo
Ingredients (6 pers.):
2kg of beef, a bottle of Barolo, 1 glove of garlic, 2 carrots, 2 onions, 100 g. of butter, olive oil, celery, brandy, parsley, laurel, salvia, a twig of rosemary, salt and pepper.
Marinade the beef for one night in the Barolo, the chopped vegetables, the herbs and some grains of pepper. The day after drain the beef, salt and pepper it and let it roast in the butter, 3 spoons of oil, squeezed garlic and a twig of rosemary. When the meet gets a nice brown color you join the marinade. Join some water or more wine when it gets dry. Cover the pan and let it cook for about 3 hours on a low fire.
Take the meet from the pan half an hour before finish cooking, take out the twig of rosemary, blend the vegetables and put all back in the frying pan. Let cook for another half an hour. Cut the meet in thick slices and serve it with the sauce.
The Brasato is an excellent condiment for polenta (maize porridge) or puree.
Triglie alla Livornese
Ingredients (4 pers.) :
4 red mullets, 400 grams of cherry tomatoes, 1 onion, 2 cloves of garlic, 1 red pepper, parsley, a dash of white wine vinegar, a glass of white wine, olive oil, salt and some flour
Warm the oven on 175° C.
Fry the fine-cut onion lightly in olive oil. Add the squeezed garlic and the fine-cut red pepper. Stir a dash of white wine vinegar and a glass of white wine through the onion mix and let it cook shortly. Cut the cherry tomatoes in four parts, add them to the sauce, salt according to your own taste and let everything cook slowly for ca.five minutes with a cover on the pan. Clean the red mullets and roll them over in the flour. Grease an oven dish with a little bit of olive oil, place the red mullets in the dish and pour the tomato sauce and some minced parsley over it. Let the "Triglie alla Livornese" become well-done in ca. 25 min.
Filled Paprika's (peperoni ripieni)
ingredients:
4 paprika's, 8 anchovies, 1 spoon of caper, 1 egg, 200 g. breadcrumbs, 100 g. of grated sheep's milk cheese, two gloves of garlic, salt, pepper, oregano and 1,5 dl. olive oil
Warm the oven on 180°C
Cut the anchovies in little pieces and put them in a bowl together with the caper, breadcrumbs, grated cheese and the squeezed garlic. Mix everything with the egg and half of the olive oil. Salt and pepper according owns taste.
Cut the paprika's over their length, take away the seeds, wash and dry them with kitchen paper. Put the oil and the paprika's in a oven dish. Fill the paprika's with the mixture and sprinkle some oregano over them. Place the dish for about 40 min. in the oven.
Courgettes oven dish (tortino misto)
ingredients:
(4 pers.)
4 potatoes, 4 courgettes, 100 g slices of young cheese, 2 spoons grated aged cheese,
1 can (500 g) of peeled tomatoes, 1 glove of garlic, 1 tea spoon of sugar, olive oil,
pepper and salt.
Bechamel:
50 g butter, 50 g flour, 1/2 lt hot milk, salt, pepper, snuff of nutmeg
Clean, dry and cut the courgettes in thin slices. Bake them for ca. 10 min on a low flame with some oil and a pinch of salt. Warm in another stew pan some olive oil and the squeezed garlic. Join the peeled tomatoes, the sugar, salt and pepper. Cover the pan and let the sauce cook slowly for ca. 30 min.
Boil the potatoes still with their skin. Peel the potatoes and slice them
Bechamel:
Boil the milk. Melt the butter in a sauce-pan and stir the flour through it. Keep on stirring for some minutes. Watch out that the mixture doesn't color. Join bit by bit the hot milk; every time waiting until the sauce becomes hot again and smooth. Join in the end some salt, pepper and nutmeg. Let the sauce cook, always stirring, for some more minutes.
Grease an oven-proof dish and put a layer of potatoes covered with the slices of young cheese, a layer of courgettes, tomato sauce, bechamel and strew the grated old cheese over it.
Put the dish for about 20 min in a hot oven (180 °C).