Coniglio Alla Cacciatora,
(Rabbit Cacciatora) you can also replace the Rabbit by another enclosure farm grown animal or poultry. Widely available and easy to do, start with your base Soffritto (Diced Onions, Carrots and Celery) diced Pancetta, Garlic, Fresh herbs like Time and Rosemary, for Poultry Sage is also good. Salt & Pepper, once onions are translucent add Rabbit, and 1/2 Lt. of White Wine, or Prosecco. Let it evaporate, once done, Add 2 cups of water, 2 cups of Passata di Pomodoro ( Tomato Strained) cover up, and slow fire to low, cook for 1.5 hours, 20 min prior, add diced potatoes.
Pollo Con Peperoni Frigitelli,
(Chiken with Sweet Green Chilly Peppers) start with your base Soffritto (Diced Onions, Carrots and Celery ) Garlic, Fresh herbs like Time and Rosemary, Salt & Pepper, once onions are translucent, add pre-portioned chicken, stir and brown chicken, and add 1/4 Lt. of White Wine, or Prosecco. Let it evaporate, once done, Add 1 cups of water, 2 cups of cherry tomatoes cover up, and slow fire to low, cook for 1 hours.
Petto di Faraona al Forno,
( Guinea fowl breast oven roasted ), this type of poultry widely available in the Venetian region, easy to make, as all ingredients are being cooked at the same time. Start by taking a roaster with a cap and add the following ingredients cubes of Pancetta, cut in bite size , Onions, Carrots, Yellow Peppers and Yellow flesh Potatoes. Prepare a mix of spices such as Smoke Sweet Paprika, Red & Black Pepper, Salt, a pinch of Turmeric, Dry Oregano and Dry Time, add Extra Virgin Olive Oil, mix all ingredients so that spices are well distributed. Keep the skin on the breasts, place them at the bottom of the pan, and add the vegetables on top, add 1 cup of White Wine, and place in the middle shelf into a preheated oven at 390F/200C for 1 1/2 Hours. keep covered throughout the cooking process.
Astice Alla Catalana,
(Lobster Catalana) not necessarily the most typical regional plate, but widely available, and certainly delicious. It’s origins are from the island of Sardinia. For the preparation You can buy the Lobster frozen or alive, nevertheless after boiling it 5-6 min, drop it into a cold water, so that the meat will be easier to remove from the shell. Cut the meat in small pieces, and mix it with pickled carrots and fresh celery and yellow pepper add lemon juice, extra virgin olive oil, add Salt & pepper to taste and replenish the shell and serve with some rosemary garlic roasted potatoes.
Pollo Arrosto con Verdure
( Baked Chicken with Veggies), often found all across Italy, i recommend to season the chicken before the use and let it marinate for a couple of hours before proceeding with the recipe. Cut desired vegetables, like Carrots, Onions, Celery, Yellow Pepper and Sweet Potatoes, all cut in bite chunks. Take a Oven roaster with lid, add Extra Virgin Olive Oil, add the Veggies at the bottom, add some Salt & Pepper and mix with your hand, making sure the Veggies are all covered with spices and oil, deposit the marinated chicken on top of the veggies, I personally remove the skin. Add a cup of white wine, and cover, insert into preheated over at 390F/200C bottom heat, let cook with lid for 1:40 min. Remove from the oven and Enjoy.
Seppie in Umido con Polenta,
( Sepia brased on a tomato sauce with Polenta ) Sepia or Cuttlefish, you can also use Calamari. Start by slicing in cubes a large size onion, i like to use a kettle at low fire, since this dish needs to cook for couple of hours or until tender. Add some Extra virgin olive oil, add salt, pepper, dry chili pepper or peperoncino, smoked paprika, cook the onions until caramelized, then add 2 pounds the Sliced Sepia, along with 4 cloves of minced garlic, add one cup of white wine and cover, once the wine has evaporated, add one can of plum San Marzano tomato, you can squeeze the tomatoes with your hand for a better creamy texture, let braze for two hours. For the polenta, add two cups of corn flower on 2 cups of boiling water with one teaspoon of salt, and whisk constantly until firm texture, most Polentas flower are precooked so they don’t required lots of cooking. Pour the hot polenta on a plate, note that you can have harder polenta by using less water or just by letting it rest for a longer time on a plate, once hard you can sliced grill it or fry it.
Filetto con Funghi trifolati, Beef Tenderloin with Porcini mushrooms, to achieve the best result a skillet cast iron pan would be the ideal. Apply a dry rub on the Tenderloin of Salt and Pepper, add extra virgin olive oil to the hot pan and sear the steak on all side, sealing it to prevent the juices to come out, let me the meat rest for 4-5 minutes before slicing it. On another hot pan, add the olive oil, one minced scallion, 2 cloves of garlic, add the Boletus or Porcini mushrooms, you can also use King oyster ones, salt and pepper. Let brown, at slow fire and serve.
Brochette di Pollo e Maiale, marinated Chicken and Pork Brochette, simple dish, but watch the secret, Marinate the chicken cubes on Plain Yogurt with garlic, parsley, fresh mint and oregano, paprika and pepper for one day, the Cubes of pork shoulder as known as but, in mix of olive oils, Lemons juice, Oregano, Paprika, Salt and Pepper. Deep you wood sticks at least one hour before using them, that will prevent them for burning on the Bbq, Im usine a Professional Chrome Grill, @bbqcombi ) so i don’t need to do so. Cook for about 35-40 min, turning them and brushing them with a mix of fresh herbs and extra virgin olive oil.
Calzone Ripieno con Pollo style Antille, Caribbean style chicken breast, with onions, garlic, peppers, paprika, turmeric, cumin, salt and pepper. In a hot pan, add extra virgin olive oil, add diced 2 large onions, 3 cloves of garlic, add 2 cup of diced red and yellow peppers, all the spices at the same time, careful with cumin, a lot less in proportion to turmeric or paprika, and let cook until brown on the edges, add about 3 pounds of chicken breast cubes and 1 cup of diced tomatoes, let cook at mid-high for 10 min, enure to dry up as much as possible by cooking at low, cool down in a bowl before use. Prepare pizza dew with a rectangular shape by cutting the edges, add the chicken in the middle and wrap around with both sides, seal the edges with some whisked white egg. Cook in oven for 30-35 min at 425F, 200C.