Meat & Poultry

  • Fillet with green peppercorns, Filetto al Pepe Verde

    4 slices beef filet, weighing 8-10 ounces (200-250 g) each 1/4 cup (60 ml) brandy 2 tablespoons olive oil 1/4 cup (50 g) unsalted butter 1/2 cup (125 ml) heavy cream 4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, …

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  • Light Stew Rabbit, Coniglio In Umido

    Serves 2 1 rabbit, 1.5 to 2 lbs., cut in pieces 1 medium size yellow onion, cut in half and then strips 2 cloves of garlic, whole 1 carrot, cut in half lengthwise and in 1 inch pieces 1 stalk of celery, cut in 1in. …

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  • Roman-Style Lamb, Abbacchio alla Romana

    5 tablespoons extra-virgin olive oil 5 cloves garlic, 1 finely chopped, 4 left whole 4 pounds bone-in young lamb shoulder, cut into 2-inch pieces (have the butcher do this) 2 sprigs rosemary leaves only 4 salted-packed anchovies, filleted, rinsed, and drained ½ cup white wine …

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  • Osso Bucco, Hole in the Bone

    Serves 6 6 veal shanks, 8-10 ounces (or at least 1½ to 2″ high) 3 tablespoons olive oil or lard, divided 2 ½ cups dry white wine, divided 2 tablespoons of unsalted butter 2 medium yellow onions, diced small 3 carrots, peeled and diced small …

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  • Meat Rolls from Milan, Involtini di Milano

    Serves 6-8 For the involtini rolls: 8 ounces ground beef 4 ounces ground pork 2 ounces ground chicken 1½ pounds raw slices beef top sirloin, roughly 12-15 slices, pounded to 1/8″ thickness and at around 2½ x 3″ in size ¼ cup finely grated Parmesan …

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