Category:  Meat

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I didn’t forget about you – Meat and potato pie

In Beef, English cuisine, Meat, Quiche and savory muffins, Savory tart, Second course On April 25, 2014 89 Comments

I swear I didn’t forget about my English blog. I see, you’d think otherwise, since I’m writing almost one recipe a month, but I swear I didn’t. It’s… Read More »

Pellegrino’s recipe – Liver “alla cacciatora”

In Beef, Italian cuisine, Meat, Pellegrino's recipes, Second course On October 28, 2013 105 Comments

I have a soft spot for secondhand; no, I didn’t say vintage (I think it’s pretentious), but secondhand. And this is not a casual passion, ’cause I took it from my dad…. Read More »

Lamb chops coated with pistachios

In Dried fruit, Italian cuisine, Lamb, Meat, Nuts, Second course On July 24, 2013 86 Comments

Today I’ll be of few words, but I’ll leave you a “love at first sight” recipe. Starring: lamb chops (that I love) and pistachios (that I adore, but… Read More »

Once on shore we pray no more, pt. 3 – Stuffed capon

In Capon, Christmas, Holidays, Meat, Piedmont, Regional Italian cooking, Second course On February 7, 2013 97 Comments

This recipe marks the end of my “once on shore we pray no more” serie, born to remember Christmas holidays, which now are just a distant memory. Between… Read More »

Once on shore we pray no more pt. 2 – Capon salad Sicily-scented

In Appetizer and Finger food, Capon, Christmas, Citrus, Dried fruit, Fresh fruit, Holidays, Meat, Nuts, Second course On January 25, 2013 108 Comments

As promised, here I am with the second recipe to remember the Christmas holidays. The protagonist is Mr. Capon (again), this time in flesh and blood, not as… Read More »

Not only butter, pt. 1 – Beef turnovers filled with spinach served with walnut sauce

In Beef, Contest, Dried fruit, Meat, Sauces, Second course, Vegetables On April 15, 2012 120 Comments

Prepare yourselves, 'cause this will be the first of 3 posts with a common ingredient, butter. I chose to title this series "not only butter", 'cause we certainly… Read More »

The pleasures of the flesh: beef medallions hugged by lardo

In Beef, Cold cuts, Cooking for dummies, Meat, Second course On January 31, 2012 89 Comments

I am not a voracious meat eater, I don't stuff myself with steaks, stews, burgers, chickens and patties, and it's not because I don't like them (on the… Read More »

Ossobuco alla milanese World Day (two days after)

In Beef, Herbs, Lombardy, Meat, Regional Italian cooking, Second course, Wine On January 19, 2012 90 Comments

Two days ago I came back home late and I started thinking I should comb through all the new recipes posted on my favorite blogs, but then I… Read More »

The slowness of the return: beef braised in Barbera

In Beef, Herbs, Meat, Piedmont, Regional Italian cooking, Second course, Spices, Vegetables, Wine On November 30, 2011 290 Comments

  Just a few days ago I wrote that I would take a break from my blog, that I didn't know when I would come back, but that… Read More »

Ćevapčići!

In Barbecue, Beef, Family recipes, Istrian cuisine, Meat, Meatballs and meat loaves, Pork, Second course On October 4, 2011 108 Comments

As I said some time ago, it's time to rediscover and to share something about my Istrian roots. Yes, for those who missed that, I have Istrian origins:… Read More »