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the second of meat for great occasions – Italian Cuisine

A second of meat perfect for special occasions. It's easier to prepare than you think

The Beef Wellington it is a recipe with which it makes a beautiful figure: it is the second of meat for the Special occasions. The origin is English, the name in fact seems to be dedicated to Arthur Wellesley, become Duke of Wellington in 1815. According to history, the duke was a man of difficult tastes in the kitchen, until he tried this filet in crust, which became his favorite dish.

The fillet, the softer and fat-free part of beef

There choice of meat for this type of preparation is essential. Normally you opt for the beef fillet, the part more lean and soft, which is divided into the head, body and tail. There central part, the body of the thread, is the most suitable because it has a more homogeneous dimension of the other two. This will allow the meat to cook more evenly and even the final presentation of the dish will be more elegant.

Double cooking

The fillet at Wellington includes one double cooking of the meat. The first, for a few minutes in the pan, serves to create a crust on the surface of the fillet, keeping the meat inside soft and juicy. The second, longer, takes place in the oven, with the meat wrapped in the puff pastry which retains the aromas of mustard and ham and enriches those of meat.

Beef Wellington

The recipe of the fillet at Wellington


1 kg beef fillet
150 g raw ham
1 roll of puff pastry
150 g porcini mushrooms
150 g champignons
1 shallot
1 yolk
200 g Madeira wine


First take the piece of meat and massage it with a mixture of salt and chopped herbs. Leave the dried porcini to soak for 30 minutes in cold water.

Meanwhile in a pan brown the chopped shallot in a little butter. When it is golden, add the cleaned and sliced ​​champignons and then add the porcini mushrooms. Cook for about 15 minutes, blending with the Madeira.

Then take the piece of meat and sauté over high heat in another pan with a drizzle of extra virgin olive oil. Turn it on all sides, without using a fork, until a uniform crust has formed on the surface of the meat. Once ready, transfer it on a plate and brush it with mustard.

Take now some film and spread it on a plane. Place the ham slices on top so that a rectangle forms. Roll the cooked mushrooms over the ham and then the meat. Wrap up everything with the film and let the meat rest in the fridge for 15 minutes.

Then roll out the dough and then place the meat in the center, wrapped in ham. Cover the fillet with the dough and press lightly with your fingers where you will blow the dough. Brush with the egg whipped the whole surface of the pastry.

With a sharp knife, make some oblique incisions on the pastry and then bake the meat in a preheated oven at 200 °. Cook for 30 minutes and then remove the fillet, letting it rest for ten minutes before slicing it.

In the tutorial, discover some more tips to cook the beef fillet perfectly

Fibers for breakfast? A great way to lose weight! – Italian Cuisine

It is confirmed: the fibers are a valid ally to lose weight. What are the fibers? How many types exist? And above all, when is it preferable to consume them?

Fibers since the morning, why?

The fibers not only help to lose weight, but help to keep one healthy food style. But the ideal is to start with integrate them in the diet since the morning, since they have a strong satiating power leaving the organism light and healthy. By introducing a fair amount of fiber every day, starting from breakfast, we can also fight digestive problems, contain bad cholesterol and regulate the level of sugar in the blood.

How many fibers a day to lose weight?

To keep the weight under control 25-30 grams of fiber per day are enough, which can be found in different and various foods: in the filaments of celery and bananas, in the fruit peel like apples and pears, but also in the seeds or in the bran.
Take for example apples. Their skin is rich in pectin, a soluble fiber that gives a feeling of fullness for several hours and improves digestion. After all … 1 apple a day keeps the doctor away, do not you say that?
Even the vegetables they are rich. Their skin is in fact a concentrate of fibers as well as precious minerals, liquids and nutrients. As for legumes instead, know that i beans are the richest in fiber, up to 15 grams per cup.

Ideas for a breakfast based on fiber

A saying advises you to do "A king's breakfast, a prince's lunch and a poor dinner" to feel good and we can only agree!
To take from breakfast, the most important meal of the day, a good amount of fiber is enough to prepare, for example, a beautiful one cup of whole grains, with addition of seeds and fresh fruit.
The intestinal transit of the fibers must be helped, moreover, by drinking a lot of water during the day, this helps the elimination of toxins through diuresis, further helping the organism to deflate and lose fat.

Here are some ideas for a high-fiber breakfast.

Recipe The great mixed boiled Mariuccia – Italian Cuisine

  • 1 Kg hen
  • 800 g tail of veal
  • 600 g candy
  • 600 g jelly-like shoulder muscle
  • 600 g ugly and good tip
  • 600 g minced meat of real
  • 600 g tongue of beef
  • 600 g of veal head with the nose
  • 2 small cotechini
  • 4 onions
  • 3 carrots
  • 3 leeks
  • 1 egg white
  • celery
  • rosemary laurel
  • parsley
  • garlic
  • coarse salt
  • cloves
  • black pepper in grains

For the recipe of Mariuccia's mixed boiled meats, prepare all the pieces of meat, tying them with kitchen string to keep the shape in cooking and flavoring them with sprigs of aromatic herbs. Boil in water with a bay leaf, each in a different pot, the tongue for 2 hours, the cotechini for about 1 hour and 15 '. Boil the head separately, for about 2 hours, perfuming the water with 1 stalk of celery, 1 carrot, 1 onion "spiked" with some clove, black pepper in grains and 1 bay leaf. Prepare the broth "hat": finely chop 1 carrot, 1 stalk of celery, 1 onion and 1 leek, together with a sprig of parsley, the needles of 1 sprig of rosemary, 1 bay leaf and 1 clove of garlic .

Mix everything in a bowl, together with mince meat and egg white. Cut an onion in half and place it on a hot pan; cook until the surface is not toasted: it will give a particular flavor to the broth. Fill a large saucepan with cold water, add a handful of coarse salt, 1 peeled onion and picket with some clove, roasted onion, 1 carrot and 2 peeled leeks, bring to a boil and cook for about 2 hours, checking the cooking from time to time. If you see that some pieces are cooked before others, drain it and keep it warm, aside.

Remove the cap and drain the meat, then strain the broth and keep it. Serve the pieces of meat together with the cotechino, tongue and head, partially sliced, with 2 ladles of boiling broth. Accompany the boiled meat with small boiled potatoes, sautéed mushrooms, buttered spinach, red onions cooked in salt, vegetable gardener, green bath, red bath and coarse salt.