Tag: meat

How to recycle broth meat – Italian Cuisine

How to recycle broth meat

Knowing how to recycle is as important as knowing how to cook! Grandmothers always say it and children should know it too: nothing is thrown away in the kitchen

We have already talked about how to recycle vegetable broth vegetables and we can only deal with leftovers from a good meat broth.
Why throw the meat when you can prepare delicious recycling dishes?

We want to suggest you some tasty ideas to bring to the table a meat that after a long cooking in broth has lost a little taste and softness.
These recipes are perfect for the whole family and above all fast and cheap.

Ravioli and tortellini

Prepare fresh pasta with one egg for every 100 g of flour. Let the dough rest and then roll it out and stuff it as you do with tortellini and ravioli. The filling will be based on minced boiled meat, an egg, Parmesan, nutmeg, salt and lemon peel. Close the pasta as best you can. If you are good, make tortellini, otherwise simple ravioli will do just fine. Cook in the meat broth or boil the pasta for a couple of minutes and then drain and toss in a pan with butter and sage.


When it comes to recycling, meatballs never fail. Prepare them with 300 g of boiled meat, a slice of bread, a glass of milk, a clove of garlic, two tablespoons of grated cheese, a tablespoon of breadcrumbs and 1 egg, salt and pepper. Chop the bread and meat and mix with all the other ingredients. Make the meatballs and panatele if you like by first passing them in the beaten egg and then in the breadcrumbs. Bake in the oven at 200 ° for 15 minutes or fry. If you don't beat them, cook them in a pan with a little oil and add the white wine.

Boiled and yogurt salad

A second slightly different from usual, light and tasty. Cut 500 g of boiled meat into thin slices and season with a sauce prepared by grating and squeezing two cucumbers well to remove excess water and mixing them with a crushed clove of garlic, finely chopped mint, half a chopped red onion, extra virgin olive oil olive, salt and pepper.


A completely revisited Mexican dish perfect for an evening with friends. Buy fajitas to use to wrap the meat.
Finely cut the boiled meat, preferably chicken, and pass the pan with oil, plenty of finely chopped onion and thin red and yellow peppers. Season with salt and pepper and complete with parsley, lime juice and Tabasco. Stuffed fajitas and served with typically Mexican tex sauces like guacamole, black beans and nachos.

Savoy cabbage rolls

A second one that makes a lot of scene, but really easy to prepare. You simply need to soften the cabbage leaves in boiling water and then fill them with a filling stuffed by blending the boiled with an egg, some Parmesan, salt and pepper and spices to taste like nutmeg or turmeric. Once closed, the rolls are cooked in the oven in a pan with a dash of water and a little white wine at 200 ° for about 15 minutes or until all the water has evaporated.

How to prepare meat cannelloni – Italian Cuisine

Tips for cooking this typical dish of Emilia Romagna at its best, a type of stuffed pasta that everyone likes

Meat cannelloni they are one of the perfect dishes for family Sunday lunches. It is said that this pasta format is among the best known ever: in the central regions of Italy and in Emilia, it was customary to form rectangles of a dough that was then stuffed with meat or vegetables and rolled up on itself. Even today for cannelloni we use a mixture made of flour and eggs which is then laid out in small sheets, stuffed with various fillings, of meat but not only. The pasta is then covered with a tomato sauce and abundant Parmigiano Reggiano, and bake in the oven until the surface becomes golden and crisp. Like many other stuffed pasta, even the cannelloni of meat acquire more flavor if eaten the next day to the preparation.

Meat Cannelloni
Meat Cannelloni.

Fresh egg pasta to start

The base of the meat cannelloni is one fresh pasta sheet made as usual, with flour and eggs, kneaded for a long time and left to rest for an hour before being rolled with the sheeter. The doses provide for use one egg for every 100 g of flour. Once you have started to mix eggs and flour, make sure that the dough is of the right consistency: if it is too soft and "wet", add another bit of flour, if it is too hard and difficult to work, add a bit of water at room temperature. The mixture should be worked vigorously for at least ten minutes to form the gluten mesh.

The recipe for cannelloni filled with meat


For pasta
300 g 00 flour, 3 eggs.

For the stuffing
1 stalk of celery, 3 carrots, 1 onion, 2 cloves of garlic, 200 g minced beef, 150 g of sausage, 1 egg, extra virgin olive oil, salt, pepper, nutmeg, half a glass of red wine. For the sauce: 500 g of tomato sauce, 1 clove of garlic, extra virgin olive oil, salt, fresh basil.
For the béchamel sauce (optional): 60 g butter, 30 g flour, 500 ml of milk, nutmeg, salt.


First of all form a fountain with the flour and then add the eggs and begin to knead until the mixture is smooth and homogeneous. Make it a sphere, cover it with cling film and let it rest for 1 hour in the fridge. Now prepare the sauce. In a pan fry the garlic in a little oil and then add the tomato puree and a pinch of salt and cook for 15 minutes, until the sauce thickens. Perfume with a basil leaf and set aside. Now prepare the bechamel: put the butter in a pan, melt it and then add the flour. Mix well with a whisk and then slowly add the milk, salt and nutmeg. Continue stirring until the cream thickens. Think of the filling: sauté the finely chopped onion and the garlic in a little oil. Add the chopped celery, carrots and then the minced meat. Remove the sausage casing, chop it with your hands and add it to the mixture, add the wine, season with salt, pepper, sprinkle with nutmeg and cook for 15 minutes. Out of the heat, add the egg and mix well. Take the pasta from the fridge, divide it in half and start rolling it out with the sheeter, until obtaining 2 mm thick sheets. Cut it into rectangles of 15 x 7 cm that you will parboil one by one for a few seconds in a pot with salted water. Roll out the sheets on a cloth, stuff them with a little filling and roll them on themselves. Butter an oven dish, place the cannelloni one at a time, cover with the tomato sauce and, if you want, with the béchamel, sprinkle with Parmesan and bake at 170 degrees for 15 minutes.

Recipe Grated meat cannelloni – Italian Cuisine

Recipe Grated meat cannelloni

  • 1 L Milk
  • 650 g Veal shoulder meat
  • 270 g Boiled and squeezed spinach
  • 60 g flour
  • 12 Dried Lasagna 15×21 cm
  • Onion
  • Celery
  • Carrot
  • Grated Parmesan
  • Dry white wine
  • Laurel
  • Rosemary
  • Butter
  • nutmeg
  • Extra virgin olive oil
  • salt
  • pepper

Collect 40 g of butter in a saucepan, 4 tablespoons of oil, a sprig of rosemary, 2 bay leaves, an onion, half a carrot and half a chopped stalk of celery and the meat cut into cubes. Cook for 15 ′, until the meat is browned, then add 2 large glasses of wine, salt and pepper; cover, cook for another 20-25 ′, then let it cool in the covered saucepan. At the end, move everything to the mixer, obtaining a fairly fine chop.

Chop the spinach and sauté in a pan for 2-3 ′ with a chopped onion and a knob of butter. Cook 60 g of butter and 2 ′ flour in a casserole, mixing them well, add the milk, all at once and, working continuously with a whisk, cook for 5 ′ from the rising of the boil, seasoning with salt and nutmeg (béchamel) ).

Mix the minced meat, 5 tablespoons of Parmesan, a grating of nutmeg and the spinach with your hands, then soften the mixture with a few tablespoons of bechamel (filling). Boil the lasagne, transfer them to cold water, then, using a pastry bag with a large nozzle, place a strip of filling on the short side; roll the lasagna and cut the obtained cannelloni in half.

Distribute the 24 cannelloni in a baking dish on a base of béchamel, sprinkle with other béchamel, sprinkle with parmesan cheese and season with a few tablespoons of melted butter. Bake the cannelloni at 250 ° C for about 15 minutes.

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