Tag: meat

Lasagna recipe with meat sauce – Italian Cuisine

Ingredients

1 L milk
500 g tomato sauce
500 g veal breast
250 g flour
150 g Parmigiano Reggiano Dop
80 g corn starch
4 yolks
2 shallots
an egg
nutmeg
rosemary
thyme
butter
dry white wine
extra virgin olive oil
salt

Duration: 2 h

Level: Middle

Dose: 6 people

For the recipe of light lasagna with meat sauce, cut the veal breast into small pieces with a knife.
Cook in a pan, sauté for 8-10 minutes with a small knob of butter, a spoonful of oil and a sprig of thyme. Deglaze with a splash of white wine and turn off.
Clean the shallots and finely chop them. Brown them in a pan with a spoonful of oil; add the passata, a pinch of salt and a sprig of rosemary and cook for 8-10 minutes. Drain the meat from any liquid released and mix it with the passata.
For the pasta: mix the flour with the yolks and the egg, until obtaining a homogeneous mixture. Let it rest covered with plastic wrap for about 30 minutes. Then roll it out into thin sheets and cut them into rectangles similar in size to the baking dish you will use. Cook the sheets by dipping them for half a minute in salted boiling water. Drain them and place them on a cloth lying on the work surface.
For the bechamel: mix 40 g of oil with corn starch and 80 g of milk; heat the remaining milk in a saucepan with a grated nutmeg, bringing it to a boil, then pour the mixture with the starch, mixing with a whisk. Bring to the boil, stirring constantly with a whisk, and cook for about 2 minutes, until the bechamel thickens.
For the lasagna: spread a spoon on the bottom of a baking dish (25 × 18 cm, height 6 cm)
béchamel sauce, then lay out a layer of pasta. Cut out any excess and use strips of dough to cover any holes.
Start preparing the layers, spreading each sheet of pasta with 2 spoonfuls of béchamel sauce, the ragù and the Parmesan cut into thin flakes. Proceed by overlapping 5 layers and finish leaving béchamel, ragù and plenty of Parmesan on the surface. Bake the lasagna at 180 ° C for about 30-35 minutes.

How to make Sicilian meat rolls – Italian Cuisine

Based on beef, caciocavallo and pecorino, they are a typical feature of the island that will make adults and children go crazy, especially if they are cooked on the grill!

In the Messina area, in the Palermo area … there are several variations, but only one result: the Sicilian meat rolls they are a tasty and very simple dish to prepare. They are little known outside the region where they are called chops. In fact, they are even tastier when prepared grilled, thus obtaining a smoked and particular flavor. But don't worry, they will also be excellent grilled or grilled. Let's find out how to prepare the Sicilian meat rolls.

The recipe for Sicilian meat rolls

Ingredients

To prepare the rolls for 4 people you will need: 500 g of thin slices of beef (carpaccio type), 120 g of breadcrumbs, 1 clove of garlic, 200 g of caciocavallo (better if Sicilian) or alternatively provolone, 20 g of parmesan, 20 g of pecorino cheese, parsley to taste, extra virgin olive oil, salt and pepper.

Method

Chop pecorino cheese, parmesan, garlic clove, salt, pepper and parsley. Mix everything with the breadcrumbs.

Spread the slices of meat on a surface and lightly grease them with the oil. Place a sprinkling of the freshly prepared mix in the center of each, and a caciocavallo cube.

Roll up the meat and skewer several rolls (four or five) on skewer sticks. Brush the skewers with oil and pass them again in the seasoned breadcrumbs.

Turn on the plate or the grill (or use a simple non-stick pan) and cook the chops by turning them on both sides. You will have to get a tasty crust. Serve the Sicilian rolls hot.

This steak is 3D printed. And it does not contain meat – Italian Cuisine

Here is the Steak 2.0 of the startup Novameat, led by the Italian researcher Giuseppe Scionti: a sustainable alternative to beef that could arrive on the market by 2021

In recent years we have seen the most disparate attempts at reproduce the meat – and also fish – using only and exclusively components of vegetable origin, in an attempt to offer the market an alternative proposal that is sustainable from an environmental point of view. No, we are not talking about products based on lentils, vegetables and related products, but about real ones technological projects that by combining fats, proteins and various colors extracted from plants & co., they have been able to recreate – for example – hamburgers with a taste and consistency very similar to those of a beef meatball. Yes, but when you go from the reproduction of the mince to that of, for example, a real steak, things get complicated considerably. Why the textures and the appearance of a sirloin or a rib is much, much more complicated to reproduce properly.

A particularly bold attempt comes from today Novameatstartup based in Barcelona, Spain, led by the young Milanese researcher Giuseppe Scionti. Her Steak 2.0, developed and perfected over the last few years of experimentation, it is in fact the first 3D printed steak based on plant components only. With a consistency and appearance – as can be seen from the photographs – very similar to those of a real cut of meat.

How Steak 2.0 was made

Being able to configure the particles and vegetable proteins to obtain the texture of a steak is somewhat complex. Especially because the most used technological procedures nowadays manage to perfectly mimic only certain specific types of meat. The novelty introduced by Novameat, in this sense, is a particular baptized process "Microextrusion", which allows to act on the structure of vegetable proteins. Going from time to time to mimic muscle fibers chicken, beef or, for example, tuna.

«While I was dealing with a medical-veterinary research on how it was possible to regenerate animal tissues through the 3D bioprint, Says the CEO of the startup, Dr. Scionti,« I discovered a way to bio-hack the structure of the extracellular matrix of a series of vegetable proteins. This allows you to reconfigure it from time to time and obtain a consistency of the product very similar to that of the different types of meat . Not only that, because in this way parts with different textures can also be created within the same printed steak, which allow you to reproduce that complexity characteristic of real meat given by the alternation of lean and fatty parts.

When can we taste it

While all over the world meatballs of vegetable origin, they are already peeking among the restaurants and fast food proposals, to taste Novameat's Steak 2.0 we will have to wait a few more months. The researchers are indeed working for perfect further the product before launching on the market, especially from the point of view of taste.

The company's goal – which reaffirms the need to find increasingly sustainable food solutions, also in the face of the increase in the world population and the problems related to climate change – would still be to be able to present its steak to the world by 2021. With a price initially similar to that of real beef, but destined to drop with the improvement of technologies and a possible expansion of production. «We are the first generation with the knowledge and technologies necessary for reverse the climate crisis, Giuseppe Scionti underlines,« and we can choose to be remembered as those who have known how to safeguard life on our planet. We have a great opportunity, and we must seize it .