Tag: meat

Recipe Grated meat cannelloni – Italian Cuisine

Ingredients

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

Duration: 1 h 45 min

Level: Middle

Dose: 8 people

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.

the meaning of raw meat in dreams – Italian Cuisine

Is dreaming of raw meat bad? This is not exactly the case: the meaning and interpretation of raw meat in dreams can vary depending on the context

Have you ever dreamed of raw meat and immediately thought that it was a harmful omen? Even if according to popular belief it is a negative sign, it is not exactly so. First of all the meat binds a lot to the sexual sphere, to physical drives and to the bond with the body. To understand how to interpret raw meat in dreams the right way, it is always necessary to keep in mind one's own experience he was born in context of the dream. For example, in the dream eating raw meat caused a feeling of disgust or pleasure?

What does it mean to dream of eating raw meat?

Dreaming of raw meat can reveal the need, incidentally, to satisfy the so-called pleasures of the flesh. See it or eat it and don't feel any discomfort, but on the contrary pleasure, symbolizes the satisfaction or need to satisfy one's instincts. Especially if there is so much meat or meat in the dream red, abundance and intense color represent a strong desire for contact, of passion is attraction.

If instead the vision or the tasting of raw meat provoked disorder, this could signal a trauma in the sexual field more than a bad omen.

Dream of raw meat

If even the meat had gone bad, the dream could hide a unsolved problem in the intimacy of a couple. To dream rotten raw meat could also refer to fears regarding health problems.

Dream of raw ground meat

If, on the other hand, you have dreamed of raw ground meat or even cutting and chopping it, this could hide a anger unexpressed towards someone. The need to prevail vigorously, to take control and power.

Dreaming of buying raw meat in the butcher shop

Dreaming of buying raw meat from the butcher may have something to do with a doubt or choice to make. The counter of the butcher shop full of different types of meat can represent the possibility that we have in front of us. Here comes the symbolism of animals: for example, dreaming pork meat it has to do with what the animal represents, such as wealth, abundance, greed or sexual instincts. There game it could represent adventure, sophistication and courage. The chicken it could instead refer to everyday life and a sense of security.

Our recipes to avoid bad omens

And if it were only hunger or need to regain strength? Sometimes dreaming about food can simply be a response of our unconscious to the desire to eat something. After all, the beef tartare it is irresistible. Look below to satisfy your need for raw meat while in the gallery above you can find other meanings of food in dreams.

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Made in Italy to discover: buffalo meat is trendy – Italian Cuisine

A yellow casket of stone-ground flour encloses a filling of buffalo meat, aglianico grape chutney and orange peel and provolone del Monaco. It is the exquisite sandwich, made by Chef Cristiano De Rinaldi (under the recipe), winner of the contest dedicated to the Italian panino in the context of Bufala Fest 2019, an event that celebrates the wisdom of the products that originate from the Neapolitan territory local buffaloes. Not just mozzarella, but meat in the first place and other delicacies. Italy is increasingly a country of buffaloes and this unique food and wine festival in its kind confirms the tricolor taste for this animal bred in the Bel Paese, whose breed is called indeed Italian buffalo.

Of course, we are all admirers of cheeses and in particular of mozzarella cheese which is produced thanks to the milk of these animals (by the way, do you know how to recognize the true buffalo mozzarella?).

But what about the meat? It is a meat lean and very rich in protein, really special as a taste (similar to bovine but slightly sweeter) and as a nutrient supply. In fact, meat proteins are not all the same: vary according to breed, cutting and cooking. For example, raw beef has a protein content that ranges from 15 to 20 grams. The buffalo has it 20 gr, and only 99 kcal per 100 gr!

Not for nothing during the days of the Bufala Fest, which took place at the beginning of September, thousands of people have discovered and appreciated the burger and buffalo meat sausages, asking for information from the chefs – many, even starred! – on the best way to prepare them. "We value this as a success – he explains Antonio Rea, organizer of the event – precisely because the payoff 'not just mozzarella' intends to enhance the entire buffalo supply chain and also push less well-known but high-quality products ". People in fact inquired about the sales points of this meat, which was less and less difficult to find on the market. Most homegrown buffaloes are bred in Campania (80%) especially for the production of milk for the production of mozzarella; other buffalo farms are present in Sicily, Lombardy and Lazio. [Nella foto: da sinistra Francesco Sorrentino (Organizzatore), Domenico Raimondo (Presidentre Consorzio Mozzarella DOP) e Antonio Rea (Organizzatore)]

"Of course only dairy products are needed for the production of dairy products female buffaloes, – explains Vincenzo Marotta, coordinator of the Workshops – therefore the males would be destined to the consumption of meat and a development of the market in this sense would allow a virtuous process in breeding of these animals, where otherwise the annutoli, the small male specimens, end up sacrifice uselessly. Try the buffalo meat and choose that one nostrana! Really, it is absurd to buy meat that comes from the other side of the world when in Italy we have of it excellent".

Mozzarella was obviously the protagonist of the Bufala Fest, an event realized in collaboration with the Consortium for the Protection of Mozzarella di Bufala Campana Dop, but this year named precisely "Bufala Fest – not just mozzarella", promoted by the creative posters that decorated Naples, created by the art director Marco Marotta. And many workshops and contests have been dedicated to meat … Seventeen events on the bill, between music (Sal Da Vinci, Anna Tatangelo, Mario Venuti, Maria Nazionale, Neri per Caso, Nicola Siciliano, VMonster, Francesco Da Vinci), workshop, comedy, art. The Pulcinella trophy, dedicated to the piazzaioli (and during the event was presented Go 'Schietta, the first, revolutionary pizza container completely biodegradable) and showcooking with star chefs of the caliber of Tano Simionato, Paolo Gramaglia and Paolo Barrale. To lead the work of the contest area and on many occasions also dinners & c., Il very good Chef Antonio Arfè.

Bufala Fest, sponsored by the Campania Region and the Municipality of Naples, then gave space to tbefore beautiful reality that a Naples and surroundings revolve around the buffalo supply chain. Such as Biancamore, a company of Paestum that pampers the skin with buffalo milk and sends its own cosmetics in all of Italy and the Nino Cannavale pastry chef, who actually works stolen from the Camorra.

Let's go back to our contest sandwiches stuffed with buffalo meat made in Italy.

Here are the winners with the recipes written by them!

Sandwich no. 1 – Cristiano De Rinaldi

For the bread: stone-ground flour type 1 fermentation with yeast. For the filling: 200 g of Campania buffalo meat, (real cut – this is what I use to make hamburgers and is recommended); 100 grams of provolone del Monaco made in flakes and put on the meat after cooking (preferable to medium cooking for the buffalo) as if it were raining! On the two sides of the bread spread the Aglianico grape chutney with orange peel (75% grapes, 25% cane sugar, 5% orange peel).

Sandwich no. 2– Antonio Ranieri

The sandwich is called "drunk chub". The ingredients are Bourbon bread, misticanza, buffalo burgers, buffalo shredded caramelized peaches and ginger, reduction of Primitivo di Manduria with buffalo butter, toasted hazelnuts. To start, prepare the caramelized peaches: peel the peaches and cut them into cubes, brown them with extra virgin olive oil already warm in the pan and add brown sugar and ginger. Add water flush and when cooked, blend half the mixture and add them again. Reduction of the Primitivo di Manduria: bring a glass of Primitivo di Manduria to a boil in a saucepan; over low heat add buffalo butter and stir until creamy.

Toast the hazelnuts in a pan. Proceed to cook the Campania buffalo burgers. Toast the Bourbon sandwich and compose it in the following way: base, mixed salad, burgers, stracciata of buffalo, a spoonful of caramelized peaches, 5/6 drops of reduction of Primitivo di Manduria with buffalo butter and toasted hazelnuts.

Sandwich no. 3 – Davide Di Meo

The sandwich is called Phlegraios. From the Greek phlegraios = ardent, it is an explicit reference to the territory of the Campi Flegrei. Only five simple ingredients: eggplant parmigiana with cannellino tomato, stracciata of buffalo, chopped Neapolitan curly basil, Cistecca Montese and its classic baguette. Generally of beef, I proposed the Cistecca in the buffalo variant. The meat is processed on Fry Top stone. With quick movements of spatulas, I cooked the meat, being careful not to lose the juices. Before finishing cooking, I added the parmigiana and let it blend. I stuff the baguette, cooked on the grill, and I go to lay the stracciata of buffalo and the chopped basil.

Jonas Fiore
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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