Tag: meat

Salad meat – salad meat recipe – Italian Cuisine

Clean the onion and carrot and put them in a large pot with the meat and a little salt and pepper in grains.
Cover with plenty of cold water, put on the heat and cook for 1 hour starting from boiling.

Wash the tomatoes, cut them in half, then place them on a baking sheet (with the cut side facing up), season with salt, oregano, oil and a pinch of sugar and cook for about 20 minutes at 200 ° C (alternatively you can cook them for about 10 minutes in a microwave at 800W).

Once ready, drain the meat, strain it and place it in a bowl with the songino, the cherry tomatoes, the sliced cheese and the onions.
Season with pesto, balsamic vinegar, salt, pepper and a little oil if necessary.

the salad meat is ready and you just need to serve it.

Guacamole recipe with crab meat – Italian Cuisine

Ingredients

120 g of flesh of flesh
80 g Carrot
50 g Celery
12 pcs Cherry tomatoes
8 pcs. Small capers in salt
4 pcs Taggiasche olives
2 pcs Avocado
1 pc Shallot
Lemon
Chili powder
Extra virgin olive oil
salt

Duration: 35 min

Level: Easy

Dose: 4 people

Peel and finely chop the celery and carrot. Peel the shallot and chop it. Stone the olives and chop them with the capers, without desalination.

Divide the tomatoes into 4 wedges. Remove the avocado from the hazel and peel and reduce the pulp in small pieces. Sprinkle them with lemon juice to prevent them from blackening due to oxidation.

Collect all the ingredients you have prepared in a bowl and mix gently mixing them well. Season with oil, salt and a pinch of chilli pepper, measuring the spice according to your taste (guacamole).

Season the chopped crab meat with 2 tablespoons of oil, lemon juice and a little salt. Spread the guacamole in the individual dishes using a square pastry cutter (side 6.5 cm), complete with the crab meat and serve accompanying to taste with triangles of fried cornmeal.

how to use meat and fish waste – Italian Cuisine

Waste in the kitchen? Let's see how the chefs at La Scuola de La Cucina Italiana use them to make tasty recipes

Nothing should be thrown away in the kitchen. The chefs de The School of Italian Cuisine, in particular, try to make the best use of meat and fish waste. Here, therefore, some advice to not waste (and save) with taste.

Meat waste

Meat waste can be used to prepare excellent food broths, to be used as a base for risottos, braised or stews. Bones and veal and chicken are perfect for flavoring sauces, such as the brown background, the unique demi-glace for scallops and roasts.

Fish waste

How many times, after a fish dinner, did you find the table full of waste? Instead of throwing them away, you can use them like this: head, central spine and fins are great for preparing broths very tasty, ideal both alone and as a base for risottos and sauces. A tasty alternative could be to prepare a broth, typical Marche dish prepared with different varieties of fish.

A prescription

If you want to make a recipe with zero waste, follow the advice of the chefs at La Scuola de La Cucina Italiana. You can prepare a cream with the trout, very delicate and healthy fish thanks to the calcium contained in the cartilage. Cut the fish into pieces, without removing anything, including eyes and scales; cook everything in one pressure cooker for about two hours together with carrots, spices and a little water. Finally, mix everything with a mixer immersion and you'll see what a delight! You can also try preparing the cream from sea fish, it will taste much stronger.

Want more tips in the kitchen? Take part in the La Scuola de La Cucina Italiana courses, see the calendar here!

Texts by Giulia Ubaldi