Tag: meat

Raining meat balls! – Italian Cuisine

Piovono-meatballs-17


At the restaurant, in the cafeterias, during lunch breaks with a cocktail, but especially at home and with our children! The most popular dish are always the meatballs.

"Do not think that I have the pretension to teach you how to make meatballs," said the Artusi. And neither do we! Meatballs are so easy to make that you do not need a recipe: just the imagination.
We suggest only some new ingredients and some combinations to which, perhaps, you have not yet thought.

Piovono-meatballs-17

Here are our recipes of meatballs, from appetizers to desserts

WE HAVE COOKED FOR YOU

"Three flavors" meatballs

WE HAVE COOKED FOR YOU

Meatballs with watercress

WE HAVE COOKED FOR YOU

Meatballs with peas

WE HAVE COOKED FOR YOU

Egg balls

WE HAVE COOKED FOR YOU

Lamb meatballs and chickpeas with rosemary

WE HAVE COOKED FOR YOU

Spaghetti with meatballs

WE HAVE COOKED FOR YOU

Spaghetti with meatballs

WE HAVE COOKED FOR YOU

Vegetable meatballs with fondue

WE HAVE COOKED FOR YOU

Veal meatballs with artichokes and carrots

WE HAVE COOKED FOR YOU

Pumpkin meatballs with chopped pistachios

WE HAVE COOKED FOR YOU

Fried meatballs and cauliflower

WE HAVE COOKED FOR YOU

Chicken meatballs in soup with garam masala

WE HAVE COOKED FOR YOU

mondeghili

WE HAVE COOKED FOR YOU

Meatballs from Puglia

WE HAVE COOKED FOR YOU

Coriander salmon trout meatballs

WE HAVE COOKED FOR YOU

Salad, zucchini and fish balls

WE HAVE COOKED FOR YOU

Turkey meatballs, raw and potatoes

WE HAVE COOKED FOR YOU

Marzipan balls

Minced meat: 10 recipes to cook it – Italian Cuisine

Minced meat recipes


The minced meat is a magical ingredient in the kitchen because it can turn into a thousand tasty recipes for the whole family. Here are our proposals

The minced meat is a jolly ingredient in the kitchen because it lends itself to a thousand uses. It can become the condiment of a first course, or the filling of a pie, a pie or a vegetable and a second delicious for the whole family.

Types of minced meat

To prepare meatballs and meatloafs it is important to choose a ground that has also a little fatty part. Belly and armhole the best parts to grind the veal, the pig are used shoulder and bacon, while for white meat, usually very lean, all parts are fine, but to get soft meatballs you must always add a creamy part of ricotta or robiola.
For a good ragù they usually grind together beef and pork, while for the hamburger the ideal cuts are the sirloin, neck and staple of beef which can also be ground together.

How to choose and store the ground

Always ask your butcher to grind the meat at the moment both for a matter of freshness and hygiene, and because very often the ground coffee is ready made with pieces of mixed meat waste.
Minced meat can be stored in the refrigerator for three days at best because then it becomes dark and takes a bad smell. If it is fresh, you can freeze it in special freezer plastic bags or in sealed containers. You can also freeze the meatballs or the meatloaf after preparing the dough.

Minced meat recipes

Ragout and meatballs

Ragù, meatballs and meatloaf are the best known recipes based on minced meat and we love them because they are very versatile. The ragout, White or red, can be enriched with mushrooms and vegetables and can be made with minced meat. The same goes for the meatballs that they can have many tastes and can be cooked differently (pan, oven, steam).
Ragù and meatballs are also the favorite dishes from the children because the minced meat is tender and tasty and should not be eaten with a fork and knife. Indeed, the smaller meatballs can be eaten even with your hands!

Meatloaf of mixed meats.
Meatloaf of mixed meats.

Here it is 10 recipes perfect for the whole family based on minced meat

the right fillings for meat and fish – Italian Cuisine

the right fillings for meat and fish


Meat, salami and fish are the extra touch to enrich each dish

The farce they are used to make dishes such as roasts, chickens, rabbits, fish or vegetables tastier. They are composed of meat, vegetables or fish, to which are always added eggs, salami, cream, cheeses such as ricotta and breadcrumbs. When preparing a stuffing you have to be careful to dose the ingredients well to avoid getting too thick a compound, or, on the contrary, too liquid. In the first case the dish would be too stringy, in the second case it would risk losing all the filling during cooking. Minced meat and cured meats are the ingredients indicated for splare feathers on as many meats. For fish, it is better to use a filling made of other fish or shellfish, mixed with eggs and breadcrumbs.

Simple faces for meats

They are suitable for enriching roasts, chickens, capons, rabbits, spinaches. They are prepared by adding to the minced meat the lard, the eggs, the cream and vegetables such as herbs, spinach and asparagus. The ingredients should be chopped and passed in the mixer and then combined with egg and grated bread. For a more decisive flavor better to choose pork grind meat, it will give more flavor to the dish. If you have to stuff a rabbit better use pieces of meat of the same animal, together with smoked pancetta, cream, thyme, rosemary and marjoram.

Fish faces

Fish pulp, cream, spices and egg whites are the best ingredients to prepare these farce. For a stronger flavor, you can add vegetables such as aubergines, courgettes and peppers. Work the fish pulp and other ingredients in the mixer and then slowly add the cream, salt, pepper and, if desired, the breadcrumbs. Finally gently incorporate the egg whites.

Farce for vegetables

Even the vegetables lend themselves well to be filled: you can use the classic filling made with cheese, bread and enrich it with the same vegetables but also with meat and fish.

Here are our recipes

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close