Tag: oven

Oven Roast – 's Oven Roast Recipe – Italian Cuisine

First, sauté the garlic, rosemary and peppercorns in a saucepan with the butter.
Add the meat and brown it thoroughly from all sides, so as to seal the juices, then blend with the wine.

Transfer the roast, with all the cooking sauces, to a baking dish suitable for the oven, add the well-washed potatoes (and, if you wish, also peeled), a drizzle of oil, a pinch of salt and add the broth.
Cover with aluminum sealing the edges, then bake for 1 hour at 180 ° C in a preheated convection oven.

Once baked, let it rest for at least 10-15 minutes before slicing.

The roast is ready: serve it with its cooking base.

Orecchiette from Matera, to be made with lamb sauce and in the oven – Italian Cuisine

The orecchiette from Matera are cooked first in a pot, but then with sauce, mozzarella and pecorino cheese they become a tasty baked pasta

We are used to thinking of orecchiette as a typical dish of the Apulian cuisine, perhaps in its version already famous with the turnip greens but this type of pasta is also very common in the culinary tradition of Basilicata.

Indeed, the Orecchiette from Matera are one of the typical first courses of all Lucania, ideal for a lunch Sunday and with a rustic and very strong taste. They are baked in the oven, with a lamb meat sauce, mozzarella and pecorino.

Tradition has it that they prepare with homemade orecchiette but if the time (and the desire) is short, a pack of fresh pasta bought in shops or in the supermarket can also be used with excellent results.

homemade orecchiette alla materana

Orecchiette from Matera: the recipe

Ingredients

To prepare the orecchiette alla materana you will need: 500 g of fresh orecchiette, 250 g of lamb meat, 500 g of tomatoes to make the sauce, 2 mozzarella, 200 g of pecorino cheese, extra virgin olive oil and salt.

Method

In the preparation of the orecchiette from Matera, if you use one ready-made fresh pasta, the first thing it gives is to dedicate yourself to the lamb meat sauce. It is therefore necessary cut the meat into small pieces and brown it in a pan with extra virgin olive oil. Once the meat is well browned it's time to add the tomatoes for the sauce, peelless and seedless and well washed.

The gravy with lamb must simmer for about an hour, adding cooking water from time to time to prevent it from drying out.

When the sauce is ready it's time to cook the orecchiette in abundant salted water. Drain them al dente and put them in an oven dish alternating with the pasta layers with mozzarella and pecorino. Finish with plenty of pecorino and then put in the oven for 20 minutes at 180 °.

orecchiette materane recipe ingredients italian cuisine

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Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle – Italian Cuisine

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle

A stuffed roast rabbit to be served with a balsamic and potato zabaglione, almost a porchettaSalt and pepper the rabbit. Prepare the filling by adding the ground beef, the breadcrumbs, egg, salt, pepper, parsley. Open the rabbit, lay the mixture and put the pork tenderloin in the center. Add the wild fennel and close with some toothpicks. Cover with the slices of bacon, rosemary and fennel and close with the string. If the meat has the stuffing better than the static oven, for a less aggressive cooking. Put in an oven pan, season with oil, garlic and rosemary and cook at 180 ° C for 1 hour with a static oven and low steam intake (so you don't have to cover it with foil for part of the cooking).

Halfway through cooking, add a glass of white wine. Leave to cool and cut into slices.