Tag: Roast

Recipe Sage roast turkey – Italian Cuisine

Recipe Sage roast turkey

  • 800 g turkey breast in one piece
  • 100 g onion
  • sage
  • olive oil
  • dry white wine
  • broth (also nut)
  • flour
  • salt
  • pepper

To prepare roast turkey with sage, tie the meat with white cooking string to prevent it from deforming during cooking. Brown it in a pressure cooker with 3 tablespoons of oil. Chop the onion with a nice handful of sage leaves. Add salt and pepper to the roast and sprinkle with dry white wine. Let it evaporate. Add the mince. Sprinkle the meat with a cup of hot broth. Close the pot and cook for 20 minutes from when it is under pressure. Remove the meat from the pot and keep it warm. Tie the bottom by mixing a teaspoon of flour. Serve the roast in slices, accompanied by its hot sauce.

10 mistakes made when preparing the roast – Italian Cuisine

How many times have you cooked a roast that once cut was raw or worse still hard and impossible to chew?

Preparing a roast in a workmanlike manner is not at all an easy task, on the contrary.
Many mistakes can be made and the result will be a poorly cooked meat or on the contrary very hard.

To be on the safe side you just have to be very patient, rely on a trusted butcher and follow some mandatory steps.
Mostly, avoid these 10 unforgivable mistakes.

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Recipe Cold veal roast with sauce – Italian Cuisine

Recipe Cold veal roast with sauce

  • 600 g veal ribs
  • 200 g fresh white cheese
  • celery
  • carrot
  • garlic
  • shallot
  • rosemary
  • sage
  • a lemon
  • red pepper flake, raw
  • olive oil
  • dry white wine
  • salt
  • pepper

To prepare the veal roast in a sauce pan brown the magatello in a pressure cooker with 2 tablespoons of oil. Wet it with half a glass of wine, add salt, add the chopped carrot and celery, half a shallot and 2 cloves of garlic. Add salt and pepper, close the pan and cook for 20 minutes from when it is under pressure. Chop a bunch of rosemary and sage leaves with a piece of lemon zest in the mixer. Join the cheese and the cooking juices of the meat. Serve the cold roast, cut into thin slices, sauces with the prepared and with strips of raw pepper.

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