Tag: Roast

Roast lamb with pumpkin recipe – Italian Cuisine

Roast lamb with pumpkin recipe

  • a leg of lamb
  • 400 g pumpkin
  • 100 g sliced ​​bacon
  • Rosemary
  • sage
  • White wine
  • extra virgin olive oil
  • pepper

For the recipe for roast lamb with pumpkin, de-bone and degrease the leg of lamb or have it boned by your butcher, asking to keep the bones and fat. Collect the bones in a baking dish, without seasonings, and bake them at 200 ° C for about 20 '. Cut the pulp into two large slices.
Remove the bones from the oven and transfer them to a large saucepan, brown them over high heat for a couple of minutes, blend them with a glass of wine, then cover with water and simmer for at least 1 hour. Bard the lamb steaks with the bacon, place a sprig of rosemary on them and tie them with string like a roast; arrange them in a baking dish, season with a drizzle of oil and a generous grind of pepper and bake at 200 ° C for 40-45 ', turning them halfway through cooking.
Peel the pumpkin and cut it into slices about 1 cm thick, arrange them in a pan and season with a drizzle of oil and a few sage leaves; cover the pan with aluminum foil and bake at 200 ° C for 40 '. Remove the roasts from the oven and let them rest for 15 '. Dilute the cooking sauce left in the pan with a couple of ladles of broth prepared with the bones and reduce it in a saucepan for 15 '. Slice the meat not too thick. Take the pumpkin out of the oven and place it on a serving plate, place the meat on top and sprinkle it with the reduced, hot cooking juices.

Roast with chestnuts – Recipe Roast with chestnuts from – Italian Cuisine

»Roast with chestnuts - Recipe Roast with chestnuts from Misya

First clean the chestnuts, cut the rounded side and put them in a pot with cold water, a sprig of rosemary and a pinch of salt, bring to a boil and cook for 25 minutes.

Drain the chestnuts, then peel and peel them.

Tie the meat (here the guide to do it best), then brown it in a large saucepan with garlic, oil, rosemary and chopped onion.
Brown on all sides, in order to seal the juices, then blend with the wine, then lower the heat to low, close with the lid and cook for 30 minutes, adding water if necessary to avoid sticking.

Add the chestnuts (partly whole, partly chopped) and half a glass of water, salt lightly and continue cooking, always with a lid, for another 15-20 minutes, until the meat is well cooked and the sauce has not shrunk. .

The chestnut roast is ready: wait at least 5 minutes before cutting it into slices, serve it.

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Roast Chicken Day: better the breast or the thigh? – Italian Cuisine


According to a Doxa survey, chicken meat is the most appreciated and purchased by Italians


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The secular enigma … Chest or thigh? Good question. The breast is to be eaten with a knife and fork, the thigh to be held strictly in the hands and to be savored bite after bite. And this is precisely the theme around which the Roast Chicken Day… Better the chest or the thigh?

The social appointment is for this morning, Saturday 2 October at 11.00 on the Vivailpollo Facebook page. No, perhaps calling it an appointment is an understatement. Here we are talking about a real one marathon social to celebrate one of the favorite dishes of Italians that sees guests from the world of catering like Chef Roy Caceres, Chef Max Mariola and Chef Rosanna Marziale, and characters from the world of social like the highly anticipated Sonia Peronaci, the influencer Emanuele Ferrari and Nonna Giovanna, the granfluencer who with her grandson Nicola will reveal all the secrets of their roast chicken recipe.

The data of the roast chicken
On the occasion of Roast Chicken Day, this is confirmed by aDoxa investigation: chicken meat is the most consumed by Italians. Do you think that 72% of Italians eat it at least once a week! What about the roast chicken? Again the data are surprising: about 40 million Italians eat roast chicken once a month and 41% of people aged between 18 and 24 consume roast chicken at least once a week! After all, how can you give up a perfectly cooked roast chicken? Succulent and tasty white meat to accompany with the classic side dish of baked potatoes!
But the most awaited data that emerged from the Doxa survey is precisely this: we can say with certainty whether Italians appreciate the chest or the thigh more! And… The thigh wins with 56% of the votes compared to 35% of the votes for the chest!

Roasted chicken side dish
On its own it is delicious, and we all agree on this … But accompanied by a side of crunchy vegetables even better! The most classic side dish is baked potatoes, very crunchy on the outside and soft on the inside, flavored with oil, salt, rosemary or sage are perfect! Here you can find our recipe to prepare them with the peel!
If you don't want to eat the classic potato side dish, you can try preparing a side dish of mixed vegetables in a pan or in the oven; if you prefer to stay light then the perfect side dish is a fresh salad!

October 2021
Giulia Ferrari

Posted on 01/10/2021


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