Tag: Roast

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

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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Roast with blueberries – 's Roast with blueberries recipe – Italian Cuisine

First of all, if your roast is not tied, you provide it (here is the guide to do it without making mistakes).
Put the blueberries, sparkling wine, thyme, marjoram, garlic and meat in a large baking dish.
Pour a few tablespoons of seasoning over the meat, cover with cling film and leave to marinate for at least 30 minutes.

After half an hour, melt the butter with a little oil in a saucepan, then brown the meat well over high heat for a few minutes, blending with the cognac and seasoning with salt and pepper, in order to seal the juices.

Put the meat back into the pan with the cooking juices and cook for about 1 hour at 160 ° C in a preheated convection oven.
Halfway through cooking, turn the roast, and remember every now and then to wet the meat with the cooking juices.

Once cooked, take the meat out of the oven and let it rest for at least 10 minutes, then remove the string and cut the roast into slices that are not too thin.

The roast with blueberries is ready: sprinkle it with the cooking juices and the blueberries, decorate with a little fresh thyme and serve.

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