Category Archives: Secondi Piatti and Contorni

Sogliola Alla Mugnaia – Sole Meuniere

Sogliola Alla Mugnaia - Sole Meuniere

The Catholic tradition says that during the Holy Friday all the faithful should not eat meat. This “law” doesn’t prohibit to eat fish, eggs and dairy products so the majority of the Catholics today will have fish for lunch and dinner.
Today in observance to the Good Friday I made the delicate Sole Meuniere, sole fillets floured and cooked with butter, parsley and lemon juice.
For a perfect Sole Meuniere dish use only fresh soles.
Buon Appetito!!!

INGREDIENTS

4 fresh soles
flour
1 stick + 3 tbs unsalted butter
sea salt
1 small bunch of fresh Italian parsley
1 organic lemon, squeezed

DIRECTIONS

Remove the skin from the soles on both sides and cut into fillets.
Wash, pat dry on paper towel and dredge into flour.
In a large skillet, melt the butter then add the fillets and let them brown on both sides.
Sprinkle with salt, chopped parsley and lemon juice.
Place the fillets on a serving dish.
Meanwhile add fresh butter to the cooking sauce and melt until dark-brown.
Pour the browned butter over the fillets and serve immediately.
Decorate the dish with slices of lemon, fresh parsley and capers.

Photo by Maurizio “OttO” De Togni

Cotechino With Lentils

Cotechino With Lentils

Cotechino is an Italian charcuterie made with pork meat, fatback and rind usually eaten the last day of the year during the New Year’s Eve Dinner. We use to serve Cotechino on a big plate with lentils because, according to the Italian tradition, lentils symbolize prosperity and money for the upcoming year.
The original Cotechino comes from the city of Modena (Emilia Romagna Region), where it has the PGI status (Protected Geographical Indication).
Because of his intense taste, it should be always combined with a glass of red wine as Lambrusco of Sorbara , Barbera or Chianti Classico.
Buon Appetito!!!

Servings : 4/6 people
Difficulty : Easy
Prep Time : 10 minutes
Cooking Time : 2 hours
 
Ingredients 
16 oz Cotechino sausage
1 bay leaf
16 oz dried lentils
3 tablespoons Extra Virgin Olive Oil
1 small onion, diced
1 spring fresh sage
2 tablespoons tomato sauce
1/2 glass dry white wine
1 cup vegetable broth
salt and pepper, to taste
 
Directions
Put the lentils in a large bowl with lukewarm water and let them soak overnight.
Poke the Cotechino with a fork, then place it in a large pot of cold water with a bay leaf.
Bring to boil, then cook at low heat for about 2 hours.
In the meantime, in a large skillet saute’ the diced onion with Extra Virgin Olive Oil until golden.
Add the lentils (drained and rinsed), tomato sauce, sage, white wine. Stir and cook at medium heat until evaporated.
Reduce the heat , cover with broth and cook for about 30 minutes or until the lentils are soft but not falling apart. Add salt and pepper, to taste.
When the Cotechino is ready, remove from the water and clean all the butcher’s twine.
Cut into 1/2 inch slices and place on a serving plate surrounded by the lentils.

Photo by Maurizio “OttO” De Togni

Polpette Di Pane (Bread Balls)

Polpette Di Pane (Bread Balls)

As Italian I eat bread, I make bread and I love bread. I could have bread morning, noon and night but if happens that I have some bread left I use to prepare polpette di pane (bread balls).
A very easy and tasty second course for the whole family.

Buon Appetito!!!

Ingredients

14 oz stale bread
2 cups whole milk
8 oz ricotta cheese
3.5 oz Parmigiano Reggiano, grated
1 tbsp fresh parsley, minced
1 lemon zest
1/4 tsp ground nutmeg
salt and pepper, to taste
1 tbsp Extra Virgin Olive Oil
1 small onion, chopped
1/3 cup raisins

Directions

Place the stale bread in a medium bowl, pour the milk over and let it soak in for 30 minutes.
Squeeze out the excess of milk.
In a big bowl, work together bread, ricotta, Parmigiano, parsley, lemon zest, nutmeg, salt and pepper.
Preheat oven at 325 F degrees.
Form the mixture into about golf ball-sized balls and place them into the oven for a couple of minutes.
In a medium skillet, saute’ onion and raisins (previously softened in warm water) with a little amount of EVOO, then cook the bread balls until golden brown.
Serve hot combined with a glass of dry white wine.

Photo by Maurizio “OttO” De Togni

Frico With Potatoes

Frico With Potatoes

Taking advantage of the Montasio cheese my mom sent me for Christmas, I made a delicious Frico with potatoes.
Frico is a traditional dish from the Friuli Region (North- East of Italy), a very simple dish made with shredded Montasio cheese (awarded protected designation of origin status in 1986), potatoes and onion.
Slice and serve it with polenta and a full-bodied red wine from Friuli Venezia Giulia.

Buon Appetito!

Ingredients

14 oz yukon gold potatoes
14 oz Montasio cheese, shredded
1/2 little onion, chopped
1 tbsp Extra Virgin Olive Oil
1 pinch of sea salt

Directions

Peel the potatoes and cut into thin slices. In a medium skillet, warm the olive oil and onion then add the potatoes and a pinch of salt. Saute’ until cooked, adding a little bit of water occasionally.
Add the shredded Montasio cheese and stir constantly. When the ingredients are well blended, allow to make a nice golden crust on the bottom then flip it on the other side.
Serve hot with polenta.

Photo by Maurizio “Otto” De Togni

My Family’s Christmas Recipes : Arrosto Di Tacchino Ripieno – Stuffed Roast Turkey Breast (Second Course)

My Family's Christmas Recipes : Arrosto Di Tacchino Ripieno - Stuffed Roast Turkey Breast (Second Course)

Only few days left until Christmas, so hurry up and try to put on a perfect Christmas dinner to celebrate with the whole family.
As a second course we love to have on our plates a delicious roast turkey breast stuffed with the meatballs mixture. As a side dish we use to prepare oven roasted potatoes seasoned with rosemary, sage and sea salt.
Enjoy with red or withe wine, either way it will be a great second course.
Buon Appetito & Buone Feste!!!

Ingredients

2 lbs turkey breast, boneless
4 tablespoons Extra Virgin Olive Oil
2 tablespoons unsalted butter
1 beef bullion cube
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 cup dry white wine

For the filling
2 stale bread rolls
1/2 pound ground beef (cooked)
1/2 pound ounces chicken breast (cooked), finely minced
4 ounces prosciutto cotto , finely minced
2 ounces mortadella , finely minced
4 tbs Parmigiano Reggiano cheese, freshly grated
1 small bunch fresh Italian parsley , finely chopped
1 egg
salt and black pepper, to taste

Directions

Prepare the turkey filling placing the stale bread to soak in lukewarm water for 30 minutes. After this time, squeeze out the excess of the water.
In a large bowl combine ground beef, chicken, squeezed bread, prosciutto cotto, mortadella, parmesan cheese, parsley, 1 egg, salt and pepper.
Blend all the ingredients very well with your hands, set aside.
Remove the skin in one piece from the turkey breast and reserve.
On a large wooden board, pound the turkey breast with a mallet until 1/4 inch thick.
Spread a generous amount of meatballs mixture, leaving 1 inch border around all sides.
Roll the breast lengthwise.
Lay the skin over the top and tuck under the edges.
Tie the rolled turkey with kitchen string.
In a large pot, place the Extra Virgin Olive oil, the butter, the rolled turkey, the beef bullion cube, the chopped sage and rosemary.
Sauté at medium heat for a couple of minutes.
Add the withe wine and cook until evaporated.
Add 3 glass of hot water, cover with the lid (not entirely) and cook at low heat for 1 hour and a half.
Untie the rolled turkey, slice it and serve with oven roasted potatoes.

Photo by Maurizio”OttO” De Togni

Polpette Della Nonna Fernanda (Nonna Fernanda’s Meatballs)

polpettePolpette Della Nonna Fernanda (Nonna Fernanda's Meatballs)

Today I want to share a very special recipe for me and my family.
This recipe reminds me how beautiful life is and how amazing my Grandma is.
Thank you for all the recipes you taught me Nonna;)

Ingredients
2 stale bread rolls
1/2 pound ground beef (cooked)
1/2 pound ounces chicken breast (cooked), finely minced
4 ounces prosciutto cotto , finely minced
2 ounces mortadella , finely minced
4 tbs PARMESAN cheese freshly grated
1 small bunch fresh Italian parsley , finely chopped
1 egg
salt and black pepper, to taste
bread crumbs
olive oil BERTOLLI brand, for frying

Directions

In a small bowl put the stale bread and cover with lukewarm water. Let soak for 30 minutes then squeeze out the excess of the water. In a large bowl combine ground beef, chicken, squeezed bread, prosciutto cotto, mortadella, parmesan cheese, parsley, 1 egg, salt and pepper. Blend all the ingredients very well with your hands. Shape into golf-sized balls by hands. Roll them into bread crumbs. In a large skillet pour the olive oil, and when is really hot fry the POLPETTE for 5-7 minutes or until golden brown. With a skimmer, remove the POLPETTE from the skillet (one at the time) and arrange on a plate covered with paper towel.
The Polpette are ready to be served with a side of fresh green salad tossed with EVOO, Balsamic Vinegar, salt and pepper.

Buon Appetito …
…as always SIMPLE & DELICIOUS!!!