TRUFFLED PARTRIDGE

The truffled partridge is a typical Tuscan recipe

INGREDIENTS FOR 4 PEOPLE
4 partridges
300 g of new vegetables (fennel, spring onions, potatoes, carrots)
200 g of cabbage
100 g of pancetta
100 g butter
50 g of truffle slices
18 sage leaves
1 glass dry white wine
1 ladle of game ground
2 cloves of garlic
extra virgin olive oil
salt
pepper



METHOD



Steam the new vegetables leaving them crunchy, in this way they will maintain their organoleptic characteristics intact.

Cut the cabbage into joulienne and sauté in a pan with a drizzle of oil, the garlic cloves and the diced pancetta. Salt and pepper.

Divide the breasts and the legs of the partridges and cook them in a pan with the oil and two sage leaves.

Sprinkle with the wine and let it evaporate, add the game bottom (obtained with the scraps of partridges, vegetables, aromatic herbs and white wine all cooked for a few hours wetting from time to time with a good meat broth).

Cook over a low heat for a few minutes and mix with 30 g of butter. Arrange the mignon vegetables browned in a pan with the remaining butter on one side and the crispy cabbage with sliced ​​partridges covered with slices of truffle on the other.

Flour the sage leaves, fry them in hot oil and arrange them in the center of the dishes. Cover the partridges with the sauce and serve

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The rabbit with aubergines, olives and origano

The rabbit with aubergines, olives and origano is a very pleasant second course.
The recipe sees two ingredients used in the kitchen as protagonists: rabbit and aubergines.

The rabbit with sweet and white meats, very digestible, light and with a very low level of fat and calories is present in countless recipes of our traditional cuisine.
Eggplants, typically summer vegetables, are among the most used vegetables in this season to prepare fresh and fragrant, very tasty dishes on Italian tables from north to south.
The combination of these two foods is really special and very intriguing: the sweet taste of the rabbit goes nicely with the slightly spicy and acrid flavor of aubergines.
To complete this delicious second course, I added two key elements of Mediterranean cuisine: oregano and olives.
For oregano I opted for the dried one, much more fragrant and intense than the fresh one. I crumbled it and added it to the pan with the other ingredients.
As a quality of olives, I chose the Apulian Leccine, black violet olives with a strong and decisive taste, very appetizing and fleshy although small, preserved in their brine. If you do not find them you can opt for those Ligurian taggiasche always in brine, even small and very tasty.
Choose a very aromatic and fruity white wine like a dried Malvasia from Oltrepò Pavese or a Tocai del Veneto.

Rabbit with aubergines, olives and oregano: some tips

Cut the rabbit into small pieces so that their cooking is uniform and they all take the same time to cook.
Accompany the rabbit with aubergines, olives and oregano on a fresh side with seasoned raw mixed vegetables and seasoned with Vinaigrette sauce.
Also try the Bergamo-style rabbit!

HOW TO MAKE A RABBIT WITH AUBERGIN, RABBIT AND OREGANO

1 Rabbit weighing about 1.2 Kg cut into small pieces

1 Red Tropea onion

4 tablespoons of extra virgin olive oil

200 gr. of Eggplant

1 spoonful of dried oregano

Vegetable broth q.b.

1 glass of white wine

4 tablespoons of Olive Leccine

Pink salt q.b.

Pink pepper q.b.

Put 2 tablespoons of extra virgin olive oil in a non-stick pan with the peeled and thinly sliced ​​red Tropea onion.

Let it soften and lightly color for 1 minute and then add the washed, dried and diced aubergine. Season with pink salt and a sprinkling of pink pepper. Finally add the dried and crumbled oregano. Stir, lower the heat and cook the eggplant, stirring often.

When it has browned, add a couple of ladles of vegetable stock and continue cooking for 10 minutes.

Meanwhile pour the other 2 tablespoons of extra virgin olive oil into another fairly large non-stick pan. Let it heat slightly and then arrange the rabbit cut into small pieces.

Brown it and brown it by turning the pieces often. Add the white wine and let it simmer for 1 minute over high heat.

Lower the heat, turn the pieces and add the aubergines along with all their cooking juices.

Add the olives Leccine.

Stir and cover the pan, continuing to cook for half an hour over low heat.

Stir frequently during cooking and, when the rabbit is cooked, turn off the heat. Serve immediately the aubergine rabbit with olives and oregano. Enjoy your meal!

ABBACCHIO

Abbacchio is a term used in central italy to indicate the little sheep (lamb), which has just over one month old. Abbacchio is a typical recipe for Italian cuisine.

The young lamb is characterized by its delicate and tender flesh, and it differs by the Lamb's largest (one that already grazing the grass) the fact that the meat is pink and has almost no fat.

Ingredients for 8 people:

1 leg of lamb of about 1 kg and 200 gr
sage
rosemary
oil
salt
pepper


PREPARATION:

Take a nice leg of lamb, scrape and cut into pieces, which are salted, peppered and anointed with oil.

In a saucepan fry two cloves of garlic with oil or lard, sage and rosemary and put the pieces of lamb to brown.

Cook on high heat first, then lower the heat and finish cooking the meat stirring frequently. Before serving, take care that the meat is a nice golden color.

Serve the abbacchio with baked potatoes and salad of the season.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

CHICKEN WITH SAGE AND CREAM

I am here again with a traditional recipe of Italian cuisine.
The chicken is widely used in Italian cuisine because comes from the tradition poor rural but thanks to the Italian creativity is reinvented with a simple and tasty new recipes, as in this case the chicken with the cream and sage.



INGREDIENTS FOR 4 PEOPLE:

- SLICES OF CHICKEN BREAST 400 g
- CREAM 125 ml
- DRY WHITE WINE
- SAGE LEAVES
- OLIVE OIL

PROCEDURE:


Flour the chicken slices, brown them in a pan with olive oil. Add salt and season with chopped sage. Add the white wine.
When the wine has evaporated, add the cream, sprinkle with a tablespoon of water and continue cooking for about 15 minutes.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

ORANGE PORK ROAST

Another recipe of Italian cuisine, oranges are a treasure of Sicily that goes very well in this recipe, the flavor of pork

INGREDIENTS FOR 4 PEOPLE:

- 500 g pork loin
- Onion n 1
- CARROT n 1
- ORANGES n 2
- BRANDY
- OLIVE OIL
- 1 SUGAR SPOON
- FOR FLOUR Flour
- SALT

PROCEDURE:

Wash the oranges, squeeze the juice with the juicer. Peel with a vegetable peeler, taking care not to remove the white part is bitter. Cut the peel in joulienne (thin strips).

Cut the onion and carrot into small cubes, brown them in a pan with olive oil. Put the pork with vegetables and brown it well on a low flame on all sides. Add a tablespoon of flour, pour in the brandy and salt. When the brandy will be completely evaporated, add the orange juice.

I recommend that you add half a teaspoon of sugar to soften the acidity of the oranges.

Cook over low heat for half an hour adding water if necessary. Add the orange peel cut into joulienne and finish cooking for another half hour.

Serve with the sauce.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

MILANESE OSSOBUCO

The recipe of milanese ossobuco is lost out of the in the history of Italian cuisine and Lombard do not know exact dates but it seems that it was already known in Italy in the 700. Ossobuco is shanks of the veal cut in slice.

INGREDIENT FOR 4 PEOPLE

* 1 clove garlic
* Meat broth 1 / 2 liter
* 50 g butter
* Beef and veal shanks 4 of 350 gr
* 1 small onion
* Lemons 1 / 2
* 4 tablespoons extra virgin olive oil
* Pepe
* Tomato 300 g
* Parsley a sprig
* Sale
* 1 cup white wine


PROCEDURE:
Prepare gremolada sauce: mince the lemon zest, garlic and parsley and set aside.

Cut the onion into julienne and sauté, add the ossobuco lightly floured previously. 
Add the tomatoes previously peel and passed and cook. When milanese ossobuco are cooked add the  gremolada sauce.


Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

FLORENTINE ARISTA OF PORK

Here you are another recipe of typical italian cuisine, this recipe cames from Tuscany.

INGREDIENTS FOR 6 PEOPLE:

1 kg pork loin
extra virgin olive oil
garlic
rosemary
fennel seeds
salt
pepper


PROCEDURE:

Chop the rosemary, fennel seeds and garlic. Add salt and pepper, mix all ingredients well. Introduced through small holes in the flesh.
Tie the pork loin well with the sprigs of rosemary, bury it in the spit and cook for about 2 hours moistened with cooking grease using a bunch of herbs.

SKEWERS OF CHICKEN CURRY

The masala, known in the West under the name curry is a blend of Indian origin, spices pounded in a mortar.

Depending on the formulation will have a "mild" curry or medium spicy, or "sweet" or very spicy, contrary to what the term might suggest.

The classic ingredients of the curry are black pepper, cumin, coriander, cinnamon, turmeric, but also cloves, ginger, nutmeg, greek hay, pepper.



INGREDIENTS FOR 4 PEOPLE:

- Chicken breast 400 gr
- 2 CUP OF MILK
- BIG CARROTS N. 3
- CURRY
- OIL
- SALT



PROCEDURE:

Cut the chicken into little cubes.
Apart preparing in a great container the milk with 1 or 2 teaspoons of curry and stir until it is nice yellow.
Place the diced chicken in milk, cover well with a lid, place in refrigerator and leave to infuse for at least 6 hours.

Meanwhile, prepare the bed of carrots: cleaned and cut carrots with the peeler. Put them in a pan with a little oil and fry them slightly. It's important to not overcook the carrots should remain  "al dente" (like we say in italian), just a couple of minutes. Add salt.

What will be spent infusion time skewering the chicken cubes with toothpicks to skewer and cook in a pan with little oil.

Place in a plate the chicken skewers over the carrots.