Authentic Italian Cooking
Italian beef recipes
Beef meat is very tasty and is suitable for a lot of Italian recipes, well known all over the world! You can make pot roast but you can grill, bake, boil it ... Unluckily it is rich in fat and so you should not add other animal fats in the cooking according to the most recent researches in human health.
Beef stew, Tuscan-style
Braised beef
Cabbage rolls, Piedmont-style
Leftover boiled meat stew with tomatoes and herbs
Pot roast beef in tomato sauce
Roast beef
Simple poached beef, Italy-style
Steak tartare
Stuffed roast beef roll
Summer beef salad
Beef meat, how to serve it
Definitely this is the most bought and cooked meat in the world. However, Italy claims some traditional recipes, well-known abroad. Think of brasato (braise) or stufato (stew) cooked with local wines (unbeatable our brasato in Barolo wine) and served with polenta. I can continue with tagliata that is seared and served rare (what do you think of this recipe with rocket and parmesan?), spezzatino flavored with a lot of aromatic herbs, lesso or bollito. And yet our fabulous pot roasts, tenderloin (maybe flavored with balsamic vinegar) ... We Italians always cook this meat along with our typical seasonal products with good results in all seasons.
Beef recipes, listed according to their ingredients or cooking method
This dish is very simple and belongs to the tradition of the most typical Tuscan cuisine, especially in areas where the Chianina breed is reared. The ingredients are: shoulder cut of beef, some herbs including the onion, celery, garlic, rosemary and carrot and then fresh tomatoes and olive oil.
The brasato is a dish of the Italian cuisine. The meat is marinated in red wine with lots of vegetables and herbs and then cooked slowly in the same wine used for marinating. The brasato is great with polenta or with side dishes made with winter vegetables or potatoes.
Braised cheeks accompanied by Jerusalem artichokes
In the years of unbridled consumerism, we are used to take no more into account the poor cuts of meat. So several pieces of slaughtered animals have become unattractive. But the cheeks are really very good, unmissable!
Really good! People who live in Piedmont are used to make them when they have leftovers of meat or salami in Holiday Season or any other holiday in winter. Enjoy them sipping a glass of red wine!
There are many recipes for goulash. This is the recipe from Trieste, which is derived from the Hungarian version. Trieste was part of the Austro-Hungarian Empire and then absorbed much of its culinary traditions.
boiled and marinated (carpione)
Cold dish that you can prepare in advance. Serve it especially as a starter in a full menu, a course in a meal, buffet-style, or as a main dish in your family menu in summer. It is an excellent solution if you have any boiled meat left.
This is an ideal dish when you have leftovers of boiled meat of any kind (turkey, capon, beef, veal ...). Boiled meat is sometimes made only to use the broth immediately, but it is not always appreciated or loved. It is sometimes a little chewy; children often do not like it. What to do? Here is the answer!
How to make a great soft roast that can be easily cut? This is a question that most of us, home cooks, makes when we organize an important lunch or dinner.
The answer can be found in this exclusive recipe of mine. It is good and scenographic!
Very tasty meat dish. Its success depends on many factors including in particular the choice of the meat cut. It must be well hung and big enough so you can cut some nice slices. You can cook it in the oven, on a spit or even fired. Be careful to follow the instructions well!
These roulades made with beef slices rolled around frittata are easy to make. Even people who are not adept in the cooking art can make them. And they are really good! You can find all tips about right purchases, paired wine and calories too.
It is made by placing a large piece of meat (beef rump or brisket) directly into the cold water with some vegetables that traditionally are carrots, celery and onion. The cooking is slow, on low heat.
This is a traditional recipe of northern France but is now widespread throughout the world.
The dish is very simple except for the preparation of the meat that should be cut with the tip of the knife, neither ground nor pureed.
This is a typical Italian dish we make when there is something important to celebrate. It seems difficult to do but you have only to follow my directions ;)
Typical Sicilian recipe and great main dish. It is called farsumagru in Sicilian ;)) This is a rolled roast with a delicious filling made of sausage, bacon, cheese and herbs.
Mediterranean meat and cabbage pie
Generally, I serve this pie in autumn and winter when cabbage is in season but recently I have prepared it in advance and served at room temperature in spring. It was successful, for sure ;))
Cold dish you can prepare very quickly. You have only to sear your meat in the pan and add it to vegetables.
This is a recipe of mine. Rather small, everyone hides a quail egg. They are good finger foods for your happy hour at home (aperitivo) or a tasty appetizer in a typical antipasto platter, Italy-style. Imagine them served accompanied by a few slices of salami and a tasty bruschetta ... They are good hot or cold
Autore: Loretta Sebastiani
Google+ | Twitter | Facebook | Pinterest