MEAT AND FOWL

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Updated up to: 31 October 2009

Red Meat

VEAL WITH PROSCIUTTO DI PARMA, SAGE AND GRAPES

MEATBALLS MADE OF BOILED MEAT

OSSOBUCO ALLA MILANESE

MEATLOAF WITH TOMATO SAUCE

EGGPLANT MEAT BALLS

JERUSALEM ARTICHOKES WITH PINE NUTS AND SMOKED BACON

BELL PEPPERS AND MIXED VEGETABLES WITH SALSICCE AND CHILI PEPPER

MEAT BALLS WITH NUTMEG AND THYME IN TOMATO SAUCE

SPINACH WITH JERUSALEM ARTICHOKES AND SPECK


HOT BROCCOLI AND SMOKED PANCETTA POTATO PIE

SAUTEED AGRETTI WITH SMOKED PANCETTA

WHITE BEANS AND SAUSAGES WITH TOMATOES AND SAGE

OVENBAKED ARTICHOKES WITH SALSICCIA AND LEMON

PEACH AND PROSCIUTTO CRUDO WITH BALSAMIC VINEGAR


SALSICCIA WITH GREEN GRAPES

BEEF WITH SNAP BEANS, PORCINI, ARGULA, HAZELNUTS WITH A DASH OF BALSAMIC VINEGAR

STRACOTTO WITH FENNEL SEEDS AND WHITE WINE

LEG OF LAMB WITH THYME, ROSEMARY, PINE NUTS AND LEMON

PEA AND LEEK BROTH WITH LAMB FRICADELLEN AND BUCKWHEAT DUMPLINGS

BROAD BEANS WITH CURED PORK AND DRIED TOMATOES

ROASTED CHESTNUTS AND SMOKED PANCETTA ON A BED OF SPINACH AND RED QUINOA

BRUSSELS SPROUTS WITH PANCETTA AND DRIED FIGS

BARLEY AND CHILI COATED BEEF DICE ON A BARLEY AND VANILLA COUSCOUS CAKE


QUINOA AND PANCETTA FILLED ARTICHOKES IN TOMATO SAUCE

MEDITERRANEAN MEATBALLS


CIME DI RAPA OR BROCCOLI RABE WITH SMOKED PANCETTA

CALF’S LIVER WITH CHESTNUTS AND CAPERS BRAISED IN BALSAMIC VINEGAR SERVED WITH PARMESAN AND OREGANO BISCUITS

BRESAOLA AND TALEGGIO WITH SESAME SEEDS ON RUCOLA

AVOCADO CREAM SANDWICH WITH BRESAOLA AND WALNUTS

MEAT FILLED ZUCCHINI IN TOMATO SAUCE

TUSCAN SHEPHERD’S PIE – NATURALLY GLUTEN-FREE


MEAT STUFFED PEPPER SLICES WITH TOMATO SAUCE – naturally gluten-free

OVENROASTED ZUCCHINI WEDGES WITH PROSCIUTTO CRUDO AND OREGANO

Chicken and Turkey

CHICKEN BREAST WITH SHALLOTS, DRIED TOMATOES AND THYME

EGGPLANT PARCELS WITH CHICKEN AND MOZZARELLA

SAVOURY TURKEY POCKETS

DEEP-FRIED CHICKEN WITH HERBAL SALT

DUCK MEATBALLS WITH PEAR AND GINGER SAUCE

ROSEMARY AND BALSAMIC VINEGAR MARINATED MINIATURE CHICKEN ROLLS WITH CAPERS

PARMESAN CHICKEN ON SAFFRON QUINOA WITH SUN-DRIED TOMATOES

SPINACH, PARMESAN AND PINE NUT FILLED CHICKEN BREASTS

TWICE COOKED LIME AND THYME CHICKEN

GRILLED CHICKEN BREAST ON A BED OF FRESH TOMATOES, CAPERS, OREGANO AND ONION

A GUINEA FOWL RECIPE WRITTEN IN COOKIECRUMB STYLE

GRILLED CHICKEN BREAST WITH FIG & BALSAMIC SALSA

CHICKEN OR TURKEY ROLLS WITH MOZZARELLA AND GREAN BEANS

TRANSFORMER RÖSTI WITH CHICKEN AND FRESH HERBS

ORANGE SCENTED CHICKEN LIVER PATE’ WITH MARSALA JELLY SERVED ON QUINOA PAN BREAD

ROSEMARY SCENTED CHICKEN MEATBALLS


LENTIL SALAD WITH BERBERE MARINATED TURKEY, WINTER SQUASH AND ANAHEIM PEPPERS

CHICKEN ROLLS WITH RED ONION, BALSAMIC VINEGAR AND THYME FILLING

CHICKEN WITH FENNEL, APRICOTS AND ONIONS

HOME-MADE CHICKEN AND PANCETTA SAUSAGES WITH ROSEMARY

COLD PASTA SALAD WITH HERB & LEMON MARINATED CHICKEN, GRILLED EGGPLANT, ROCKET AND CHERRY TOMATOES

LIGHT CHICKEN AND BELL PEPPER RAGOUT SERVED WITH ALMOND AND CORNMEAL CRACKERS

LIME AND THYME MARINATED CHICKEN WITH GREEN BEANS AND POTATOES

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