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Italian Food recipe

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- Meat Recipe-

Bistecca alla fiorentina(Florentine steak)

(serves two)

Place a one inch thick T-bone steak on a hot grill, when the first side is cooked turns it and season the cooked side with salt. Cook the other side for a few minutes then seasons and serve hot with some fruity extra virgin olive oil poured over the top.

Beef Provencal (Beef Provencal)

(serves 4-6)

Cut 750g of beef into pieces and brown in oil with two chopped onions.Add one glass of white wine and one of water, two bay leaves, a few sprigs of thyme and some chopped parsley. Season with a teaspoon of salt, place on the heat and simmer for two and a half hours. Meanwhile brown 50g of steaky bacon pieces in a pan with a little oil. Remove from the pan, drain and add to the beef. Add two ripe peeled, seeded and chopped tomatoes along with 12 stoned black olives. Season with a little pepper and simmer for another 30 minutes.

Carne Assada (Assada-style beef)

(serves 6)

Rub salt and pepper into a kilogram piece of beef and marinate with a few torn bay leaves, half a glass of madeira and 100ml of wine vinegar for two hours. Then brown the beef on all sides in 2 tablespoons of oil. Add the marinade and cook for 20 minutes. Then add a peeled onion and tomato and braise for a further 40 minutes. Remove the onion and tomato and add 750g of scrubbed small potatoes; cook for another 15/20 minutes. Add 100g of stoned black olives, cook for a further 5 minutes then remove from heat. Allow the meat to cool a little then cut in slices and serve with the potatoes and olives.

Carne cruda alla piemontese (Raw marinated veal)

(serves 4 )

Rub a serving dish with a clove of garlic, then place 400g of thinly sliced raw veal on it. Season with salt and pepper and pour over a generous amount of extravirgin olive oil and lemon juice to bairly cover the meat. Leave to rest for a few minutes before serving


Cinghiale alla barbaricina (Barbaricina boar)

(serves 4)

Marinate overnight one kilogram of boar cut into even-sized pieces with white wine and herbs. Finely chop a handful of parsley with a carrot and soften in a pan with some oil. Drain the boar from the marinade and place in the pan, season with salt and pepper and cook over a moderate heat for a couple of hours, gradually adding the marinade.

Costolette di maiale alla spoletina (Spoleto pork chops)

(serves 4)

Lightly flour 4 pork chops and brown in a pan with a little oil. Season with salt and pepper. Add a glass of white wine, then after a few minutes 30 black olives cut into quarters lengthways. Cook over a moderate flame till the pan juices are reduced to about half. Place the chops on a warm serving dish and pour the pan juices over the meat.

Pollo con le olive (Chicken with olives)

(serves 4)

Cut two chickens of about 800g each into 8 pieces giving you a total of 16 pieces, toss them in flour and brown them in a pan with some olive oil. Add a few cloves of garlic and bay leaves then a glass of white wine. When the wine has evaporated, season with salt and pepper and add half a glass of stock; cook for 15 minutes uncovered then add 200g of stoned green olives; cover and simmer till cooked.

Vitello con olive (Veal cooked with olives)

(serves 6)

Gently brown 1kg of veal cut into even-sized pieces in oil with 3 garlic cloves and one onion chopped; add 2 tablespoons of flour and cook for a couple of minutes. Cover the meat with water, season with salt and add a bay leaf. Cover and simmer for 30 minutes. Stone 150g of green olives and add to the meat; simmer till the meat is tender. Serve the veal with plain boiled rice or mashed potatoes.