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Second Courses

Video recipes

Page 1 of 39
Parthenopean-style Veal Medallions with Ham
Lightly pound the veal medallions to give them a nice shape, and…
  • 22 minutes
  • Easy
  • Second Courses
  • Campania
Rosa di Parma Meatloaf
This meat dish is a symbol of the city of Parma, home of Lambrusco…
  • 45 minutes
  • Medium
Omelette with artichokes
Clean the artichokes carefully removing all tough leaves. Cut them…
  • 25 minutes
  • Easy
  • Second Courses
Chine of Pork with Cardoons
Bone the chine of pork, pound it lightly, let it absorb a helping of…
  • 1 hour and 15 minutes
  • Medium
  • Second Courses
Stockfish with Mushrooms and Potatoes
In a pan, if possible earthenware, dissolve the washed and boned…
  • Second Courses
  • Liguria
Omelette with asparagus and mushrooms
Put on the heat a saucepan with the butter and a tablespoon of oil…
  • 35 minutes
  • Easy
  • Second Courses
Lucania-style omelette
Remove the tough outer leaves from the artichokes, cut the artichokes…
  • 15 minutes
  • Easy
Braised Veal Tail
Put the clarified pork fat (or butter) into a pan and melt it, then…
  • 4 hours and 40 minutes
  • Difficult
  • Second Courses
  • Lazio
Chicory and Annoglia Sausage
Wash the chicory (preferably wild chicory) well, removing any dirt…
  • 50 minutes
  • Easy
  • Second Courses
  • Campania
Roulade Roman-style
Pound the meat slices thoroughly and sprinkle over some salt and…
  • 1 hour and 10 minutes
  • Medium
  • Second Courses
  • Lazio
Braised Duck with Green Olives
Cut the duck into fairly large pieces, dry these off well with a…
  • Second Courses
Stewed leg of lamb
If you like your lamb tender and succulent, try stewing it with this…
  • 1 hour and 30 minutes
  • Medium
  • Second Courses
  • Sardegna
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