Italian Food Recipes

In this Italian recipe the name Braciola is not referred to thin slices of veal pan-fried but describes a kind of roast of veal cooked in the tomato sauce stuffed with parlsey, garlic and Parmesan. This is a traditional Italian recipe of my grandmother cuisine’s who gives me some suggestions to obtain the best result: the piece of veal necessary to prepare this Italian main course is the muscle or brawn of veal, in addition the parsley and the garlic with which stuff the meat should be fresh and the meat shoul cook completely covered with tomato sauce. The meat shoul be served cut in slices and accompained with some peas sprinkle with balck pepper.

INGREDIENTS (for 4 – 6 people):
900g of meat of veal in an only piece (the best one is the muscle or brawn)
60g of Parsley
1 or 2 Cloves of garlic
30g of Parmesan
1 / 2 Onion
4 Tablespoons of extra virgin olive oil
1 Kg and 400g of Tomato sauce
Some leafs of basil
Salt
Black Pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 1 hour and 30 minutes

WINE: Colli d'Imola – Sangiovese (Red Wine)

PREPARATION
Start with the preparation of meat: place the meat on a cutting board

The way to cut the aubergines gives the name to this delicious Italian second course indeed the word “fungitielli” comes from “funghi” that in Italian means mushrooms and the aubergines are cut with the shape of thin and long mushrooms. This is an easy recipe to prepare that you can serve as a second course or it can be also an ideal side dish accompanied with Italian cheese or meat. To obtain the best result: use round or long aubergines and cut them without remove the peel; the tomato sauce is better if it is tomato puree and use the right quantity of oregano to season the recipes in order to obtain the best flavor so for this reason taste the aubergines during the cooking.

INGREDIENTS (for 4 people):
2 Aubergines of medium dimension
750 ml of Tomato sauce
Extra virgin olive oil for fry the aubergines
3 Tablespoon of extra virgin olive oil for the tomatoes
1 Clove of garlic
Salt
Oregano

PREPARATION TIME: 15 minutes

COOKING TIME: 40 minutes

WINE: Riviera Ligure di Ponente Vermentino DOC (White Wine)

PREPARATION
Preheat the extra virgin oil olive for fry in a pan. Clean the aubergines and cut them as thin and long “mushrooms” as shown in the picture below.


Place the aubergines in the hot oil and fry them.


In the meantime place in another pan the 3 tablespoons of extra virgin olive oil and the garlic and let them golden. Then add the tomato sauce, the salt, the oregano and let cook for about 15 minutes.

When the aubergines are fried let them drip over a sheet of cooking paper in order to remove the excess of oil, then add them to the tomato sauce

and continue to cook for other 10 – 15 minutes

so the sauce acquire the taste of aubergines. Serve hot.
This is the result:

BUON APPETITO!

This is a typical Italian recipe of Campania. It is a delicious second course made with veal and a sauce of garlic, extra virgin olive oil and tomatoes purée. You can prepare this Italian dish in two different ways: you can follow the recipe below or you can brown the garlic in the extra virgin olive oil, add the oregano and the tomatoes and then the meat. Prepare it in the way you prefer.


INGREDIENTS (for 4 people):
4 Big steaks of veal
30 g of Parmesan
4 – 5 Tablespoons of Extra virgin olive oil
6 Tablespoons of Tomatoes purée
20 g of Parsley
Oregano
Salt
Pepper
3 Cloves of Garlic
3 Glass of Water

PREPARATION TIME: 10 minutes

COOKING TIME: 30 – 40 minutes

WINE: Trentino Marzemino (Red Wine)

PREPARATION
Place in a large pan the steaks of veal.


Clean the garlic and cut it in pieces. Put over the meat the pieces of garlic, the parsley and the extra virgin olive oil.

Then add the Parmesan and the tomatoes puree.


Now add the water and cook at low flame for about 30 – 40 minutes.


Pay attention to not reduce the water completely, if this happen adds some other water in order to make a sort of sauce.

Serve hot.
This is the result:

BUON APPETITO!