Italian Food Recipes

This is the delicious Italian second course that I prepare in the occasion of my birthday. It is simple and fast to cook. What I prefer of this dish is the spicy taste of rosemary and sage, and the crunch consistency of potatoes. It is important that the potatoes have a small dimension in order to cook them well.

INGREDIENTS (for 8 people):
1 kg of roast of Veal (piece called Pesce)
2 Branches of sage
2 Branches of rosemary
1 Kg of small Potatoes
5 Tablespoons of Extra virgin olive oil
Water
1 Glass of White wine
Salt
Pepper


PREPARATION TIME: 15 minutes

COOKING TIME: 2 hours

WINE: Colli Bolognesi Sauvignon Doc (White Wine)

PREPARATION
Preheat the oven at 200°C. Place in a baking pan the extra virgin olive oil, the roast of veal. Sprinkle bought the side of the roast with salt and pepper; add the sage, the rosemary, some water and bake.

Let the bought side of the roast brown then add the wine and re-bake.


Clean and peel the potatoes after 1 hour add them to the roast and if necessary add some other water. Cook more or less for another hour.


Serve hot:
This is the result:

BUON APPETITO!

Croquettes of potatoes are a good second course. They are prepared with potatoes, Parmesan and mozzarella (Italian Cheese). One difficulty in the preparation of them is to not break them when they fry.T he presence of thready mozzarella in the middle of croquettes gives them a very tasty flavour. Try it!





INGREDIENTS (for 4 people):
6 Medium Potatoes
2 Eggs
125 g of Mozzarella (Italian cheese)
100 g of Parmesan
Salt
Pepper
Extra virgin olive oil to fry

PREPARATION TIME: 30 minutes

COOKING TIME: 20 minutes

WINE: Melissa Rosso Doc (Red Wine)

PREPARATION
Boil the potatoes,

peel them and squash them with the potatoes masher.

Let them cool then add in it the eggs, the Parmesan, salt and pepper and mix all together.

Cut the mozzarella in small pieces.

Shape the mixture in croquettes and put in the middle of them one piece of mozzarella for each one, close them.

Dip croquettes in egg white

then roll gently in breadcrumbs to coat.

Preheat the oil in a pan and fry in it the croquettes paying attention to not break them.

When they become golden place them on a kitchen paper in order to remove the oil in excess.
Serve hot.
This is the result:

BUON APPETITO!

This is a typical Italian recipe from Marches. It is made of potatoes and Savoy cabbage with the addition of rosemary. The rosemary gives a particular and good taste to this delicious recipe that can be served as a side dish or as a vegetarian secound course.








INGREDIENTS (for 4 people):
6 Small potatoes or 3 medium potatoes
800 g Savoy cabbage
2 Cloves of garlic
Rosemary
4 Slices of bread
4 Tablespoons of extra virgin olive oil
Salt

PREPARATION TIME: 20 minutes

COOKING TIME: 55 minutes

WINE: Bianco dei Colli Maceratesi (White Wine)

PREPARATION
Peel the potatoes and boil them for about 15 minutes.

In the mean time wash and clean the Savoy cabbage and cut it into strips. Then boil them for about 20 – 25 minutes.

When the potatoes are ready mash them.

Clean the garlic and place it in a pan with the extra virgin olive oil until it becomes golden.

Now add the Savoy cabbage and the mashed potatoes. Mix all together, sprinkle with salt and rosemary and let it flavour for about 5 – 10 minutes.

Place in a dish 4 slices of bread,

put on it the Savoy cabbage with potatoes and serve hot.
This is the result:

BUON APPETITO!