Mexican Morsels of pork

Bocconcini di Maiale alla Messicana

(Mexican Morsels of pork)

(This is for 4 people)

Ingredients

28.219 oz (800g) pork neck meat (pulp)

1 tablespoon of EVO

5.291 oz (150g) white onion

12.345 oz (350g) red bell pepper

½ yellow bell pepper

0.352 oz (10g) parsley

17.636 oz (500g) can of beans cooked blacks

1 tablespoon of worcester sauce

1 teaspoon of turmeric

1 teaspoon of ginger

1 chili pepper

17.636 oz (500g) water

salt to taste

Procedure

Wash 12.345 oz (350g) of red bell pepper and 1/2 of yellow bell pepper.
Remove the seeds and cut them into small pieces.

Cut 5.291 oz (150g) of white onion wheels.

In a nonstick skillet over medium heat, put the oil and sauté 28.219 oz (800g) pork neck meat for 10 minutes. Add to it the sliced bell ​​peppers and onion wheels, 1 tablespoon of turmeric and 1 tablespoon of ginger. Continue to saute for 2 minutes and add 1 tablespoon of Worcester sauce, add 1 glass of water and let it evaporate.

Add beans blacks canned pre-cooked and chopped chilli. Add a ladle of water and salt to taste. Cover with a lid. Cook it for another 20 minutes. INPORTANT: All must have a soft consistency.

Pour the preparation in a serving dish and add 0.352 oz (10g) of chopped parsley.

Spring Skewers

Spiedini Primavera
(Spring Skewers)

(This is for 4 people)

Ingredients

14.109 oz (400g) boneless carrè of rabbit

3 tablespoons of EVO

10.582 oz (300g) yellow capsicum

5.291 oz (150g) red onion

5.291 oz (150g) lean bacon

7.054 oz (200g) very firm red tomato

1Belgian endives

1 piece of celery

1 lime

rosemary to taste

1teaspoon ginger

black pepper and salt to taste

8 skewers of wood or metal

Procedure

Cut into cubes the carrè of rabbit.
Pour it into a salad bowl and season it with a pinch of salt, rosemary and black pepper to taste,1/2 teaspoon of ginger, lime slices and 1 tablespoon of EVO.

Mix it well.

Cut the bacon into squares.
In another dish, cut the onions crosswise and then in half again.
Cut the tomatoes and remove the inside.
Cut the celery into small pieces and season it with 1 tablespoon of EVO, salt, lime and spices.

In another dish, cut in squere 10,582 oz (300g) of yellow capsicum, Belgian endives and season it with the same things as before .

Skewer alternately the various ingredients prepared on a skewer, use non-stick pan greased with EVO and heat it well.

Lay the skewers in a pan and cover them with a glass lid.
Cook them over medium heat, about 15 minutes.
Serve them on a platter with a side of mushrooms.

Baked Stuffed Chicken

Pollo Ripieno al Forno

(Baked Stuffed Chicken)

(This is for 4 people)

Ingredients

For the stuffing

42.328 oz (1200g) chicken

7.054 oz (200) lean beef (veal), chopped

2.469 oz (70g) Grana Padano cheese, grated

2.821 oz (80g) breadcrumbs, chopped

2.821 oz (80g) Taggiasche olives

0.705 oz (20g) chopped parsley

rosemary

1 teaspoon coriander

2 eggs

1 clove of garlic, chopped

1 tablespoons of extra virgin olive oil (evo)

salt to taste

black pepper to taste

For the outline

14.109 oz (400g) red onions

14.109 oz (400g) yellow capsicum

4 tablespoons of evo

½ cup of vinegar

Procedure

Prepare the Stuffing

Put in a salad bowl 7.054 oz (200g) of lean meat, chopped, 1 clove of garlic, chopped, 2.821 oz (80g) of breadcrumbs soaked, 2.821 oz (80g) of olives cut into rings, 0.705 oz (20g) of chopped parsley, 2 eggs, a pinch of salt, black pepper and ½ teaspoon of coriander.

Mix it well and let it sit around.

Wash the chicken, dip it in a water bowl for 10 minutes.

Drain the chicken.

Fill the chicken with the stuffing, close the opening of the chicken with toothpick.

Add to the chicken the black pepper to taste and 1/2 teaspoon coriander powder.

Grease the baking pan with evo and sprigs of rosemary and bake.

The oven must be pre-heated at 338°F (170° C) for 50 minutes.

The baking pan must be covered with aluminum foil.

The baking pan must be uncovered put under the grill for 10 minutes (until the chicken is golden).

If the chicken is too dry, add a ladle of hot water during the cooking.

For the outline

Red onions:

Cut 14.109 oz (400g) of onions into slices. Put them in a colander. Immerse them in cold water with 1/2 cup of vinegar for 10 min. Drain them well and pour in a pan 2 tablespoons of oil. Add the onions and let them cook for 30 minutes and add a little hot water.

Yellow capsicum:

In the same pan of onions cut into strips the 14.109 oz (400g) of capsicum with 2 tablespoons of oil.

Add a little hot water. Let them leave cooking for 30 minutes.

After 10 minutes add a tablespoon of vinegar to the onions and capsicum.

Let them leave evaporate

Serve it.

Polpette di coniglio

Meatballs rabbit

This is for 4 people

Ingredients

17.635 oz (500 g) minced rabbit meat

3.527 oz (100 g) zucchini, chopped

½ cup dry white wine

1/5 cloves of garlic

2 bay leaves

1 sprig of rosemary

3.527 oz (100 g) stale bread

1.763 oz (50 g) grana padano

chopped parsley

black pepper to taste

2 eggs (yolk and egg white)

salt to taste

1 grated nutmeg

4 tablespoons extra virgin olive oil

21.164 oz (600 g) sunflower oil

28.220 oz (800 g) tomato sauce

breadcrumbs

vegetable broth

Procedure

In a pan, add 2 tablespoons of extra virgin olive oil, ½ clove of garlic and leaves brown for a few minutes.

Add 17.635 oz (500 g) of minced rabbit meat, 3.527 oz (100 g) zucchini, chopped, 1 bay leaf, chopped rosemary stir, add salt and black pepper to taste and brown it slightly.

Add ½ cup dry white wine and let it evaporate.

Extinguish the fire.In a salad bowl put 3.527 oz (100 g) stale bread soaked in water, wring it.

Add ½ clove of minced garlic, chopped parsley and 1.763 oz (50 g) of Grana Padano, black pepper to taste, 2 eggs, 1 grated nutmeg, salt to taste and mix very well.

Add the rabbit meat and mix well.

If the mixture becomes too dry, add an egg.

Form into balls as big as an egg.

Pass them in breadcrumbs.

In a pan, add the sunflower oil, heat very well.

Add the meatballs in hot oil, leaving brown well.

Allow excess oil to drain on paper towels.

In a large pan, add 2 tablespoons of extra virgin olive oil ½ clove of minced garlic and let it brown.

Add 28.220 oz (800 g) of tomato sauce, 2 ladles of vegetable broth, 1 bay leaf, salt to taste, cook 15 minutes and add the meatballs.

Make them warm up 5 minutes and if the sauce becomes too narrow, add 1 ladle of broth.

Serve the meatballs of rabbit with the tomato sauce .

STRACCETTI WURSTEL E FAGIOLI

Straccetti Wurstel and Beans

(This is for 4 people)

Ingredients

10.580 oz homemade rags

8.820 oz canned “borlotti” beans

1tablespoon of tomato sauce

8 pachino tomatoes

8.820 oz diced wurstel

1 tablespoon extra virgin olive oil

½ onion

1 garlic clove

1 piece of celery

parsley

1 sprig of rosemary

5 basil leaves

1 teaspoon curry

1 teaspoon ginger

salt and black pepper to taste

Procedure

Pour 1 tablespoon extra virgin olive oil in a very large pot.

Put in the pot 1/2 onion chopped, garlic clove, piece of celery, 5 basil leaves, parsley and sprig of rosemary chopped. Let them brown.

Add 8.820 oz diced wurstel and let it brown for 2 minutes.

Add 1 tablespoon of tomato sauce and 8 pachino tomatoes cut into cubes..

Wash 8.820 oz of beans, add them in the pot, cook 5 minutes.

Add 70.55 oz of hot water and bring it to boil.

Add 2 teaspoons salt, a little bit of black pepper and let them cook for 15 minutes.

Add 10.580 oz of pasta 1 teaspoon curry and 1 teaspoon of ginger.

Cook it for 2 minutes and serve immediately.

Peperoni Ripieni

Stuffed Peppers

(This is for 4 people)

Ingredients

4 medium-size yellow peppers

1.765 oz vinegar

1.765 oz bread (1 sandwich, for example)

3.640 oz beef canned

3 salted anchovies

20 pitted black olives

1 clove garlic

2 eggs

½ tablespoon anise seeds

½ tablespoon ginger

0,705 oz parsley

extra virgin olive oil to taste

bread crumbs to taste

black pepper to taste

salt to taste

Procedure

Bring to boil half pot of water and add to it 1.765 oz of vinegar and half teaspoon of salt. The pot must be large.

Remove the core and seeds from peppers and rinse them.

Pour the peppers in half pot of boiling water for 4 minutes, drain and put them on a cutting board to dry and cool them.

Put a sandwich in a bowl, soak it in water, wring well and crumble it into the bowl.

Add in it one canned beef, 3 anchovies washed well and chopped, chopped 20 black olives, the cove garlic and chopped 0.705 oz parsley.

It also add ½ tablespoon of anise seeds, ½ teaspoon ginger powder, 2 eggs and black pepper and salt to taste.

Mix all ingredients, fill the yellow peppers and put them in an oiled dish.

Pour ½ teaspoon of extra virgin olive oil over each pepper and a little bit of bread crumbs.

Turn on the grill of the oven to 170°C or 338°F and put the pan in the oven for 30 minutes.

If the pepper are tinged too protect them with a sheet of aluminum foil.

Serve them hot or cold according to taste.

Using the same process you can also make stuffed zucchini or eggplant adding at the ingredients the zucchini or the eggplant that we dug.

Coda alla Vaccinara dietetica

coda alla vaccinara diet

 

(This is for 4 people)

Ingredients

3.530 oz vial tail

2 tablespoons salt

1 lemon juice

1,5 onions

2 pieces of celery

1 cube of vegetable

2 carrot

1 bay leaf

5 tablespoons of flour

1clove of garlic, chopped

3 tablespoons extra virgin olive oil

½ prosecco white wine

4 tomatoes

10.580 oz tomatoes sauce

a little bit of parsley

5 basil leaves

15.870 oz celery (the inner softer)

salt and black pepper to taste

sprinkle some cinnamon, optional (is very good with!)

Procedure

The night before putting 3.530 oz of vial tail to drain in cold water with 2 tablespoons of salt, the juice of one lemon in a large bowl. Water must completely cover the tail. Leave overnight.

The next day you should make a broth with ½ onion, a peace of celery, ½ nut vegetable, 1 carrot, 1 bay leaf. Put in it the tail and cook 1 hour over medium heat.

After an hour it down the tail, it drains well and you pass it in 5 tablespoons of flour. It eliminate the excess flour on the tail.

Put the tail in a pan with 1 tablespoon of extra virgin olive oil and leave gild for 10 minutes over medium heat.

After that, put 2 tablespoons of extra virgin olive oil in another pan, cut 1 onion into rings,1 madman diced celery, 1 clove garlic chopped, 1 carrot diced. Leave them gild until the onion is brown.

Add to it the tail and ½ glass of prosecco white wine. Let the wine evaporate.

 

Add in it 1 glass of hot water 4 tomatoes, 10.580 oz of tomatoes sauce and cook it for 3 hours on medium heat.

Boil 15,870 oz of celery for 5 minutes on medium heat.

After 2 hours of cooking the tail, add the celery and cook for another hour.

In the last 5 minutes adding it a bunch of chopped parsley, 5 basil leaves, salt to taste, cinnamon, black pepper or those who like hot peppers.

Serve it hot.

It is delicious!!!