|
|
The
Beauty of Italian Meat Dishes
| Traditional Italian cuisine
is characterized by its flexibility, its range of ingredients and its many
regional variations. It is an important element of the Italian lifestyle,
and mainly reflects the rural culture and history of the many peoples of
the country. Discover the pleasure of experiencing beautiful flavors of
Italian food in your home and learn how to prepare tasteful meals by using
our easy to prepare recipes. We promise that the passion for The Beauty
of Italian Cookery will be an all consuming and lasting one. Bookmark this
page for future use.
Buon Appetito!
|
|
|
|
Coniglio
alla Provenzale (Rabbit Stew)
|
Ingredients:
Rabbit, flour butter, stock, Chablis, parsley onion, spice, mushrooms.
Preparation: Cut
up a rabbit, wipe the pieces, flour them over, and fry them in
butter until they
are coloured all over. Then pour a glass of
Chablis over them, add some
chopped parsley, half an onion, three mushrooms, salt, and a cup of good
stock. Cover the stewpan and cook on a moderate fire for about three-quarters
of an hour. Should the stew act too dry, add a spoonful of stock occasionally. |
|
|
The
Essential Italian Cookbook: 50 Classic Recipes, With Step-By-Step Photographs
by H. Thomas
|
|
|
While
you are here...
you may
want to do some shopping too!
|
 Gourmet
Food |
| Baking
Supplies |
| Baking
Bestsellers |
| Kitchen
& Housewares |
| Cook's
Tools & Gadgets |
| Cookware |
| Bestselling
Cutlery |
| Coffee,
Tea & Espresso |
| Bar
Tools & Glasses |
| Tableware |
| Small
Appliances |
| Storage
& Organization |
| Housewares |
| Kitchen
Linens |
| Large
Appliances |
| Kitchen
Fixtures & Sinks |
| Grills
& Outdoor Cooking |
| Outdoor
Living |
| Tools
& Hardware |
|
|
|
LITTLE
FILETS "ALLA NAPOLITANA"
|
Butter
well a frying-pan, and sprinkle over the bottom a piece of lean ham (raw
if possible) chopped up fine. Then a layer of mushrooms
chopped fine, then a layer
of minced parsley. The bottom of the pan should be entirely covered with
these three ingredients. Then from a
filet of beef cut some little
slices, about one-half an inch thick and round in shape. Put these in the
frying-pan, one piece near the other, so the bottom shall be covered. Sprinkle
on salt and pepper, and put it on the fire. When the filets are cooked
on one side, turn them over on the other, but with care, so the ingredients
at the bottom of the pan will stick to the meat. When the filets are cooked
on both sides, squeeze on the juice of half a lemon, and add a little meat
stock. Put the filets on a platter, and pour over them their sauce. Serve
with croutons (fried bread). |
|
|
Lidia's
Italian-American Kitchen by L. Bastianic
|
|
|
 |
|
