Category: Entrees (Page 5 of 5)

INGREDIENTS (4 servings)

1.5 lb of pork loin / 0.5 lb of feta cheese / 3 small onions / 1 glass of white wine / 1 spoonful of sundries tomatoes / 1 spoonful of black olives / parsley / extravirgin olive oil / salt

Cut the pork loin in 4 slices, 1 finger thick. With a knife make a cut in the slices, to obtain a lateral “pocket”. Slice the onions and simmer them in a pan with oil for 5-6 minutes. In the meantime cut the olives and the tomatoes, and mix them in a bowl with the crumbled feta and the parsley. Fill the meat “pockets” with the feta mixture, and put the meat in the pan with the onion. Let the meat cook adding more olives. Simmer with a glass of white wine, season with salt, and cook for 5-10 more minutes, till the feta will start melting.

INGREDIENTS (4 servings)

4 chicken thighs and 4 drumsticks / carrot, onion and celery for the saute / 5 oz of apple juice (better if sugarless) / 8.5 oz of vegetable broth / 2 apples / bay leaves / rosemary / juniper berries / extravirgin olive oil / butter / salt

In a pot pour some oil, the vegetables sliced for the saute and let cook for some minutes. Add the chicken and brown it on every side. Season with salt, add the apple juice and the broth, some bay leaves and juniper berries, and let cook with the lid for 30 minutes. In the meantime slice the apples with their skin, let them brown in a pan with butter, add some salt, some bay leaves and rosemary and saute them at high heat so that they become golden without mushing. When the chicken is ready, increase the heat and remove the lid to let the gravy reduce, and serve it with the apples on the side, as if they were potatoes.

INGREDIENTS (4 servings)

1 lb of turkey breast / butter / 1 shallot / etravirgin olive oil / saffron / half a glass of milk / juice of 1 grapefruit / flour / parsley / salt

Mince the shallot and brown it in a pan with butter and oil. Cut the turkey breast in cubes, flour it and add to the pan. Season with salt, and when the meat start to golden, simmer with the grapefruit juice. dilute the saffron in the warm milk and add it to the meat. Keep cooking for few minutes until creamy. Serve with parsley.

INGREDIENTS (4 servings)

2 pork tenderloins / 0.5 lb of guanciale (cheek lard) / 2 potatoes / 2 apples / 0.2 lb of dried prunes /  1 glass of white wine / extravirgin olive oil / salt and pepper

Cut the tenderloins in cylinders 1 inch thick. Wrap them in guanciale and bind them with cooking twein. Clean the potatoes and boil them in salted water. Cook the apples in the oven for 20 minutes at 356 F and, when cooked, peel them, take the seeds off and blend them in the mixer. Love the dried prunes in warm water for 10-15 minutes, then blend them too in the mixer. Peel the potatoes and squash them with a fork; add some oil, salt and pepper, and keep warm. Warm pot with oil and salt, brown the 2 filets on each side, add the wine and let it evaporate, and finish the cooking in the oven at  at 360 F for 10 minutes. Now prepare the dish, alternating a layer of squashed potatoes, one of blended apples and one of prunes. Finally add the filets on top and pour the cooking juices of the meat on top.

INGREDIENTS (4 servings)

0.4 lb almonds / 1 leek / ginger root / 1.5 lb chicken / potato starch / 4 oz white whine / 4 spoonfuls of soy sauce / 0.5 lb Basmati rice / 2 limes / 7-8 basil leaves /chives / extravirgin olive oil / salt

Toast the almonds in the oven at 356 F for a couple of minutes, paying attention not to burn them. Slice the leek and brown it in oil and grated ginger. Cut the chicken in tiny pieces (as small as the almonds) and flour it in potato starch. Add the chicken to the sautéed leek, season with salt and add the toasted almonds, simmer with white wine, soy sauce, and half a glass of  water. Let the sauce reduce into a cream. Squeeze the limes and blend their juice with the grated zest, some basil, oil and salt. Boil the Basmati rice in salted water, drain it and season it with the lime and basil emulsion. Serve the chicken with the rice. Add some chopped chives.

INGREDIENTS (4 servings)

Basmati rice / 15 shrimps / 4 artichokes / 1 onion / 2 spoonfuls of soy sauce / 1 ginger root / 1 spoonful corn starch / extravirgin olive oil / salt

Boil the Basmati rice in salted water. Brown the onion  in a pan with oil. Clean the artichokes and slice them thinly, coat them with corn starch, then brown them in the pan with the onion, adding the grated ginger root. Simmer with the so sauce and half a glass of the rice cooking water. Once the artichokes will be softened (they are going to take few minutes), add the shelled shrimps and cook them for few seconds. Serve the shrimps and artichokes with the Basmati rice.