Struggling to preserve the Italian culinary tradition oversea

Category: Secondi



600 got fresh salmon / sage / 2 and a half spoonfuls of cane sugar / 4 spoonfuls of soy sauce / 1 spoonful of apple cider vinegar / 2 spoonfuls of Port / seeds olive / salt

Melt the cane sugar in the soy sauce, add the vinegar and the Port. Cook the salmon in a hot pan with oil. Season with salt and sage and let it golden on all sides. When nearly ready, brush it with the sauce and let the sauce caramelize.



1 and a half pound beef sirloin, sliced / a third of cup of white sugar / rice vinegar / 2 tablespoons orange juice / 2 tablespoons marmalade / salt / soy sauce / 2 cups water / a quarter cup of cornstarch / orange zest /  grated fresh ginger / garlic / broccoli florets seemed / oil for frying

Lay the beef slices on a baking sheet lined with paper towel to dry for at least 30 min. In a bowl mix the sugar, a their of cup of vinegar, the orange juice and marmalade, salt and 1 tablespoon of soy sauce. Set aside. Heat oil in a wok, toss the dried beef in the cornstarch and fry them till golden. Drain the oil from the wok and add orange zest, ginger and garlic, and cook briefly till fragrant. Add the soy sauce mix to the wok, bring to a boil, and cook for 5 minutes. Add the beef and heat stirring. Serve over steamed rice and broccoli.


INGREDIENTS  (4 servings)

700g calamari / 300 g potatoes / 1 garlic clove / parsley / 1 glass of white wine / 1 handful of black olives / lemon zest / cherry tomatoes / extravirgin olive oil / salt and pepper

Boil the potatoes, peel them, mash them. Divide the tentacles from the squid and dice them with a knife. Slice the olives as well. In a pan brown the garlic clove with a teardrop of oil, add the tentacles and olives and cook for few minutes. Then mix all with the mashed potatoes and season with salt. Add the lemon zest. Fill the squids with this stuffing. Close them with a toothpick and brown them in a pan with oil. Season with salt and pepper, simmer with white wine and cook for 15 minutes with the lid. After 10 minutes add the cherry tomatoes.



18 oz of chicken breast / flour / extravirgin olive oil / rosemary / 2 handfuls of raisin / 1 glass of Marsala / salt and pepper

Slice the chicken breast, coat them in flour and cook them in oil till they are brown on both sides. Season with salt and pepper, add the rosemary and raisin. Simmer with the Marsala and continue cooking, with a lid and low heat, for 10 minutes.


INGREDIENTS (1 serving)

3.5 oz of beef filet / 1 celery / extravirgin olive oil / 1 spoonful of pine nuts / salt

Cut the filet in cubes, then mince them with the knife. Do the same with the celery, mix the two together and season with oil and salt. Toast the pine nuts in a pan and add them to the ingredients. Put everything in a dough cutter and serve with a light salad.