Hello everyone, my dear friends. It’s Sunday here in Rome today, and it’s beautifully sunny. Yesterday I went to my local butcher and bought some slices of ham. Today I decided to make ham chops. The recipe is very simple. My Personal Italian Sunday Dish
Veal Braciole sauce is one of the most traditional dishes of Apulian cuisine, consisting of veal roulades stuffed with flavorings, spices and cooked in tomato sauce. Usually enjoyed as a Sunday dish preceded by a first course of orecchiette pasta topped with the same sauce. SERVINGS:4 INGREDIENTS FOR THE SAUCE 4 slices of …
APULIAN-STYLE VEAL BRACIOLE IN SAUCE (BRACIOLE AL SUGO PUGLIESI) Read More »
Braciola is a term which, in northern Italy, refers to a cut of meat with bone from the loin of cattle and pigs. At one time, it even referred to a rib of beef or a veal chop. Today, pork knuckle or pork chop is referred to as braciola. In southern Italy, on the other …
Braciola di Manzo or beef rolls were a delicacy in my Grandmothers house. I remember the tender meat just melted in your mouth. I’ve seen many recipes where the beef is can be stuffed with a variety of different ingredients but I’ve always made it simply stuffed with Parmesan cheese, breadcrumbs, parsley and hard boiled eggs. …
What are pork rind chops with meat sauce? Rolls of pork rind stuffed and cooked in tomato puree. The origins of this dish from Campania date back to ancient Naples when on the table, even the poor ones, there was no lack of rich aromas and flavors, especially of taste and imagination. On Sundays there …
According to a popular saying “of the pig nothing is thrown away”. And that is exactly how it is, in fact, in the past, when in Calabria salami and cold pork meats were prepared “at home”, in order to have a rich supply until the following year, nothing was ever thrown away from the pig. …
Old-Fashioned Pig Skin Rolls (Braciole di Cotica di Maiale) Read More »
