Category: Second courses – meat

• Wellington fillet

  We are Italian, and our menus are full of Italian flavors, but we can satisfy different requests from our clients, because our Personal Chef expertise goes beyond Italian cuisine. So here we are with a wonderful Wellington fillet.  Ingredients:400 gr beef fillet 500g mushrooms 1 sheet puff pastry 8 slices of Parma ham 1 egg yolk Salt and black pepper Mustard Extra…

• Eggplant Cordon Bleu

  The eggplant cordon bleu is a variant of the known chicken cordon bleu. This version is much lighter and easy to prepare. You can really make it in little time. And it doesn’t require any special expertise. INGREDIENTS 2 eggplants3 eggsBreadcrumbsParmesan cheeseFlourSalt and pepperExtra virgin Olive oilMozzarella and prosciutto to stuff them METHOD Cut the…

• Stuffed focaccia in 30 minutes

  This stuffed focaccia can be ready in 30 minutes. Easy to make and so delicious. We filled it with ham and cheese but this recipe can be easily adapted depending on your personal tastes, and you could change the type of cheese, or use salame or mortadella in place of the ham. You could also…

• Italian Bruschetta with Figs, Brie and Prosciutto 

  This recipe for brie cheese and figs is a classic combination, but the addition of the prosciutto takes it over the top. It’s sweet, salty and creamy all at once.  INGREDIENTS for 2 bruschette 2 slices of bread2 figs2 slices of prosciutto4 slices of brie cheese METHOD Toast the bread slices until they are just…

• Chicken with Bell Peppers and Olives

  This is a delicious chicken dish with lots of flavors that is easy and quick to make and will please you and your family.   This chicken and bell peppers is great for the busy weeknight dinnertime since it’s ready in less than 30 minutes.  INGREDIENTS for 2 people 1/2 chicken 3 bell peppers (yellow, red and…

• Tagliata Steak

  Simple and delicious, tagliata is one of Italy’s most popular steak dishes. Tagliata is a boneless piece of grilled beef, served in slices. In fact, tagliata gets its name from the Italian verb “tagliare”, meaning “to cut”. To make beef tagliata, all you need is a high-quality cut of beef and a few simple seasonings.  One of the…

• Italian Meatballs

  These fried Italian meatballs are soft and crispy. You can eat them hot as a second course dish but they are delicious even at room temperature… perfect for an italian aperitivo. So easy to pick up with your fingers, that they are going to disappear in a few minutes. INGREDIENTS 300 grams of lean ground beef 100 gr of sausage sale…

• EASTER MENU: Pistachio crusted Rack of Lamb

  Here we are with the last recipe of our Easter Menu. Impress your guests with this beautiful pistachio-crusted rack of lamb, accompanied by carrots and artichokes and placed on a pea puree. The pistachio and Parmesan crust gives this lamb dish an interesting flavor and texture, that you are going to love. INGREDIENTS for the lamb…

• Pollo alla Cacciatora

  Cristina serves up a classic pollo alla cacciatora, or hunter’s chicken stew as it’s known in English. It’s a simple and super traditional dish prepared with some little differences in almost all the regions of Italy.  The chicken is jointed into pieces (Cristina will show you how to do it) and quickly pan-fried, then slowly stewed in a…

• Rack of lamb with polenta

  Today Cristina shows you how to prepare this super typical Italian dish, perfect for the Christmas day’s lunch! A rack of lamb works well with many side dishes and goes great with polenta.  Polenta originated in Northern and Central Italy as an everyday porridge. It was especially common during the winter months as it was not…