Davide Rapisarda's Cookbook
Baked stuffed squid is a very tasty second course typical of traditional italian cuisine and sicilian in particular.
Ingredients for 4 people
8 Squid
2 cloves of Garlic
1 bunch of Parsley
100 gr Breadcrumbs
1 tablespoon of Capers
1/2 glass of dry White Wine
Extra Virgin Olive Oil to taste
Salt and Black Pepper to taste Continue reading “Stuffed Squid (Italian Version)”
Trippa alla romana (or Roman Style Tripe) is one of the classics of Roman and Lazio cuisine in general, a second course or rather a single dish, often underestimated perhaps due to its not exactly pleasant appearance.
For tripe, in fact, we mean the stomach of the bovine and in butchers it is sold already clean, pre-cooked and sometimes already cut into strips.
Tripe is high in protein, low in fat, tasty and above all inexpensive. As an original recipe, impossible to go wrong, we will rely on that of the very nice and unforgettable Lady Sora Lella, a Roman DOC. Continue reading “Roman Style Tripe (or Trippa alla Romana)”
Meatloaf is a dish that is given a cylindrical shape based on minced meat (pork-beef) mixed with various ingredients, usually baked in the oven and sometimes stewed. It can be considered indifferently a second course or even a single dish.
It does not have a territorial character, it is cooked not only throughout Italy but also abroad. Obviously it can have numerous variations based on the ingredients that we intend to use from time to time to fill it. Continue reading “Meatloaf – Italian Polpettone”
Roast veal is one of those classic dishes for the “special occasions”, not so much because the preparation involves difficulties but because it takes a couple of hours of cooking.
The parts of meat most suitable for making this succulent dish are the rump or the magatello / girello. Continue reading “Roast Veal (Italian Classic Recipe)”
