Second course

Goulash with sautéed onions and Herbed Spatzle​​​​



Ingredients:

800 g       Beef 
500 g       Onions
  30 g       Tomato paste
    4 g       Sweet paprika
    2 g       Spicy paprika
    2 kg     Meat broth
    5 g       Fresh garlic
150 g      Red wine
    1 g      Cumin (with seeds)
    2 g      Orange peel
  20 g      White wine vinegar
    2 g      Rosemary
    1 g      Bay leaf
    1 g      Marjoram
    5 g      Curly parsley
  10 g      Salt
   50 g     Flour 00

100 g      Herbed Spatzle
  20 g      Butter
  30 g      Parmigiano aged 12 months


Preparation:

• Cut the beef into 30 g cubes.

• Dust with flour and brown for a couple of minutes, straining off the fat.

• Peel and cut into slices 400 g of onions. Brown, add the meat and tomato paste and cook for few minutes. 

• In a sauce pan put together paprika, vinegar and white wine. Make into a thick sauce and add salt.

• Add the broth and let boil for about 1 ½ – 2 hours. 

• Cut the rest of the onions julienne style.  Sprinkle with salt. Let sit for a few minutes. Drain and dry with the cloth. After the goulash is cooked, dust with flour and fry.

• Prepare the spatzle, sauté with butter and the water from the broth.  Remove from flame and add the grated parmigiano.

• Serve arranging in the centre of the plate a bed of spatzle and place the meat on it. Garnish with fried onions and parsley.

• For this kind of recipes it’s important to use meat with gristle. The meat has to be cooked for 2 hours to obtain soft and succulent pieces.

Rabbit cacciatori with sundried tomato, garlic and lemon

Ingredients:
800 g   Whole Rabbit
160 g   Vine tomatoes
150 g   Cherry tomatoes
  20 g   Garlic sprouts
  10 g   Lemon Peel
40 g     Extra Virgin Olive Oil
40 g     Farina 00
120 g  White Celery
96 g    Onions
  4 g    Fresh Garlic
160 g  Mushrooms
5.6 g   Salt and pepper
1.6 g   Rosemary
1.6 g   Sage

Preparation:

• Remove bones from the rabbit and cut meat into small pieces.

• Place the cherry tomatoes in boiling water, drain, and then cool in ice water.  Peel, leaving the stem. Sprinkle with a chopped mixture of the garlic sprouts and lemon peel.  Cook in oven for 2 hours at 230°F.

• Clean the mushrooms and cut into pieces.

• Clean the vegetables and cut julienne style.

• Peel the tomato after it has been placed in boiling water. Than cool in ice water. Cut julienne style. 

• Dust with flour and brown in saucepan until thoroughly cooked. Remove from flame and keep in a warm place.

• In the same pan add the vegetables and brown. Add the tomato and spices. Sauté for a few minutes.

• Arrange in a centre of a plate the vegetables.  Add the rabbit and tomato and drizzle everything with a drop of extra virgin olive oil and freshly round pepper.

Warm octopus with Canellini beans and Pepper Cream
 


Ingredients for 10 people:


3,125 kg  Octopus
   625 g    Dried Canellini
187,5 g    Little tomatoes
    2,5 g    Garlic
    7,5 g    Parsley
    6,3 dl   Extra virgin olive oil monti iblei
    6,3 g    Salt
  125 g     Carrots
  125 g     Golden onions
  125 g     Celery



Preparation:
• Soak the canellini beans in plenty of water the evening before.
• The day after place the carrots, celery and onion all cut up into pieces together with the beans in a pan with plenty of salted water and cook over a moderate heat.
• Cook the octopus in a pan with plenty of cold salted water.
• When cooked leave to cool and cut into slices approx. 4 mm thick.
• Cut the tomatoes into quarters and de-seed.
• Chop parsley and garlic.
• Place a frying pan over a moderate heat and add half the oil, the garlic and part of the parsley. Cook gently for a few minutes and add tomatoes, cook for a couple of minutes, add the canellini and octopus and cook for about 3 minutes.
At the last minute before serving add the rest of the parsley and oil.

Sarde a beccafico

Ingredients for 6 servings:
 

Raisins     2 Tbs.
White breadcrumbs   5 Tbs. 
Olive oil    ½ cup 
Pine nuts    2 Tbs.  
Ships milk cheese   0,250 lb.
Anchovy fillets    8 n. 
Minced parsley    1 Tbs.  
Ships milk cheese (Grated)   4 oz.  
Sardines    2 lb. 
Garlic     1 clove
Laurel     To taste  
peper      To taste
Salt     To taste



Preparation:
(Preparation time: 50’)

• Soak the raisins in warm water, then squeeze out the excess water.
• Brown 4 tbs. of breadcrumbs in 1 tbs. oil, and mix all the ingredients except the laurel to get a smooth stuffing.
• Remove the split open heads, bone the sardines and pat dry. Spread them open on a table and fill with stuffing.
• Fold them lengthwise and place on a baking dish.
• Drizzle with breadcrumbs, olive oil, add the laurel and cook in the oven at 450ºF for 15 mins.

Shrimps in Cannellini beans soup with see salad e crispy prosciutto
 
Ingredients for 4 servings: 

Shrimps medium size      12

See Salad                       300 gr
Prosciutto di Parma      100 gr
Extra Virgin Olive oil       50 gr


To prepare the cream:

Dry Cannellini Beans    100 gr
Carrots                               20 gr
Celery                                30 gr
Onions                               30 gr
Garlic                                   1 piece
Water                               500 ml
Rosemary                           1 small piece



Proceeding:

• The day before put the beans in water to hydrate.
• In a pot add few drops of oil end all the vegetables wash and cut in small pieces, add also the rosemary  end the garlic. Let all the ingredients brown.
• Add the Beans end the water in the pot. Let’s over cook all the ingredients.
• Bland with a mixer and pass every think in a fine colander.
• Wash the see salad and cook in plenty hot water for few minutes (2/3). Drain the salad and sauté in a pan with a little of oil.
• Chop the Prosciutto in sticks and brown it in a pan.
• In a pan with a little of oil cook the shrimps, with salt and pepper.
• Put a small ladle of soup in the bottom of a plate, add 3 shrimps around, the see salad in the middle, spread with the crispy  prosciutto e sprinkle with some oil.
• Serev very hot.

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