Salsicce al pomodoro. This is a great way to turn the humble banger into something special. Use the best quality sausage you can find – at least 90% meat. This dish is often made with chipolatas and served cold as an antipasto. Serves 4.
Sausages in tomato sauce ingredients
8 sausages (preferably Italian but any high meat content sausage will do)
100 milliliters dry white wine
250 milliliters passata
salt and pepper
Prick the sausages with a fork, put the in a pan and add 2 tablespoons of water. Cook over a low heat, turning occasionally. When the water has evaporated the sausages will start to fry in their own fat. Continue until they are golden brown.
Add the wine and cook until it is completely evaporated and the sausages are just starting to fry again.
Add the passata, season with salt and pepper, cover and simmer for around 15 minutes.
This dish can be cooked with small sausages and served cold as an antipasto.
Coniglio in fricassea. There are many recipes for rabbit in fricassea but this is the simplest and most straight forward I could find. It’s basically rabbit served with a sauce made from egg yolks and lemon juice. Serves 4.
Rabbit fricassee ingredients
1 medium rabbit — cut into portions, washed and dried with kitchen paper
2 egg yolks
the juice of a Lemon
1 whole Chilli – fresh or dried
1 knob butter
Lightly dust the rabbit with flour.
Fry the pieces in a little olive oil to which you’ve added the knob of butter.
When the rabbit is nicely coloured, season with salt, add a ladle of water and cook over a low heat for around an hour and a half. If it looks like drying out, add a little more water.
When the rabbit is done remove to a serving plate and keep warm.
Beat the egg yolks together with the lemon juice and add the mixture to the cooking liquid left in the pan. Stir rapidly until you have a smooth sauce.
Top the pieces of rabbit with the sauce and serve.
Carpaccio Di Carne. The original version of this dish comes from Venice. According to Arrigo Cipriani, the present-day owner, Carpaccio was invented at Harry’s Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar’s owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard and mayonnaise sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar’s former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio.This lighter version is far more common nowadays.
Cozze ripiene. From Bari. This recipe was given to me by Marilisa – thanks a lot for taking the trouble. They were delicious 🙂 It’s actually her granny’s recipe and Marilisa’s favourite. The recipe seems a bit daunting as you have to open the raw mussels, but it’s really not that difficult. Follow the link below if you want to know how. Serves 4-5
This is another recipe from Tiziana (many thanks). This one of the most common ‘Sunday lunches’ in Bari. I think it’s known as “Sunday gravy” in the Sates. The recipe doesn’t give very precise measurements as it depends how many people you are cooking for and your personal taste. As a rough guide allow 2-300g of meat per person. Tiziana usually serves the ragu with orecchiette, but you can use your favourite pasta. Serve the meat separately as the second course.
Ragu alla Barese ingredients
Thin slices of meat (you can use beef, veal, pork, or horse meat),flattened with meat mallet
Pieces of lamb (preferably on the bone)
Lardo(salted lard) or prosciutto fat or fatty pancetta
Chop together the lardo, parsley, garlic, pepper and pecorino to make a coarse paste.
Place a little of the paste in the middle of each slice of meat. Roll up and secure with a toothpick.
Take a large pan(NOT nonstick) and add the onion, some olive oil, the meat rolls, the lamb pieces and half a glass of water.
Cook over a high heat making sure that the meat catches on the bottom of the pan but doesn’t burn. Scrape the pan frequently with a wooden spoon. This is an important step as it contributes a lot of the flavour of the sauce.
Add the wine and allow to evaporate
Add enough passata to cover the meat well
Cook over a very low heat until the meat is tender. (A slow cooker would be ideal)
A few minutes before the end of cooking, season with salt and pepper.
For the best results, allow to cool, refrigerate over night and reheat the next day.
When you are ready to serve, remove the meat and keep warm.
Serve the sauce with pasta as the first course followed by the meat as the second course.
Petti di pollo in carpione. I got this recipe from the English translation of il cucchiaio d’argento –The Silver Spoon. This book is I think on the whole a clever marketing trick. It is a 1950s cookbook with a few modern recipes tacked on the end. Add to that an appalling translation, don’t trust any measurements! The recipes still appear in the original Italian alphabetical order even though they have been translated into English. I have met some people who have heard of it here, a bit like the good housekeeping books in the UK, but I have yet to find anybody who has used it. It can be useful for ideas if you already know what you are doing. The following recipe is in fact very nice 🙂 Serves 4
Soused chicken breasts ingredients
4 skinless, boneless chicken breast portions
80 g breadcrumbs
25 g butter(or use all oil)
5 tablespoons olive oil (I usually use much less)
1 onion, thinly sliced
1 celery stick, thinly sliced
1 carrot, thinly sliced
350 ml white wine vinegar
100 ml dry white wine
4 fresh sage leaves (or a teaspoon of dried)
2 garlic cloves, sliced
salt and pepper
Beat the chicken with a meat mallet until evenly thin.
Beat the egg with a pinch of salt in a dish, add the chicken and leave to stand for 15 minutes. Spread out the breadcrumbs in a shallow dish. Drain the chicken and dip in the breadcrumbs to coat.
Heat the butter and 2 tablespoons of the oil in a pan, add the chicken and cook over a medium heat, turning occasionally, for about 10 minutes until golden brown on both sides.
Meanwhile, heat the remaining oil in another pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes. Season with salt and pepper to taste, add the vinegar and wine and bring to the boil, then immediately remove from the heat and add the sage and garlic.
Place the chicken in a dish, pour the hot marinade over it, leave to cool, then chill in the refrigerator for at least 4 hours before serving.