Italy Cooking Courses » meat http://www.italycookingcourses.com Italy Puglia cooking vacations and wine tours Tue, 31 Jan 2012 19:19:17 +0000 en hourly 1 http://wordpress.org/?v=3.1 Traditional meat http://www.italycookingcourses.com/2009/08/gourmet-holidays-puglia-italy/ http://www.italycookingcourses.com/2009/08/gourmet-holidays-puglia-italy/#comments Mon, 24 Aug 2009 12:55:00 +0000 Stile Mediterraneo http://www.italycookingcourses.com/2009/08/all-the-good-meat-from-puglia/

man_grilling_the_meat

What we find really find interesting about the cuisine of our region, Puglia, is that wherever you go, you eat what´s produced in that specific place.
Therefore, you can have the best seafood and fish only when you go to a town which is literally by the sea (such as Gallipoli, Otranto, Santa Maria di Leuca).
In such places it will be very hard to find anyone serving you meat courses.
Viceversa when you go to a town which is not by the sea (even just 5 miles from the sea!!) the cuisine will be mainly based on meat…and it will be hard to find a big variety of seafood on the restaurants menus.
Puglia is certainly not a place for big beef steaks. The local meat is mainly lamb, veal and pork. When you come to Puglia you have to try the fantastic sausages and salami.

Also, our favorite meat is the bombetta,which is a sort of roll made of pork meat, stuffed with sea salt, back pepper, parsley and cheese. Bombette and sausages are delicious when grilled.

The best place where to eat good meat is all the Murgia area, which includes: Cisternino, Martina Franca, Alberobello, Locorotondo.
If you ever go to Martina Franca don’t miss the butcher Macelleria Michele Cito.
If you go to Cisternino don’t miss the “Fornello” experience at night. Cisternino is small hilltop town with a spectacular panorama of the countryside. At night all butchers are open until very late. At the butcher shop you can choose your favorite lamb, bombette or sausages. Then you get your meat grilled just at the trattoria next door. An unforgettable and delicious experience that you can only have in Cisternino!

salami_with_negroamaro_wine

Share

]]> http://www.italycookingcourses.com/2009/08/gourmet-holidays-puglia-italy/feed/ 0 Traditional Italian recipes with lamb http://www.italycookingcourses.com/2009/05/spring-sunday-lunch-with-your-friends/ http://www.italycookingcourses.com/2009/05/spring-sunday-lunch-with-your-friends/#comments Sat, 16 May 2009 17:05:00 +0000 Stile Mediterraneo http://www.vollanprojects.co.uk/wordpress/2009/05/spring-sunday-lunch-with-your-friends/ Lamb with tomatoes
What’s better than inviting all your best friends at your place for the Sunday lunch and having everything ready from the night before?

Having a free Sunday morning gives you the time to relax, choose the best wine to accompany your food, buy colored flowers and choose the perfect table cloth.
I and Marika are so excited: we have 6 friends over tomorrow and we are already done with all the preparation!
We experimented with this fantastic recipe: fresh green peas with lamb and bacon.
We used the fresh green peas we bought at the vegetable market today (you may also try with the frozen peas).
RECIPE

Ingredients
For the green peas:
600 grams fresh green peas
¼ onion

A few drops extra virgin olive oil
For the lamb:
700 grams lamb
Pinch rosemary
2 glasses red wine
1 tbsp extra virgin olive oil
1 garlic clove
3 eggs
150 grams bacon (lengthwise sliced)
50 grams grated parmesan cheese

Preparation:
Cut the lamb in small pieces and discard the fat. Dip the lamb in the wine with rosemary and marinate it for about two hours.

Cutting the lamb
When the lamb is marinated, soften the garlic (whole) with 1 tbsp of extra virgin olive oil. After 1 minute remove the garlic clove. Drain and add the lamb to the olive oil and stir while cooking it at very low flame. After about 25-30 minutes, switch off the flam and let the lamb cool on the side.
Cooking the lamb
For the green peas, soften the onion with a few drops of extra virgin olive oil in a pan just for a minute. Add the fresh green peas, stir, reduce the flame to the minimum and cover with the lid. After 5 minutes, stir and add some warm water. When the green peas are cooked (about 25 minutes) switch off the flame and let them cool on the side.
Drain the green peas, in case they released some water.
Using a food processor, reduce 2/3 of the green peas to a smooth cream and add 3 whole eggs, the grated parmesan cheese, the lamb (once it is cold), and the remaining green peas.
Lamb recipe ingredients
Moisten an oven paper with water and use it to cover a plum-cake baking pan. Place the bacon slices on the paper (the bacon must be placed on the sides as well) and pour on top the green peas and lamb. Fold the bacon and close the oven paper.
Bacon lamb and peas
Bake in the oven at 180° for about 50 min. Once cold (better after 12 hours) slice the lamb and peas plum-cake.
Lamb plum cake
Serve with a good Rosè wine! One of our favorite Rosè wines from Puglia is the Metiusco Rosato made from Negroamaro (70%) and Malvasia (30%).

Share

]]> http://www.italycookingcourses.com/2009/05/spring-sunday-lunch-with-your-friends/feed/ 2