Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Meat and Potato Stew


300 grams (approx. 10.6 ounces) of beef
500 grams (approx. 17.6 ounces) of rosticciana (pork ribs)
500 grams (approx. 17.6 ounces) of potatoes
300 grams (approx. 10.6 ounces) of peeled plum tomatoes
1/2 cup of extra virgin olive oil
1/2 cup of wine red
2 garlic cloves
1 sprig of rosemary
salt and pepper


Cut the meat into pieces. Peel the potatoes and cut them into cubes. Put all of the ingredients together in a saucepan. Put it on medium heat and let it cook for about two hours until the liquid has evaporated, without ever mixing it. Tie the rosemary together with a string so it doesn't loose its leaves. It is best to use an earthenware pot.

home info forum contatti racconti ricette immagini servizi

Copyright © 2000-20010
Tutti i diritti riservati. E' vietata la riproduzione anche parziale