Meat recipes

Recipe second for 4 people based on Lamb - cooking method pan oven.

Ingredients: 300 G Lamb Chops - 200 G Breadcrumbs - 2 Artichokes - 100 G Cacioricotta Cheese - 2 Lemons - Wine Vinegar - Salt - Pepper

Recipe second for 6 people based on Pig - cooking method oven.

Ingredients: 400 G Pork Pulp - 300 G Beef Pulp - 100 G Bread Crumbs - 1 Shallot - 1/2 Glass of Milk - 4 Boiled Eggs - 2 Fresh Eggs - 30 G Butter - Salt - Pepper - Peas In Butter

Recipe second for 4 people based on Beef - cooking method grill.

Ingredients: 2 Fillets Of Beef Of 300 G Each - Olive Oil - 1 Sprig Of Rosemary - Salt - Pepper

Recipe first for 1 people based on Rabbit with tomato.

Ingredients: 20 G Tempestina Pastina Pasta - 1 Jar Homogenized Rabbit - 1 Fresh Tomato - 1 Potato - 1 Carrot - 1 Piece Celery - 1 Teaspoon Parmesan Cheese - 1 Tablespoon Extra-virgin Olive Oil - 1 Pinch Salt

Recipe second for 4 people based on Chicken - cooking method fried.

Ingredients: 600 G Sliced Chicken Breast - 1 Egg - Breadcrumbs - Oil For Frying - 300 G Pickled Vegetables Pickled Vegetables - 1 Lemon - Salt

Recipe second for 8 people based on Veal - cooking method pan.

Ingredients: 8 Thin Veal Cutlets - 20 Grains of Red Grapes - 2 Tablespoons Flour - 1 Glass Grignolino Wine - 20 G Butter - 4 Tablespoons Extra-virgin Olive Oil - Salt

Recipe second for 4 people based on Guinea fowl - cooking method pan.

Ingredients: 1 Guinea Fowl Breast - 1 Treviso Radicchio - 1 Celeriac - Soy Sauce - 20 Cl Milk - 2 Tablespoons Cream - 30 G Butter - Olive Oil - Salt - Pepper

Recipe second for 4 people based on Guinea fowl.

Ingredients: 1 Guinea Fowl - 500 G Malvasia Grapes - Rosemary - 60 G Sliced Lard - 1/2 Glass Malvasia Passito Wine - Extra-virgin Olive Oil - Salt - Pepper

Recipe second for 4 people based on Veal.

Ingredients: 500 G Veal Kidney - Olive Oil - 1 Knob Butter - Chopped Parsley - Lemon Juice - Some Fried Croutons

Recipe second for 4 people based on Pheasant.

Ingredients: 1 Pheasant - 200 G Green Olives - 200 G Champignon Mushrooms - 200 G Chanterelle Mushrooms - 100 G Cooked Ham - 100 Cl Chicken Stock - 1 Clove Garlic - 1 Shallot - 1 Carrot - 1 Onion - Rosemary - Sage - Bay Leaf - Butter - 1 Tablespoon Olive Oil - Salt - Pepper