Second

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Fish</strong> with tomato - cooking method <strong> to boil fried</strong>.</p><p> Ingredients: 2500 G Fish - Olive Oil - Onion - Tomato Paste - 1 Thread White Wine Vinegar - Water - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Little tuna</strong> - cooking method <strong> oven</strong>.</p><p>Ingredients: 1 Tuna 1000 G Already Cleaned - 1 Handful Fennel Seeds - Garlic - Rosemary - Breadcrumbs - 1 Bottle Dry White Wine - Extra-virgin Olive Oil - Anchovies - 1 Lemon - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Veal</strong> with tomato.</p><p> Ingredients: 1000 G Veal Nut - 80 G Diced Bacon - 80 G Sliced Lard - 1 Onion - 1 Carrot - 1 Celery Stick - 1 Garlic Clove - Some Marjoram Sprigs - Dry White Wine - Dry Red Wine - 400 G Tomato Pulp - 1 lemon - Stock - Olive oil - Salt - Pepper - To serve: - Soft polenta prepared with 400 g of yellow flour and 170 cl of water</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Veal</strong> - cooking method <strong> pan</strong>.</p><p> Ingredients: 400 G Veal Slices - 100 G Breadcrumbs - 50 G Sultana Raisins - 30 G Pine Nuts - 120 G Pecorino Cheese - Bay Leaf - Onion - Olive Oil - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Surami</strong> with tomato.</p><p> Ingredients: 500 G Surimi Sticks - 12 Salted Capers - 300 G Tomato Paste - Fresh Basil - 2 Garlic Cloves - 1 Drizzle of Olive Oil</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Trout</strong> - cooking method <strong> pan</strong>.</p><p>Ingredients: Parsley - Garlic - Breadcrumbs - Olive Oil - Salt - Pepper - 1 Trout</p>

<p>Recipe <strong>second</strong> for <strong>6</strong> people based on <strong> Boar</strong>.</p><p>Ingredients: 1200 G Wild Boar - 1 Bottle White Wine - 1/2 Glass Vinegar - 150 G Green Olives - 1 Onion - 1 Carrot - 1 Garlic Clove - 2 Sage Leaves - 2 Bay Leaves - 1 Sprig Thyme - 1 Tuft Parsley - 1 Glass of Olive Oil - 1 Knob of Butter - 1 Pinch of Salt - Peppercorns</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> trout</strong> - cooking method <strong> oven</strong>.</p><p> Ingredients: 1000 G Trout - Salt - Pepper - Butter - 2 Lemons (juice) - Parsley - Chives - 150 G Cream - 150 G Peeled Almond</p>

<p>Recipe <strong>second</strong> for <strong>12</strong> people based on <strong> Beef</strong> with tomato - cooking method <strong> oven</strong>.</p><p>Ingredients: 3000 G Beef Pulp (Priest's Hat) - Salt - White Pepper - 3 Tablespoons Olive Oil - 100 G Butter - 1000 G Small Onions - 1 Tablespoon Tomato Concentrate - 50 G Flour - Red Wine</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Fish</strong> with tomato.</p><p> Ingredients: 600 G Potatoes - 2 Onions - Salt - Pepper - 1000 G Fish (Sebaste Or Whiting) - 300 G Peas - A Little Nutmeg - 500 G Tomatoes - A Little Marjoram - 1 Glass Dry Madeira Wine - Chopped Parsley</p>