Second

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Eel</strong> with tomato.</p><p> Ingredients: 1 Eel Of 1000 G - Olive Oil - Lemon - Laurel - Thyme - Onion - Parsley - 3 Peeled Tomatoes - 1/2 Glass of White Wine - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Veal</strong>.</p><p>Ingredients: 4 Veal Escalopes - 1 Lemon - 1 Small Glass Brandy - Butter - Truffle Paste - Fontina Cheese - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Clams</strong>.</p><p> Ingredients: 1500 G Clams - 1 Thyme Sprig - 1 Rosemary Sprig - 3 Bay Leaves - Some Basil Leaves - 1 Spring Onion - 1 Garlic Clove - 4 Tablespoons Olive Oil - 1 Glass Dry White Wine - Salt - Pepper - 3 Tablespoons Flour - 20 G Butter - Croutons Fried In Oil Or Butter - 1 Tuft Parsley</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Pig</strong> with tomato.</p><p> Ingredients: 4 Slices Of Pork Loin - 300 G Spring Onions - 20 G Butter - 3 Tablespoons Tomato Sauce - Olive Oil - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> European bass</strong> - cooking method <strong> oven</strong>.</p><p>Ingredients: 1 Sea Bass Of 1000 G - 1/2 Glass Of Olive Oil - 4 Finely Chopped Fennel Hearts - Salt - Pepper - 1 Tuft Of Chopped Parsley - 50 Cl Fish Broth - 1 Sliced Carrot - 1 Sliced Onion - A Few Peppercorns - 1 Bay Leaf - Little Lemon Juice</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Lamb</strong> - cooking method <strong> oven</strong>.</p><p> Ingredients: 500 G Lamb Rib - 2 Garlic Cloves - 2 Tablespoons Olive Oil - 6 Rosemary Sprigs - Salt - Pepper - 1/2 Lemon (juice)</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Turkey</strong> with tomato - cooking method <strong> oven</strong>.</p><p>Ingredients: 1 large deboned turkey leg flattened with a meat tenderizer - 2 garlic cloves - chopped rosemary - 100 g diced pork belly - 150 g already boiled chestnuts - 600 g white potatoes - 50 g melted butter - 50 g kernels of Chopped Walnut - Chives - 50 G Grated Parmesan Cheese - Olive Oil - Salt - Pepper - For the cooking stock: - Olive Oil - A Little Flour - 1 Spoon Canned Tomato - 1 Carrot - 1 Celery Stick - 2 Shallots - 1 Clove Garlic - 1 Glass of Red Wine</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Goose</strong> with tomato - cooking method <strong> pan oven</strong>.</p><p> Ingredients: 1 Goose Breast - 1 Leek - 1 Carrot - 1 Shallot - 4 Cherry Tomatoes - 30 G Butter - 1/2 Glass of Dry Marsala Wine - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Veal</strong> - cooking method <strong> pan</strong>.</p><p>Ingredients: 200 G Veal - 1 Head Endive Salad - 1 Onion - 20 G Sultana Raisins - 30 G Walnuts - 20 G Pine Nuts - 50 G Buffalo Mozzarella - 10 Tarallucci Biscuits - A Little Milk - Olive Oil - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Snapper</strong>.</p><p> Ingredients: 1 snapper of 1000 g - 250 g of black olives - 1 glass of dry white wine - 1 clove of garlic - 1 bay leaf - rosemary - flour - olive oil - salt</p>