Second

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Sole</strong>.</p><p>Ingredients: 2 Sole - 150 G Salmon Trout Fillet - Salt - Pepper - 50 G Carrot Julienne - 120 G Cultivated Mushrooms - 80 G Soncino Salad - For the Sauce: - 2 Tablespoons White Wine Vinegar - 1 Teaspoon Lemon Juice - 1/2 teaspoon spicy mustard - salt - pepper - 5 tablespoons olive oil</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Salted cod</strong> with tomato - cooking method <strong> fried</strong>.</p><p> Ingredients: 400 G Onions - 50 G Tomato Preserves - 500 G Cod - 50 G Lard (or Olive Oil)</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Pig</strong> - cooking method <strong> pan</strong>.</p><p> Ingredients: 300 G Pork - 2 Artichokes - 100 G Curly Endive - 1 Drop Red Wine Vinegar - Flour - Olive Oil - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>6</strong> people based on <strong> Veal</strong> - cooking method <strong> oven</strong>.</p><p> Ingredients: 800 G Veal - 100 G Raw Ham - 2 Onions - Celery - 1 Leek - 2 Carrots - Aromatic Herbs - 1 Glass Dry White Wine - Broth - 30 G Butter - Olive Oil - 350 G Pitted Green Olives - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Deer</strong> - cooking method <strong> oven fried</strong>.</p><p> Ingredients: 600 G Venison Shoulder - Salt - 10 Grains Chopped Black Pepper - 600 G Onions - 30 G Pork Lard - 1 Crushed Garlic Clove - 100 Cl Game Stock - 1 Celery Stick (for Bouquet Garni) - 1 Leek (for Bouquet Garni) - 3 Carrots (for Bouquet Garni) - 1 Bunch Parsley (for Bouquet Garni) - 3 Lemon Slices - 4 Tablespoons Breadcrumbs - 15 Capers</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Gilt-head bream</strong> - cooking method <strong> oven</strong>.</p><p> Ingredients: 1 Potato 200 G - 1 Sea Bream 800 G - 1 Red Pepper - Extra-virgin Olive Oil - 200 G Porcini Mushrooms - Salt - Pepper - Thyme</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Veal</strong>.</p><p> Ingredients: 4 Veal Knots - 80 G Butter - 8 Sage Leaves - 2 Rosemary Sprigs - White Wine - Broth - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Pigeon</strong> - cooking method <strong> pan</strong>.</p><p> Ingredients: 4 pigeons - For the stock: - 2 small glasses of Rubesco wine - 1 spoonful of acacia honey - 1 brown stock with pigeon bones - 2 carrots - 1 onion - 1 stalk of celery - thyme - 2 bay leaves - 1 clove of Garofano - 1 Bottle of Rubesco Wine</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Lamb</strong> with tomato - cooking method <strong> oven</strong>.</p><p>Ingredients: 36 Cleaned Feet of Lamb - 1 Clove of Garlic - 1 Tuft of Parsley - 4 Hot Chili Peppers - 1 Glass of Strong Wine Vinegar - 1000 G Peeled Tomatoes - 1 Glass of Extra-virgin Olive Oil - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Pig</strong> - cooking method <strong> fried</strong>.</p><p> Ingredients: 8 Slices Of Pork Loin - 1 Not Too Ripe Rennet Apple - 50 G Dry White Wine - 50 G Butter - Flour - Pepper</p>