Second

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Beef</strong>.</p><p> Ingredients: 600 G Not Too Finely Minced Beef - 30 G Butter - 30 G Minced Bacon - 2 Tablespoons Olive Oil - 2 Cloves Garlic - 1/2 Bay Leaf - 2 Glasses Dry Red Wine - 1 Cup Vegetable Broth - 1 Clove - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Squid</strong> - cooking method <strong> pan</strong>.</p><p> Ingredients: 1 Squid - 1 Pepper - 100 G Valerian Salad - 1 Carrot - 1 Celery Stick - 80 G Fontina Cheese - 2 Slices of Bread - 1 Garlic Clove - 1 Rosemary Sprig - Aromatic Herbs - Olive Oil - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Perch</strong> - cooking method <strong> fried</strong>.</p><p> Ingredients: 600 G Perch Fillets - Lemon Juice - Flavorings - Olive Oil - Flour - 2 Eggs - Breadcrumbs - Abundant Butter - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Sole</strong> - cooking method <strong> pan</strong>.</p><p> Ingredients: 1000 G Sole (fish 250 G Each) - 10 Cl Vermouth Dry - 2 Tablespoons Cream - 1 Sachet Saffron - 1 Tablespoon Flour - 30 G Almonds - 2 Tablespoons Cream - 30 G Butter - Salt</p>

<p>Recipe <strong>second</strong> for <strong>6</strong> people based on <strong> Lamb</strong>.</p><p>Ingredients: 1000 G Lamb Chops - 1000 G Topinambur - 1 Handful Chopped Parsley - 1/2 Lemon - 2 Tablespoons Green Olives (or Taggiasche Olives) - 1 Teaspoon Powdered Ginger - 1 Saffron Saffron - Seed Oil (preferably Peanut Seeds) - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Chamois</strong> - cooking method <strong> pan</strong>.</p><p> Ingredients: 8 Chamois Chops - 16 Dried Plums - 16 Dried Apricots - 40 G Dried Porcini Mushrooms - 60 G Butter - 10 Cl Broth - 10 Cl Red Wine Vinegar - 2 Tablespoons Sugar - 3 Juniper Berries - Tea - 2 Tablespoons Oil D olive - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Lamb</strong> - cooking method <strong> pan</strong>.</p><p>Ingredients: 1000 G Boneless Leg Of Lamb (lamb) - 2 Salted Anchovies - 2 Chili Peppers - 1 Garlic Clove - Salt - Pepper - 1/2 Glass Castelli Romani Dry White Wine - 1/2 Glass Wine Vinegar - 4 Tablespoons Oil Extra-virgin olive oil</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Veal</strong>.</p><p>Ingredients: 4 Slices Veal Sirloin (100 G slices) - 200 G Fontina Cheese - 50 G Butter - Some Capers - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Pig</strong>.</p><p> Ingredients: 1200 G Pork Loin - 10 Dried Pitted Prunes - 6 Green Apples - 1/2 Lemon (grated rind) - 1 Onion - 2 Glasses Dry White Wine - 2 Glasses Vegetable Broth - Olive Oil - Salt - Pepper</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: 2 Bream - 800 G Green Olives In Brine - 100 G Olive Oil - Salt - Wine Vinegar</p>