Discover the magic of Italian braising with these 12 tender recipes that turn simple ingredients into culinary works of art. Each dish is a testament to patience and tradition, where flavors come together beautifully through slow cooking. From the rich Osso Buco Alla Milanese to the comforting Italian Braised Short Ribs, these recipes offer a taste of Italy’s savory delights. Perfect for those who love exploring new dishes, these meals show how the ordinary can become truly extraordinary. Ready to get inspired in the kitchen?
Classic Osso Buco Alla Milanese
Classic Osso Buco Alla Milanese is a traditional Italian dish that hails from the region of Lombardy. This exquisite meal features veal shanks braised to perfection in a rich, aromatic sauce of white wine, broth, and vegetables. The dish is typically served with a side of creamy risotto or polenta, making it a comforting and hearty meal perfect for gatherings or special occasions.
The slow cooking process guarantees the meat becomes tender and infused with the flavors of the sauce, while the gremolata—a zesty mixture of lemon zest, garlic, and parsley—adds a revitalizing finish.
To prepare Osso Buco Alla Milanese, you’ll start by browning the veal shanks, which helps to develop a deep, savory flavor. The browned shanks are then cooked slowly with vegetables, wine, and broth until they’re tender and succulent. This classic dish requires patience and a bit of time, but the result is well worth the effort.
With its rich flavors and beautiful presentation, Osso Buco Alla Milanese is sure to impress your guests and transport them to the heart of Italy.
Ingredients (Serves 4-6):
- 4 veal shanks (about 1 1/2 inches thick)
- Salt and pepper
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or veal broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks with salt and pepper. Lightly dust them with flour, shaking off any excess. This will help create a nice crust on the meat when browning.
- Brown the Shanks: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pot: Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for about 5 minutes until it reduces by half.
- Add the Liquids and Spices: Stir in the broth, diced tomatoes, bay leaves, and thyme. Return the veal shanks to the pot, ensuring they’re submerged in the liquid.
- Braise the Shanks: Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Allow the shanks to braise gently for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Prepare the Gremolata: In a small bowl, mix together the lemon zest, chopped parsley, and a pinch of salt. This will be used to garnish the dish before serving.
- Finish and Serve: Once the veal is tender, remove the bay leaves and discard them. Stir in the butter to enrich the sauce. Serve the Osso Buco on a warm platter, topped with the gremolata. Pair with risotto or polenta.
Extra Tips: For the best flavor, use quality veal shanks and a good dry white wine. If you prefer a thicker sauce, you can remove the shanks once cooked and simmer the sauce uncovered for a few more minutes to reduce it further. Always taste and adjust the seasoning before serving. Osso Buco is even better the next day, so consider making it ahead of time and reheating it gently before serving.
Tender Beef Brasato Al Barolo
Tender Beef Brasato Al Barolo is an exquisite Italian braised dish that promises a melange of rich flavors and tender textures. Originating from the Piedmont region, this dish is traditionally made using Barolo wine, which is a robust, full-bodied red wine that imparts depth and complexity to the beef.
The slow-cooked process allows the beef to absorb the aromatic essence of the wine, herbs, and vegetables, resulting in a sumptuous meal that’s perfect for a cozy dinner with family or friends. This recipe serves 4-6 people, making it ideal for gatherings or a hearty family dinner.
The key to a successful Brasato Al Barolo lies in the quality of the ingredients and the patience in the cooking process. Selecting a good cut of beef, such as a chuck roast or brisket, is essential to achieve the tenderness that characterizes this dish. Pairing it with Barolo wine guarantees the authentic Italian flavor profile.
The preparation involves marinating the beef overnight to allow the flavors to meld, followed by a slow braise that assures a melt-in-your-mouth experience. Serve it with creamy polenta or mashed potatoes to soak up the delicious sauce.
Ingredients:
- 3 pounds beef chuck roast or brisket
- 1 bottle (750 ml) Barolo wine
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper, to taste
- 3 tablespoons olive oil
- Additional olive oil for searing
Cooking Instructions:
- Marinate the Beef: In a large bowl, combine the beef, Barolo wine, chopped onions, carrots, celery, garlic, bay leaves, thyme, and rosemary. Cover and refrigerate overnight, allowing the beef to marinate and absorb the flavors.
- Sear the Beef: Remove the beef from the marinade and pat dry with paper towels. Season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
- Sauté the Vegetables: In the same Dutch oven, add a bit more olive oil if needed and sauté the marinated onions, carrots, and celery until softened, about 5-7 minutes. Stir in the tomato paste and cook for an additional 2 minutes.
- Combine Ingredients: Return the beef to the pot. Pour in the reserved marinade and beef stock. Bring to a simmer, scraping any browned bits from the bottom of the pot.
- Braise: Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Braise the beef for 3-4 hours, or until tender, turning the beef halfway through the cooking time.
- Finish and Serve: Once the beef is tender, remove it from the oven and let it rest for 10-15 minutes. Slice the beef and serve with the sauce spooned over, accompanied by polenta or mashed potatoes.
Extra Tips:
For an even richer flavor, consider adding a handful of dried porcini mushrooms to the braise. This will enhance the umami characteristics of the dish.
If Barolo wine isn’t available, you can substitute it with another robust red wine like Nebbiolo or Barbaresco. Remember to skim off any excess fat from the sauce before serving for a cleaner taste.
Finally, allowing the dish to rest for a few minutes before serving helps the flavors to settle and intensify.
Flavorful Pollo Alla Cacciatora
Pollo Alla Cacciatora, also known as Hunter’s Chicken, is a classic Italian dish that combines rustic flavors and hearty ingredients to create a comforting meal. The dish is traditionally made by braising chicken with vegetables, herbs, and wine, resulting in a tender, flavorful entrée that embodies the essence of Italian home cooking. This recipe will guide you through preparing a delicious Pollo Alla Cacciatora that’s perfect for a family dinner or a gathering with friends.
The beauty of Pollo Alla Cacciatora lies in its simplicity and the way the ingredients meld together. The chicken becomes exceptionally tender as it slowly braises in a rich tomato and wine sauce, infused with the earthy flavors of fresh herbs. The addition of vegetables such as onions, bell peppers, and mushrooms adds depth and texture to the dish.
Served with a side of crusty bread or over a bed of polenta, this dish is sure to be a crowd-pleaser, capturing the heart and soul of Italian cuisine.
Ingredients (Serves 4-6):
- 4-6 chicken thighs, bone-in and skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 ounces mushrooms, sliced
- 1 cup dry red wine
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Season the Chicken: Begin by patting the chicken thighs dry with paper towels. Season them generously with salt and pepper on both sides.
- Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 5 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the sliced onions and garlic. Sauté until the onions are translucent and the garlic is fragrant, about 3 minutes. Add the bell peppers and mushrooms, cooking until they start to soften, about 5 minutes.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.
- Build the Sauce: Stir in the crushed tomatoes, dried oregano, dried thyme, and bay leaf. Add the chicken broth and bring the mixture to a simmer.
- Braise the Chicken: Return the seared chicken thighs to the pot, nestling them into the sauce. Cover the pot, reduce the heat to low, and let the chicken braise for 45 minutes to 1 hour, or until it’s tender and cooked through.
- Final Touches: Remove the bay leaf and adjust the seasoning with salt and pepper to taste. Garnish with freshly chopped parsley before serving.
Extra Tips:
When cooking Pollo Alla Cacciatora, it’s important to use a good quality dry red wine as it notably impacts the flavor of the dish. If you prefer a thicker sauce, you can remove the lid during the last 10 minutes of cooking to allow the sauce to reduce further.
Additionally, allowing the dish to rest for a few minutes before serving will help the flavors to meld together even more. This dish can also be made a day ahead, as it often tastes better after the flavors have had time to develop. Serve with crusty bread or polenta to soak up the delicious sauce.
Savory Braised Pork Shoulder With Fennel
Savory Braised Pork Shoulder With Fennel is a delightful Italian dish that brings together the rich flavors of tender pork and aromatic fennel. This hearty meal is perfect for a cozy family dinner or a gathering with friends. The slow cooking process allows the pork shoulder to absorb the robust flavors of the fennel, garlic, and herbs, resulting in a dish that’s both succulent and flavorful. The combination of ingredients creates a savory experience that’s sure to please the palate.
In this recipe, we’ll guide you through the process of preparing this delicious meal, guaranteeing that each step is easy to follow and the result is mouthwatering. This dish isn’t only satisfying but also offers a wonderful way to showcase the beauty of Italian cuisine. Whether you’re a seasoned cook or a beginner, you’ll find this recipe both approachable and rewarding. The following recipe serves 4-6 people, making it ideal for a small group.
Ingredients:
- 3 to 4 pounds pork shoulder, bone-in
- Salt and black pepper
- 2 tablespoons olive oil
- 2 large fennel bulbs, thinly sliced
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups chicken broth
- 1 tablespoon fennel seeds, crushed
- 1 teaspoon dried oregano
- 2 bay leaves
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Prepare the Pork Shoulder: Begin by patting the pork shoulder dry with paper towels. Season it generously with salt and black pepper on all sides. This step is vital for building a flavorful crust on the pork during searing.
- Sear the Pork: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once the oil is hot, add the pork shoulder and sear it on all sides until it’s browned, about 4-5 minutes per side. Remove the pork from the pot and set it aside.
- Cook the Vegetables: In the same pot, add the sliced fennel and onion. Sauté until the vegetables are softened and starting to caramelize, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze the Pot: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 2 minutes to reduce slightly.
- Combine Ingredients: Add the chicken broth, crushed fennel seeds, dried oregano, bay leaves, and lemon zest to the pot. Stir to combine all the ingredients, then return the seared pork shoulder to the pot, nestling it among the vegetables.
- Braise the Pork: Cover the pot with a lid and reduce the heat to low. Allow the pork to braise gently for 3 to 3.5 hours, or until the meat is tender and easily pulls apart with a fork. Check occasionally to verify the liquid level is sufficient; add more broth if necessary.
- Finish and Serve: Once the pork is tender, remove it from the pot and let it rest for a few minutes. Skim off any excess fat from the braising liquid. Slice or shred the pork and serve it with the fennel and onion mixture, garnished with fresh parsley.
Extra Tips: For an enhanced depth of flavor, consider marinating the pork shoulder overnight in a mixture of olive oil, garlic, and herbs before cooking.
Additionally, if you prefer a thicker sauce, you can remove the pork once it’s cooked and simmer the braising liquid until it reduces to your desired consistency.
This dish pairs beautifully with creamy polenta or crusty bread, which can be used to soak up the delicious sauce. Adjust the seasoning to your taste, and feel free to add a pinch of red pepper flakes for a subtle kick.
Comforting Italian Braised Short Ribs
Italian Braised Short Ribs are a hearty and comforting dish that combines the rich flavors of beef short ribs with a savory Italian-inspired braising liquid. This dish is perfect for those cozy nights when you want something warming and satisfying. The tender, fall-off-the-bone meat is paired with a sauce that’s infused with tomatoes, red wine, and aromatic herbs, creating a depth of flavor that’s both robust and delicious.
This recipe guides you through the process of slow-cooking beef short ribs until they’re perfectly tender. The key to success lies in the braising technique, where the ribs are first seared to develop a rich crust, and then gently simmered in a flavorful liquid. This dish is ideal for serving 4-6 people and can be paired with creamy polenta, mashed potatoes, or a simple crusty bread to soak up the delectable sauce.
Ingredients for 4-6 servings:
- 3 pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
Cooking Instructions:
- Prepare the Ribs: Season the short ribs generously with salt and pepper on all sides. It’s important to allow the seasoning to penetrate the meat for peak flavor.
- Sear the Ribs: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the short ribs in batches and sear until they’re browned on all sides, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and tomato paste, stirring continuously for about 1 minute to allow the flavors to meld.
- Deglaze the Pot: Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
- Add Remaining Ingredients: Return the short ribs to the pot. Add crushed tomatoes, beef broth, bay leaves, oregano, and thyme. Stir to combine and bring the mixture to a simmer.
- Braise the Ribs: Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C). Let the ribs braise for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Finish and Serve: Remove the pot from the oven and discard the bay leaves. Sprinkle the chopped parsley over the top before serving. Serve the short ribs with the braising sauce over polenta, mashed potatoes, or crusty bread.
Extra Tips:
For the best results, choose high-quality short ribs with good marbling, as this will guarantee a tender and flavorful dish. If you have time, consider marinating the ribs in the seasoning for a few hours before cooking to enhance the depth of flavor.
Additionally, allowing the dish to rest for at least 15 minutes after cooking will help the flavors to meld further. If the sauce is too thin for your liking, you can thicken it by simmering on the stovetop for a few minutes after removing the ribs. Enjoy this comforting Italian classic with a glass of your favorite red wine for a truly delightful dining experience!
Hearty Lamb Shanks With Rosemary
Hearty Lamb Shanks With Rosemary is a comforting and delicious Italian dish that’s perfect for a cozy dinner. This recipe highlights tender lamb shanks slowly braised in a fragrant combination of rosemary, garlic, and red wine, resulting in a rich, flavorful sauce that pairs beautifully with the melt-in-your-mouth meat.
Perfect for a family gathering or a special occasion, this dish is sure to impress your guests with its robust flavors and enticing aroma.
The key to this recipe is the slow cooking process, which allows the flavors to meld together and the lamb to become incredibly tender. By first searing the lamb shanks, you lock in their juices, and then by braising them in a mixture of aromatic herbs, vegetables, and wine, you create a sumptuous sauce that complements the meat perfectly.
Serve these Hearty Lamb Shanks With Rosemary with mashed potatoes or polenta to soak up the delicious sauce, and enjoy a taste of Italy in your own home.
Ingredients (Serves 4-6):
- 4 lamb shanks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 sprigs fresh rosemary
- 1 cup red wine
- 2 cups chicken or beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Season the lamb shanks generously with salt and freshly ground black pepper.
- Sear the Lamb Shanks: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and sear them on all sides until they’re browned, about 8-10 minutes. Remove the lamb shanks from the pot and set them aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook over medium heat until the vegetables are softened and the onion is translucent, about 5-7 minutes.
- Deglaze the Pot: Pour in the red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 3-4 minutes.
- Add the Remaining Ingredients: Stir in the chicken or beef broth, tomato paste, rosemary sprigs, bay leaf, and lemon zest. Return the lamb shanks to the pot, making sure they’re submerged in the liquid.
- Braise in the Oven: Cover the pot with a lid or foil and transfer it to the preheated oven. Braise the lamb shanks for 2 to 2 1/2 hours, or until the meat is very tender and falls off the bone.
- Finish and Serve: Remove the pot from the oven and discard the rosemary sprigs and bay leaf. Adjust the seasoning with salt and pepper if needed. Garnish with fresh parsley before serving. Serve the lamb shanks with the braising sauce over mashed potatoes or polenta.
Extra Tips:
When selecting lamb shanks, look for ones with a good amount of meat on the bone for the best results.
To enhance the flavor of the sauce, you can add a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
If you prefer a smoother sauce, you can remove the lamb shanks and puree the sauce with an immersion blender before serving.
For the best presentation, serve the dish with a sprinkle of fresh parsley or a zest of lemon for added freshness.
Rustic Braised Rabbit With White Wine
Rustic Braised Rabbit With White Wine is a classic Italian dish that embodies the essence of rustic, countryside cooking. It’s a perfect blend of tender, flavorful rabbit meat, aromatic herbs, and savory white wine, which creates a rich and comforting meal. This dish, with its complex flavors and hearty nature, is perfect for gatherings or a cozy family dinner. The slow braising process allows the rabbit to absorb the fragrant flavors, making it succulent and deliciously tender.
Whether you’re new to cooking rabbit or a seasoned chef, this recipe offers a delightful culinary experience. The combination of white wine, garlic, and herbs like rosemary and thyme creates a sauce that’s both delicate and intensely flavorful. When paired with a side of crusty bread or creamy polenta, this dish transforms into a meal that’s truly satisfying and memorable.
Ingredients (serves 4-6):
- 1 whole rabbit, cut into pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups dry white wine
- 1 cup chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 2 tablespoons butter
- Chopped parsley for garnish
Cooking Instructions:
- Prepare the Rabbit: Rinse the rabbit pieces under cold water and pat them dry with a paper towel. Season the pieces with salt and pepper on all sides.
- Sear the Rabbit: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the rabbit pieces in batches, searing them until browned on all sides, about 5 minutes per side. Remove the rabbit from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the minced garlic, chopped onion, sliced carrots, and celery. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 5 minutes.
- Deglaze the Pot: Pour in the white wine, scraping the bottom of the pot to release any browned bits. This deglazing step enhances the flavor of the dish.
- Braise the Rabbit: Return the rabbit pieces to the pot. Add the chicken broth, rosemary, and thyme sprigs. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded together.
- Finish the Sauce: Remove the rabbit pieces from the pot and set aside. Increase the heat to medium-high and let the sauce reduce for about 10 minutes. Stir in the butter to add richness and achieve a glossy finish.
- Serve: Place the rabbit pieces back into the pot to warm through. Serve the braised rabbit hot, garnished with chopped parsley.
Extra Tips:
When cooking Rustic Braised Rabbit With White Wine, it’s important to use a good quality dry white wine, as it greatly influences the flavor of the dish. If rabbit isn’t readily available, you can substitute it with chicken, although the cooking time may need to be adjusted slightly.
Additionally, letting the dish rest for a few minutes before serving allows the flavors to further develop and meld. Pairing with a side of crusty bread or creamy polenta can help soak up the delicious sauce and complete the meal.
Delicious Veal Involtini With Prosciutto
Veal Involtini with Prosciutto is an exquisite Italian braised dish that combines tender veal, savory prosciutto, and a delightful blend of herbs and cheeses. This classic recipe is perfect for a cozy family dinner or a special occasion, offering rich flavors that are bound to impress.
The veal cutlets are pounded thin, filled with a flavorful mixture, and then rolled into involtini, which are browned and then simmered in a delicious tomato-based sauce. The result is a tender, juicy dish that embodies the essence of Italian comfort food.
This dish is ideal for serving 4-6 people, making it suitable for small gatherings or intimate family dinners. The combination of ingredients in this recipe not only enhances the flavor of the veal but also guarantees a harmonious balance of textures. The prosciutto adds a layer of saltiness and depth, while the cheese brings creaminess to the dish.
The braising process enriches the flavors further, resulting in a meal that’s both hearty and elegant.
Ingredients:
- 1 1/2 pounds veal cutlets, pounded thin
- 8 slices of prosciutto
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup dry white wine
- 2 cups tomato passata (or tomato puree)
- 1/2 cup beef or chicken broth
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
Cooking Instructions:
- Prepare the Filling: In a small bowl, combine the Parmesan cheese, breadcrumbs, minced garlic, and chopped parsley. Season with a pinch of salt and pepper, and mix well.
- Assemble the Involtini: Lay out the veal cutlets on a clean surface. Place a slice of prosciutto on each cutlet, then spread a spoonful of the prepared filling over the prosciutto. Roll each cutlet tightly and secure it with a toothpick or kitchen twine.
- Brown the Involtini: In a large skillet, heat the olive oil over medium heat. Add the veal rolls and brown them on all sides, about 3-4 minutes per side. Once browned, remove them from the skillet and set aside.
- Prepare the Sauce: In the same skillet, pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, then add the tomato passata, broth, and dried oregano. Stir to combine and bring the sauce to a simmer.
- Braise the Involtini: Return the veal rolls to the skillet, ensuring they’re submerged in the sauce. Cover the skillet and let the involtini simmer gently for about 30-40 minutes, or until the veal is tender and cooked through.
- Serve: Remove the toothpicks or twine before serving. Garnish with fresh basil leaves and serve the involtini hot, with a side of pasta or crusty bread to soak up the sauce.
Extra Tips:
When pounding the veal cutlets, aim for an even thickness to guarantee they cook uniformly. You can use plastic wrap or parchment paper over the veal to prevent tearing as you pound them.
If you prefer a creamier filling, you can add a dollop of ricotta cheese to the mixture. Additionally, feel free to adjust the seasoning and herbs to suit your taste.
This dish pairs wonderfully with a light Italian red wine or a crisp white wine, enhancing the flavors of the veal and prosciutto.
Rich Braised Beef With Chianti
Rich Braised Beef With Chianti is a classic Italian dish that combines savory beef with the deep, complex flavors of Chianti wine. This hearty recipe is perfect for a cozy dinner, bringing a taste of Tuscany to your table. The slow-cooking process allows the beef to become tender and absorb the rich flavors of the wine and aromatic vegetables.
The combination of beef, wine, and herbs creates a robust dish that pairs beautifully with creamy polenta or fresh pasta. This recipe is ideal for a family gathering or a special occasion meal, serving 4-6 people. The following ingredients and instructions will guide you in creating this delicious Italian braised dinner.
Ingredients (serves 4-6):
- 3 pounds beef chuck roast, cut into large chunks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups Chianti wine
- 1 cup beef stock
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Fresh parsley, chopped for garnish
Cooking Instructions:
- Prepare the Beef: Season the beef chuck pieces with salt and freshly ground black pepper. Confirm each piece is evenly coated for maximum flavor.
- Brown the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef pieces and brown them on all sides. This should take about 8-10 minutes. Remove the beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté for about 5 minutes, or until the onions are translucent and the vegetables are slightly softened.
- Deglaze the Pot: Pour in the Chianti wine, scraping up any browned bits from the bottom of the pot. This will add depth to your sauce.
- Combine Ingredients: Add the beef back into the pot. Stir in the beef stock, crushed tomatoes, tomato paste, thyme, rosemary, and bay leaves. Make certain all the ingredients are well combined.
- Simmer: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 2.5 to 3 hours. Stir occasionally and confirm the beef is tender and the sauce has thickened.
- Finish and Serve: Once the beef is tender, remove the bay leaves and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley before serving.
Extra Tips: For the best results, try to use a good quality Chianti wine, as the flavor will deeply influence the dish. If you have time, marinate the beef in wine and herbs overnight for an even richer taste.
Additionally, if your sauce becomes too thick, you can add a bit more beef stock to reach your desired consistency. This dish pairs wonderfully with rustic bread or a side of roasted vegetables.
Succulent Pork Belly With Balsamic Glaze
Indulge in the rich flavors of Italian cuisine with this luscious Succulent Pork Belly With Balsamic Glaze. This dish combines the tender, melt-in-your-mouth texture of slow-braised pork belly with the sweet and tangy notes of a balsamic glaze. Perfect for a family gathering or a special dinner, this dish is sure to impress both in taste and presentation.
The key to achieving the perfect balance of flavors lies in the slow cooking process, allowing the pork to absorb the aromatic spices and the balsamic glaze to develop a deep, complex flavor.
The preparation of this dish requires a bit of patience, but the results are well worth the effort. By starting with a high-quality piece of pork belly and carefully preparing the balsamic glaze, you’ll create a meal that’s both elegant and comforting.
The braising process guarantees the pork remains moist and tender, while the final glaze adds a glossy finish that enhances its visual appeal. Pair it with a side of creamy polenta or roasted vegetables for a complete Italian dinner experience.
Ingredients (Serves 4-6)
- 2 pounds pork belly, skin-on
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 tablespoon fresh rosemary, chopped
- 1 bay leaf
Cooking Instructions
- Prepare the Pork Belly: Preheat your oven to 300°F (150°C). Score the skin of the pork belly with a sharp knife, making sure not to cut into the meat. This helps the fat render and the skin to crisp up. Season the pork belly generously with salt and freshly ground black pepper on all sides.
- Sear the Pork Belly: In a large ovenproof pan or Dutch oven, heat the olive oil over medium-high heat. Add the pork belly, skin-side down, and sear until the skin is golden brown and crispy, about 5 minutes. Flip and sear the other side for an additional 3-4 minutes. Remove the pork belly from the pan and set aside.
- Sauté Aromatics: In the same pan, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant.
- Deglaze and Build the Braise: Reduce the heat to medium and pour in the balsamic vinegar. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the brown sugar, honey, rosemary, and bay leaf, stirring to combine.
- Add Stock and Simmer: Return the pork belly to the pan, skin-side up. Pour in the chicken stock, ensuring the liquid covers about two-thirds of the pork. Bring the liquid to a simmer.
- Braise in the Oven: Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
- Reduce the Glaze: Remove the pork belly from the pan and set aside. Place the pan back on the stove over medium heat. Simmer the liquid, stirring occasionally, until it reduces to a thick glaze, about 10-15 minutes.
- Finish the Dish: Slice the pork belly into serving pieces and drizzle the balsamic glaze over the top. Serve immediately with your choice of sides.
Extra Tips
When selecting pork belly, look for a piece that has a good ratio of meat to fat for the best flavor and texture. If possible, choose a piece with the skin still attached, as it crisps beautifully during the searing process.
For an extra layer of flavor, you can marinate the pork belly in the refrigerator for a few hours or overnight with the seasoning before cooking. If you find the glaze too tangy, balance it with a little more honey or reduce it further for a sweeter, thicker consistency.
Braised Artichokes With Garlic and Herbs
Braised Artichokes With Garlic and Herbs is a delightful Italian dish that combines tender artichokes with the rich flavors of garlic, fresh herbs, and a splash of white wine. This dish is perfect for any dinner table, offering a sophisticated yet comforting taste.
The process of braising artichokes tenderizes them beautifully, allowing the flavors of the herbs and garlic to infuse deeply. Whether you’re serving it as a side dish or a main vegetarian course, Braised Artichokes With Garlic and Herbs is sure to impress your guests with its aromatic and earthy taste.
This recipe is designed to serve 4-6 people, making it an excellent choice for family gatherings or intimate dinners. The artichokes are first prepared and then slowly cooked in a flavorful broth until they reach perfection. This method not only enhances the artichokes’ natural flavor but also creates a luscious, savory sauce that pairs well with crusty bread or a side of pasta.
The use of fresh herbs is essential in this recipe, as they add a vibrant and fresh note that balances the richness of the dish.
Ingredients:
- 6 large fresh artichokes
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup dry white wine
- 2 cups vegetable broth
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
Instructions:
- Prepare the Artichokes: Start by trimming the artichokes. Cut off the top inch of each artichoke and trim the stem to about an inch. Remove the tough outer leaves until you reach the softer, lighter-colored leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke with a spoon.
- Sauté the Garlic: In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
- Add the Artichokes: Place the prepared artichokes cut-side down in the skillet. Sear them for about 3-4 minutes until they begin to brown slightly.
- Deglaze with Wine: Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Braise the Artichokes: Add the vegetable broth, lemon juice, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the artichokes braise for about 30-40 minutes, or until they’re tender and can be easily pierced with a fork.
- Finish with Herbs: Once the artichokes are tender, remove the lid and increase the heat slightly to reduce the liquid if necessary. Stir in the fresh parsley, thyme, and rosemary. Let it cook for an additional 5 minutes to allow the herbs to infuse their flavors.
- Serve: Transfer the artichokes to a serving platter and drizzle with the remaining pan sauce. Garnish with additional fresh herbs if desired.
Extra Tips:
When selecting artichokes, look for ones that are firm and have tightly packed leaves. Freshness is key as it guarantees the best flavor and texture.
If you’re short on time, you can prep the artichokes a few hours in advance and store them in a bowl of water with some lemon juice to prevent browning. Adjust the seasoning to your taste preference, and feel free to experiment with additional herbs if you wish to customize the flavor further.
Serving the dish with a crusty baguette or a side of pasta can help soak up the delicious sauce.
Slow-Cooked Tuscan Sausage With Cannellini Beans
Slow-Cooked Tuscan Sausage With Cannellini Beans is a comforting and hearty dish that brings the rustic flavors of Tuscany to your table. This dish combines savory Italian sausage with creamy cannellini beans, fragrant herbs, and a rich tomato base, all slow-cooked to perfection. The result is a mouthwatering meal that’s perfect for a cozy family dinner or a special gathering with friends.
The slow-cooking process allows the flavors to meld beautifully, resulting in a dish that’s deeply satisfying and deliciously aromatic. The beauty of this recipe lies in its simplicity and the depth of flavor it achieves with just a few quality ingredients. The sausages are browned first to develop a rich, caramelized exterior, and then they’re simmered gently with garlic, onions, and a blend of herbs.
The addition of cannellini beans not only enhances the texture but also makes the dish more substantial and nutritious. Serve this dish with a side of crusty Italian bread or over a bed of polenta to soak up the flavorful sauce, and you’ll have a meal that epitomizes the warmth and generosity of Italian cuisine.
Ingredients (serving size: 4-6 people):
- 1 pound of Italian sausage (mild or spicy, as preferred)
- 2 cans (15 ounces each) of cannellini beans, drained and rinsed
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 can (14.5 ounces) of diced tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Sausage: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausages and cook until they’re browned on all sides, about 5-7 minutes. Remove the sausages from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Base: Stir in the tomato paste and cook for an additional minute. Then add the diced tomatoes and chicken broth, stirring well to combine.
- Add the Herbs: Sprinkle in the dried thyme, rosemary, and oregano. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Combine with Beans and Sausage: Return the browned sausages to the skillet, along with the drained cannellini beans. Stir everything together and ascertain the sausages are submerged in the liquid.
- Slow Cook: Reduce the heat to low, cover the skillet, and let the mixture simmer gently for about 45 minutes to 1 hour, or until the sausages are cooked through and the flavors have melded together.
- Finish and Serve: Once cooked, taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
Extra Tips:
For an extra depth of flavor, consider adding a splash of red wine to the tomato mixture before simmering. You can also experiment with adding a pinch of red pepper flakes for a bit of heat.
If you prefer a thicker sauce, remove the lid during the last 15 minutes of cooking to allow the liquid to reduce. This dish can be made in advance and often tastes even better the next day as the flavors continue to develop. Enjoy Slow-Cooked Tuscan Sausage With Cannellini Beans with friends and family for a truly comforting meal.
