Ingredients for the steaks:
2 boneless beef steaks 6 – 7 cm thick
salt + oregano mix
Ingredients for the dressing:
3 tbsp mayonnaise – 3 tbsp extra virgin oil – 1 lemon juice and lemon jest (In a glass jar add all ingredients together, cover tightly and shake)
- Remove the steak from the refrigerator. Let it reach room temperature — around 1 hour.
- Cut outer edges of fat on steaks, diagonally at 4-5cm intervals with a knife. Use a paper towel to absorb the moisture from the meat. Dry meat forms the best crust.
- Sprinkle the mix of salt and oregano over the steaks into each sides. Massage well all over the meat.
- Build up the fire until you can have a deep coal bed large enough to cook your steaks on. (About the size of your grill rack).
- Set the steaks on the grill. Let them sear on one side, once it’s acquired the Maillard reaction* color golden brown. After 7 min flip it, let it do the same on the other side. (For thinner steaks, about 3 – 4 minutes per side for medium rare it’s ok, but a 6 cm steak takes at least 7 minutes)
- Remove the steak from the heat, cover it with aluminum foil, and let rest for at least 3-4 minutes. This tip will allow the juices (myoglobin) to redistribute into the meat.
Serve with lettuce salad, top with the dressing.
Recommended wine: Chianti Clasicco. Typical Tuscan Red Wine – DOCG – Controlled and Guaranteed Denomination of Origin.
Tips, tricks & info’s
- The blood red color liquid in the steak is not blood at all. It’s myoglobin, a protein that only found in muscle tissue and delivers oxygen to an animal’s muscles; contains a red pigment- which why muscle tissue is red. As a steak is cooked, the myoglobin darkens- which is why the more “well done” the meat is, the grayer it looks. So rare* meat isn’t bloody, it is just cooked to a lower temperature
- *Rare. This refers to a steak that is been cooked for a very short period of time — leaving the centre red in colour. It’s just a stage up from raw meat — but cooked on the outside. Steak doesn’t contain parasites that chicken and pork do — eating it rare doesn’t pose any health risks
- *The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning.
- You can use a digital instant-read meat thermometer. Check the temperature of the steak while it’s still on the grill. Grill the steak to your desired taste:
55°Celsius (130°F) for rare
57°Celsius (135°F) medium-rare
63°Celsius (145°F) medium
65,5 Celsius (150°F) medium well
and 71° Celsius (160°F) for well done.
Wild Boar is a natural meat very low in bad cholesterol, low in sodium and an excellent source of monounsaturated fats and zinc. No added hormones, no antibiotics, no steroids, no additives.
Very high in proteins. Proteins are made up of amino acids. Our body use them to build and maintain our bones, muscles, cartilage skin and blood. Protein is also what the body uses to repair damaged tissue. The benefit of wild boar meat is it contains ALL the essential amino acids (proteins) our body requires.
Wild boar is rich in Iron, Selenium, Zinc. Rich also in Thiamine (B1), Riboflavin (B2) Niacine (B3) ,Vitamine B6. Our body does not produce these vitamins naturally so they must be obtained from the food we eat. These vitamins are used by our bodies to convert the food we consume into energy. This improves our metabolism. A person’s nervous system and brain function are also dependent on these vitamins beacause they improve our immune systems, help regulate our moods and reduce stress.
- 500 g wild boar
- Gragnano pasta or other of your choice
- 1 onion peeled and halved
- 1 carrot washed and cut into large pieces
- 1 celery stalk washed and cut into large pieces
- bay & rosemary leaves
- 2 tsp juniper berries
- 1 lt red wine
- 2 lt tomato passata
- 1 onion peeled and finely chopped
- 1 carrot washed and finely chopped
- 1 celery stalk washed and finely chopped
- 3-4 tbsp extra virgin olive oil
- 3 glasses red wine (room temperature)
Wash the wild boar meat, cut it into pieces. Put it in a large bowl.
Add the onion (peeled and cut in quarters) the carrot and the celery in large pieces, the bay leaves, the rosemary, the juniper berries.
Cover with red wine and mix.
Cover the container with plastic wrap or a lid and allow to stand in the refrigerator for 24 hours.
Once the necessary time has passed, drain the meat and eliminate the wine, the vegetables and the herbs.
Heat the extra virgin olive oil in a large frying pan or skillet and fry very slightly the garlic, carrot, celery and onion
Add the wild boar meat and brown it on all sides.
Add the red wine (3 glasses), lower the flame and cook for about 10 minutes so the alcohol can evaporate.
4. Add the tomato pulp, a pinch of salt and cook with the flame reduced to a minimum for about 1.5-2 hours. Stir occasionally and add some water if the sauce seems dry.
After 2 hours, cook the pasta al dente, add the paccheri pasta into the ragu’ and mix carefully. Serve immediately.
The first secret of this amazing pasta is the land where the wheat is cultivated. Situated at the foot of Monte Lattari, Gragnano village (near Naples/Campania) benefits from a microclimate made of the right mix of dry wind from the mountain, sun, and humidity from the sea. It was for this reason that, in the 18th century, the king of Napoli decided that only two places were suitable to cultivate the wheat for the rest of the population: Naples and Gragnano. The pasta also must be made by mixing durum wheat with the calcium-poor water of Monti Lattari.
The second secret is the carefully-developed process, which continues to be regulated by a strict standard of production. In 2013, the European Union declared PGI (Protected Geographical Indication): the pasta made under the name “Pasta di Gragnano” must be produced in a legally defined area that still corresponds to the territory indicated by the king of the Napoli about two centuries ago.
Finally, the dough must be extruded through rough bronze forms and, once it has taken shape, dry at low temperatures in the mountain air. The result of this long and traditional process is one of the finest pastas in the world.
excerpt from the article “WHY PASTA DI GRAGNANO IS SO DELICIOUS” (Eataly)
- 1,5 -2 kg wild boar ribs
- 1 cup brown sugar
- 1 cup honey
- sweet paprika (optional)
- barbeque sauce of your choice
- Brush and massage the ribs with the brown sugar and let sit for 15 minutes.
- Next massage the meat with the honey and sweet parika.
- Seal the container and let marinate in the fridge overnight
- Place the meat into a oven tray lined with parchment paper. Seal it with alluminiun foil and (slow) cook the ribs at 160°C for 90 minutes.
- At the 90-minute mark, brush them with your barbeque sauce
- Return to the oven for another hour. Brush them frequently with the bbq sauce (every half hour it’s ok, but you can repeat it every 15 min too)
- Set your grill on low, brush the ribs one more time with the bbq sauce then place ribs on grill . Let the ribs cook a minute or two so the sauce can caramelize.
See step by step in the gallery below
Ingredients: 1 chicken 1,5 kg , 3-4 lemons sliced into 2 cm rounds , 2 bulbs garlic halved horizontally, black Greek olives, 2 tbs olive oil , salt.
- Preheat oven to 220°C (425°F).
- Arrange the garlic and lemon on an oven tray . Top with the chicken, breast-side up.
- Brush the chicken with the olive oil and sprinkle with salt.
- Roast for 50 – 60 minutes or until golden brown and cooked through.
- Towards the end of cooking add the black olives
Butterflying a chicken allows it to roast more quickly and evenly *
Placing the chicken on a ‘bed’ of lemon and garlic infuses it with amazing flavour as it roasts.
*How to butterfly a chicken. Step by step guide here:
Trasform an Italian classic pasta dish into an attractive cheesy pasta pie. Just stuff rigatoni with sauce, layer with mozzarella and bake it for few minutes. Nothing simpler, nothing more delicious & succulent. Bon appétit!
500 gr rigatoni pasta
500 gr ground beef meat
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground pepper
- 1 bottle (500ml) tomato sauce
- Butter, for pan
- 1 cup finely grated Parmesan cheese
- 250gr grated mozzarella cheese
Preheat oven to 400F (200°C). Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone.Drain, rinse in cold water, and drain. Toss pasta with 1 tbs oil to coat.Set aside.
Heat 1 tbs oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more.Add tomatoes; simmer until thickened, about 20 minutes.
Butter a 9-inch (23cm) springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece on end.
Spread meat sauce on top of pasta, pushing it into holes. Bake 15 minutes. Sprinkle mozzarella on top.Bake until cheese is pale golden, 10 to 15 minutes more.Remove from oven, and let stand 15 minutes.Run a knife around edge to loosen; unmold.Cut into wedges & serve with fresh Rosso di Aprilia DOC red wine
(Recipe by Martha Stewart)
Pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog’s leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone. This cut of meat can be cooked with potatoes, greens or in sauces. Beer roasted knuckle is easy, super tasty and juicy/ fork tender dish with a very crispy and flavory skin. Serve it hot with some delicious golden Hasselback potatoes.
Ingredients: 1 knuckle/person (about 1 kg) – 2bottles dark beer
salt -pepper (optional) – thym (optional) – grated garlic (2 cloves/knuckle) – 2 onions/knuckle, salt, black pepper (optional)
Method: 1. Peel and slice into rounds 2 onions, lay them in a roasting pan
2. Season knuckles with salt , black pepper, grated garlic, thym. Sit the knuckles on top of the onions. Add a cup of beer (300 ml). Cook in the oven for 30 min (220°C)
[Meanwhile prepare the hasselback potatoes as you desire (empty or with bacon/cheese)]
4. After 30 min pour another cup of beer (300ml). Place the potatoes around pork knuckle. Roast an additional 1h and lower the temperature to 180°C. After the skin has started to crisp, baste with beer about every 30 minutes or so
For the empty version: Potatoes, olive oil or melted butter (2 tbsp/ potato) , 2 tbs/potato grated pecorino or parmesan, 2 tbsp/potato dry bread crumbs (optional)
In a bowl mix together grated pecorino romano or parmesan or another grated cheese of your choice, seasoned dry bread crumbs (optional), salt , black pepper (optional) , thym (optional)
With cheesy bacon filling: Potatoes, olive oil or melted butter (2 tbsp/potato), bacon,
cheese, grated pecorino or parmesan, salt, pepper (optional), thym (optional)
Method: see below the gallery step by step
Roast beef . Great for a Sunday lunch and why not for a Christmas menu’. Enjoy a juicy and tender roast without feeling guilty. Low in fat , rich in proteins, vit B12 & iron. The secret is in the time cooked. 30 min at 200°C / 392°F
Ingredients for the beef:
- 1.2kg prime beef fillet
- Sea salt
- A handful of rosemary leaves
- 10-15 garlic cloves
- olive oil – salt
- 2tbsp butter
- 3 tbsp mustard
- 500 gr mushrooms of your choice
Ingredients for the sauce:
1 glass white wine – 500 ml heavy cream – 1 tbsp butter – 200gr grated parmesan
Preheat the oven to 200°C/392°F/ Take the beef out of the fridge 30 minutes before you want to cook it and allow it to come up to room temperature. Salt generously
1.Mix together chopped rosemary leaves and garlic witha tbs of olive oil. Stir to combine and reserve
2.Heat a non-stick frying pan with extra virgin olive oil. add mushrooms , salt , pepper and saute’ for 4-5 min or until tender
3.Remove mushrooms from the skillet.
4.Heat the same skillet and when is hot add the beef. Sear for 2-3 min on each side until browned all over
5. Brush roast with mustard , then spread herb-garlic mixture all over
5 Transfer the beef to the skillet over mushrooms, add the butter on the top of the beef and place it in the oven. Roast for 30 min for medium rare
Transfer the fillet to a warm platter. Cover with a double layer of tin foil . Leave to rest for 10 min. Serve it warm or at room temperature with the mushrooms and some wine sauce. Slice it thickly and overlap the slices on a serving platter
WHITE WINE SAUCE : In the same skillet used to roast the beef and the mushrooms, add the wine and simmer for about 4minutes until the liquid is reduced by half. Add the butter & the cream .Bring to a boil .add the parmesan or another cheese of your choice such blue cheese, grana etc. Reduce heat to low and simmer until thickened.
Extremely inviting , flavorful & delicious rack of lamb. Green crust outside, juicy pink inside. A colorful idea for Easter. Incredibly easy recipe in 4 simply steps. Enjoy!
Ingredients: 2 large racks of lamb cut in half with their bones per serving
salt – ground pepper – olive oil – 2 tablespoons Dijon or other mustard of your choice
For the crust:
- 1/2 cup dry breadcrumbs
- 1/2 cup grated parmesan
- sprig of parsley
- sprig of mint
- sprig of thyme
- sprig of rosemary
- sprig of basil
- 1 garlic clove
- CRUST: Place all ingredients for the crust into a blender and pulse several times until is homogeneous green. Set aside.
Preheat oven to 200°.
Sprinkle lamb with salt and pepper. Heat some olive oil in a large non stick skillet over medium-high heat.
Add 1 lamb rack to pan and “seal it “. Cook few minutes (about 4min) on each side enough to develop color. Remove lamb from pan. Repeat with remaining lamb rack.
2. Brush Dijon mustard over every side of each rack ,
3. Then press green breadcrumb mixture all over.
4.Transfer the pan with the lamb into the oven and bake for 7-8 min.
Let stand 10 min, then cut into chops. Serve with herb roasted baby potatoes, stuffed mushrooms and a fresh glass of Leone Rosso wine, doc Orcia 2010 (By Donatella’s Cinelli Colombini factory). Enjoy a happy Easter!
Delicious , succulent , crispy outside – juicy pink inside – lamb souvlaki previously marinated in olive oil , oregano , thyme, onion, lemon or lime juice, coriander , garlic , salt and pepper
Ingredients for 3 souvlaki
250 gr lamb leg or shoulder cut into 2cm cubes
1 red onion
1 red pepper
Marinade: Olive oil, 1 lemon, mediterranean herbs such oregano, thyme, mint, coriander. Onion, garlic, salt & ground pepper
- Cut the meat into 2 cm cubes
- In a large bowl mix all ingredients for marinade.
- Put the lamb pieces into the bowl with the marinade, cover with a plastic wrap. Refrigerate the lamb for at least 4 hours or preferably overnight.
- After 4 hours (or after one night) peel and cut the onions, chop the peppers into 2cm pieces and assemble the lamb souvlaki alternating lamb, wedges of onion and pieces of pepper.
- Brush the lamb with olive oil and cook over hot grill for about 8-10 minutes, until cooked to your liking.
- Serve with hot Greek pita bread, tzatziki sauce and fresh Retsina of Attica “Kourtaki” (Greek resinated – with pine resin – wine)
Great for an appetizer or served with cheese , rice, toasted bread, fry or oven roasted potatoes, these meatballs are served with a sweet apricot, mustard & chilli dipping sauce.
INGREDIENTS FOR THE MEATBALLS:
1/2 kg ground beef, 300 gr white bread previously soaked in milk and squeezed dry, 1/2 cup Parmigiano Reggiano, 1 egg , salt , pepper
1. Heat oven to 200°C /400°F. Line a pan with parchment paper
2. In large bowl, mix all ingredients. Shape mixture with your hands into meatballs. Place in pan.
3. Bake uncovered for 20 minutes
INGREDIENTS FOR THE APRICOT SAUCE
1 can (350gr) apricot jam
2 teaspoons white wine vinegar
2 tablespoons sweet chilli sauce
1 teaspoon Dijon mustard
- In a large skillet mix all ingredients together
- Cook the mixture for about 1 min on low heat
- Add (previously cooked) meatballs in a single layer and cook 2 minutes.
Serve immediately. This mixture is suitable for dipping kebabs, meat or veggie balls and it also makes a great sauce for burgers. Enjoy!