Roast Pork loin in a pot ~ Recipe

This is another family’s recipe, aimed for Holidays. My daddy makes it one or twice in a year, as a gorgeous Sunday’s lunch. I still remember waking up smelling it, when I was a kid. It takes time, that’s why my father was already cooking at 8 a.m. Our tradition does not involve the oven, we only cook it in the pot, for two hours, very slowly. The best taste is with pork meat, but the one that I am using here in the picture above is turkey, and I can swear, it is as good as the pork. I buy it already inside the net also here in Germany.

This dish is usually served with plain steamed peas, potatoes puree and baby onions ( the little spheric one) steamed or baked.

ps: Please, have pity, I won’t post any of the end-products, I am too ashamed to show how bad I cut it

Time: approximately 2 hours

Ingredients:  for 6 portions

  • 1 ½ kg pork meat ( or calf, or turkey)
  • 3 big carrots
  • 2 onions
  • bay leef
  • fresh rosemary
  • juniper berry
  • 1 glass of white kitchen wine
  • 200 ml stock soup ( or fresh)
  • salt, pepper, olive oil

roastbeef1.First of all, we need to put rosemary, bay leaves and juniper berries embedded inside the net, to give flavors.

2.Heat up plenty olive oil in a deep pot, so that doesn’t spatter out. Get brown each side of your big meat’s net, which takes 10 minutes for side.

3. In another small pot, prepare some stock water or, if you want it, use fresh vegetable to make your own.

4.Add one glass of wine and let it evaporate. In the meanwhile, peel and wash both carrots and onions. I usually use the electric chopper for a very fine, almost cream consistency. It is important that they are very fine, because we need to make a nice thick sauce out of it.

5.Once the wine is gone, add both stock water (just half of it, 100 ml) and onion and carrots mix. Turn the heat to the minimum and put the lid on. Reminder to check it every 20-30 minutes and to flip it over. If you see that is becoming too dry, add more stock water.

After is cooked,take it out of the pot. You need to wait until it is completely cool down to cut in fine slices. Serve it lukewarm or temperature room.

and.. Buon appetito!!!

Salva

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Ragù Recipe

raguThis is my daddy’s recipe. Our family tradition includes peas, also because is the typical stuffed of arancini , a sicilian ball of rice and meat,covered with eggs and bread chunks, and fully fried.

Time: 1 hour and ½

Ingredients: The proportion are thought for a lots of ragu’: you can always freeze it and use whenever you need.

  • 500 gr minced beef and pork
  • 1 glass red wine
  • 3 carrots
  • 2 onions
  • celery
  • 1l tomatoes sauces
  • 500 gr tin tomatoes
  • 1 can peas (optional)
  • 1 spoon tomato paste
  • olive oil, pepper, salt

1. Peal and cut finely onions,celery and carrots or use a mixer. Let them sweat in a big pot with some heated olive oil.

2.Add the meat, spoon of tomato paste and a glass of  red wine. Let the wine evaporate.

3.Add the tomatoes sauces and tomatoes can,season with pepper and salt in good amount.

4.Cover with a lid and turn to a very low temperature, cook for 1 hour, stiring every now and then.

5. (Optional) The last 10 minutes add your peas, in this way they won’t cook too long.

Buon appetito!

Mahnič Restaurant in Kozina – Slovenia

Gnocchi with Goulash

gnocchi_goulash beer marinated grilled meat

beer_meatMahnic plate, steamed vegetable and different kind of meat

mahnicPork shin bone

pork_shin_bone

We also got some dessert but we were so full that I completely forgot to take a picture! It’s not an expensive restaurant and you really get huge portion. I think the only plate we regret buying is the mahnic plate.This is the link to the restaurant http://www.mahnic.si/eng/restaurants/mahnic-restaurant-in-kozina/about-the-restaurant

Finally we are back to our lives and I can cook myself again :)) Anyway I really enjoyed this holiday and all the Italian food ( and others) we had.

PS: I am sorry if the quality of these picture is not so good :(

Spezzatino Recipe

spezzatinoThis is my father’s stewed beef recipe, it reminds me a lot my childhood and it’s really tasty. I hope you’ll like it !

Time: 1 hour + 20 prep min

Ingredients:

  • 500 gr beef ( already cut in chunks)
  • 1 can peas
  • 1 can tomatoes
  • 4 big potatoes
  • 4 carrots
  • 1 glass white kitchen wine
  • salt + pepper
  • white flour
  • a spoon olive oil

1. First of all, I usually cut my beef pieces in more little one. Then, I salt+pepper them  and roll the chunks into some white flour.2. Pre-heat a spoon of olive oil in a quite large pot.After, add the meat and brown it for a little while.Then, add a glass of white wine and let it evaporate with a slow-temp and put the lid on for about 10 minutes. In the meantime, peel and cut both potatoes and carrots.

3. Now you should have a creamy-delicious consistency.

4. Add potatoes and carrots and adjust with more salt+pepper.

5. Add the entire tomatoes can and cook for 40 minutes with the lid on (always with a low-heat temprature). Once in a while remember to stir it carefully,otherwise the bottom is going to burn easily ( trust me, this is an experienced advice ….). 6. In the end. rinse the peas and add them too. Cook for about other 10 minutes with the lid on. And now should be ready and yummy! Buon appetito!