Secondi Piatti: Meat, Fish, Eggs, Cheese – Page 17

Category: Secondi Piatti: Meat, Fish, Eggs, Cheese

“Secondi Piatti” are usually served as a second course in a traditional Italian meal, just after the “Primi Piatti” but before the Desserts; they are usually accompanied by a side dish (“Contorni”). In this category you will find mostly preparations with meat, fish, eggs or cheese as the main ingredient.

Secondi Piatti: Meat, Fish, Eggs, Cheese

Rice-Stuffed Peppers

cooked and written by Fiorenza April 25, 2017

Stuffed peppers are easy to make and are a good lunch or dinner option, no need to pre-cooked them. We have stuffed them with rice, however you can also use…

Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Savoy Cabbage Rolls Stuffed with Mortadella and Minced Pork

cooked and written by Fiorenza April 21, 2017

Savoy Cabbage, Verza or Cavolo Verza in Italian, also known in Italy as Cavolo di Milano or Cavolo di Savoia), is a variety of cabbage, but unlike this one it…

Secondi Piatti: Meat, Fish, Eggs, Cheese Starters

Scallop and Shrimp Skewers

cooked and written by Fiorenza April 17, 2017

These skewers with grilled scallops and shrimps are a fast and quite scenic dish, and a great finger food as a starter or as a second course. Serves 4, Preparation…

Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Fagioli all’Uccelletto – Bean Stew with Sage & Tomato Sauce

cooked and written by Fiorenza April 11, 2017

This bean stew is typical of Florence and its surrounding areas; the name ‘All’uccelletto’ means ‘cooked in the way one cooks birds’, and it hints at the usage of sage.…

Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Ossobuco Alla Milanese – Braised Veal Shanks

cooked and written by Fiorenza March 30, 2017

Veal shanks are a slightly difficult cut of meat to prepare, because the muscle is really hard and it can become unpleasantly chewy and dry if it’s not cooked long…