Recipe Category: Second courses
Larded roe deer fillet
Larded roe deer fillet is a main course with character, combining technical precision and homely warmth. The roe deer meat, naturally lean, has…
Beer Chicken
Beer chicken is a rustic main course that unleashes intense flavors while remaining simple to make. Light beer is the defining ingredient of this dish...
Beef goulash with potatoes
Beef goulash with potatoes is a classic of Central European cuisine that captivates with its rich aromas. Furthermore, the soft, enveloping texture of its…
Bruscitt with polenta
Finely chop the onion and sauté it gently in the butter. Add the minced meat and brown it over high heat. Pour in the wine...
Cotechino and lentils in parmesan cups
Cotechino and lentils in Parmesan cups is a striking and structured one-dish meal. This dish combines tradition and elegant presentation. To begin, cook the cotechino...
Tuna fillet with mint pesto and pine nuts
Tuna fillet with mint and pine nut pesto is a fresh and refined main course. This preparation enhances the tuna's texture and aromatic freshness.
Fried anchovies
Fried anchovies are a simple, authentic seafood dish, absolutely characteristic of Mediterranean cuisine. They capture all the flavor…
Swordfish slices in foil
Swordfish fillets baked in foil are an elegant and fragrant seafood main course. They're ideal for bringing all the flavor of...
Roast veal with pumpkin
Roast veal with pumpkin is a rustic yet refined main course. It's perfect for celebrating the flavors of autumn and...
Baked sea bass
Baked sea bass is a classic seafood dish in Italian and Mediterranean cuisine. It's prized for its delicate flavor and juicy texture.