To make a good broth, choose veal shoulder, breast and leg cuts with plenty of meat on the bones, add shank for high gelatin content. Veal stock is cooked slowly and gently to draw all the flavors into the stock. Start the meat and the bones in cold water and bring to boiling over low heat-it can take up to one hour.
Baked Asparagus
- 1 1/2 pound asparagus spears
- 1/3 cup olive oil
- 1/4 teaspoon sugar
- 2-3 tablespoons salted capers
- 2 tablespoons mayonnaise
- 2 tablespoons heavy cream
Poultry
Usually we use skinless, boneless chicken breasts but forget about wonderful taste of chicken thighs, turkey cutlets, and duck breast.
Turkey legs may not be as lean as white meat breasts, but they are much tastier and has just a small amount of fat, making legs a good source of protein, vitamins B, zinc, and antioxidant selenium. When we think of cooking turkey, roasting is the first method that comes to mind, but it is better to braise turkey legs, because they need long cooking to make the legs tender. If you buy a whole turkey – they are sold by the sex of the bird and don’t have any flavor difference except that toms weight more.
Baked Trout
- 2-3 trout
- 2-3 tablespoons olive oil
- 2-3 cloves garlic, chopped
- fresh ground black pepper
- salt
- 2 cups chopped fresh mushrooms
- 2-3 tablespoons butter
- 2-3 tablespoons breadcrumbs
- 1 lemons
- minced parsley
Breaded Fresh Mozzarella
Fresh Mozzarella has a delicate flavor that is wonderful in salads and pasta. This delicious mozzarella appetizer has a crispy coating and a marinara sauce for dipping.
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan
- 1 lb. Fresh Mozzarella log sliced
- 1/2 cup flour
- 2 whisked eggs
- marinara sauce for dipping
- oil for frying