Meats

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Chicken and Fowl

Veal

In this section

Chicken Breast Fillets with Lemon

Chicken Braised with Tomato and Chickpeas

Braised Chicken with Peppers and Eggplant

Chicken Braised with Porcini Mushrooms

Chicken Cacciatora

Grilled Chicken Marinated with Lemon

Crispy Stuffed Grilled Duck

Veal Medallions with Porcini

Veal Slices Topped with Prosciutto and Sage

Veal Scaloppine with Marsala

Veal Scaloppine with Mushrooms

Veal Marinated in Tuna Sauce

Pan-Roasted Veal with Pancetta and Sage

Pan-Roasted Veal with Vegetables

Braised Veal Shanks, Milanese Style

Veal Shanks Braised with Tomatoes and Peas

Milanese Veal Chops

Veal Chops with Prosciutto and Fontina

Veal Stew with Wild Mushrooms

Calf’s Liver Sautéed with Onions

Pork Chops with Balsamic Vinegar

Oven-Roasted Pork Shoulder with Fennel Tops

Pork Loin Braised in Milk

Pan-Roasted Pork Loin with Fresh Leeks

Pork Loin with Apples and Plums

Pan-Roasted Pork Loin with Radicchio

Sweet-and-Sour Pork Stew

Pork and Porcini “Burgers”

Fava Beans with Sausage

Oven-Roasted Lamb with Fresh Mint

Pan-Roasted Lamb with Artichokes

Braised Lamb Shanks

Lamb Stew with Olives

Lamb Rib Chops Grilled Italian Style

Beef Tenderloin with Balsamic, Arugula, and Parmigiano

Beef Tenderloin with Cherries

Beef Tenderloin with Tomato, Pancetta, and Thyme

Sliced Steak with Olive Oil, Garlic, and Rosemary

Sliced Steak with Arugula and Pecorino

Savory Beef Steaks with Tomatoes and Olives

Beef Rolls Filled with Cheese, Capers, and Olives

Beef Braised with Anchovies

Beef Braised with Lemon

Slow-Cooked Beef, “Pastisada” Style

Beef Short Ribs Braised with Tomatoes and Potatoes

Meatballs with Tomatoes and Peas

Meatloaf with Mushrooms

Mixed Boiled Meats (And Homemade Meat Broth)