Carne cruda alla piemontese (Raw marinated veal)
(serves 4 )
Rub a serving dish with a
clove of garlic, then place 400g of thinly sliced raw veal on it.
Season with salt and pepper and pour over a generous amount of extravirgin
olive oil and lemon juice to bairly cover the meat. Leave to rest
for a few minutes before serving
Cinghiale alla barbaricina (Barbaricina boar)
(serves 4)
Marinate overnight one kilogram
of boar cut into even-sized pieces with white wine and herbs. Finely
chop a handful of parsley with a carrot and soften in a pan with some
oil. Drain the boar from the marinade and place in the pan, season
with salt and pepper and cook over a moderate heat for a couple of
hours, gradually adding the marinade.
Costolette di maiale alla spoletina (Spoleto pork chops)
(serves 4)
Lightly flour 4 pork
chops and brown in a pan with a little oil. Season with salt
and pepper. Add a glass of white wine, then after a few minutes
30 black olives cut into quarters lengthways. Cook over a
moderate flame till the pan juices are reduced to about half.
Place the chops on a warm serving dish and pour the pan juices
over the meat.
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Pollo con le olive (Chicken with olives)
(serves 4)
Cut two chickens of
about 800g each into 8 pieces giving you a total of 16 pieces,
toss them in flour and brown them in a pan with some olive
oil. Add a few cloves of garlic and bay leaves then a glass
of white wine. When the wine has evaporated, season with salt
and pepper and add half a glass of stock; cook for 15 minutes
uncovered then add 200g of stoned green olives; cover and
simmer till cooked.
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Vitello con olive (Veal cooked with olives)
(serves 6)
Gently brown 1kg of veal
cut into even-sized pieces in oil with 3 garlic cloves and one onion
chopped; add 2 tablespoons of flour and cook for a couple of minutes.
Cover the meat with water, season with salt and add a bay leaf. Cover
and simmer for 30 minutes. Stone 150g of green olives and add to the
meat; simmer till the meat is tender. Serve the veal with plain boiled
rice or mashed potatoes.
