“Soutzoukakia” is the Greek name of a very traditional recipe, always present in restaurants all along in Greece. These are long, very aromatic meatballs that are cooked in tomato sauce. They can be accompanied with potatoes or rice, thus resulting in an extremely comforting dish.
Category: Recipes with meat
Best baked suckling pig shoulder, just like in Segovia!
Suckling pig shoulder is a very tasty meat, which is usually prepared for festivities and special occasions. Especially famous is the Segovia suckling pig, a city where some restaurants have become world famous thanks to this meat. Do you want to prepare this delicacy at home? With all the tips in this article, now there will be no secret to success.
Argentine rolled flank steak recipe (“matambre arrollado”)
Beef “matambre” (flank steak) is a cut that, due to its shape, is ideal for stuffing and rolling. This method is one of the most common in Argentina to cook the popular “matambre”. Rolled flank steak can be served hot, but the most traditional option is to serve it sliced as a cold starter, and it is in fact a holiday classic in Argentina, especially at Christmas and New Year’s Eve.
How to make a traditional Milanese ossobuco (ossobuco alla milanese)
Milanese ossobuco (ossobuco alla milanese) is a famous recipe of Lombard cuisine. Although ossobuco is not one of the so-called “noble” cuts, it can be tasty and tender thanks to the cooking method described here. Accompanied by a Milanese risotto, it is an unmissable dish from North Italy, which is actually not difficult at all to prepare at home.
Cordoba-style oxtail traditional recipe
Cordoba-style oxtail is a traditional recipe highly appreciated nowadays, which however, has very humble origins, since it was born from the need to take advantage of those less valuable cuts. Oxtail is a very fibrous meat that requires several hours of cooking, but following all the steps, it becomes a real feast of flavors.
The authentic Polish sauerkraut soup recipe (Kapuśniak)
Kapuśniak is the name of a traditional Polish sauerkraut soup, prepared with sour cabbage (that is, sauerkraut) and meat, usually also served with different vegetables such as carrots and potatoes or celery root.
Kidneys in Sherry sauce recipe
Kidneys with sherry are a classic of Spanish gastronomy. They can be served as a “tapa” or as a main dish, accompanied with rice or potatoes. The recipe works for beef, pork or lamb kidneys, and can even be used to use other offal cuts.
Chicken with dried apricots, almonds and raisins (Mahmudiye)
This chicken with dried apricots, almonds and raisins is a distinguished recipe from Ottoman cuisine, and its original Turkish name is Mahmudiye. The dried fruit and an eventual addition of honey give a sweet touch to this chicken, which is contrasted with a little lemon juice. The crunch of almonds and a particular perfume of spices such as cinnamon and turmeric or saffron are also added.
Szeged Goulash, a traditional Hungarian dish with a particular history
Szeged Goulash, called “Székelykáposzta” in Hungarian, is a traditional dish with a curious history. These are two recipes that almost by chance ended up combined into one: the mythical meat “goulash”, to which stewed fermented cabbage (“sauerkraut”) is added. The result is a very tasty stew that is not complicated at all to prepare at home.
Argentine tenderized flank steak with green onions (matambrito al verdeo)
This tenderized flank steak (matambre tiernizado) is a highly appreciated cut in Argentina, and this variant with green onions (scallions) competes in popularity with the flank steak pizza, another classic recipe. The sauce based on green onions and heavy cream is a very tasty accompaniment that pairs perfectly with the meat.