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Second Courses

Video recipes

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Fried Sardines
The flavor of the filling brings out that of the sardines in this…
  • 35 minutes
  • Medium
  • Second Courses
  • Liguria
Chicken Fillets with Mushrooms in Paris Sauce
Pour the liquid from cooking the mushrooms into a casserole and use…
  • 30 minutes
  • Medium
  • Second Courses
Cotechino with lentils
Served across Italy on New Year’s Eve, cotechino sausage and lentils…
  • 2 hours and 10 minutes
  • Easy
Chicken with walnuts
Put the spring onions – previously chopped – in a pan with 1 Tbsp of…
  • 1 hour
  • Easy
  • Second Courses
Piedmont-style Chicken Stew
Heat the butter well in a casserole, line up the lightly floured…
  • Second Courses
  • Piemonte
Veal Breast Stuffed and Braised with Glazed Carrots
Bone the veal breast very carefully. Wash thoroughly, dry it and open…
  • 3 hours and 30 minutes
  • Difficult
  • Second Courses
Lamb with Artichokes
Check out our Chefs video recipe for this succulent dish.
  • 1 hour and 40 minutes
  • Medium
Chicken Fillets with Polenta
Gently fry 2 Tbsp of butter in a pan, put in the slices of lightly…
  • 1 hour
  • Medium
  • Second Courses
Italian-style Stuffed Turbot
Clean and gut the turbot, eliminating the head, fins and tail. Rinse…
  • 1 hour and 5 minutes
  • Difficult
  • Second Courses
Spring-lamb roman-style with ginger fragrance
From Lazio, a typical and traditional dish reinterpreted for the…
  • 1 hour and 45 minutes
  • Difficult
  • Second Courses
  • Lazio
Dogfish with Vegetables
The word “Scapece” indicates the dressing of the marinated fish. Coat…
  • 1 hour
  • Easy
  • Second Courses
  • Sicilia
Rossini’s Tournedos
Tie up the fillet slices with string so that they retain their round…
  • 35 minutes
  • Medium
  • Second Courses
  • Marche
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