1763 sardines sarde alla mario Recipes

beets, sliced, carrots, sliced, green beans, cauliflower , cut in sections, cabbage, cut in fine long pieces, white pearl onions, brussels sprout, peas, fava beans (fresh ), chickpeas (fresh ), corn (shelled ), fresh edible flowers (picayas, pickled date palm blossoms), red beans (fresh ), white beans (fresh ), chicken (cooked, removed from bone in long strips), parsley, herbs (yerba buena), vinegar, olive oil, mustard, pepper, salt, worcestershire sauce, bay leaves, thyme, oregano, nutmeg, capers, eggs, boiled, red chorizo sausage, sliced, black chorizo sausage, sliced, yellow chorizo sausage, sliced, butifarra, sliced, hot dog, cooked and sliced (salchicha), ham, cut in long strips, mortadella, cut in large cubes, salami, cut in large cubes, hot dog , cut lengthwise (salchicha), shrimp, cooked and peeled (optional), sardines in oil, cut in pieces (optional), sardines in tomato sauce, cut in pieces (optional), canned mackerel, cut in pieces (optional), salmon, cut in pieces (canned ) (optional), pimientos (canned ), pickled onion, yellow cheese, sliced, heads lettuce, asparagus (canned ), baby corn, radish

garum fish sauce, i won tsp recommend you try the ancient version . instead , try the easier modern recipe., ancient garum recipe, use fatty fish , for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. repeat these layers until the container is filled. let it rest for seven days in the sun. then mix the sauce daily for 20 days. after that, it becomes a liquid., gargilius martialis , de medicina et de virtute herbarum, reprinted from a taste of ancient rome

potatoes, extra-virgin olive oil, sardines, drained, tomatoes, diced, garlic, chopped, dried basil, bread crumbs

dried yeast yeast, sugar, salt, olive oil, durum wheat flour, strong bread flour, sardine fillet, garlic clove, minced, oregano, icbinb, parmsan, grated

butter, turkey cutlets , pounded thin by your butcher, parmigiano-reggiano , for shaving, white truffle, or black, very thinly sliced, prosciutto di parma, grated young pecorino toscano

tortellini , recipe follows, ragu bolognesi , recipe follows, parmigiano-reggiano, grated, butter, extra-virgin olive oil, ground turkey, ground veal, ground pork shoulder, prosciutto, finely diced, mortadella, finely diced, egg, beaten, parmigiano-reggiano, grated, nutmeg, flour, eggs, extra-virgin olive oil, extra-virgin olive oil, unsalted butter, onions, finely chopped, stalks celery, finely chopped, carrot, scraped and finely chopped, garlic, sliced, ground veal, ground pork, ground beef, pancetta, minced, milk, whole peeled tomatoes , crushed by hand, with the juices, dry white wine, brodo , recipe follows, salt and pepper, beef scraps, beef or veal bones, beef tongue, cut into 4 or 5 pieces, stewing hen, cut into 6 pieces, onion, coarsely chopped, carrot, coarsely chopped, celery rib, coarsely chopped, cold water, salt and pepper

thick) slice pork fat back, pork shoulder, cut into chunks, salt and pepper, onions, sliced, merlot, hungarian hot paprika, bay leaves, fresh rosemary leaves, fresh marjoram leaves, tomato paste, veal stock, lemon, juiced

turkey cutlets, about 1/2 inch thick , about 1 1/2 lb, eggs, beaten, fresh bread crumbs, virgin olive oil, unsalted butter, basic tomato sauce , recipe follows, chicken stock, prosciutto di parma, paper thin, parmigiano-reggiano, shaved with peeler into shards, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

turkey cutlets, about 1/2-inch thick , about 1 1/2 lb, salt and pepper, eggs, beaten, fresh bread crumbs, extra-virgin olive oil, unsalted butter, basic tomato sauce , recipe follows, chicken stock, prosciutto di parma, paper thin, parmigiano-reggiano, shaved with peeler into shards, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

sage leaves, prosciutto di parma, veal cutlets, about 2 oz each, pounded thin with a meat mallet, butter, divided, dry white wine, salt and pepper, to taste

veal cutlets, about 2 lb total , pounded thin by your butcher, grated emmental cheese , plus more for garnish, prosciutto cotto , cut into small matchsticks, salt and freshly ground black pepper, flour , for dredging, butter , plus 1 tbsp, sage leaves, dry white wine

extra-virgin olive oil, onion, finely chopped, garlic, finely chopped, pumpkin , cut into julienne, water, salt and black pepper, hot chile flakes, chopped fresh parsley, uncooked ziti, freshly grated parmigiano-reggiano

potatoes, cooked, peeled, and diced (i prefer white or large new potatoes, which have a less grainy texture), tart apples, peeled and diced, carrots, peeled, cooked, and diced, dried onion flakes, dill pickles, diced or grated, diced pickled herring (optional) or 3/4 cup salted herrings (optional) or 3/4 cup minced sardines (optional) or 3/4 cup anchovy (optional), white pepper, cooked beets, peeled and diced, sour cream, lemon juice, beet juice, salt, sugar, crumbled bacon (optional)

whole little fish , such as sardines, whiting, mullet, or mackerel (rub the fish with oil, season with essence and score), olive oil, minced onions, peeled, seeded, and chopped italian plum tomatoes, minced garlic, anchovy fillets, spanish olives, imported black olives, white wine, salt and fresh black pepper, soft polenta, warm, chiffonade of basil, brunoise red peppers, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

dry spaghetti or capellini, olive oil, onion, chopped, rolled sardines with capers, fresh tomato, chopped, crushed red pepper flakes, italian bread crumbs, grated parmesan cheese to taste, for serving

butterflied fresh sardines or six 6-inch-long trout or branzino fillets with skin, olive oil plus additional for brushing, chopped fresh thyme, chopped fresh italian parsley, grated lemon peel, piment d espelette or 1/2 tsp dried crushed red pepper, nonstick vegetable oil spray, thick slices sweet onion (such as maui or vidalia), baguette slices, cut 1/2-inch thick on sharp diagonal, butter, room temperature, fleur de sel, arugula leaves, extra-virgin olive oil, fresh lemon juice, lemon wedges

olive oil, chopped fresh oregano, fresh lemon juice, garlic cloves, minced, grated lemon peel, dried crushed red pepper, anchovies packed in oil or two 3.75-oz cans sardines packed in oil, drained well, thick baguette slices, balsamic vinegar

thick halibut fillets, olive oil, chopped green onions, drained canned sardines, chopped (about 2 tbsp), chopped fresh parsley, all purpose flour, garlic cloves, chopped, grated lemon peel, fresh breadcrumbs made from crustless french bread, egg, caper-parsley sauce