Main Course (meat)

Semi cooked filet in salad

Serving 6 people:
– 500 gr of pope’s eye or beef fi let
– 2 celery ribs
– Half an onion
– 150 gr of different sorts of salad (endive, lettuce, rucola)
– Half a glass of white wine
– 2 spoons of traditional balsamic vinegar
– Extra Virgin Olive Oil
– Salt and Pepper
– Parmigiano-Reggiano slivers

Put some pepper and salt on the fi let, brown it at lively fi re on a nonstick pan with Extra Virgin Olive oil, add the half onion chopped finely, after 5 minutes add the white wine, without making holes in the meat, after another 10 minutes turn the fire off. Cover the pan and let it rest. Slice the celery ribs finely and make a vinaigrette with extra virgin olive oil, traditional balsamic vinegar, salt and pepper. Clean the salads and dry them before putting them on a large dish. When the fi let gets cold, slice it and put it on the salads, adding its juice, then put the celery and, if you like, Parmigiano-Reggiano slivers. Dress with the vinaigrette.

Beef filet with Balsamic Vinegar

Serving 4 people:
– 4 beef filet medallions each 200 g (800 g total)
– 80 g butter
– 1/2 liter meat broth (cooked down)
– 120 g carrots
– 120 g leeks
– 120 pearl onions
– Bouquet garni (celery, laurel, thyme etc.)
– 20 g fruit chutney
– 10g mustard seeds
– 2 ripe tomatoes
– Spring of dragonella
– Salt and pepper

Heat 40 g of butter in a low pan and brown the meat on both sides for a couple of minutes. Place the meat broth in another pan and acid the vegetables (carrots, leeks and onions) diced, the mustard seeds and the sprig of dragonella. Lay the browned meat on the bottom of the pan and cook for 8 minutes covered. Remove the medallions and the vegetables and keep warm. Dice the tomato and add them to the pan. Dice the fruit chutney and add to the pan and cook for a couple of minutes until the sauce has thickened. Remove the pan from the gas and stir in the remaining butter.

Each plate: arrange the vegetables in the center and cut the medallions to highlight the pink meat inside and thus a filet perfectly cooked. Pour two tablespoons of sauce over the meat and sprinkle with a few drops of Modena’s Traditional Balsamic Vinegar and serve.

Duck Salad

Serving 6 people:
– 2 duck breasts
– 300gr orange juice
– 300gr mixed salad (lamb’s lettuce, red chicory, curly endive)
– 100 gr sugar
– Traditional Balsamic Vinegar of Modena
– A carrot
– A Celery rib
– A fennel
– 4 spoons of Cognac
– Parmigiano Reggiano slivers
– Olive oil
– Salt, pepper

Put a little olive oil in a pan and heat it, then stir fry the duck breasts on both sides, add a pinch of salt and flambe them with the cognac. Put the sugar in another pan, heat it until the sugar turns amber, then dilute it with the orange juice and pour it on the duck breasts, Cut the duck breasts in small cubes and let them cool on the juice. Trim and toss the vegetables (carrots, celery and fennel) cut in cubes with a little oil, add a pinch of salt and pepper. Mix the Traditional Balsamic Vinegar with salt pepper and 100 gr oil and dress the salad. Serve the duck breasts cubes with the vegetables cubes and the salad. Decorate with a lot of Parmigiano Reggiano slivers.

“Piccatina” alla Pavarotti

– 800 g best end of veal sliced
– 100 g butter
– 60 g Modenese cured ham julienned
– 25 g chopped parsley
– 1 tablespoon Modena’s Traditional Balsamic Vinegar
– flour, salt, pepper as needed

Flatten the slices of veal slightly, salt (bear in mind that you will be using somewhat salty cured ham later so do not exaggerate with the salt at this stage), pepper and flour them. Heat 80 gr. of butter in a pan and brown the veal on both sides with a high flame. Drain off the excess butter and place the veal on a hot serving dish. Add the remaining butter to the frying pan and scrape off the cooking residue from the bottom and sides. Add the julienne ham and cook it over a low flame for a few seconds and then add the balsamic vinegar. Allow the sauce to meld for a few moments and then pour it over the “Piccatina”. Sprinkle with the chopped parsley and serve hot.
Usually it takes me about an hour to prepare this dish and it is a delightful way to detach myself mentally from opera and melodrama by devoting myself to other equally gratifying arts in the kitchen. lf time is not too much of a tyrant, 1 prepare my “Piccatina” with a side dish of mixed deep fried vegetables such as zucchini, peppers and eggplant.

Balsamic Lamb Stew

Serving 4 people:
– 800 lamb-pieces shoulder-neck and breast
– 200 gr. butter
– 6 potatoes
– 2 carrots
– 1 chopped parsley
– salt pepper as needed
– Aceto Balsamico Tradizionale di Modena D.O.P.

Brown the lamb pieces in a pan with the butt er and choped onion. (Be sure that the meat does not come from a very young lamb). Salt and pepper as needed.
Add the potatoes cut into small pieces and the carrots cut into slices.
Cover with water and let it cook.
Just before serving , when the food is still very warm, dress with chopped parsley leaves and pour some Aceto Balsamico Tradizionale di Modena. of Acetaia di Giorgio.