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Italian Meat Recipes
Beef, Lamb, Pork, and Veal

Veal is a favorite meat in Italy and it appears in numerous recipes from every region. 
Rome is famous for its lamb and Tuscany for its superb beef cattle.  And, of course, pigs are known for producing Italy's renowned hams, sausage, and other cured meats.
Spaghetti with Classic Italian Meaballs
Osso Buco
Osso Buco alla Milanese
Thick slices of veal shank are called osso buco in Italian or “bone with a hole.”   Osso buco is rich and hearty.  It is one of the signature dishes from Lombardy.
Steak Pizzaiola (Bistecca Pizzaiola)
Sicilian Pot Roast
Tuscan Style Braised Beef with Red Wine
Braised Short Ribs with Rigatoni
Sirloin Steaks with Artichokes, Tomatoes, and Olives

Italian Beef Recipes  >>
Italian Beef Recipes
Mediterranean Chicken Burger
Italian-Style Burgers
Mediterranean Chicken Burgers
Veal Marsala Burgers
Parmesan Burgers
Caprese Burgers

Italian Burger Recipes  >>
Falsomagro or Braciolone
Falsomagro - Sicilian Stuffed Beef Roll
The name of this dish, Falsomagro,  means false lean or stuffed lean.  Although it looks like a simple roast beef, hidden inside are rich layers of prosciutto, cheese, and a meat/sausage stuffing studded with peas.

Falsomagro Recipe  >>
Palermo-Style Grilled Sirloin Steaks
Grilled Beef Recipes
Palermo-Style Grilled Sirloin Steaks
Bistecca alla Fiorentina
Bistecca alla Maremmana
Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts

Grilled Beef Recipes  >>
Grilled Pork Tenderloin Skewers
Grilled Pork Recipes
Grilled Pork Tenderloin Skewers
Orange and Honey-Mustard Grilled Pork Tenderloin
Grilled Pork Chops Oregano
Grilled Pork Chops Stuffed with Feta and Olives

Grilled Pork Recipes  >>
Prime Rib Roast
Holiday and Special Occasion
Prime Rib Roast  >>
Crown Roast of Pork  >>

Bourbon Glazed Smoked Ham  >>
Porchetta  >>
Grilled Italian Sausage with Broccoli Rabe and Cannellini Beans
Italian Sausage Recipes
Grilled Italian Sausage with Broccoli Rabe and Cannellini Beans
Sausage, Peppers, Onions, and Potato Bake
Sausage and Mushroom Ragu
Sausage Portabello Pizzas

Sausage Recipes  >>
Rack of Lamb
Lamb Recipes
Basil-Stuffed Lamb Roast
Leg of Grilled Lamb
Roast Leg of Lamb with Garlic and Rosemary
Neapolitan Fricassee of Lamb - Agnello Brodettato
Rack of Lamb

Lamb Recipes >>
Italian Meatball Recipes
Classic Italian Meatballs
Mozzarella Stuffed Meatballs
Chicken Florentine Meatballs
Veal and Ricotta Meatballs

Meatball Recipes  >>
Beef and Ricotta Meatballs (Gluten-free)  >>
Florentine Meatloaf
Meatloaf Recipes
Florentine Meatloaf 
Italian Turkey Meatloaf 
Meatloaf with Mushroom Gravy
Sicilian Meatloaf with Ricotta and Pistachios 

Meatloaf Recipes  >>
Pork Chops with Fennel
Pork Chop Recipes
A collection of pork chops recipes for simple everyday suppers to special occasion dinners.

Pork Chop Recipes  >>
Sorrento Style Pork Loin Roast
Sorrento-Style Pork Loin Roast   
Florentine Roast Pork Loin
Pork Loin Stuffed with Spinach, Fontina, and Tomatoes
Roasted Pork Tenderloin with Apples and Fennel

Pork Loin Recipes  >>
Pork Loin Recipes
Veal Cutlet (Scaloppine) Recipes
Veal Sorrentino
Veal cutlets, or scaloppine, are thinly sliced cuts of meat, and are usually the first thing that comes to mind when one thinks of Italian veal dishes.   Veal is one of the most popular meats in Italy and appears in hundreds of different recipes.

Veal Cutlet Recipes  >>
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Copyright  2001 - 2016   Sandra Laux
GREAT
CARVING BOARD
This sturdy cutting board, made of premium North American cherry wood, is excellent for large cutting and carving jobs. The drip trough at the edge extends to a ring in the midle of the board, insuring that whatever is being cut won't get soggy from its own juices.
The removeable stainless steel ring in the middle is constructed with spikes to hold the meat in place for safer, easier carving..
REGIONAL ITALIAN COOKING
HOW TO MAKE COMPOUND BUTTER
Compound butter can make any simple vegetable taste gourmet.  You can also use compound butter to top grilled steak, chicken, or  fish.

1.  Place 1 cup of unsalted, room temperature butter, 3 tablespoons of chopped herbs (like thyme, oregano, and parsley) and 1 teaspoon of salt in a bowl.

2.  Use a rubber spatula to combine the ingredients.

3.  Form the mixture into a log, about 1-inch in diameter, and wrap with plastic wrap.  Refrigerate up to one week or freeze up to 2 months.

4. Cut off a piece as needed and stir into cooked vegetables or spread on top of cooked meat or fish.
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Braised Short Ribs with Creamy Polenta
Short Ribs with Creamy Polenta
Braised short ribs are extremely tender and flavorful.  Served over creamy polenta or mashed potatoes, you have true comfort food.

Short Ribs Recipe  >>
KITCHEN FAVORITES
Rose of Parma
Rose of Parma
A traditional roast from Parma in Emilia-Romagna.
The meat is stuffed with Parmigiano-Reggiano and prosciutto and served for special occasions.

Rose of Parma Recipe  >>