italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Italian language  

Spanish language

Photographed recipe: how to prepare the meat  for the lamb/sheep/mutton meatballs in tomato sauce (polpette di agnello, pecora e castrato con sugo di pomodoro) Italian traditional recipe

Back to the ingredients table

PREPARATION: step-by-step photographed recipe first step

put the lamb in the marinade  with laurel, pepper and cloves
cover with the red wine and seal with a film.
let in a cool place for 3 hours turning the meat up to down twice during this time

cleanse the vegetable

 

 

then chop finely, chop also some leaves of the celery
fry slightly in olive oil
take the meat from the marinade removing all the herbs except one laurel leaf
brown the meat on both sides with the chopped vegetables
when browned add the tomato pulp and the shredded dried paprika
cover, low the heat and cook for about 90 minutes, turning the meat up to down at intervals
you have a good  braised...you should eat also in this manner. The sauce can be combined with spaghetti, better if spaghetti alla chitarra or gnocchi. if you like a strong taste you can also eat with the meatballs

go to the next step: the meatballs and the end of the recipe

Custom Search
go to the home page