Entrees

Ingredients 2 lb of boar meat (shoulder or leg) 6 oz of black olives 5 fl oz of tomato pulp or juice 1 rosemarie twig 1 small twig of sage 3 garlic cloves 1 bottle of red wine olive oil salt, pepper Directions In a large pot, brown the meat with hot olive oil; Let water evaporate or scoop it if necessary; add salt, pepper and red wine; add garlic, rosemarie and sage Start to simmmer and maintain slow boil; add tomato pulp and black olives after 10 minutes Cover with water and let simmer slowly in the covered pot for at least two hours When meat is cooked (it has to be tender, add salt and pepper if necessary and add boiling water if needed Suggestions Serve with polenta. ...

An elaborate beef stew that it is quite time consuming to prepare but which generally brings a lot of joy to my guests. I recommend serving with a gratin dauphinois. ...

Ingredients 3 large eggs, beaten to blend 2 cups all-purpose flour 1 tablespoon olive oil 1 teaspoon kosher salt Directions Mix eggs, flour, oil, and salt in the bowl with your hands until a shaggy dough forms. Knead until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes. Cut and roll as desired.

Ingredients 4 garlic cloves 3 onions 3 bell peppers (red and green) 4 tomatoes Olive oil 4 Chicken pieces (breasts and thighs) Italian herbs seasoning White wine (2 cups) Salt and pepper Directions Chop garlic and onions. Cut bell peppers in long pieces. Warm 4 tablespoons of olive oil in a large pot. Sauter onions, garlic, and peppers. Let’s cook for 5 minutes. Cut tomates in pieces and add them to the vegetables. Cover, and let simmer for 20 minutes. Salt and pepper your chicken. In a pan, sauter those pieces with some olive oil until golden. Once the chicken is golden, add it to the vegetables. Add Italian herbes, and white wine. Cover and let it cook for 35 minutes. Suggestions Serve with rice. ...