FOOD & WINE / Second Courses

Second Courses

FOOD & WINE / Second Courses
 

Ingredients

...
my 
FOOD & WINE / Second Courses
my 
FOOD & WINE / Second Courses

On the occasion of the first day of Lent it is a tradition in Pordenone families to eat kippers. The requirement to eat “lean” is a custom that is also repeated today with a proneness for this...

my 
FOOD & WINE / Second Courses
Ingredients:

4 thin slices of calf’s liver
3 large onions
1 teaspoon of honey
breadcrumbs
polenta
00 flour

Slice the onions into rings starting from the

...
my 
FOOD & WINE / Second Courses
Ingredients:

2 cotechino sausages (musets)
600 g of sour turnips
60 g of lard
2 cloves of garlic
salt
pepper
1/2 onion
sage
bay

Make a “

...
my 
FOOD & WINE / Second Courses
Ingredients:

1 savoy cabbage
5-6 chops
4 cloves of garlic
salt
pepper as required
maize flour

For the polenta broth:

water
salt
maize

...
my 
FOOD & WINE / Second Courses

The panorama of second courses is certainly varied, with the place of honour belonging to the meats.

And if the bovine ones are used above all to make boiled meat and stewed meats, it

...
my