Category
page 1Italian beef dishes
Scaloppine
Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) is a type of Italian dish that consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in a reduction sauce, which varies by region.
Coda alla vaccinara
Italian stew using oxtail
Carne pizzaiola
thumb|Pizzaiola in Venice, Italy
thumb|Pizzaiola with potatoes and artichokes
Pizzaiola, also known as '''''', is a dish derived from the Neapolitan and Apulian traditions that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil.
Trippa alla romana
traditional dish in Roman cuisine
Farsu magru
Sicilian meat dish
Bruscitti
(; , ; ) is an Italian single-course meal of the Lombard, Piedmontese, and Ticinese cuisines based on finely chopped beef cooked for a long time. It is a typical winter dish and is served with polenta, purée, or .
Rollatini
Rollatini (sometimes spelled rolatini or rolletini) or involtini is an Italian-style dish (called rollatini di melanzane in faux Italian) that is usually made with thin slices of eggplants, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked. Alternatively, veal, chicken, or fish may be used in place of the eggplant.