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Now you are to view the latest entree pictures dishes. Please click on the above pull down menu and select your favor kind of meat:
Fish, Poultry and Beef. In this page you will see dishes with lamb, pork, and many others.
Remember Tuscany Cuisine web site is a non stop development dishes with any kind of meat available in the market today.You will find soon example of dishes with venison,Ostrich, baby goat and many more that you can't even imagine.
Grilled beef filet mignon on baked potatoes, ham mousselline, portobello mushrooms and Chianti wine sauce
Grilled filet mignon with "gorgonzola cheese" cheese fondue and beef jus
Sample Text before slot Tuscan
Roasted rack of lamb with vegetables and rosemary lemon sauce
In Tuscany we like to cook the lamb slowly in the oven and keep most of the fat, because during the roasting will keep the meat moist and full of his flavor; rosemary is an herb very popular use in this region and the combiantion with lemon zest is a great contrast combination.
Mesquite charcoal grilled prime New York steak
This part of beef is well know as "entrecote" or "controfiletto" that means the part of the portehouse without the filet and the bone, the meat for best result should be aged and with marble fat inside, which will give the juicy flavor and tenderness at the byte.
Grilled Florentine Style Beef Porterhouse
In Tuscan we have the tradition to place the meat on the hot mesquite charcoal grill without seasoned with salt, in fact the juice of the protein of the meat remain inside of the meat, during the grilling cooking process,by seasoning the meat after the result will be more tasty meat flavor and tender.Another tip for grilling this kind of meat is to leave the meat at room temperature before putting on the grill, if you put the meat right after take out of the refrigerator the will start take out water first and the flavor will be so so.In tuscany we called "Fiorentina" a poterhouse when the weight is two pound, the famous kind of meat we use it's called "Chianina" which is the name of Tuscan valley where this special cow come from,The "Chianina valley". Order here your porterhouse!
Tripe Florentine-Style served in a Parmesan cheese basket.
Very popular traditional dish in Tuscany especially for lunch time,with a slice of bread and a glass or red Chianti wine.Usually on Tuesday in a typical "Trattoria" is the special dish of the day!
Beef oxtail with sweet peas and rice pilaf.
The oxtail is a part of meat that the best cooking result is braised,in some region in Italy they use to add a piece of dark chocolate at the end and melted in.Other region use to use the beef oxtail the day after to filled out ravioli.
Try this recipes with a glass of wine.
Sauteed thin sliced beef tenderloin with garlic and extra virgin olive oil.
Just pounded few pieces of beef terderloin and saute in a very hot iron fry pan the flavor of the tenderloin is very unique,simple and tasty
Pork tenderloin filled with goat cheese on a grilled porcini mushrooms and roasted aux jus sauce.
Pork need attention on the cooking temperature expecially how do it, and if you cook too long get dry.Cook it in a hot fry pan and get the color in every size of the pork, let it the meat rest for few minutes before you place in the oven for the last cooking time temperature. The pork is good when the color is lighlty pink, when is white the meat is tuff.
Veal scaloppini in a Maidera wine with asparagus and roasted potatoes.
The right part of meat for "scaloppine" or veal cutlet is the top round or the end of the veal filet, the result is tender and moist full of flavor.
Roasted sliced New York Steak aux jus with vegetables
4 (16 oz) NY Ctr-Cut Loin Strip Steaks 1 1/2" The classic favorite in the top steakhouses and homes of steak lovers across America is the New York Strip Steak. Thick and juicy, bursting with robust beef flavor, aromatic, tender and savory---is it any wonder that steak lovers consider the New York Strip to be the "King of Steaks"?
order here
Roasted veal chop with porcini mushroom sauce over pumpkin mashed potatoes and vegetables.
Veal chop is antoher of prestigius cut of meat that should be cook and eat medium or when the color of the meat inside rich the ligtly pink color, than is the right taste of the meat where is still perfectly juicy for your byte.
Roasted pork loin stuffed with pinenuts,black olives and sundried tomatoes served with potatoes,mixed bell pepper casserole.
Slow roasting for pork loin is the appropiate method of cooking for this cut of meat and when is stuffed like this one the flavor will be unique
Beef liver and onion "fricassea" with artichokes and potato
Floured the beef liver and lightly sauteed with butter and oil, strain the fat out, add the previusly caramelized diced onions, slowly bring the liver to the right coonking temperature, add the wipped eggs with parmesan cheese at the end by taking the pan out of the flame, this way you will obtain the "fricassea". Place on a plate with your favor garnished like this one potato and artichokes with a drizzle reduction of a red grape jus.
Roasted rosemary veal chop with spinach Parmesan cheese pairfait
The cut veal chop is marked first on hte griddle and the finished roasted in the oven for the right temperature. The cooking process should be medium to rich the best juicy flavor of the meat. Veal is delicate meat and if is cook to long or too fast the result will be very dissapointed. The color of the meat inside should be light pink
