Meat

Meat

By
Antonio Carluccio
Contains
12 recipes
Published by
Quadrille Publishing
ISBN
9781849491662
Photographer
Alastair Hendy

In general Italy is not a nation of carnivores. The average Italian meal, generally consisting of anything from three to five courses, rarely includes large quantities of meat – with the Italians often just as happy to eat a nice dish of well cooked and presented vegetables as something meaty. The exception to the rule is the Tuscan speciality of bistecca alla fiorentina, a T-bone steak of massive proportions.

The most important element when buying meat is the quality. Find yourself a trusted butcher’s who supply good, fresh meat from reliable sources and are able to suggest the right meat/cut for the right dish. If you are lucky, you may also be able to pick up some cooking tips from them too!

Featured Recipes in this Chapter

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