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Recipes > The Chef's recipes > main courses:
Printable version of this recipe
Tegame rustico
Ingredients:
500 g of peeled potatoes cut into pieces, 150 g of pancetta (bacon) diced, one glass of red wine, minced parsley, salt and black pepper.
Men� ingredients:
sliced onions half of a package
''polpavera'' tomato pulp - large pieces 300 g
''cocktail'' mixture of mushrooms with herbs in oil half of a package
''superbrodo casamia'' bouillon concentrate one cup
extra virgin olive oil
seasoning salt
Preparation:
Tegame rustico Soffriggere nell'olio la pancetta e le cipolle per qualche minuto poi aggiungere le patate, i funghi e la polpa di pomodoro

Saut� the pancetta (bacon) and the onions in the oil for a few minutes, then add the potatoes, mushrooms, and the tomato pulp.

Season with herb salt and add the red wine and the broth. Cook covered for half an hour.

Remove the cover, reduce on high heat, and sprinkle with minced parsley.

Add salt and pepper to taste and serve hot with black bread.

The occasions for which we suggest using this recipe
young
rustic
Services:
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  MAIN COURSES
 
''Profumo di bosco'' chicken breasts
Asparagus omelet
Bagna cauda
Braised meat with fruit
Braised meat with pickled baby onions
Capon with pickled baby onions
Carpaccio à la montanara
Chicken à la sbirraglia
Chicken breasts baked in paper
Chicken breasts with essence of truffle
Chicken breasts with truffles and mushrooms
Chicken curry
Chicken roulettes à l'isolana
Chicken with char grilled vegetables
Chicken with olives
Chicken with pickled baby onions in balsamic vinegar
Chicken with walnuts
Chili con carne
Chine of pork with essence of truffle
Chops with green peppercorns
Cutlets à la pizzaiola
Cutlets with eggplants and balsamic vinegar
Escargots à la ghiotta
Fillet à la Voronoff
Fillet à la Wellington
Fillet in a shell
Fillet of pork in omentum
Fillet of pork with fruit
Fillet of pork with new potatoes and balsamic vinegar
Fillet of pork with porcini mushrooms
Fillet with a mixture of vegetables
Fillet with balsamic vinegar
Fillet with button mushrooms
Fondue bourguignon
Grand gourmet chicken breast
Grilled eggplant parmesan
Guinea hen with red wine
Lamb chops
Lamb chops with artichokes
Leg of lamb with artichokes à la ''Giudìa''
Liver and mushrooms
Liver with porcini mushrooms
Liver with speck (smoked prosciutto)
Lower leg of pork with balsamic vinegar
Nordic hamburger
Nuggets prepared with beer
Old-fashioned dessert
Ossobuco à la Pomodorina
Ostrich strips
Pork loin with prunes
Pork ribs with vegetables
Rabbit à l'isolana
Rabbit cacciatore
Rabbit with olives
Rabbit with sweet and sour sauce
Raclette
Roast rump of veal in omentum
Roast served on a stone slab
Sautéed cutlet
Savory roast
Scaloppini à l'isolana
Scaloppini with artichokes and mint
Scaloppini with asparagus
Shish kebab with prunes
Sliced duck with porcini mushrooms
Sliced roast with chanterelles
Sliced roast with mushrooms
Spicy sausages
Steak à la Tyrolese
Stewed donkey with beans
Tegame rustico
Three fillets with sauces
Tongue à la diplomatica
Tournedos with spinach sauce
Tripe à la Milanese
Tripe with mushrooms
Truffle fondue
Turkey hen with chestnuts
Turkey hen with chestnuts and mushrooms
Tutto Sole vegetables
Veal chops with mushrooms and truffles
Veal fricassee with mushrooms
Veal in sweet and sour sauce
Veal loin with chanterelles
Veal roulettes à la ligure
Villeroy lamb chops
Zampone with various side dishes
 
 
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Menu' - Industria Specialita' Alimentari