mariabonadio12
@mariamaj_12 • 33,300 subscribers
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Sunday sauce the way my mother taught me. Braciole, meatballs, sausage, pork and beef all slowly simmered together. This is what Sunday tastes like in my house. ❤️ #sundaysauce #italianfood #familyrecipe #fyp #foryoupage SUNDAY SAUCE Braciole Braciole meat 1 tsp my mixture (parsley, garlic, onion & basil) 1 Tbsp Pecorino Romano per piece Toothpicks Spread my mixture over the braciole meat and sprinkle with Pecorino Romano. Roll tightly and secure with toothpicks. Meatballs 2 lbs veal, pork & beef mixture 2 eggs 1/4 cup milk 1 cup Pecorino Romano 1/2 cup breadcrumbs 2 Tbsp my mixture (parsley, garlic, onion & basil) 1 Tbsp Marsala wine Salt & pepper to taste Mix everything together, form into meatballs and cook separately before adding them to the sauce. Meat Braciole Sausage Pork bones Neck bones Beef bones Flat iron steak Salt & pepper Season the meats with salt and pepper and brown them well. Sauce 4 Tbsp my mixture (carrot, celery, parsley, basil, onion & garlic) 6 jars tomato sauce 1 cup red wine 1/4 cup Marsala wine Salt & pepper to taste After browning the meat, add my mixture to the pot, followed by the tomato sauce, red wine and Marsala. Season with salt and pepper. Add the browned meats and simmer for about 3–4 hours. Cook the meatballs separately and add them to the sauce. Cook 1 lb rigatoni and serve with plenty of Sunday sauce. @Mutti Pomodoro @Bono Extra Virgin Olive Oil
mariabonadio12212,900 просмотров • 3 месяцев назад
My mom’s chicken cutlets ❤️ Tender, crispy, packed with flavor, and always a family favorite. #ChickenCutlets #Chicken #ItalianFood #DinnerIdeas #FYP Mom’s Chicken Cutlets Ingredients: • 15 thin-sliced chicken cutlets (about 3½–4 lbs) • 5 eggs • ½ cup milk • 1 tsp adobo seasoning • 1 tbsp dried parsley • Seasoned breadcrumbs, as needed • 2 tbsp Pecorino Romano • Oil for frying • 1½ tbsp butter • 1 tbsp smoky hot oil Directions: In a large bowl, whisk together the eggs, milk, adobo, and dried parsley. Add the chicken cutlets, making sure they’re well coated, and let them soak for at least 2 hours. This is the way my mother always did it—the milk helps make the chicken so tender. Mix the Pecorino Romano into your seasoned breadcrumbs. I season my own plain breadcrumbs, but you can also use store-bought seasoned breadcrumbs. Remove each cutlet from the egg and milk mixture and coat well in the breadcrumbs, pressing down firmly so the breadcrumbs really stick. Heat your frying oil. Once hot, add the butter and smoky hot oil. Fry the chicken cutlets until beautifully golden brown and cooked through. Transfer them to a wire rack to drain so they stay nice and crispy. Serve and enjoy! Tender, crispy, packed full of flavor, and absolutely delicious. ❤️
mariabonadio1235,000 просмотров • 1 месяц назад
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