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Second courses of meat, fish, and vegetables

Second courses: a section to make the most of them

In this section, I will talk about main courses, which represent one of the fundamental components of any menu. Realistically, discussing second courses is more challenging than one may imagine; in fact, they need to have certain qualities to achieve a nutritious balance that should adequately complete the entire meal. In the paragraph that follows, I’ll go into greater detail on this topic. However, keep in mind that a main course must at least contain a specific quantity of protein in order to qualify as such.

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Carciofi alla giudia

Roman-Jewish fried artichokes, a traditional Roman dish

Origins and curiosities of Roman-Jewish fried artichokes Roman-Jewish fried artichokes are one of...

Kofte

Kofte, spicy, and light meatballs from Turkey

What to know about lamb meat The true distinction between kofte and our meatballs, at least in...

pollo Yassa

Chicken Yassa, a spicy and tasty Senegalese dish

Discovering Yassa chicken Yassa is a Senegalese dish made with chicken and rice, a complete dish...

Truffled veal millefeuille, a second course cooked in jars

Characteristics of veal rump The protagonist of this truffled veal millefeuille is the veal...

Stuffed tie-shaped puff pastry, a snack for Father’s Day

Stuffed tie-shaped puff pastry, a unique recipe for Father's Day The stuffed tie-shaped puff...

Fiorentina steak: the secrets to cooking it properly

Fiorentina steak, a delectable second course A rare steak is recommended (if you like it) because...

Goose leg with bergamot, a sweet and sour second course

Pumpkin's nutritional value Pumpkin is the main ingredient of the low-temperature goose leg,...

Cannellini bean hummus with cicadas: an alternative dish

The acceptance of Eastern cuisine customs in our own We would like to suggest a really satisfying...

Wagyu tartare, ginger oil, and oyster sauce

Seeing is believing; this Wagyu tartare is truly exceptional I often find myself looking for fresh...