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Salmon crispy Salmon fillet (4 pieces, each weighing 250 g) 1 kg Bread 100 g Parsley 1 bunch Dill 1 bunch Thyme 4 sprigs Rosemary 2 sprigs Lemon zest 1 Extra virgin olive oil Il Cavallino Biologico 50 g White peppercorns 1 teaspoon Fine salt to taste To prepare crispy salmon, first make [...]

Type: Meat/Fish dish
Preparation: 10 min
Difficulty: very easy Read more
Creamy chicken breast Chicken breast: 1 kg Extra virgin olive oil "Il Cavallino Tradizionale": 40 g Lemons: 1 Garlic: 1 clove Fine salt: 1 tablespoon Black pepper: 1 teaspoon Smoked paprika: 1 teaspoon Rosemary: 1 sprig For the Cream: Butter: 20 g All-purpose flour: 20 g Whole [...]

Type: Meat/Fish dish
Preparation: 10 min
Difficulty: easy Read more
Pork ribs · Pork ribs: 1 kg · New potatoes: 1 kg · Rosemary: 1 sprig · Garlic: 2 cloves · Paprika: 1 tsp · Il Cavallino Special Edition extra virgin olive oil: 20 g · Fine salt: to taste · Black pepper: to taste To prepare the baked ribs [...]

Type: Meat/Fish dish
Preparation: 10 min
Difficulty: easy Read more
Mediterranean-style salmon fillets · Salmon: 800 g · Cherry tomatoes: 350 g · Dried oregano: 1 sprig · Extra virgin olive oil Il Cavallino Special Edition: 30 g · Fine salt: as needed · Garlic: 1 clove · Pitted black olives: 70 g · Capers in vinegar: 5 g To prepare [...]

Type: Meat/Fish dish
Preparation: 10 min
Difficulty: easy Read more
Gilt-head Bream alla "Acqua Pazza" In a large pan, heat Il Cavallino Special Edition extra virgin olive oil together with garlic cloves and chili pepper (if used) and let them lightly brown. Add cherry tomatoes, salt and pepper, and let them cook for about 10 minutes until they begin to break down and release their juices. Add the [...]

Type: Meat/Fish dish
Preparation: 20 min
Difficulty: medium Read more
Cuttlefish with peas To make cuttlefish with peas, first prepare the vegetable broth. Once filtered, keep it warm; then peel and chop the onion with a knife. Now take your already cleaned cuttlefish (if they are not cleaned, you can follow our instructions that you can find in the how to clean cuttlefish page). Remove [...]

Type: Meat/Fish dish
Preparation: 30 min
Difficulty: medium Read more
Orange roasted veal To make the orange-roasted veal, first peel the orange and slice into rounds. Peel and slice the onion. Next, tie the meat as shown in our practical guide to tying a roast. Pour the butter and a drizzle of oil Il Cavallino Special Edition into a fairly large pan. Add the onion and brown over [...]

Type: Meat/Fish dish
Preparation: 1 hour and half
Difficulty: easy Read more
Eggplant Parmigiana To prepare the eggplant parmigiana, start by washing and drying the eggplant. Then with a knife remove the stem and slice the eggplant lengthwise with a vegetable slicer, or alternatively with a knife, to obtain slices about 1/8' (4-5 mm) thick. As you place the slices inside a colander, [...]

Type: Meat/Fish dish
Preparation: 40 min
Difficulty: medium Read more
Peppered with mussels To prepare the mussel impepata, start by cleaning the mussels. First make sure that they are all closed: those that are broken or open will be discarded. Then remove the dog teeth with a small knife and then remove the beard. Finally, scrape off the impurities with a new steel wool. Rinse the [...]

Type: Meat/Fish dish
Preparation: 40 min
Difficulty: very easy Read more
Foil-baked sea bream To make foil-baked sea bream, if your sea bream requires cleaning, proceed as follows: cut the belly with scissors and proceed straight up to below the head, then pull out the innards. Wash the belly of the fish well under running water to remove all traces of blood. Using the same scissors, [...]

Type: Meat/Fish dish
Preparation: 20 min
Difficulty: easy Read more
Veal Stew With Potatoes To prepare the veal stew with potatoes, start by washing and peeling carrot, onion and celery, then chop them for the sauté. Take the whole veal pulp, deprive it of the connective tissue if present, or the translucent white parts that could make the meat hard after cooking and cut it first [...]

Type: Meat/Fish dish
Preparation: 30 min
Difficulty: easy Read more