Cooking school Italy - Sorrento Bed and Breakfast, hotel Sorrento, bed&breakfast Italy, b&b Sorrento, cooking class Italy

Mami Camilla's Family     Who we are     Master Chef Longo     Italian chef Ago     Where we are/Reach US     Accomodation     B&B Mami Camilla Sorrento     Hotel Soleluna Piano di Sorrento     B&B Booking Request     Special Offer     Dinner at Mami Camilla cooking school     New Year's Eve Dinner     All Inclusive Offer     Semi Inclusive Offer     Breakfast in Sorrento     Special Offer Booking Request     Dinner and New Year's Eve Dinner Booking Request    Cooking School Italy     Italian Cooking School     Italian one day cooking class     Italian cooking course Odilia     Italian cooking course Laura     Italian cooking course Camilla     Cooking Course List     Cooking Course Mission's     Cooking Internship     Cooking School Recipes     Cooking Courses Price     Enroll Now (Secured)    All Inclusive packages     Christmas in Italy, Sorrento     New Year in Italy, Sorrento     Easter in Italy, Sorrento     Sorrento Summer Holiday     Sorrento Winter Holiday     Sorrento Autumn Holiday     Italian cooking and culture     Language Class and Cooking Arts     Food and wine weekend     Book Now your Package    Sorrento Italy     Sorrento History     Detailed Map of Sorrento     What to do in Sorrento     Highlights and Weather Tips    Others     Personal Chef     Personal Chef Abroad     Gastronomic Activities     Add and read review     Mami Camilla Photo Album     Italian Language School     Excursions     Partner Web Site     Add your Travel Site	Top > Cooking School Italy > Hotel Sorrento Italy > Italian cooking recipes BOLLITO con SALSA VERDE (Boiled Meats with Green Sauce) Active Work Time 40 minutes; Total Prep Time 1hour Serves 4 3 tablespoons olive oil 700 grams veal lion or chops 2 chicken thighs 1 small onion, finely chopped 3 celery stalks, finely chopped 4 carrots, finely chopped 6 cherry tomatoes, quartered Water 1 vegetable stock cube 1. In large pot, heat oil over high heat 1 minute or until hot. Add veal and chicken; braise until brown on all sides, about 15 minutes. 2. Dissolve vegetable stock cube in ½ liter hot water; set aside. 3. Add chopped vegetables to pot; turn. 4. Add vegetable stock; stir. Reduce heat to low; cover; cook 15 minutes or until meat is completely cooked and vegetable are very soft. (If using thick cuts of meat, increase cooking time accordingly.) 5. Remove meat from pot; cover with foil to keep warm. 6. Remove pot from heat. Using hand-held blender, puree vegetables; set aside to cool. SAUCE 1 clove garlic ¼ cup fresh parsley 6 capers 3 green olives, pitted 3 small fresh sweet Gherkins ¼ cup raw pine nuts ¼ cup raw walnuts or hazel nuts ¼ cup lemon juice ¼ teaspoon salt ¼ teaspoon finely ground black pepper 1. Combine all ingredients in food processor; blend well. 2. Add cooled pureed vegetables; blend until completed mixed, until thick consistency. 3. Thinly slice veal; arrange with chicken thighs on serving plate. Spoon sauce over meat or serve along side. Visit our Cooking School in Sorrento and learn the simple Italian cuisine. For further assistance, Please Contact US

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MAMI CAMILLA B&B SORRENTO

VIA COCUMELLA,6 - 80065 S.Agnello di Sorrento,Naples Italy
Tel	+39 081 8782067
Fax	+39 081 8774574
info@mamicamilla.com

HOTEL SOLELUNA & MAMI CAMILLA COOKING SCHOOL

VIA MADONNA DI ROSELLA,31 - 80063 Piano di Sorrento,Naples Italy
Tel	+39 081 8787287
Fax	+39 081 8774574
info@mamicamilla.com

Copyright © 2003 Mami Camilla. All Rights Reserved