On winter days, nothing surpasses the pleasure of sharing a warm and comforting meal with loved ones. And the ideal ally is Eat Pink meat, a culinary treasure that embodies the rich gastronomic tradition of our country, the perfect base for convivial moments full of authentic flavors.
While the warm season is marked by picnics and barbecues among friends (remember our fresh and tasty recipes?) winter brings with it a unique atmosphere, characterized by warm colors and lights, enveloping scents, cozy environments and a craving for hearty dishes. So let’s discover recipes that pay homage to this period, using seasonal ingredients in combination with delicious and succulent 100% Italian meat. Get ready to have fun in the kitchen and pamper your guests together with Eat Pink!
- Paprika tagliata with carrot cream and saffron
Brown 1 chopped shallot in a saucepan with a little oil and thyme, then season with salt and pepper. Once browned, add 2 diced carrots, cover with water or broth and add ½ sachet of saffron previously dissolved in ½ cup of cream. Cook over low heat for 15-20 minutes then whisk, strain and adjust salt and pepper. Blanch 2 carrots for 4-5 minutes in salted water, then drain and brush with 1 tablespoon honey. Meanwhile, in a nonstick skillet heat a drizzle of oil and cook the Tagliata alla Paprica for 10-12 minutes, turning it halfway through cooking. Add the boiled carrots to the same skillet and brown on all sides. Plate by arranging the tagliata, cream of carrot, and glazed carrot.
- Paprika and rosemary ribs with colorful cabbage
Cook ½ yellow cabbage and ½ purple cabbage for 5-6 minutes in boiling water in two different small pots. Once cooked, drain and blend them separately with ½ cup of cream each and water if needed. Season with salt and pepper and add 1 tablespoon of turmeric to the yellow cabbage and 1 tablespoon of lemon juice to the purple cabbage. bake the Paprika and Rosemary Ribsin a preheated oven at 220°C and follow the directions on the package. Cut off a few florets of each cabbage and season with salt and pepper, then cook them in the oven along with the ribs until browned. Assemble the dish with the ribs, cabbage creams, and browned florets.
- Bacon fillet with oranges, rum and fennel
Heat a drizzle of oil in a frying pan and brown the Bacon Fillet on all sides over medium heat. In the meantime, zest an orange and season with salt and pepper. Once browned on all sides, deglaze the fillet with 1 glass of rum. Once the alcohol has evaporated, remove the fillet and add the juice of one orange and the peel cut into strips (stripped of the white part). Reduce the sauce to desired density and correct for salt and pepper. Blend a bunch of fennel with the evo oil, leave to infuse and then strain through a strainer. Cut the bacon fillet and serve, sprinkling with the rum-orange reduction, cloves, and a few drops of fennel oil.
- Salt and pepper ribs with homemade BBQ sauce
Reactivate in an air fryer the Salt and Pepper Ribs as directed on the package. In the meantime, prepare the sauce by melting a knob of butter in a saucepan with one shallot, one garlic clove, and one red pepper coarsely chopped. Add at this point 50 g of muscovado sugar and brown well. Also combine 80 g apple cider vinegar, 2 tablespoons tomato paste, 250 g tomato puree, 50 g mustard, 2 tablespoons Worcestershire sauce, and 1 teaspoon tabasco. Season with salt and pepper and cook for 15 minutes, after which blend and strain through a strainer. When there are two minutes left until the ribs are cooked, remove them from the fryer and drizzle with the homemade BBQ sauce. Finish cooking and serve with chips.
Enjoy your meal!
