Filetto e patatine.
Ottima cena nel cuore di Genova (nel ristorante Le mura di Malapaga).
Ottimo filetto, ottime patatine fritte, ottimo vino!
Accolti con calore e interesse.
Sicuramente da rifare.
Carne uruguaiana
Filetto alla griglia
A plate with grilled chicken and white rice
A dish with simple grilled chicken and white rice.
A very tasty dish (as long as you marinate the chicken for a few hours in a little lemon and oil) and above all low in calories. Great for a diet!
Do you like this dish?
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Photo taken with Canon 600D and lens Canon 18-55 EFS.
A plate of plain grilled chicken and plain rice – Une assiette de poulet grillé nature et riz nature – Un plato de pollo a la parrilla simple y arroz simple – Um prato de frango grelhado simples e arroz simples – Ein Teller mit einfach gegrilltem Hähnchen und einfachem Reis – Một đĩa gà nướng và cơm trắng – 一盘原味烤鸡和原味米饭 – プレーン焼き鳥とプレーンライスのプレート
Würstel alla griglia
Peperoni alla griglia
Bistecca marchigiana
Bistecca marchigiana.
Il titolo del post non vuole ricordare la celeberrima squadra di calcio del film comico ma un tipo di vacca da cui di ottengono ottime bistecche.
L’altra sera ci siamo fermati in un ottimi ristorante, Battibecco a Porto Recanati, e ci siamo pappati della ottima carne.
Il menù, per due, comprendeva:
Angus irlandese, angus argentino, marchigiana con osso (nella foto) e marchigiana senza osso.
Qualità molto alta, prezzo giusto!
Sausage: the quintessential grilled sausage
Sausage: the quintessential grilled sausage
Sausage is one of my favorite things ever.
Fatta alla griglia e messa in un panino oppure, a me, piace anche mangiata così senza nient’altro.
Do you like sausage? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon 600D and lens Canon 18-55 EFS.
Sausage, also known as salciccia in popular use in some regions, is a meat sausage, typical of many Italian regions and widespread throughout the world. In Italy, depending on the ingredients and the areas where it is produced, it takes on various names such as luganega, salamella, salamina, salamino or salametto. The first historical testimony on the use of stuffing pork meat in casing together with spices and salt is from the Roman historian Marco Terenzio Varrone, who attributes its invention and use to the Lucanians: «They call lucanica a minced meat stuffed in a casing, because our soldiers learned how to prepare it from the Lucanians».
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