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Scallops saffron

INGREDIENTS FOR 4 PEOPLE:
 - 300g lean ostrich sliced
 - 50g flour
 - 1 packet of saffron
 - 2 tablespoons vegetable oil
 - 1 knob of butter
 - salt, pepper

PREPARATION:
Flour the slices of lean ostrich, brown in a pan with a little butter and oil, put salt and pepper to taste. Remove from pan, set aside. Add to the gravy saffron dissolved in 3 tablespoons of water and boiled for a few seconds. Make evaporate a little, stirring constantly. Then add the slices of meat and let frosting in the sauce.

 
Ostrich with arugula

INGREDIENTS FOR 4 PEOPLE:
 - 8 slices of lean ostrich cut thin
 - 3 tablespoons olive oil
 - juice of 1 / 2 lemon
 - a bunch of arugula
 - salt, pepper

PREPARATION:
Quickly sear the slices of lean ostrich on a hot plate. Lay them on a platter covered with chopped arugula, sprinkle with olive oil and lemon, add a few leaves of arugula as decoration and serve (salt and pepper on both sides.)

 
Morsels with rosmary

INGREDIENTS FOR 4 PEOPLE:
 - 600g ostrich morsels
 - 1 cup dry white wine
 - 4 tablespoons olive oil
 - 1 clove of garlic
 - salt, pepper
 - 3, 4 sprigs of rosemary

PREPARATION:
Making brown the garlic in a large skillet. Add the chopped flesh of ostrich and let brown for about 1/4 of an hour along with sprigs of rosemary. Season with salt and pepper and pour a glass of wine, mix and allow to evaporate. Continue cooking over low heat stirring occasionally, add a little broth if the meat is too dry. Cover the pan with a lid and simmer for 3/4 of an hour. At the end of cooking, remove the clove of garlic and sprigs of rosemary and bring to the table.

 
Pulp ostrich in foil

INGREDIENTS FOR 4 PEOPLE:
 - 500g pulp whole ostrich
 - 2 teaspoons of marjoram, thyme, sage, rosemary, oregano
 - 1 teaspoon black pepper
 - 2 tablespoons olive oil
 - salt

PREPARATION:
Mix the spices with a pinch of salt. Roll the meat of ostrich in a way that it is completely covered. Place it on a sheet of aluminum foil and anoint it with two tablespoons of oil. Wrap the meat with aluminum and sealed well. Bake in preheated oven at 180 ° for about 1 hour. Discard the bag and slice the meat seasoning and serve with extra virgin olive oil.

 
Ostrich fillet in sweet and sour sauce

INGREDIENTS FOR 4 PEOPLE:
 - 600g lean ostrich whole
 - 2 medium size onion
 - 1 bay leaf
 - 1 sprig of rosemary
 - 3 glasses of red wine full-bodied
 - 50g flour
 - 4, 5 tablespoons olive oil
 - salt and black pepper

INGREDIENTS FOR THE SAUCE:
 - 1 tablespoon sugar
 - 1 / 2 cup white vinegar
 - 1 tablespoon raisins

PREPARATION:
Prepare a marinade with a sliced onion, bay leaf, rosemary, salt and black peppercorns, glasses of wine, put the meat and leave to infuse for at least 2 hours. After this time, drain the fillet, dry it and do it flavoring in a fried onion chopped very fine. Season with salt. After 1/4 of an hour pay the filtered marinade and continue cooking for at least 1 hour. For the sweet and sour sauce dissolve a tablespoon of sugar with 1/2 cup of white vinegar, add a tablespoon of raisins soaked previously and then pouring on the sweet and sour sauce on the meat. Cook for 10', cut the tenderloin into slices and cover with the sauce. The meat is excellent even without the sauce, but then it is advisable to use the marinade as a fine wine Amarone della Valpolicella.

 
Cut

INGREDIENTS FOR 4 PEOPLE:
 - 2 tablespoons extra virgin olive oil, flavored with garlic
 - a sprig of fresh thyme
 - 500-600g of meat (fillet or pulp) of at least an inch thick

PREPARATION:
Heat the oil in a pan of aluminum. Blow up the slices of meat on high heat for no more than 20-30 seconds each side. Place the slices on a hot plate. Garnish with fresh arugula. Pour the gravy. Serve with boiled potatoes and carrots.

 
Ostrich steak with pepper

INGREDIENTS FOR 4 PEOPLE:
 - 4 ostrich steaks about 2 cm thick (about 200 grams each)
 - 1 knob of butter
 - 4 tablespoons of 4-5 different types of pepper (coarsely crushed wheat)

INGREDIENTS FOR THE SAUCE:
 - 1 tablespoon Dijon mustard
 - 250g fresh cream
 - 1 knob of butter
 - 2 tablespoons of cognac
 - salt to taste

PREPARATION:
Salt the steaks and place them firmly on the mixture of pepper. In a pan melt the butter and when it is hot, add steaks gilding 2 minutes per side. Withdraw the steaks and keep warm.
PREPARATION OF THE SAUCE:
In the same pan add the mustard. Dissolve in the cooking juices and add the cream. Mix well and let reduce until you have a very thick sauce. At the end add the butter and the blood trickled from steaks kept warm.

 
Ostrich carpaccio with basil

INGREDIENTS FOR 4 PEOPLE:
 - 250g fillet of ostrich
 - 1 bunch of fresh basil leaves
 - 3 tablespoons olive oil
 - salt and pepper

PREPARATION:
Cut the tenderloin into thin slices. Peel the leaves of basil. Put them in extra-virgin olive oil with salt and pepper. Chop finely with a mixer until you get a green sauce, thick but runny. Arrange the slices covering well the bottom of a large plate and pour over the sauce. Decorate with the ends of sprigs of basil. Allow to rest a bit and serve.

 
Steacks mushrooms

INGREDIENTS FOR 4 PEOPLE:
 - 8 slices of ostrich meat
 - 50g ham ostrich
 - 100g of fresh mushrooms or the equivalent of dried mushrooms
 - lemon
 - parsley
 - extra virgin olive oil
 - salt and pepper

PREPARATION:
Cut the ham into thin slices and pass for two minutes in olive oil. Then add the mushrooms, salt and pepper. Add a generous handful of parsley finely chopped. Bake for 10 minutes, stir well and remove from heat. Arrange mushroom slices over the meat and go in the oven to bake for 15 minutes. Turn over the slices halfway through the cooking spray with salt and lemon juice.

 
Slices with rosemary

INGREDIENTS FOR 4 PEOPLE:
 - 500-600g of sliced ostrich
 - 1 sprig of rosemary
 - 1 tbsp juniper berries
 - 2 tablespoons extra virgin olive oil
 - Salt and Pepper

PREPARATION:
Chop the rosemary and juniper berries. Heat in a pan with two tablespoons of oil. Combine the chopped rosemary and juniper, and when the oil is hot add the slices of meat. Cook quickly on both sides. Serve immediately on the table.

 
Fillet Valdaostan

INGREDIENTS FOR 6 PEOPLE:
 - 6 slices of fillet 100g
 - 6 slices of Fontina Val d'Aosta from 30g
 - 6 mushrooms (sautéed with extra virgin olive oil, garlic, parsley, salt and pepper)
 - 3 eggs, grated crumb of white bread taste
 - 200g of butter
 - flour q.b.
 - salt and pepper

PREPARATION:
Flatten the meat gently and, after lying on the slice of fontina cheese and mushrooms, fold it like a book by beating the edges with a heavy knife so that it sticks well together. Lightly flour, pass it in the beaten eggs with salt and pepper, then in bread crumbs. Cook in plenty of bubbling butter turning the meat several times for 6 / 7 minutes each side. Serve hot when they are crispy outside and creamy inside.

 
Fan Fillet with vegetables in season

INGREDIENTS FOR 6 PEOPLE:
 - 1 whole piece of 700/800g fan fillet
 - 150g butter
 - 1/2dl of extra virgin olive oil
 - 150g green beans, 3 zucchini, 2 carrots
 - 80g shelled peas, 2 shallots, 1 leek
 - 1 bunch of chives
 - 1 cup of the juices of roast or brown stock
 - 1 glass of rose wine, salt and pepper

PREPARATION:
Diced carrots, green beans and zucchini, shallots and leeks sliced, then do it all in a dry frying pan with 50g butter and 2 tablespoons of olive oil for 10-12 min at low heat. Brown the pieces of meat in the remaining 50g of butter and olive oil for 15 minutes, turning often without prick with forks, take it off the fire and wrap it in aluminum to keep it warm. Further diluted the gravy with rosé wine evaporates and add the bottom of roast or brown stock that will all be filtered. Combine the sauce with vegetables making them braise for 15 min and finally sprinkle with chopped chives. Cut the meat into slices available on plates and garnish with the sauce verdurelle tied with a knob of butter raw.

 
Nocettine with artichokes

INGREDIENTS FOR 6 PEOPLE:
 - outside 700g of fillet, cut into medallions
 - 6 Roman artichokes
 - 1 dl olive oil
 - 100g of butter, 1 dl of dry white wine
 - 2 tomatoes peeled and cut into cubes remove seeds
 - 2 cloves garlic, minced
 - 1 / 2 onion, chopped
 - 2 tablespoons parsley and 1 minced marjoram
 - 1 lemon, flour to coat qb
 - pepper and salt

PREPARATION:
Clean the artichokes until tender part of the heart, remove the stems and wash in water acidulated with lemon juice, cut them in fairly thin slices and bake for 10-15 minutes in a pan with olive oil, adding a ladle water, without forgetting the garlic and parsley. Rule of pepper and salt. In another pan brown in the oil and butter the chopped onion, garlic and marjoram; once cooked, lie floured medallions to brown them on both side, sprinkle with the dry and white wine, then add the artichokes and tomato, cover and boil for several minutes until sauce thickens well.

 
Ostrich rollè

INGREDIENTS FOR 6 PEOPLE:
 - 600g ostrich
 - 6 slices of ham
 - 6 slices fontina
 - 2/3 eggs for the omelette
 - salt and pepper
 - 2dl dry white wine
 - 1dl extra virgin Tuscan olive oil
 - 50g butter
 - 3/4 sage leaves
 - 1 sprig of rosemary
 - 2/3 sprigs thyme
 - 4/5 sprigs marjoram
 - 2 cloves garlic
 - 60 gr flour

PREPARATION:
Flatten the piece, beating with the meat hammer after having placed between two films, now fill it with omelette, boiled ham and fontina cheese, then roll it all on himself and bind with kitchen twine. Lightly flour then brown in hot oil and butter, wet and fades with white wine, salt and pepper and bake for 15/18 mins at 180 ° C. After that time remove it from the oven, untie the roll and cut it into slices, arranging them on platters and garnish with mixed salad, julienne cutted, flavouring with the sauce that you add to the chopped herbs (sage , rosemary, thyme, plus, garlic). Serve with fennel butter.

 
Involtino alla mediterranea

INGREDIENTS FOR 6 PEOPLE:
 - 6 slices
 - 6 slices of fried eggplant
 - 6 slices tomato
 - 6 slices of mozzarella di bufala
 - 3 tablespoons chopped fresh herbs (parsley, basil, fennel, oregano, mint, thyme, marjoram)
 - 50g butter
 - salt and pepper
GARNISHMENT:
 - a 2 diced eggplants in their skins
 - 30 green olives
 - 2 tomatoes
 - 1 / 2 glass of Muscat
 - 50g butter
 - salt and pepper
 - some mint

PREPARATION:
The rolls are prepared by placing each slice of meat on one of eggplant, a tomato, a mozzarella, a sprinkling of mixed herbs, then roll up the sides and tie ends with a toothpick. Dissolve about half the butter in a frying pan and cook the rolls for 10/15 min, then remove them and keep them warm. And now the seal: in the same pan add the remaining butter to soften the eggplant into cubes for 10 min, fades with muscatel wine, add the olives and tomato concave; add salt and pepper, continue cooking for 2 min. Serve the rolls with dadolada using mint as a garnish.

 
elights of tenderloin grilled with cheese and Prosciutto di Parma

INGREDIENTS FOR 6 PEOPLE:
 - 6 fillets of ostrich from 10g
 - 6 slices Parmigiano d then to reduce slivers
 - 6 slices of Prosciutto di Parma
 - salt and pepper
 - 2dl of extra virgin Tuscan olive
 - 1 sprig fresh thyme

PREPARATION:
Beat the meat slices to flatten without making them too thin, stuff with prosciutto and parmesan, close it, giving a crescent-shaped Liro, brush with oil and put on a very hot grill turning 2/3 times per side, at the end of cooking check salt and pepper, add thyme and olive oil extra virgin olive oil. Serve very hot so that the grain will melt when cutting.

 
Morsels with porcini mushrooms

INGREDIENTS FOR 4 PEOPLE:
 - 600g lean ostrich
 - 300g mushrooms
 - 200g fresh tomatoes diced
 - 200g made from chopped celery
 - onion and carrot
 - 1/2 dl olive oil
 - 50g butter
 - 2dl dry white wine
 - 40g flour
 - 1 clove garlic
 - 2 tablespoons chopped parsley
 - 1 sprig of rosemary
 - salt and pepper

PREPARATION:
Cut the meat into cubes, pass it in flour and brown in a pan with oil and butter. Apart you roast the vegetables with a little butter, which you will join the meat after browning, wet with white wine and let evaporate. Now add the tomato cubes, the sprig of rosemary, salt and pepper. After about 35 min of cooking add the porcini mushrooms in butter with garlic and parsley. Blend the flavors for a moment.

 
Slices with onion of Tropea and cognac

INGREDIENTS FOR 6 PEOPLE:
 - 6 slices of ostrich from 130g
 - 3 red onions from Tropea
 - 75g butter
 - 1/2 dl of olive oil from Umbria
 - 1dl white wine
 - 1/2 dl brown background
 - salt and pepper

PREPARATION:
Make dry onions, finely sliced in a pan with butter, adding salt and pepper, then remove from pan and keep warm. in the same pan add the olive oil and cook the slices and adjusting with salt and pepper when cooked. Arrange on a warm plate and moves to dilute the juices with white wine: make evaporate the juices, then boil for about 2 minutes and add the brown stock. Check for salt and pepper. Cover the slices with the onion and pour over the sauce hot.

 
Piccantine with porcini mushrooms and marsala

INGREDIENTS FOR 6 PEOPLE:
 - 18 small slices (600g total) of ostrich meat derived from round
 - 80g butter
 - 3 tablespoons extra virgin olive oil from Umbria
 - 250g mushrooms
 - 1dl dry marsala
 - 2 small cloves of garlic
 - 1 bunch of parsley
 - 1dl cream
 - salt and pepper
 - flour for flour

PREPARATION:
Flatten the slices, sprinkle with flour and browned in a pan with olive oil and butter hot, stirring frequently, then join the mushrooms you've washed and cut into thin slices, chopped garlic, sprinkle with the Marsala and let it evaporate, adjusted salt, add the cream, sprinkle with chopped parsley. Consumes raising the flame and serve.

 
Rosette with porcini mushrooms, asparagus and fontina

INGREDIENTS FOR 4 PEOPLE:
 - 12 slices from 50/60g
 - 3 mushrooms sauteed in butter
 - 12 boiled asparagus
 - 12 slices of Fontina of Val d'Aosta
 - 100g of butter
 - 1dl dry white wine
 - 80g flour
 - pepper and salt

PREPARATION:
Flour the slices and pass in the butter, salt and pepper, then place in a buttered pan available over 2/3 slices of porcini mushrooms, asparagus and a slice of fontina. Degrease the cooking pan diluted with white wine and boil gently by the fund which then filter. In the meantime, you put the pan in a hot oven for a few minutes until the cheese starts to melt. Arrange the florets on a hot dish and pour over the sauce ready.
For the salsa and sour dissolve a tablespoon of sugar with 1 / 2 cup of white vinegar, add a tablespoon of raisins soaked previously and then pouring on the sweet and sour meat. Cook for 10 minutes, cut the tenderloin into slices and cover with the sauce.
The meat is excellent even without the sauce and sour.

 
Pulp ostrich in foil

INGREDIENTS FOR 4 PEOPLE:
 - 500 gr. pulp whole ostrich
 - 2 teaspoons marjoram
 - thyme
 - sage
 - rosemary
 - oregano
 - 1 teaspoon black pepper
 - 2 tablespoons olive oil
 - salt

PREPARATION:
Mix the crushed spices with a pinch of salt. Roll the meat of ostrich in a way that it is completely covered. Place it on a sheet of aluminum foil and anoint it with two tablespoons of oil. Wrap the meat with aluminum and sealed well. Bake in preheated oven at 180° for about 1 hour. Discard the bag and slice the meat seasoning and serve with extra virgin olive oil.