- Recipe Collections

Classic Italian Meat Dishes
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Veal Osso Bucco
Preparation Time: 20 Minutes
Cooking Time: 1Hr 40Minutes
Serves: 4
Ingredients
8 pieces (1kg) veal osso bucco
1 teaspoon dried mixed herbs
¼ cup seasoned flour
1 bay leaf
⅓ cup olive oil
½ cup dry white wine
1 onion, peeled and chopped
400g can whole peeled tomatoes
1 carrot, peeled and chopped
1 cup beef stock
1 stalk celery, chopped
2 tablespoons chopped parsley
2 cloves garlic, peeled and crushed
1 tablespoon shredded lemon rind
50g sachet Leggo’s Tomato Paste
Method
Lightly coat veal in seasoned flour.
Heat oil in a large saucepan, add veal and cook for 3-5 minutes until evenly browned, remove and set
aside.
Add onion, carrot and celery and cook for 5 minutes, add garlic, Leggo’s Tomato Paste and herbs and cook,
stirring for a further minute.
Stir in wine, tomatoes and stock. Return veal to the pan and bring to the boil. Reduce heat and simmer
covered for 1½ hours, stirring occasionally. Serve sprinkled with parsley and lemon shreds.
Tips
•
Osso bucco is traditionally made with veal shanks cut into 3-4cm thick slices. Beef osso bucco can be
substituted when veal is not in season.
•
A gremolata which is traditionally served with osso bucco is a blend of freshly chopped parsley garlic
and lemon zest.
•
Seasoned flour is plain flour with addition of salt and pepper.
Rack of L amb with
Brush on Marinade
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
4 racks lamb, trimmed of excess fat
1 tablespoon honey
4 sprigs fresh rosemary
4 slices prosciutto
2 tablespoons Leggo’s Tomato Paste
Method
Cut a small slit in each lamb rack between the bones, insert a sprig of rosemary and press lamb back together.
Combine Leggo’s Tomato Paste and honey and brush over lamb. Wrap a slice of prosciutto around the lamb
and secure.
Place on a baking tray and cook in a preheated oven at 220 °C for 20-25 minutes.
Tips
•
Serve lamb racks with garlic mashed potato or polenta and steamed baby beans.
•
Drizzle any juices after cooking over lamb.
Tuscan Beef & Beans
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
1 tablespoon olive oil
3 rashers bacon, chopped
500g minced beef
¾ cup beef stock
1 onion, peeled and cut into wedges
575g jar Leggo’s Chunky Pasta Sauce – Bolognese Bacon
½ red and green capsicum, cut into wedges
420g can four bean mix, undrained
Method
Heat oil in a large saucepan, add minced beef and cook until browned.
Add onion, capsicum and bacon to pan and cook for 2-3 minutes, stirring continually.
Stir in beef stock, Leggo’s Chunky Pasta Sauce – Bolognese Bacon and undrained four bean mix. Cover and simmer
for 10-15 minutes, stirring occasionally.
Tips
•
Serve sprinkled with basil leaves.
Baked Italian Pork Fillet
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 4
Ingredients
2 x 350g pork fillets
4 thin slices prosciutto
¼ cup Leggo’s Tomato Paste
1 tablespoon butter
1 tablespoon seeded mustard
½ cup fresh sage leaves
Method
Place pork fillets into a small oiled baking dish. Combine Leggo’s Tomato Paste with seeded mustard and spread
over pork.
Overlap prosciutto slices over pork completely covering top.
Bake in a preheated oven at 180°C for 30 minutes. Allow to rest for 5 minutes.
Meanwhile, heat butter in a pan, add sage leaves and cook for 30 seconds or until leaves become crisp.
Cut pork into slices and serve garnished with fried sage leaves.
Tips
•
Additional sage leaves can be placed under the prosciutto to impart flavour to the lamb.
•
Serve with steamed vegetables of your choice.
Chicken with Tomato,
Olives & Capers
Preparation Time: 10 Minutes
Cooking Time: 50 Minutes
Serves: 4
Ingredients
8 chicken legs
½ cup pitted black olives
Sea salt and black pepper
2 tablespoons capers
1 tablespoons olive oil
4 cloves garlic, peeled and halved
½ cup white wine
410g can Leggo’s Tomato Puree
Method
Season chicken legs with sea salt and black pepper. Heat olive oil in a large non-stick frying pan, add chicken
legs and cook until browned, turning often.
In a large shallow casserole dish combine white wine, pitted black olives, capers, garlic halves and Leggo’s
Tomato Puree.
Arrange chicken legs in a single layer into the casserole dish and spoon over the sauce. Cover with aluminium
foil and bake in a preheated oven at 190°C for 30 minutes. Remove foil and bake a further 10-15 minutes.
Tips
•
Serve the chicken with mashed potato or cooked pasta.