Triestine Recipes

POLIPO ALLA TRIESTINA

Polipo alla Triestina image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 lbs. braised octopus
Salt & pepper to taste
6 tbs. spoons olive oil
12 Ruby potatoes skin on (boiled, slightly cooled and cut in half)
3 tbs. red wine vinegar
1 red onion, thinly sliced
4 cups small colorful tomatoes (cherry/grape/heirloom)
1 bunch chives or scallions
1 lemon

Steps:

Cut the tentacles away where they join the head, clean the octopus head by squeezing out the core with your fingers and cut the head into thin slices. Cut the tentacles into 1 inch pieces. In the meantime warm some olive oil in the skillet. Once the oil is hot add the octopus pieces, cover for about a minute and then saute until crispy. Remove from pan and gently toss the tentacles with the potatoes in a large mixing bowl. Pour in the vinegar, onion and tomatoes and continue to gently toss to coat well. Toss in some chives and plate on desired vessel, sprinkle with chives. Serve immediately.

TRIESTINE CEVAPCICI

Triestine Cevapcici image

This cevapcici (pronounced 'che-vap-chee-chee') recipe is from my husband's family who live in Trieste, Italy. I've added hot Hungarian paprika and nutmeg to mine, to make them spicier. These are great for summertime BBQ plain or brushed with your favorite BBQ sauce. Great for entertaining, as an appetizer served with tzatziki sauce.

Provided by TiKiWaHiNe

Categories Italian Recipes

Time 1h17m

Yield 36

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 pound ground pork
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon seasoned salt
2 teaspoons black pepper
1 tablespoon hot paprika
1 pinch freshly grated nutmeg
1 egg white
⅓ cup red wine
olive oil for brushing

Steps:

Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.
Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.

Nutrition Facts : Calories 81 calories, Carbohydrate 0.4 g, Cholesterol 23.5 mg, Fat 5.6 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 1.9 g, Sodium 48.3 mg, Sugar 0.1 g

TRIESTINE CEVAPCICI

Triestine Cevapcici image

This cevapcici (pronounced 'che-vap-chee-chee') recipe is from my husband's family who live in Trieste, Italy. I've added hot Hungarian paprika and nutmeg to mine, to make them spicier. These are great for summertime BBQ plain or brushed with your favorite BBQ sauce. Great for entertaining, as an appetizer served with tzatziki sauce.

Provided by TiKiWaHiNe

Categories Italian Recipes

Time 1h17m

Yield 36

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 pound ground pork
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon seasoned salt
2 teaspoons black pepper
1 tablespoon hot paprika
1 pinch freshly grated nutmeg
1 egg white
⅓ cup red wine
olive oil for brushing

Steps:

Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.
Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.

Nutrition Facts : Calories 81 calories, Carbohydrate 0.4 g, Cholesterol 23.5 mg, Fat 5.6 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 1.9 g, Sodium 48.3 mg, Sugar 0.1 g

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