Meat Dishes

This page will cover all the meat dish recipe's that
I have been making for years.


Ottaviana's Leg
of Lamb©

Leg of lamb is very delicious, and must be served hot.
To make lamb really good, it must be cooked with a lot
of garlic. The garlic must be inserted into the lamb
prior to cooking. This is how I prepare a leg of lamb.

1 leg of lamb
(preferably spring lamb, not mutton).
1 whole bulb of garlic
4 white potato's

                                                                     Use a sharp knife, and make deep slits in the lamb all over. Take a peel garlic and cut cloves into slivers.
                                                                     Stuff each hole in the lamb with a sliver of garlic. Keep doing till you have the leg stuffed all over.
                                                                     Place lamb on rack in baking pan, and roast at 325 degrees. If you have a meat thermometer, insert
                                                                     through thickest part of meat. Roast 30-35 minutes per lb, or until thermometer reaches 175 degrees
                                                                     (medium) or 182 degrees (well done). Do not baste, cover, or add water. Serve with potato's.
                                                                     Peel four white potato's, and quarter. In a bowl, place potato's, 3 tbs. of olive oil, salt, and pepper.
                                                                     Toss well to mix. Arrange potato's around lamb and roast with lamb. If potato's finish sooner than
                                                                     lamb, remove and place in a bowl and cover. Serve lamb on hot platter with potato's. Serve with
                                                                     apple sauce, or if you prefer mint jelly.


Ottaviana's Broiled Lamb
Blade Chops©

In this preparation of lamb, the best cut to use is
lamb blocks. But if you can't find them use blade.
Lamb chops are too thick, and don't really have as
good of flavor.

2-4 lamb blade chops
garlic powder
salt and pepper

                                                                   Place chops on broiling pan, and sprinkle garlic powder, salt, and pepper on one side. Place under broiler
                                                                   on middle rack. Broil until meat starts to pull away from bone a little. Remove pan and turn chops.
                                                                   Sprinkle other side with garlic powder, salt and pepper. Return to oven and continue to cook until done.
                                                                   Serve with chilled apple sauce, or mint jelly if you prefer.


Ottaviana's Oven
Fried Chicken©

This is a wonderful recipe, and very easy to prepare.
You can use a whole chicken (cut up), or just chicken parts
like legs, wings, etc.

1 whole chicken (cut up), or chicken parts
1-2 sticks butter or margarine
Grated Romano cheese
garlic powder, or garlic juice
about 2 cups of bread crumbs (unseasoned)
1 tsp. oregano
1/2 tsp. Italian seasoning
1 tsp salt

                                                                    Melt margarine or butter in a small sauté pan. Add about 1 1/2 tsp. of garlic powder to the melted margarine or butter.
                                                                    Stir well to mix, and remove from heat. In a dinner plate, or in a plastic bag, put breadcrumbs, 1/4 cup of Romano
                                                                    cheese, oregano, and Italian seasoning and a tsp of salt. Add some garlic powder to the bread crumb mixture too,
                                                                    just a little. Mix everything well. Dip chicken in butter, and then roll to coat it in the breadcrumbs. Place chicken on a
                                                                    lined baking sheet skin side up. Bake uncovered at 375 degrees for about 60-65 minutes, depending on the cuts of
                                                                    chicken.(Do not turn chicken during cooking process).



Maria's Italian Sausage
& Peppers

This is soooo good. A meal in itself. The best way to
cook your sausage is to BBQ it. But you can pan fry
it too, but its not as good that way.

8-10 links of Italian Sausage. (hot or mild)
5 red bell peppers. the red ones are
much tastier)
a package of French roll, or steak rolls
olive oil
garlic powder

Follow recipe on Appetizer page to prepare the peppers. Do that ahead of time. Break them up in lengthwise strips and pour some olive oil and sprinkle some garlic powder on them, and mix well. BBQ the Italian sausage. If you buy the sausage in a roll, cut them to fit the length of the French roll. Slice your roll, if it didn't come already sliced, lay your sausage in the roll and pile on the peppers. Enjoy!

Italian Sausage With Beans©

1 lb sweet or hot Italian sausage
2 tbsp extra virgin olive oil
1 1/2 tbsp tomato paste
1/4 tsp salt
dash of pepper (leave out if using hot sausage)
4 cups of freshly cooked kidney beans

There are two ways you can cook your sausage, you can either prick sausage and place in a frying pan with enough water to cover, and cook till water evaporates and then finish cooking. Or just prick the sausage and place in pan cook until done. Just be sure to cook completely and brown well. When sausage is done, place in a platter to keep warm. Add oil to the fat that is left in the pan and add tomato paste, salt and pepper and cook about 10 minutes. Add your sausage and continue to cook an additional 30 minutes longer. Place your cooked beans on the bottom of a long platter, and place sausageon top of beans and pour sauce over them.


Neapolitan Style
Pork Chops

2 bell peppers
1 lb fresh mushrooms
2 tbsp olive oil
1 clove garlic
4 tbsp tomato puree
6 loin pork chops
salt and pepper
1 tbsp water

Follow recipe on Appetizer page to prepare the peppers. Cut peppers into strips. Slice mushrooms thin. In frying pan, brown garlic in olive oil. Remove garlic and place chops in frying pan and brown slowly and salt and pepper to taste. Remove chops from pan and keep warm. Pour tomato puree into pan, add water, peppers, mushrooms and chops. Cover and simmer for about a half hour, or until chops are well done.


Stuffed Pork Chops

4 pork loin chops
cut 1 inch thick
1/8 lb mozzarella sliced thin
4-5 slices Prosciutto
cut into strips
1/4 tsp salt
1/4 tsp pepper
1 egg lightly beaten
1/2 cup bread crumbs (unseasoned)
3 tbps. olive oil

Cut a pocket in each chop, or get the butcher to do it for you. Place 1 slice of mozzarella some Prosciutto, a little salt and pepper in each pocket and close. Dip chops in egg and then roll in bread crumbs and fry in pan about 20 minutes on each side.


Maria's Calf's
Liver And Onions

4-5 slices fresh not frozen
baby calf's liver
1 large white onion
1 cup unseasoned bread crumbs
2 tbsp bacon fat

Wash and roll slices of liver in bread crumbs, coating well. In a frying pan quick brown liver slices in bacon fat. When brown, remove and place in glass Pyrex dish and salt to taste. Slice onion and sauté in the same pan you cooked the liver in. When soft, add about a 1/4 cup water, and bring to boil. Simmer about a minute, pour onions and juice over liver, cover with foil and cook in oven at 350°  for about 20 minutes. Serve hot.


Bistecca Alla Pizzaiola©

1 tbsp olive oil
1 medium porterhouse steak
(about 1/2 inch thick)
salt and pepper
2 cloves garlic, chopped
1 med can tomato's
2 tsp oregano

Place steak in hot olive oil and brown well on both sides. Sprinkle with salt and pepper, and remove from pan and keep warm. In same pan, place garlic and tomato's and cook for 2-3 minutes on high heat. Put steak back in pan, and add oregano. Cook for another minute, and place on serving platter and cover with sauce.


Veal Cutlets Romano©


1 lb veal cutlets
2 eggs beaten
1/2 tsp salt
dash pepper
1/4 cup grated Romano cheese
1 cup of Italian seasoned bread crumbs
4 tbsp olive oil
1 - 15 oz can Hunts tomato sauce
1/2 lb mozzarella cheese sliced med. thin


Put Romano cheese, salt, pepper, in breadcrumbs and mix well. Dip veal in eggs and coat with breadcrumbs. Fry in olive oil until golden brown. Place veal in baking dish and pour sauce over them. Top with Mozzarella. Bake at 350°  for 10-15 minutes.


Veal Scaloppine
Al Marsala

1 1/2 lbs veal cutlets sliced thin
1 tbsp flour
2 tbsp butter or margarine
1/2 cup Marsala wine
2 tbsp water


Pound cutlets very thin. Cut veal into pieces about 6 inches square. Sprinkle with salt and pepper and flour lightly. Melt butter or margarine in a large sized frying pan and place veal in when pan is hot. Brown on both sides on high heat. When browned, add Marsala keeping flame high, cook meat another minute. Place meat on platter. Add water to pan, scraping pan on bottom and sides to get all residue. Stir and pour over veal.



2 lbs veal cutlets, sliced very thin
1 tsp sage
1/4 lb prosciutto, sliced thin
3 tbsp butter
salt and pepper
2 tbsp water

Cut veal in pieces about 5 inches square. On each piece of veal sprinkle a little bit of sage, and place a slice of Prosciutto on top. Insert a toothpick in each to hold in place. Melt 2 tbsp butter in frying pan and place meat in it. Sprinkle with salt and pepper. Cook on high heat for a few minutes until veal is well browned. Place the slices of cooked veal on a serving dish with Prosciutto facing up. Add water to frying pan and scrape bottom well. Add remaining butter and mix together well over low heat. Pour gravy
over meat and serve

Chicken Cacciatora Al Marsala

4 lb chicken cut into pieces
1/ 2 cup flour
1 tsp salt
1/2 cup oil
1/4 cup chopped onion
1 clove garlic minced
1/4 cup chopped carrots
3 sprigs of fresh parsley chopped
1 fresh basil leaf
4 cups of fresh or canned tomato's strained
3/4 cup Marsala

In this recipe, I have found that using the breast meat is not really a good idea. The meat is too dense, and therefore does not cook up as well as the dark meat (thighs, legs, back).
Wash chicken well and pat dry. In a plastic bag put flour, and shake each piece of chicken to coat. Heat oil in pan, salt and pepper both sides of chicken and fry to a golden brown. Place fried pieces in a dish and cover to keep warm. Brown onions, garlic, carrot, parsley and basil in the oil that's left in the pan. Strain tomato's (pulp should equal 2 cups), and add to the browned vegetables. Add a tsp of salt and more pepper (add to your taste preferences). Bring to a boil, and add chicken and Marsala. Simmer for about 30 minutes, or until the chicken is nice and tender.

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