Recipe Category - Beef, Pork and Lamb

Beef, Pork and Lamb

Meaty, hearty, and delicious, put the tender back into your beef, pork and lamb tenderloin with our delicious center-of-plate recipes. From winter slow roasting to summertime grilling, our Mediterranean inspired recipes are the rarest of treasures.

Grilled Ribeye with Red Wine Farro and Grapes

This is an excellent meal to celebrate the arrival of fall and cooler weather. The risotto technique is used with farro (an ancestor to modern wheat) instead of rice and incorporates a dry red wine instead of white. Use a wine that you will enjoy drinking as you labor in the kitchen. Serve the same at the table.

"Tagliata di Manzo" Grilled Ribeye with Traditional Balsamic Vinegar

Emilia -Romagna is renowned for its cattle, Parmigiano Reggiano DOP and Tradizionale DOP. This recipe uses all three in a combination that is unbeatable. This is a great recipe to use for Father’s Day (if Dad is a carnivore). Dry-aged steaks will make this a memorable gastronomic event.

Pork Chops Calabrese

Hot cherry peppers are what make this dish of pork and peppers “Calabrese”. If you don’t like spicey, go ahead and omit them. Our lips are sealed. This is a great dish for this time of year when the markets are heaped with peppers.

Grilled Pork Tenderloin rubbed in Fennel, Garlic & Parsley Grey Sea Salt with Balsamico Glaze

We use Esprit du Sel Fennel, Garlic & Parsley Grey Sea Salt Blend as a rub for pork tenderloins. Pork tenderloins typically come two in a package. They will be ready in about 15 minutes when grilled. They are glazed with a reduction of Acetaia Cavalli Condimento Balsamico Classico. Sprinkle halved tomatoes and slices of eggplant with some more of the salt blend, drizzle with EVOO, and grill alongside the pork. Serve with saffron rice.

Beer Braised Sausage Sandwiches

Gemista—Greek Style Stuffed and Baked Vegetables

Tomatoes, squash, peppers and eggplants are all imports that thrive in the Mediterranean basin. All lend themselves to being stuffed. This is a Greek version. Bring these to table with a PDO Greek feta, a crusty bread and a bowl of olives. Scatter some freshly chopped dill weed over all just before serving. You could add some grated Pecorino. Try using a mix of toasted and ground cumin and coriander with a pinch of cinnamon and allspice to season the meat. Use cilantro instead of parsley .Pine nuts and raisins would not be out of place here.

Lamb Braised in Wine with Truffle Sauce

Serve over Campanini Polenta.

Pork Fillets in Balsamic Sauce

Pork Loin with Honey

Spiced and Peppered Sirloin Steaks

A blend of grey sea salt, black, green and white peppercorns with coriander, thyme and rosemary in a subtle alliance with Cayenne pepper adds a depth of flavor to this beautiful cut of beef. A crisp green salad and a baked potato are natural accompaniments.

Peposo—Tuscan Beef Stew with Black Pepper

This is fantastic the day it is prepared but is sublime if allowed to spend 24 hours in the refrigerator before being reheated. Serve this over a bowl of Campanini Quick Cooking Polenta.