Podolica meat – Carne podolica

Cucina Italiana, cucina italiana in Usa, Food, Food and wine, fresh fish, IronFork Event, Missouri events, prodotti italiani, Prodotti Pugliesi, Prodotti Tipici, risotto, STL Events, vacanze in puglia

The Apulian cows called “Podoliche” are an ancient bre once used for their attitude to hard work. Today the cows are raised in the wild on Murgia plateau and Gargano, not only for the quality of their milk, from which the famous “caciocavallo podolico” cheese is produced, but also for the quality of their tasty meat.

Carne podolica

I bovini dell’antica razza Podolica pugliese, un tempo utilizzati per la loro attitudine al lavoro, sono oggi allevati allo stato brado nei pascoli della Murgia e del Gargano oltre che per il latte, da cui si ricava il famoso Caciocavallo Podolico, principe dei formaggi a pasta filata, per la qualità della loro carne, sapida e dal gusto intenso.


St Louis – Spring season starts – Albacore Tuna with eggplant caponata

Food, Food and wine, fresh fish

75 F degree means that the spring season started and fresh healthy food is a must! Go to the fish market and get a fresh Tuna fillet, then some vegetables and you gonna have a great dish to eat for lunch or dinner.


Albacore Tuna

  • 1- 5 oz. albacore tuna filet
  • ¼ cup tuna spice
  • 1 cup white caponata
  • 1 tbl saba
  • 1 tbl basil oil
  • 2 tbl blended oil
  • 2 tsp sea salt

Lightly but evenly dust tuna with spice mixture. Sear in oil in hot pan evenly on all coated sides. Meanwhile heat up the caponata in a pan over medium high heat. Plate warmed caponata on the plate. Slice the tuna in desired pieces and plate on top of caponata. Garnish with saba, basil oil and sea salt.

Tuna Spice

  • ¼ cup mustard seed
  • ¼ cup fennel seed
  • ¼ cup coriander seed

Toast spices lightly then grind to semi-fine texture.

Eggplant “Caponata” Ingredients for 8 persons:

  • 1each Large red onion
  • 2lb Eggplant
  • 1lb Zucchini
  • 8.8 oz Red Peppers
  • 8.8 oz Yellow Peppers
  • 8.8 oz Celery sticks peeled
  • 1lb Tomatoes skin off, same size of the other vegetables but put in when everything will be cooked
  • 2 each Tablespoon of tomato paste
  • 3.5 oz Sicilian Black olives
  • 1.7 oz Salted capers
  • 2 each Cup of vinegar
  • 2 each Tablespoon sugar
  • extra virgin olive oil
  • basil
  • salt / pepper
  • olive oil to fry

Procedure: Cut the eggplant into cubes salt and pepper leave for 20 minutes to get off the bitter flavor, then fry in olive oil keep crispy, don’t cook longer. Cut all the vegetables in the same shape, keep separate. In a Large pot put red onion cut in square shape and stews slowly with extra virgin olive oil, adds sugar and vinegar, (add the tomato paste) (The tomato paste change the color of the “Caponata”.) Leave cook a 3 minutes. Add the peppers and celery leave to cook for 3 minutes. Add the zucchini and leave to cook 3 minutes.Salt and pepper lightly. Cook all for a few minutes. Place the sliced olives washer capers. Get off from the heat, add fresh basil and parsley chopped and the dice of tomato and eggplants fried.