Secondo
The secondo is a small serving of fish, chicken or meat, and it's often grilled and served without sauce. Special occasions call for more elaborate dishes, like stews and stuffed braciole.
Recipes to Try:
- Salsiccia Con Cima Di Rapa: Sausage with Broccoli Rabe
- Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle
- Osso Buco
- Swordfish with Puttanesca Sauce
- Mussels alla 'My Way'
- Stracotto al Chianti: Beef Braised in Chianti
- Spezzatino di Cinghiale: Wild Boar Stew
- Meatballs with a White Wine Sauce
- Polpette Di Peppe
- Beef Tenderloins con Balsamico
- Grilled Tuscan Chicken
- Lumache di Mare: Sauteed Sea Snails
- Polpette di Vittorio: Vittorio's Meatballs
- Baccala Alla Pizzaiola: Cod with Tomato
- Tony's Braciole with Gravy
- Trippa Alla Fiorentina: Florentine Tripe
- Spezzatino di Manzo al Cioccolato: Beef Stew with Chocolate
- Chicken Scallopine with Sage and Fontina Cheese
Contorno
The contorno is a simply cooked seasonal vegetable to accompany the secondo. One or more may be served at a meal.
Recipes to Try:
