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  • Roast chicken with breadcrumb crust | Smeg US

    ROAST CHICKEN WITH BREADCRUMB CRUST

    Cut the chicken into pieces, then chop the aromatic herbs and the onion. Break the bread up in a food processor, then combine with half the aromatic herbs and the cheese. Lightly grease an oven dish, spread the onion and the remaining herbs over the bottom, add the chicken pieces, season with salt and more...

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  • Roast veal with mushrooms and potatoes | Smeg US

    ROAST VEAL WITH MUSHROOMS AND POTATOES

    Clean, wash and slice the mushrooms; peel and dice the potatoes. Steam the potatoes for 5 minutes. Brown the mushrooms and the garlic clove in the oil over a high heat, then after a few minutes add the potatoes, mix and season with salt and pepper. Cover the veal rump with a sheet of cling film and beat more...

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  • SALTIMBOCCA ALLA ROMANA | Smeg US

    SALTIMBOCCA ALLA ROMANA

    Remove any remaining fat from the sliced meat, then beat the slices and dust with flour. Top of each piece of meat with half a slice of ham, then finish with a sage leaf. Secure using a toothpick. Heat the butter and oil in a large frying pan, then add the slices (with the ham facing downwards). Brown both more...

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  • Sheperd's Pie | Smeg US

    SHEPERD'S PIE

    Preheat the oven at 356°F . Melt the butter and heat the olive oil in a frying pan. Then add the onions, the garlic, the carrots and the celeries to the pan and let them browning for few minutes. After that, add the chopped meat with salt and pepper. Fry it for 3 minutes with medium flame while chopping more...

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