Jovina cooks Italian: Braised Oxtail Roman Style
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Jovina cooks Italian: Braised Oxtail Roman Style

Cooking The Italian Provinces – Rome | jovinacooksitalian   Roman-Style Braised Oxtail Serves 4 Ingredients 1 tablespoon olive oil 2 pounds oxtail, cut into 2-inch sections 1 tablespoon salt 1 small onion, roughly chopped 1/2 carrot, diced 2 celery stalks, roughly chopped 4 cloves garlic, peeled and halved 1/2 cup red wine 28 ounces Italian … Continue reading

Jovina cooks Italian: Sea bass Genoa Style
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Jovina cooks Italian: Sea bass Genoa Style

Cooking the Italian Provinces – Genova | jovinacooksitalian   Sea Bass Genoa Style Ingredients 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick (omit if you are low carbing) 1 pound tomatoes, cut into large chunks 3/4 cup pitted green olives 1/4 cup torn basil leaves 1/2 cup plus 3 tablespoons extra-virgin olive … Continue reading

Jovina cooks Italian: Lobster Salad
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Jovina cooks Italian: Lobster Salad

Cooking the Italian Provinces – Cagliari | jovinacooksitalian Cagliari Style Lobster Salad Lobster, which is called aragosta in Cagliari, is smaller, clawless and sweeter than New England lobster. 2-3 servings Ingredients 1/2 pound cooked lobster tail meat 10 cherry tomatoes, stemmed, washed and cut in half 1 tablespoon finely minced Italian parsley Grated zest of … Continue reading