{"id":282,"date":"2012-02-07T10:05:24","date_gmt":"2012-02-07T09:05:24","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=282"},"modified":"2016-03-19T16:40:08","modified_gmt":"2016-03-19T15:40:08","slug":"uit-ricordi-e-ricette-kalfsfilets-alla-pizzaiola","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/uit-ricordi-e-ricette-kalfsfilets-alla-pizzaiola\/","title":{"rendered":"Uit Ricordi e Ricette, kalfsfilets alla pizzaiola"},"content":{"rendered":"

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In 1999 was ik in Rome om stage te lopen bij de Banca d’Italia. In die tijd zat het eet- en drinkgen ook al stevig verankerd in mij. Ik zag op televisie een programma met Sophia Loren, die daar haar nieuwste kookboek, Ricordi e ricette, lanceerde. Ja want zo gaat dat in Italie. Je kon er niet aan ontkomen dat er een nieuw boek van deze diva verscheen. Daags erna lagen de boekhandels vol met dit kookboek. Dit was nu het souvenir dat ik mee zou nemen naar huis. Ik heb dit kookboek nog steeds en vind\u00a0de Napolitaanse gerechten een lust voor het oog. Vandaag een recept\u00a0ge\u00efnspireerd op\u00a0dit boek, kalfsfilets a la pizzaiola. Het recept gaat uit van filets van de kalfsdij, maar in Nederland kun je het beste kalfsfilets, dun gesneden nemen. Mijn toevoeging aan de saus is een\u00a0Spaanse peper om de saus iets pittiger te maken.\u00a0Mijn wijnhint erbij is een Ciro, deze rode\u00a0wijn wordt in de streek\u00a0Calabri\u00eb gemaakt en is \u00e9\u00e9n van de oudste nog steeds gemaakte wijnen ter wereld. Onder andere wordt deze wijn gemaakt van de inheemse\u00a0gallipoli druif. Een Zuid Italiaanse wijn vol fruit en stevige tonen voor bij de pittige\u00a0tomatensaus.<\/p>\n

Nodig voor 4 personen:<\/p>\n

600 g kalfsfilet in dunne plakken
\n500 g gepelde tomaten (vers) of uit blik zonder pitjes
\n1 tl oregano gedroogd
\n1 bosje gehakte peterselie
\n2 knoflooktenen in plakjes
\npeper
\nzout
\nolijfolie
\n1 Spaans pepertje zonder zaadjes fijn gesneden<\/p>\n

Bereiding:<\/p>\n

Verhit in een grote pan de olie en bak hierin de met peper en zout bestrooide filets en de plakjes knoflook\u00a0kort aan, zo’n 2 minuten per kant. Let op dat het vlees niet te droog wordt. Haal het vlees uit de pan en\u00a0houd het\u00a0warm onder folie in de\u00a0oven. Bak in de vleesjus snel de fijngehakte Spaanse peper aan, voeg de tomaten, oregano en peterselie toe en laat 15 minuten sudderen. Doe de kalfsfilets in de saus en verwarm even mee. Eventueel nog wat peper en zout toevoegen. Garneer met nog wat verse peterselie
\nServeer de\u00a0Vitello alla pizzaiola\u00a0met wat spaghetti.<\/p>\n

<\/div>\n

Bron:\u00a0Editore Gremese. ISBN 88-7742-386-2<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 1999 was ik in Rome om stage te lopen bij de Banca d’Italia. In die tijd zat het eet- en drinkgen ook al stevig verankerd in mij. Ik zag op televisie een programma met Sophia Loren, die daar haar nieuwste kookboek, Ricordi e ricette, lanceerde. Ja want zo gaat dat in Italie. Je kon … <\/p>\n

Lees verder “Uit Ricordi e Ricette, kalfsfilets alla pizzaiola”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,2,10,7],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","hentry","category-hoofdgerechten","category-lunch-gerechten","category-middellandse-zeekost","category-soulfood"],"yoast_head":"\nUit Ricordi e Ricette, kalfsfilets alla pizzaiola - 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