400 grams beef in one slice

100 grams soy (or rice) vermicelli

2 spring onions

30 grams of fresch cilantro

20 grams of fresh basil

5 cm lemongrass stick

1 kaffir lime leave (if available)

Sauce

1 green chilli pepper

1 garlic clove

2 tsp sugar

3 lime squeezed

fish sauce (as needed)

Put the vermicelli in a bowl and pour over hot water to cover them. Let stand for few ninutes until cooked (check cooking directions on the pack). Once done, drain, rinse with cold water and set aside.

Chop finely the garlic and the chilli pepper, and add the other ingredients for the sauce (add fish sauce according to taste). Mix well and set aside.

Slice the spring onions, peel and slice thinly the lemongrass as well. Chop finely the kaffir lime leave (if available). Set all vegetables aside.

Now grill the meat to desired cooking, Stand a few minutes and slice them into smaller slices. Set aside.

Now pour the sauce on the vermicelli, mix well, add all vegetables includine the cilantro and basil leaves. Mix well and if necessary season with fish sauce (or soy sauce or salt).

Put onto the plates and finish with slices of meat on top of the vermicelli. Serve warm.

Chicken Satay

500 gr chicken breast sliced

200 gr peanut butter

70 ml soy sauce

half tsp chilli powder

water as needed

To finish Lime fresh juice

If you like:

Garlic powder in the marinade

Mix well all ingredients and add as much water is needed to have a smooth sauce.

Slice each chicken slice into thinner slices 2cm wide.

Add the chicken to the sauce. Mix well. Put in fridge for 2/3 hours.

Put each slice of marinated chicken into a skewer (as shown in picture give it  a sort of wave shape).

Cook on a hot griddle for 8/10 minutes.

Chicken Satay is best served hot. Before serving squeeze a couple of lime drops on top.

Vitello Tonnato

CARNE / MEAT

700-800 gr vitello (magatello) / 700-800 gr veal meat (thick flank)

3 carote / 3 carrots

1 sedano / 1 piece of celery

1 cipolla / 1 onion

alloro / laurel

4 cucchiai olio d’oliva / 4 tbs olive oil

sale (1 cucchiaio) e pepe / salt (1 tbs) & pepper

2 bicchieri di vino bianco / 2 glasses of white wine

acqua / water

SALSA TONNATA / TUNA SAUCE

300 gr tonno sott’olio sgocciolato / 300 gr canned tunafish drained from the oil

20 capperi / 20 capers

1 cucchiaio pasta d’acciughe (o 3 acciughe sott’olio) / 1 tbs anchovies paste (or 3 anchovies fillets)

3 uova sode / 3 boiled eggs

Sale e pepe / Salt and pepper

1 cucchiaio di maionese / 1 tbs mayonnaise

1 cucchiaino di succo di limone / 1 teaspoon lemon juice

Mettere la carne e gli ingredienti in una casseruola, coprire con acqua, mettere sul fuoco e portare ad ebollizione. Abbassare e lasciare sobbollire per un’ora e mezza.

Put the meat and the other ingredients in a casserole, cover with water as shown in picture. Put on medium heat, bring to boil, low the heat and simmer for 1 and a half.

In un mixer mettere tutti gli ingredienti per la salsa e tritare. Aggiungere poco alla volta il brodo (e le carote) di cottura della carne, finché non sarà soffice e cremosa.

In a blender put all the ingredients together and start blending, add the juice (and the carrots), left from the veal cooking. Blend until it reaches a soft and smooth consistency.

Tagliare a fettine il vitello, disporlo sul piatto e coprire con la salsa. Decorare con dei capperi. Mettere in frigorifero per un paio d’ore prima di servire.

Slice the veal, lay it on a plate and cover with the sauce. Decoarte with capers. Put in the refrigerator for a couple of hours before serving.