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Choose between 3.086 recipes and 23 thematic categories
Search in our archive of certified recipes thanks to an artificial intelligence algorithm that analyzes the data of our cooks, those of the recipes, their preparation and the ingredients used.
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Archive Recipes

Second courses

152 recipes found
Pesce stocco arrosto
Preparation: 2 hours
Ingredients for 4 people
by Giacomo Caravello
Surf second courses
Pesce stocco arrosto
Polpo in casseruola, scarola, uvetta, pinoli e soffiato di patate
Preparation: 60 minutes
Ingredients for 4 people
by Angelo D'Amico
Surf second courses
Polpo in casseruola, scarola, uvetta, pinoli e soffiato di patate
Trancio di baccalà alla palermitana rivisitato
Preparation: 50 minutes
Ingredients for 4 people
by Cristofalo (Fabio) Armanno
Surf second courses
Trancio di baccalà alla palermitana rivisitato
Prgatorie ricetta Federiciana in onore a Corradino IV
Preparation: 30 minutes
Ingredients for 4 people
by Savino Di Noia
Turf second courses
Prgatorie ricetta Federiciana in onore a Corradino IV
Straccetti di maiale sfumati all'aglianico con caciocavallo e rucola di campo
Preparation: 15 minutes
Ingredients for 4 people
by Savino Di Noia
Turf second courses
Straccetti di maiale sfumati all'aglianico con caciocavallo e rucola di campo
Triglia scottata con mandorle
Preparation: 3 hours
Ingredients for 4 people
by Domenico Fallacara
Surf second courses
Triglia scottata con mandorle
Vrucchele ch-ù baccalà
Preparation: 45 minutes
Ingredients for 4 people
by Attilio Santobuono
Surf second courses
Vrucchele ch-ù baccalà
Quadrotto di tonno alla 'fata Morgana'
Preparation: 50 minutes
Ingredients for 3 people
by Domenico Barreca
Surf second courses
Quadrotto di tonno alla "fata Morgana"
Spada del Mediterraneo su battuto di verdurine novelle in salsa agli agrumi e polvere di olio evo
Preparation: 40 minutes
Ingredients for 4 people
by Fabrizio Camer
Surf second courses
Spada del Mediterraneo su battuto di verdurine novelle in salsa agli agrumi e polvere di olio evo
L'azzurro nell'entroterra
Preparation: 40 minutes
Ingredients for 4 people
by Gianfranco Pezzuto
Surf second courses
L'azzurro nell'entroterra
Cubi di pancetta
Preparation: 60 minutes
Ingredients for 4 people
by Daniele Sechi
Turf second courses
Cubi di pancetta
Baccalà 67
Preparation: 45 minutes
Ingredients for 4 people
by Simone Trotta
Main Course
Baccalà 67
L'Irpinia, un viaggio di sapori
Preparation: 45 minutes
Ingredients for 4 people
by Luca Pugliese
Main Course
L'Irpinia, un viaggio di sapori
Filetto di manzo alla Wellington, giardinetto di verdure e roche di pollo
Preparation: 45 minutes
Ingredients for 2 people
by Michele Grimaldi
Main Course
Filetto di manzo alla Wellington, giardinetto di verdure e roche di pollo
Nero Fabaceo
Preparation: 90 minutes
Ingredients for 4 people
by Stefano Di Giosia
Main Course
Nero Fabaceo
Turbante di merluzzo con cuore di gamberi viola di Gallipoli
Preparation: 80 minutes
Ingredients for 4 people
by Alberto Micaletto
Surf second courses
Turbante di merluzzo con cuore di gamberi viola di Gallipoli
Ri-tonnati di me
Preparation: 40 minutes
Ingredients for 2 people
by Giuseppe Gammino
Surf second courses
Ri-tonnati di me
Zucchino ripieno di mare
Preparation: 30 minutes
Ingredients for 4 people
by Alessandro Oliveri
Surf second courses
Zucchino ripieno di mare
Involtino di sgombro su giardinetto di verdure
Preparation: 1 hours
Ingredients for 2 people
by Giuseppe Mariorenzi
Main Course
Involtino di sgombro su giardinetto di verdure
Filetto di lattonzo in crosta di pistacchi culurgiones di ovinsard
Preparation: 45 minutes
Ingredients for 4 people
by Fabrizio Piras
Turf second courses
Filetto di lattonzo in crosta di pistacchi culurgiones di ovinsard
Tris di mare e verdure su cous cous con emulsione di prezzemolo e carota in brodo
Preparation: 45 minutes
Ingredients for 4 people
by Greta Marchi
Surf second courses
Tris di mare e verdure su cous cous con emulsione di prezzemolo e carota in brodo
Maialino croccante
Preparation: 2 hours
Ingredients for 4 people
by Fabrizio Frongia
Turf second courses
Maialino croccante
Quaglie ripiene
Preparation: 1 hours
Ingredients for 2 people
by CAROLINA VITIELLO
Turf starters
Quaglie ripiene
Tortino di baccalà su besciamella di grano
Preparation: 2 hours
Ingredients for 4 people
by Antonietta Ronghi
Surf starters
Tortino di baccalà su besciamella di grano
Torta salata con ceci e ricotta
Preparation: 150 minutes
Ingredients for 10 people
by Angela Bronchinetti
Turf starters
Torta salata con ceci e ricotta
Interpretazione di carne di agnello con ortaggi profumati
Preparation: 2 hours
Ingredients for 4 people
by Team Costa del Cilento
Turf second courses
Interpretazione di carne di agnello con ortaggi profumati
L' onda circolare che crea un sasso lanciato in mare
Preparation: 40 minutes
Ingredients for 4 people
by Paolo Gramaglia
Turf second courses
L' onda circolare che crea un sasso lanciato in mare
Baccalà di Akragas
Preparation: 30 minutes
Ingredients for 4 people
by Fulvio Papagallo
Surf second courses
Baccalà di Akragas
Capocollo di maialino casertano con pomodorini confit e pinoli con tortino di fegato, patate e puntarelle
Preparation: 55 minutes
Ingredients for 4 people
by Team Costa del Cilento
Turf second courses
Capocollo di maialino casertano con pomodorini confit e pinoli con tortino di fegato, patate e puntarelle
Il totano
Preparation: 40 minutes
Ingredients for 4 people
by Team Costa del Cilento
Surf starters
Il totano
Pasticcio di melanzane con salsa al cioccolato
Preparation: 40 minutes
Ingredients for 4 people
by Don Alfonso 1890
Turf second courses
Pasticcio di melanzane con salsa al cioccolato
Casseruola di pesce di scoglio, crostacei e frutti di mare
Preparation: 90 minutes
Ingredients for 2 people
by Don Alfonso 1890
Surf second courses
Casseruola di pesce di scoglio, crostacei e frutti di mare
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