Dishes / Cuisines
- Braised chicory in butter with chanterelles on herb sauce
- Braised cuttlefish
- Braised duck leg with vegetables and mushrooms
- Braised endives
- Braised fillet of dentex oven-baked with herbs and white wine
- Braised gilthead in herbs and white wine
- Braised gilthead in lime sauce
- Braised gilthead with bay leaf
- Braised gilthead with lemon and bay
- Braised leek
- Braised leg of lamb with lentils
- Braised leg of rabbit on sauteed asparagus stew
- Braised leg of rabbit with artichokes and chanterelles on polenta with fontina cheese
- Braised leg of rabbit with vegetables
- Braised lettuce in gravy
- Braised onions
- Braised red cabbage
- Braised roll of beef, stuffed with Brussels sprouts
- Braised rump in red wine
- Braised savoy cabbage
- Braised Savoy with diced peppers
- Braised sea bass fillet with artichokes, potatoes and black olives
- Braised shin of beef in red wine
- Braised shoulder of beef in red vine with celery purée and bread dumpling timbale
- Braised shoulder of beef in white wine
- Braised shoulder of rabbit on parsley risotto with vegetable gravy
- Braised slice of pork shank on sautéed vegetables
- Braised slice of veal shank Milan style
- Braised slice of veal shank, Milan style
- Braised sole in anchovie broth
