hello all,
i have been lurking for a while and finally i decided to post.
i introduce myself with a little recipe. i prepared it yesterday sunday
for my son's birthday party, modifying an older recipe of mine.
i just wrote it, is midnight, and i hope you will forgive any mistakes.
also i am italian: i am allowed to make spelling mistakes, ok? :-)

Pan roasted tri-tip with mushroom sauce

one tri-tip approximately 2 lb
2+1 garlic cloves, cut 4-5 dice
salt and freshly grated pepper
2+2 tablespoons extra-virgin olive oil
2 oz butter
½ cup wine
½ cup broth (approximately)
½ oz dry porcini mushrooms, soaked in warm water for about 1 hour
2 ½ lb fresh cremini mushrooms, finely sliced
small bunch of Italian parsley, finely chopped

Remove from the tri-tip the excessive fat.
Make few incisions on the surface of the meat. Insert garlic dice and
pinch of salt.
Rub the exterior surface of the meat with salt and pepper.
In a large sauté pan put 2 oz butter and 2 tablespoons extra-virgin
olive oil on medium heat. When the butter starts foaming add the meat
and brown uniformly.
Turn heat to medium-high, add wine and let evaporate.
Add broth, adjust the heat to a simmer and cook until the meat is ready.
Turn the meat occasionally to cook uniformly. Add more broth if necessary.
While the meat is cooking drain the porcini mushrooms and cut in small dice.
In a skillet put 2 tablespoons extra-virgin olive oil and 1 garlic clove
on medium heat.
Add fresh mushrooms and porcini mushrooms.
Cook for about 10-15 minutes or until mushrooms are tender. Remove garlic.
Transfer half of the mushrooms to a food processor and reduce to a puree.
Put the mushrooms and the puree into the saucepan with the meat and
finish cooking.
Slice the meat when lukewarm.
Serve topped with the mushroom sauce and little fresh parsley.

Do not be tempted to substitute the broth with bouillon, the porcini
with other type of mushrooms, or the fresh parsley with the dry one. If
you don't hav fresh parsley don't put any. You can try this recipe with
a pork roast or with a turkey breast.

and.... no, is not in my book.... :-)

ciao, anna maria


www.annamariavolpi.com

Dog3 wrote:

> anna maria > deliciously posted in
> :
>
>
>>hello all,
>>i have been lurking for a while and finally i decided to post.
>>i introduce myself with a little recipe.
>>
>>
>>www.annamariavolpi.com
>
>
> As in Volpi of St. Louis?
>
> Michael <- shops there often

nope... i don't know the volpi of st.louis. are they in the food
business? (i am in los angeles)

ciao, anna maria

www.annamariavolpi.com

"anna maria" > wrote in message
...
> hello all,
> i have been lurking for a while and finally i decided to post.
> i introduce myself with a little recipe. i prepared it yesterday sunday
> for my son's birthday party, modifying an older recipe of mine.
> i just wrote it, is midnight, and i hope you will forgive any mistakes.
> also i am italian: i am allowed to make spelling mistakes, ok? :-)

<snipped>
>
> and.... no, is not in my book.... :-)
>
> ciao, anna maria
>
>
> www.annamariavolpi.com


What a beautiful web site! Commercially oriented but very classy, both in
appearance and content.

Thanks for your initial input. I hope you will continue to post here.

"anna maria" > wrote in message
...
> hello all,
> i have been lurking for a while and finally i decided to post.
> i introduce myself with a little recipe. i prepared it yesterday sunday
> for my son's birthday party, modifying an older recipe of mine.
> i just wrote it, is midnight, and i hope you will forgive any mistakes.
> also i am italian: i am allowed to make spelling mistakes, ok? :-)
>

Thanks for the recipe and I hope you keep posting. I like your website too.

Jack Fan

thank you for the recipe it sounds very good! and the link.
kag.

anna maria > wrote in message
...
> hello all,
> i have been lurking for a while and finally i decided to post.
> i introduce myself with a little recipe. i prepared it yesterday sunday
> for my son's birthday party, modifying an older recipe of mine.

anna maria wrote:
>
> Dog3 wrote:

> > As in Volpi of St. Louis?
> >
> > Michael <- shops there often
>
> nope... i don't know the volpi of st.louis. are they in the food
> business? (i am in los angeles)


In St. Louis, there was a significant Italian immigration. Many settled
in an area known as The Hill. The region has maintained its character to
a large degree, it is a neighborhood of Italian restaurants, bakeries,
delis and meat companies, all interspersed with neat rows of bungalow
houses.

Volpi Meats is one of those purveyors of fine Italian meats. Like many,
it's been in continual family operation since the original founding.


http://www.volpifoods.com/about_volpi.htm



Brian Rodenborn

"anna maria" > wrote in message
...
> hello all,
> i have been lurking for a while and finally i decided to post.
> i introduce myself with a little recipe. i prepared it yesterday sunday
> for my son's birthday party, modifying an older recipe of mine.
> i just wrote it, is midnight, and i hope you will forgive any mistakes.
> also i am italian: i am allowed to make spelling mistakes, ok? :-)
>
> Pan roasted tri-tip with mushroom sauce
>
> one tri-tip approximately 2 lb
> 2+1 garlic cloves, cut 4-5 dice
> salt and freshly grated pepper
> 2+2 tablespoons extra-virgin olive oil
> 2 oz butter
> ½ cup wine
> ½ cup broth (approximately)
> ½ oz dry porcini mushrooms, soaked in warm water for about 1 hour
> 2 ½ lb fresh cremini mushrooms, finely sliced
> small bunch of Italian parsley, finely chopped
>
> Remove from the tri-tip the excessive fat.
> Make few incisions on the surface of the meat. Insert garlic dice and
> pinch of salt.
> Rub the exterior surface of the meat with salt and pepper.
> In a large sauté pan put 2 oz butter and 2 tablespoons extra-virgin
> olive oil on medium heat. When the butter starts foaming add the meat
> and brown uniformly.
> Turn heat to medium-high, add wine and let evaporate.
> Add broth, adjust the heat to a simmer and cook until the meat is ready.
> Turn the meat occasionally to cook uniformly. Add more broth if necessary.
> While the meat is cooking drain the porcini mushrooms and cut in small
dice.
> In a skillet put 2 tablespoons extra-virgin olive oil and 1 garlic clove
> on medium heat.
> Add fresh mushrooms and porcini mushrooms.
> Cook for about 10-15 minutes or until mushrooms are tender. Remove garlic.
> Transfer half of the mushrooms to a food processor and reduce to a puree.
> Put the mushrooms and the puree into the saucepan with the meat and
> finish cooking.
> Slice the meat when lukewarm.
> Serve topped with the mushroom sauce and little fresh parsley.
>
> Do not be tempted to substitute the broth with bouillon, the porcini
> with other type of mushrooms, or the fresh parsley with the dry one. If
> you don't hav fresh parsley don't put any. You can try this recipe with
> a pork roast or with a turkey breast.
>
> and.... no, is not in my book.... :-)
>
> ciao, anna maria
>
>
> www.annamariavolpi.com
>
>
>
Ciao!

I'm going to try this right away -- sounds wonderful.
I'm really looking forward to attempting one of the menus on your website,
too.
My parents are Sicilian and many of your recipes remind me of the great big
dinners we had with all the family when we were growing up.

Grazie,
Mia


>

On Tue, 28 Oct 2003 07:47:58 GMT, anna maria
> wrote:

>hello all,
>i have been lurking for a while and finally i decided to post.
>i introduce myself with a little recipe. i prepared it yesterday sunday
>for my son's birthday party, modifying an older recipe of mine.
>i just wrote it, is midnight, and i hope you will forgive any mistakes.
>also i am italian: i am allowed to make spelling mistakes, ok? :-)
>
>Pan roasted tri-tip with mushroom sauce
>

Welcome, thanks for the lovely rec and Hope you enjoy the
group..Hag k



As a beauty Im not a star, there are
others more handsome by far, but my
face I dont mind it because Im behind
it, its the folks out front that I jar...

Pull a loraine Bobbit (cut off waynespenis) to reply

anna maria wrote:

> hello all,
> i have been lurking for a while and finally i decided to post.
> i introduce myself with a little recipe. i prepared it yesterday sunday


Hi anna maria,

Nice site!

I was a regular here a couple of years ago, and had been here for a
while but then went to lurking after all of the cookbook stuff (ya had
to be there).

But your post actually got me back into posting. Thanks!

Nice recipe and welcome. Jump right in.

--
Steve

Dog3 wrote:

> "Jack Schidt®" > deliciously posted in
> om:
>
>
>>"anna maria" > wrote in message
.. .
>>
>>>hello all,
>>>i have been lurking for a while and finally i decided to post.
>>>i introduce myself
>>Thanks for the recipe and I hope you keep posting. I like your
>>website too.
>>
>>Jack Fan
>>
>>
>
>
> The website is awesome and I hope she keeps posting as well. Sorry Anna
> Maria, lost the original post or I would address you directly.
>
> Michael

thank you all from the botttom of my heart for the warm welcome. it
really encourages me.

i was really hoping you would not consider my site to be commercial. the
only thing for sale is my book. it is not much considering all you go
through when you go into one of those really commercial site. especially
when they want to look free and they disguise all the marketing they do.

i assure you guys i am not paid by any of the links that i have, at all.
i only reciprocate a couple of links. in fact i am a little worried
about the costs of the operation.

what do you guys think of the step-by-step recipes? not many sites have
it and instead i was thinking of the many people that need to learn the
basics.

the only cookies you will find on my site are those we can cook together.

ciao, anna maria


www.annamariavolpi.com

Default User wrote:

> anna maria wrote:
>
>>Dog3 wrote:
>
>
>>>As in Volpi of St. Louis?
>>>
>>>Michael <- shops there often
>>
>>nope... i don't know the volpi of st.louis. are they in the food
>>business? (i am in los angeles)
>
>
>
> In St. Louis, there was a significant Italian immigration. Many settled
> in an area known as The Hill. The region has maintained its character to
> a large degree, it is a neighborhood of Italian restaurants, bakeries,
> delis and meat companies, all interspersed with neat rows of bungalow
> houses.
>
> Volpi Meats is one of those purveyors of fine Italian meats. Like many,
> it's been in continual family operation since the original founding.
>
>
> http://www.volpifoods.com/about_volpi.htm
>
>
>
> Brian Rodenborn

oh that volpi! we are not related but i buy their prosciutto and
bresaola all the time at trader's joe. it is really good.

we had many jokes in my family about the name and the prosciutto.... :-)

thank you for the link... i was looking for it.

ciao, anna maria


www.annamariavolpi.com