Italian Entrees (Secondi)

Meat, fish, poultry & game—classic techniques and seasonal flavors by Chef David Giani.

Italian secondi honor the ingredient: confident heat, patient braising, bright finishes. Below are featured dishes, a pan-searing how-to, and print-ready recipes with nutrition.

Browse Entree Recipes Wine Pairings
Tuscan wild boar shank (stinco di cinghiale)
Wild boar shank — long, slow braise
Rack of lamb with herbs
Rack of lamb — herb & garlic
Scorfano (rockfish) al forno
Scorfano al forno — olive oil, lemon, white wine
Roasted quail
Roasted quail — pancetta & sage
Veal saltimbocca alla Romana
Veal saltimbocca — prosciutto & sage

Typical Italian Entrees

Pan-Sear & Baste (Restaurant Finish)

  1. Sear: preheat skillet with a film of oil; season and sear to deep gold.
  2. Baste: lower heat; add butter, crushed garlic, herbs; spoon over to glaze.
  3. Rest: 3–5 minutes; deglaze with wine/stock for a quick pan sauce.

Recipe Cards

Veal saltimbocca alla Romana

Veal Saltimbocca alla Romana

Prep: 15 min · Cook: 10 min · Yield: 4 servings

Ingredients

  • 8 veal scalloppine (about 450 g total), pounded thin
  • 8 sage leaves · 8 thin slices prosciutto
  • 2 tbsp flour (optional, for light dredge)
  • 2 tbsp butter · 2 tbsp EVOO
  • 80 ml dry white wine · salt & pepper

Steps

  1. Top each veal piece with sage and prosciutto; secure. Lightly flour if using.
  2. Sear prosciutto-side down in oil/butter 1–2 min; flip 30–60 sec.
  3. Deglaze with wine; reduce to glossy sauce. Season and serve immediately.
Est. per serving: 310 kcal · F 18 g · C 3 g · P 33 g · Na 640 mg
Herb-crusted rack of lamb

Herb-Crusted Rack of Lamb

Prep: 15 min · Roast: 20–25 min · Yield: 4 servings

Ingredients

  • 1–2 racks of lamb (8 ribs total), frenched
  • 2 tbsp Dijon · 2 tbsp chopped rosemary & thyme
  • 2 tbsp EVOO · salt & pepper

Steps

  1. Sear racks all over; brush with Dijon; press on herbs & salt/pepper.
  2. Roast at 200°C/400°F to 52–54°C (125–130°F); rest 10 min.
  3. Slice into chops; finish with pan juices or a quick red-wine jus.
Est. per serving: 380 kcal · F 26 g · C 1 g · P 35 g · Na 360 mg
Rockfish baked with lemon and herbs

Scorfano al Forno (Rockfish, Lemon & Herbs)

Prep: 10 min · Bake: 15–18 min · Yield: 4 servings

Ingredients

  • 4 rockfish fillets (or branzino/orata)
  • 2 tbsp EVOO · 60 ml dry white wine
  • Lemon slices · thyme or parsley
  • Salt & pepper · chili flakes (opt.)

Steps

  1. Season fish; set on aromatics with oil, wine, and lemon.
  2. Bake at 200°C/400°F 15–18 min until just opaque.
  3. Rest 2 min; spoon juices over; finish with herbs.
Est. per serving: 240 kcal · F 10 g · C 1 g · P 36 g · Na 320 mg
Roasted quail with pancetta and sage

Roasted Quail with Pancetta & Sage

Prep: 15 min · Roast: 15–18 min · Yield: 4 servings

Ingredients

  • 4 semi-boned quail
  • 8 slices pancetta · sage leaves
  • 2 tbsp EVOO · 1 tbsp butter
  • 60 ml dry white wine · salt & pepper

Steps

  1. Wrap quail with pancetta & sage; season.
  2. Sear skin-side; flip; add butter; roast at 220°C/425°F 10–12 min.
  3. Deglaze with wine; rest 5 min; spoon pan juices over.
Est. per serving: 310 kcal · F 18 g · C 1 g · P 34 g · Na 400 mg

Nutrition values are estimates based on standard ingredients.

Keep Exploring

Entree Recipes Index
Browse all Entree Recipes →
Wine Pairings
Discover Tuscan Wines →