Italian Entrees (Secondi)

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

The Foundations of Italian Secondi

Italian secondi honor the main ingredient through confident heat, careful roasting, patient braising, precise resting, and bright finishing flavors. Explore the complete Italian secondi recipe collection, study meat, fish, poultry, game, roasting, sautéing, braising, and sous-vide principles through the Tuscany Cuisine Culinary Academy, and learn more about proteins, herbs, olive oil, wine, vegetables, and seasonings in the Ingredient Library. These dishes also connect directly to menu development, station production, labor planning, inventory, purchasing, and food-cost analysis.

Browse All Secondi Recipes Visit the Culinary Academy Open the Menu System Work with Chef David
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.

Continue Your Culinary Journey

Ingredient Library

Study beef, veal, lamb, pork, poultry, game, seafood, herbs, olive oil, wine, and seasonal vegetables.

Explore secondi ingredients →

Culinary Academy

Build professional skills in searing, roasting, braising, fish cookery, resting, sauce work, and plating.

Enter the Culinary Academy →

Menu Planning System

Add secondi recipes to menus and connect them with station production, inventory, labor, purchasing, and cost analysis.

Open the Menu System →