A Carnivore Nonna’s Italian Holiday Recipes

Ah, my dear carnivore famiglia! As promised, Nonna is here to bring you the best of her travels—straight to your kitchen. No fluff, no nonsense, just pure, meaty joy. And don’t you worry, I’ve replaced the olive oil with the best animal fats—because Nonna knows that beef tallow, pork lard, and bacon grease make everything taste better.

Roll up your sleeves, sharpen your knives, and let’s get cooking! 🍖🔥

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🔥 Grilled Branzino (Whole Mediterranean Sea Bass)

(Inspired by the Amalfi Coast, where the sea meets the fire!)

Ingredients:

• 1 whole branzino, cleaned and descaled
• 2 tbsp beef tallow, melted
• 1 clove garlic, smashed
• 1 sprig fresh rosemary
• 1 tsp sea salt
• ½ tsp black pepper
• 1 lemon wedge (optional, for serving)

Instructions:

1. Preheat your grill or cast-iron pan to high heat.
2. Pat the fish dry and rub it all over with melted beef tallow. Season generously with salt and pepper.
3. Stuff the cavity with the smashed garlic and rosemary.
4. Grill for 4-5 minutes per side until the skin is crispy and the flesh flakes easily.
5. Serve immediately with a squeeze of lemon (if you like).

🔥 Nonna’s Tip: This is also fantastic with crispy bacon bits sprinkled on top for extra richness!

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🐷 ‘Nduja-Stuffed Pork Rinds

(A spicy bite straight from Calabria!)

Ingredients:

• ½ cup ‘nduja (spicy, spreadable Calabrian sausage)
• 1 cup pork rinds
• 1 tbsp bacon grease, melted

Instructions:

1. Warm the ‘nduja in a small pan with the bacon grease until softened.
2. Spread it onto pork rinds like a fiery, meaty butter.
3. Eat immediately and feel the Calabrian heat!

🔥 Nonna’s Tip: If you can’t find ‘nduja, mix crumbled spicy sausage with a little lard to create a similar spread.

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🔥 Swiss Côte de Bœuf (Tomahawk Steak, Alpine Style)

(Because nothing says winter luxury like a big, juicy steak!)

Ingredients:

• 1 large bone-in ribeye (côte de bœuf)
• 2 tbsp beef tallow
• 1 tbsp coarse sea salt
• 1 tsp cracked black pepper
• 2 cloves garlic, smashed
• 2 tbsp beef bone marrow (optional, but delicious)

Instructions:

1. Let the steak come to room temperature. Rub it all over with beef tallow, salt, and pepper.
2. Heat a cast-iron skillet over high heat until smoking hot.
3. Sear the steak for 3-4 minutes per side until deeply browned.
4. Lower the heat, add the garlic and bone marrow, and baste the steak with the melted goodness for another 2-3 minutes.
5. Rest for 10 minutes before slicing and devouring.

🔥 Nonna’s Tip: Serve with a side of melted raclette cheese for the ultimate Alpine feast.

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🧀 Fondue-Style Steak Dip

(Inspired by the Swiss Alps, but done the carnivore way—no bread, just meat and cheese!)

Ingredients:

• 1 lb ribeye, thinly sliced
• 1 cup shredded Gruyère cheese
• 1 cup shredded Emmental cheese
• ½ cup heavy cream
• 2 tbsp bacon grease
• ½ tsp ground nutmeg
• ½ tsp black pepper

Instructions:

1. In a saucepan, melt the bacon grease over medium heat.
2. Add the cream, nutmeg, and pepper, and bring to a simmer.
3. Lower the heat and stir in the shredded cheese until smooth and creamy.
4. Dip the steak slices into the hot cheese and enjoy every bite!

🔥 Nonna’s Tip: For an extra rich experience, serve this with crispy pork belly bites instead of steak.

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🥩 Bistecca alla Fiorentina (Florentine Steak)

(Viareggio-style, thick, and glorious!)

Ingredients:

• 1 massive T-bone steak (at least 2 inches thick)
• 3 tbsp beef tallow
• 1 tbsp coarse salt
• 1 tsp black pepper
• 1 sprig fresh rosemary
• 1 clove garlic, smashed

Instructions:

1. Heat a grill or cast-iron pan to blazing hot.
2. Rub the steak all over with beef tallow and season with salt and pepper.
3. Sear for 5 minutes per side for rare, 6-7 minutes for medium-rare.
4. Let it rest for 10 minutes, then rub it with the rosemary and garlic before serving.

🔥 Nonna’s Tip: Do not, I repeat, do not cook this steak past medium-rare. The Tuscan gods will not forgive you!

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🐖 Crispy Porchetta with Crackling Skin

(A feast fit for a king—only pork, only perfection!)

Ingredients:

• 1 boneless pork belly, rolled and tied
• 2 tbsp pork lard, melted
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp fennel seeds
• 1 clove garlic, minced

Instructions:

1. Score the skin of the pork belly with a sharp knife.
2. Rub it all over with pork lard, salt, pepper, fennel, and garlic.
3. Roast at 325°F (160°C) for 3 hours, then blast the heat to 450°F (230°C) for 30 minutes to crisp the skin.
4. Let it rest before slicing into crispy, juicy heaven.

🔥 Nonna’s Tip: Save the rendered fat to fry eggs in the next morning!

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🍖 Slow-Cooked Oxtail Stew

(Because the best things take time!)

Ingredients:

• 2 lbs oxtail
• 2 tbsp beef tallow
• 1 tsp salt
• 1 tsp black pepper
• 1 cup beef bone broth
• 2 cloves garlic, minced
• 1 bay leaf

Instructions:

1. Heat beef tallow in a heavy pot and sear the oxtail until brown on all sides.
2. Add garlic, salt, pepper, and bay leaf, then pour in the broth.
3. Cover and simmer on low for 4 hours until the meat falls off the bone.

🔥 Nonna’s Tip: Spoon the marrow from the bones for an extra treat!

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Nonna’s Final Words

There you have it, my dears—the very best from my Italian sabbatical, now in your hands! These are the flavors that warmed my heart and filled my belly, all while staying true to the carnivore way.

Now tell me, which of these will you cook first? And do you want more of Nonna’s secrets? You know I have many! 😉🔥🥩

Baci and buon appetito! 😘