STRACCETTI CON LA RUCOLA – Little Veal Tatters with Arugula
Romans love their “fettina”, a thin tender slice of meat, not thicker than ¼ inch, approximately 4-5 ounces. They saute it with a little olive oil and sometimes they add some garlic and herbs to it, oregano, fennel or rosemary. It is a very simple meal. Straccetti with arugula are a new inventive way to [...]
Read more...SCALOPPINE AL MARSALA – Sauteed Veal Scallops with Marsala Sauce
Ingredients 1 ½ pounds veal scallops, sliced thin and pounded to ¼ inch Salt Freshly ground black pepper cup Flour 4 tbsp. extra-virgin olive oil ½ cup dry Marsala ½ cup chicken or beef stock 2 tbsp. butter (optional *caution* you will be adding more fat) Season the veal scallops with salt and pepper, then [...]
Read more...SCALOPPINE AL LIMONE – Sauteed Veal Scallops with Lemon
Ingredients 1 ½ pounds veal scallops, cut thin about ¼ inch salt Freshly ground black pepper Flour 3 tbsp extra-virgin olive oil ¾ cup beef stock (½ beef bouillon dissolved in boiling water) 6 paper-thin lemon slices 1 tbsp lemon juice 1 tbsp soft butter Lightly sprinkle salt and pepper on each veal cutlet. Dip [...]
Read more...SALTIMBOCCA ALLA ROMANA – Veal Cutlets with Ham and Sage
The recipe of Saltimbocca alla Romana is quick and easy to prepare and requires simple everyday ingredients. The veal cutlets are very thin and cook quickly. The secret is to not over-cook or the meat will toughen. Ingredients 8 small veal cutlets, sliced thin about ¼ inch 8 slices ham, (preferably raw prosciutto) 8 leaves [...]
Read more...PICCATA DI VITELLO ALLA LOMBARDA – Veal Scaloppine Lombardy Style
Ingredients 1 pound Veal Scallops (cut ¼ to ½ inch thick) ¼ cup white flour ½ tsp salt freshly ground black pepper 2 tbsp extra-virgin olive oil 1 tbsp butter 1 green pepper, sliced 1 red pepper, sliced 1 garlic clove, chopped 8 mushrooms, sliced 2 tomatoes, peeled and chopped ½ cup white dry wine [...]
Read more...COSTOLETTE DI AGNELLO ALLA GRIGLIA CON ERBE AROMATICHE – Grilled Lamb Chops with Aromatic Herbs
Ingredients 4 Lamb Chops 3 tbsp extra-virgin olive oil 1 garlic clove, finely chopped 1 tsp Rosemary ½ tsp Thyme ½ tsp Marjoram 2 tbsp flat-type Italian parsley, chopped salt Freshly ground black pepper In a bowl, stir 2 tablespoons of the oil, rosemary, thyme and marjoram. Place the lamb in a shallow baking dish. [...]
Read more...COSTOLETTA DI MAIALE ALLA PIZZAIOLA – Braised Pork Chops with Tomato and Garlic Sauce
Ingredients 2 tbsp. extra-virgin olive oil 6 center-cut loin pork chops, cut 1 inch thick 1 garlic clove, finely chopped 1 large onion, thinly sliced 2 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type ½ tsp. dried oregano, crumbled ¼ tsp. dried thyme, crumbled ½ bay leaf ½ tsp. salt 1 28 ounce canned [...]
Read more...COSTOLETTA DI MAIALE ALLA MODENESE – Pork Chops Braised in White Wine
Ingredients 1 tsp. dried sage leaves, crumbled 1 tsp. dried rosemary leaves, crumbled 1 garlic clove, finely chopped 1 tsp. salt Freshly ground black pepper 4 center-cut loin pork chops, about 1 inch thick 2 tbsp. extra-virgin olive oil ½ cup dry white wine + ¼ cup dry white wine 1 tbsp. chopped fresh parsley, [...]
Read more...BISTECCA ALLA PIZZAIOLA – Pan Broiled Steak with Tomato and Garlic Sauce
Ingredients 4 tbsp. extra-virgin olive oil 3 pound T-bone, porterhouse or sirloin steak, cut 1 inch thick 1 garlic clove, finely chopped 1 tsp. dried oregano, crumbled ½ tsp. salt 2 cups canned chopped tomatoes Chop the garlic. In a medium-sized skillet or saucepan, heat 2 tablespoons of oil until a light haze forms over [...]
Read more...BISTECCA ALLA FIORENTINA – Broiled Marinated Steak
Ingredients 2 tbsp. extra-virgin olive oil ¼ cup wine vinegar (or dry red wine) 2 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type 1 garlic clove, finely chopped (you may use a garlic press) ½ tsp dried oregano 2 T-bone or porterhouse, cut 1 inch thick salt Mix together in a small bowl, the [...]
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