One of our favourite things to order when in Italy is veal scaloppine. For some odd reason, given the many, many restaurant meals we’ve enjoyed over more than 9 weeks in Italy, I have never tried it with lemon. I … Continue reading →
This chapter of Essential’s of Italian cooking has been a challenge… VEAL. It is not something that we eat often. Ok… the truth… I have never cooked veal, but I do order it whenever I get the chance. Now I … Continue reading →
It’s my turn to move on to veal. This recipe is another very simple recipe, with few ingredients-vegetable oil, butter, veal, flour, salt, pepper, and Marsala wine. In the Fundamentals chapter of her book, Marcella discusses Veal Scaloppine. She says … Continue reading →
I do love Ossobuco. But it isn’t the melting off the bone flesh that makes me crave the dish. Rather, it’s the little jewel inside the bone. There is nothing as heavenly as that first silky spoonful of warm marrow. … Continue reading →
How can you go wrong with braised meat? You can’t. This method is one of the easiest and tastiest ways to cook. I love how braising extracts very drop of flavor and tenderizing tougher pieces of meat. That is exactly … Continue reading →
Getting the ingredients this week posed a great challenge. It seems that there is a shortage of veal breast in the Midwest. First, I started with my local grocer and they didn’t have any and couldn’t order it. I then … Continue reading →
I gotta say, I’m liking this pan-roasting technique … a lot. Maybe that’s why so many Italian vacation rentals don’t have ovens? Who needs them! This is a great way to prep small birds (see the squab post) or roasts. … Continue reading →
