We really love veal scaloppine and cutlets, so I was excited about learning and trying a new preparation for veal. When reading any new recipe, I always read through the list of ingredients before grocery shopping to make sure I … Continue reading →
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 →
I found I could order a veal breast at my local upscale grocery store, Jensens. It was boned and ready to go. We actually eat veal a couple times a month, but it is usually scalopini, veal cutlets, or a … Continue reading →
Yesterday, in response to Sandi’s post, Marcella responded with: ‘I hope we are getting out of the chicken chapter so that I don’t have to hear the expression “chicken breast” again.’ In that case I may as well pack my … Continue reading →
Squid. Slimy . . . jiggly . . . Squid, squid, squid. How I loathe thee, squid. . . Now in my life I am known for absolutes. The truth is that while I may talk as if I live … Continue reading →
Well there were several “firsts” for me on this recipe! 1. I have never purchased a whole fish (with head and tail). 2. I have never COOKED a whole fish (with head and tail). 3. I have never EATEN (or … Continue reading →
The way this challenge is set up you don’t have complete freedom to select what you will be making. . . when your day of the week rolls around you turn to the recipe that is next in the book … Continue reading →
One of the more challenging aspects of this year-long cook-a-thon was that we weren’t able to change the order of the recipes – Deborah was clear – cook your way through the book in order . . . it mattered … Continue reading →
I love polenta, and we have it often. I love it as a side dish, or grilled or baked. I typically make mine in the oven with gruyere and fried sage, but I was excited to make it the authentic … Continue reading →
Marcella writes that ‘the word gnocco in Italian means a little lump’ and frankly many gnocchi that I have tried in the past were little more than lumps; not particularly appetizing. Lumps of glue-like dough that invariably weigh rather heavily … Continue reading →
Close your eyes and think of a perfect world . . . in this world you have a freezer full of Marcella’s wonderful meat broth. You then use some of this broth to make the wonderful Novara bean soup (featured … Continue reading →
I also love risotto, and make it often. Along with 00 flour and parmigiano, Arborio rice is one of the things I ALWAYS stash a couple of bags of in my extra piece of luggage. Doesn’t everyone bring an empty … Continue reading →
Generally when one thinks of lasagna one pictures a heavenly pan of baked pasta, sauce, cheese, and meat bubbling away. As with many Italian dishes, significant regional variations exist. In some areas, the sauce is likely to be a simple … Continue reading →
I have been looking forward to this one. It is one thing to make tortelloni in a cooking class in Bologna, with expert supervision, help with kneading and rolling with a mattarello, and someone showing you how to fold and … Continue reading →
I am LOVING this chapter! I have enjoyed every pasta sauce so far! This is another easy one with simple ingredients. Prosciutto, butter, cream, pasta and parmigiano…what’s not to love? I made a salad and served this with penne pasta … Continue reading →
