Cotolette alla milanese (Milanese Veal Chops)
One of the pillars of Milanese cuisine, cotoletta alla milanese  is nothing more than a breaded veal chop browned in butter. […]
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meat
Saltimbocca alla romana (Roman-Style Veal Scallops)
One of the most famous of all meat dishes in the Roman culinary repertoire, these veal scaloppini known as saltimbocca
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Tagliata d’agnello (Lamb Tagliata)
One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The
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Straccetti di manzo con la rughetta (Beef ‘Rags’ with Arugula)
One of the most iconic dishes of Roman cookery, straccetti con la rughetta, or ‘little rags’ of beef with arugula,
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Lasagna di Carnevale (Angelina’s Lasagna)
Among Angelina’s generation, each of the female family members had a special dish that she was known for. My great-aunt,
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one dish meals/piatti unici, Winter
Ham and lentil casserole
Here’s one answer to the perennial post-Christmas question: what to do with the leftover ham? As we all know, pork
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Mezzelune al brasato (Half-moon Ravioli Stuffed with Braised Beef)
Here’s a wonderful way to ‘recycle’ leftover brasato or other pot roast—as a filling for a half-moon shaped stuffed pasta
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Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)
Lamb chops Champvallon brings me back to my Paris days, when I took a couple of years off from the
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Lasagne alla bolognese (Bolognese Lasagna)
There are many types of lasagna dishes in Italian cookery, and in each is wonderful in its own way. But
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