Petto di vitella alla fornara
In most ways, the culinary culture in this country has vastly improved since I was a kid. I’m old enough […]
Petto di vitella alla fornara Read Post »
In most ways, the culinary culture in this country has vastly improved since I was a kid. I’m old enough […]
Petto di vitella alla fornara Read Post »
Chances are, if you know anything about Italian food, you’ve heard of saltimbocca alla romana, veal scallops sautéed in butter with
Saltimbocca alla sorrentina Read Post »
Yes, Italians make meatloaf. They call it polpettone, or a ‘big meatball’, which is, in fact, what it is if you think
Angelina’s Polpettone (Angelina’s Meatloaf) Read Post »
You might not know it from the weather around here, but spring is finally here. And one of the great
Spezzatino di vitello con piselli (Veal Stew with Peas) Read Post »
We usually think of boiled meat as a by-product of making broth, a humble if comforting dish for parsimonious souls.
Il Gran Bollito Misto (Mixed Boiled Meat) Read Post »
I once knew a charming couple from Milan named Omer and Maria Grazia. My memory of them is a bit
Milanese con insalata di pomodoro (Milanese Veal Chop with Tomato Salad) Read Post »
The scaloppina (in the plural, scaloppine) and its manifold variations may be the most common secondo in Italian cooking. To
Scaloppine al marsala (Scalopini Marsala) Read Post »
If I had to mention one dish in the Italian repertoire that epitomizes elegant summer eating, this might well be
Vitello tonnato (Tunnied Veal) Read Post »
One of the pillars of Milanese cuisine, cotoletta alla milanese  is nothing more than a breaded veal chop browned in butter.
Cotolette alla milanese (Milanese Veal Chops) Read Post »