As all my sites use a fairly standard format that leaves me at this point with what I always tackle last the recipe intro. See the recipe is always first I mean if I don’t deliver on the food doesn’t matter what I say here you’re most likely not going to be back. So first part of the process is give you a recipe I hope you will not only like but love. Now I am never going to please everyone but I do aim to give you a pretty good footing to start and yes by all means tweak to your own likes if you please.
My recipes are meant to give you a good starting point hopeful they are spot on but everyone is a bit different so I take no offense if you make personal choices and expand upon what I give you. This recipe is pretty basic and it is also very few ingredients so not a lot of room for wiggling. See I have an old family recipe I taught my husband when we first were married almost twenty-seven years ago and he said oh it needs this or that and it was absolutely gross. See the recipe is three ingredient plain and simple (and yes one is bacon) go figure and what makes it work is its simplicity.
See I have found that the fewer ingredients and the simpler the recipe the less room for tweaking. It is often the simplicity that makes them work trying to make them more complex just ruins them. So when I set out to do this one I wanted to keep the recipe a few simple ingredients and not try and overcomplicate it by adding too much. You are going to love the polenta ingredient I found for you I can only describe it as magic corn – cooks like instant but it is the real deal and organic on top of it. I like my polenta to have a bit of a richer flavor so it has a few things in it for flavor and creaminess that are not the way many make it but I think you’ll like it. Continue reading
Vitello tonnato is one of the most classic Italian appetizers, boasting juicy poached veal with a tuna sauce. This dish is typically served cold and garnished with capers. We are using veal top round, poaching it in a rosemary, bay leaf and sage infused broth, then slicing it thinly and serving a creamy tuna sauce on top. Although you might not imagine meat and seafood to pair that well, this recipe proves if you use the right kinds, they pair amazingly well, with each flavor complementing the other.
This is a popular appetizer in Italian restaurants, and sure to impress when you serve it as the appetizer at your next dinner party. Although the dish is served cold, it is best made just before serving, and if the veal is still slightly warm that is fine. Some people like to cook chopped carrots with the veal then chop them and add them to the dish as a colorful garnish at the end. You could also add olives or parsley sprigs as a garnish, or else simply add a few capers to keep the garnish simple.
Making this dish is very simple since you just need to poach the veal and then, to make the sauce, combine canned tuna with a few other ingredients. Slice the veal thinly, ladle the sauce over it and scatter a few capers over the top, adding any other garnishes you like. The veal should be juicy and easy to slice through, while the sauce offers fresh flavors and complements the veal very nicely. Follow this appetizer with an Italian chicken or fish entrée perhaps, to stay with the Italian theme. Continue reading
Veal features in various Italian dishes and its distinctive flavor and tender texture make it a worthy ingredient. Here we are coating it with a thin coating of mayonnaise and then dipping it in seasoned breadcrumbs to add a nice coating. The veal is cooked in batches and then kept warm in the oven. We are serving this with a tasty pancetta and vegetable side dish. You can add some boiled baby potatoes on the side too, if you like, or some fluffy white rice. Or else maybe you want to forego the carbs.
Start preparing the veal first, and then you will find about halfway through the recipe you will have the veal and the pancetta vegetables cooking at the same time, but this is not a complicated dish as long as you prepare all your ingredients before beginning. If the veal is done before the pancetta mixture, you can keep it warm in the oven until everything is ready. This is an unusual dish which boasts elegance along with myriad Italian flavors you will fall in love after the first bite.
You will need scallopine veal to make this dish. Scallopine are thinly pounded pieces of veal. Your butcher will be able to prepare some for you. The meat usually comes from a muscle and it is trimmed of fat and cut across the grain. There are plenty of veal scallopine recipes to choose from, each offering its own flavors. This one is quick and simple though, as well as tasty. Because the meat is so thin, it has a short cooking time; it will only take about 2 minutes per side to cook. Continue reading
This fabulous Italian dish is served all over Italy, and also in Italian restaurants all over the globe. Served with spaghetti, pasta, gnocchi, or even a simple arugula salad with some sautéed potatoes, this makes a lovely dinner. Veal is especially good in this dish, although turkey or pork could also be used. Kids tend to like this dish very much too, especially the crispy breaded exterior, and you could offer ketchup or mayonnaise as a nice dip for them.
What Does ‘Milanesa’ Mean?
Named after Milan, a city in Italy, milanesa means meat coated in breading. Italian immigrants introduced milanesa to South America during the mass immigration between the 1860s and 1920s, and it is thought the name originally came from cotoletta alla milanesa, which is a dish similar to Austrian wiener schnitzel.
As well as making milanesa using meat, you can also use eggplants or even soy products. Dip the veal (or whatever you are using) into egg and breadcrumbs, adding some herbs or garlic if you wish, and the sauté them in oil in batches. It is also possible to bake them in the oven if you prefer a lower fat alternative. Continue reading
This Italian dish can be made with chicken or veal, and it includes mushrooms and Marsala wine. Some cooks like to use thinly pounded pork, and that is another option. The meat is coated in flour and sautéed. It is then kept warm while you make a sauce in the pan, adding onions or shallots, mushrooms and seasonings, and then this sauce is poured over the veal or chicken and the dish is served right away.
Another way of making it, although less common, is to braise the meat in the sauce. The following recipe uses veal but you can swap it for chicken or pork if you prefer. You can also swap the veal broth for 2 parts chicken broth and 1 part beef broth (low sodium if you can get it) depending which you have in the pantry, or else just use chicken broth.
Marsala wine is a key component in this dish, hence the name of the recipe, and this wine is made in Marsala, Sicily. This wine used to be fortified with alcohol so it would keep fresh on long ocean voyages, and it is still made that way now because the flavor is so popular. Continue reading
Scaloppine, or escalopes, are popular in Italian cuisine. Often spelt ‘scaloppini’ in English, these thin cuts of meat are usually veal but they can also be chicken. The meat is dredged in flour, sautéed and then served with a sauce. The sauce might be piccata, which means lemon and capers, or it could be a wine sauce, or something tomato-based. Scaloppa means scallop in Italian, so scaloppe is scallops plural, and scaloppine (or scaloppini) means small scallops. Despite the name, these are nothing to do with seafood and are instead a meat dish.
The following recipe describes a very typical way of making this, and you will find this being served at dinnertime in Italian homes all over Italy. Even the smell of this dish is unique, and if you are strolling down a street in Italy and you suddenly smell meat and lemon in the air, that is a clue that a lovely scaloppini recipe is sizzling on somebody’s stove.
You can buy veal escalopes or get a butcher to thinly slice veal filets for you, then you need to dredge them in wheat flour. Don’t use too much flour – just drag each escalope through it, then shake off any excess. This crisps up to make a nice coating on the meat. Cook them for a white then add butter, white wine and lemon to the pan and cook the veal in that mixture to soak up the beautiful flavors. The scaloppini can then be served garnishes with chives or parsley, to add a splash of color. Continue reading
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (403919 Views)
- Home (141674 Views)
- Best Pizza Sauce for Home Made Pizza (64268 Views)
- Crispy Chicken Milanese with Herb (27629 Views)
- Authentic Clams Oreganata (20346 Views)
- The Best Bechamel in the World (14835 Views)
- Authentic Old World Italian Pizza Dough Recipe (13670 Views)
- Lasagna Rollups in the Slow Cooker (11764 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11311 Views)
- Just How Far Ahead Can I Make Lasagna (11295 Views)