Latest posts
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Saltimbocca alla Romana: Veal with Prosciutto and Sage
Authentic saltimbocca alla romana: thin veal scaloppine with prosciutto crudo and fresh sage, cooked quickly in butter and white wine, the way Rome makes it.
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Osso Buco alla Milanese: Braised Veal Shanks with Gremolata
Authentic osso buco alla milanese: cross-cut veal shanks braised in butter, white wine and broth, finished with lemon, garlic and parsley gremolata and served with saffron risotto.
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Eggplant Parmigiana: The Authentic Southern Italian Recipe
Authentic eggplant Parmigiana (parmigiana di melanzane) with fried eggplant, tomato sauce, mozzarella and Parmigiano. US and metric measurements.
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Cotoletta alla Milanese: Authentic Breaded Veal Chop Fried in Butter
Authentic cotoletta alla milanese: bone-in veal rib chop breaded with egg and breadcrumbs and fried in clarified butter. US and metric measurements, illustrated steps.
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Polpette al Sugo: Authentic Italian Meatballs in Tomato Sauce
Authentic Italian polpette al sugo: beef and pork meatballs with bread, Parmigiano and parsley, simmered in tomato sauce. Served as a second course, as in Italy.