Veal Milanese

Tags

escalope milanese, escalopes, Italian, scallopine, Veal

Of course, if you don’t want to use veal, you can definitely substitute. You could use pork or turkey, but you could also use chicken if you wish.

This was one of my favourite dishes as a child. For years, every time we went out to a restaurant, I would order Escalope Milanese. It reminds me of a happy childhood, old fashioned Italian restaurants where the owner and waiters knew you by name and served delicious home style yet excellent cuisine. Ahh, memories…

Serves 4

Ingredients:

2 eggs
1 cup flour
1 cup plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
4 nice thinly sliced veal scallopine or escalopes
Salt and freshly ground black pepper
Canola oil for sautéing
1 lemon, cut into wedges

Preparation:

In a shallow dish, beat eggs
Pour flour into another shallow dish
Mix together the bread crumbs, basil, thyme and oregano in a third shallow dish
Season the veal with salt and pepper
Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess
Next, place the floured veal into the beaten eggs, coating completely
Place the veal into the bread crumb mixture and gently press crumbs into the veal
Set aside on large plate and continue with remaining veal slices
In a large skillet with high sides, heat the oil
Carefully place the pieces of breaded veal in the hot oil and sauté until golden brown on both sides, about 6 to 8 minutes total
Place cooked veal in oven to keep warm until all the pieces are cooked
Serve with lemon wedges and a rocket or arugula salad
Enjoy!

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Risotto with wild mushrooms and lamb

Tags

Italian, Lamb, rice, risotto

Serves 4

Ingredients:

2 tablespoons olive oil
2 shallots, finely chopped
2 cups mixed mushrooms (chanterelles, button, porcini, cremini, morilles), cleaned and chopped
150 g / 3/4 cup arborio rice
150 ml / 2/3 cup dry white wine
750 ml /3 cups hot chicken stock (may not use all)
25 g / 1 tablespoon butter
2 tablespoons fresh chopped Italian parsley
Salt and freshly ground black pepper
2 tablespoons freshly grated parmesan
1 cup shredded leftover lamb roast (optional)

Preparation:

Heat the oil in a large, heavy based saucepan and add the shallots
Sauté over a gentle heat for 2-3 minutes, until soft and translucent
Add the mushrooms, stirring occasionally for a further 2-3 minutes, until browned
Stir in the rice and coat in the oil
Pour in the wine and simmer, stirring, until the liquid has been absorbed
Add a ladleful of the stock and simmer, stirring again, until all the liquid has been absorbed
Continue simmering and adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender and creamy
Remove from the heat, add the butter, parsley and season to taste
Add the lamb if using
Serve immediately with freshly grated Parmesan
Enjoy!

Sicilian artichoke and fava bean salad

Tags

artichokes, fava beans, Italian, salad, sicilian

This recipe was inspired by a salad I ate at a little restaurant in Taormina, Sicily, a few years ago. It was served as a starter very simply with some crusty Italian  bread and was absolutely delicious. The saffron colors the dressing and the chilli adds just a little kick, while the addition of honey adds a beautiful sweet-savoury balance. Use fresh cooked and shelled fava beans (or frozen ones if you cannot find fresh ones). It takes about 3 minutes in boiling water to cook them. Then rinse in cold water and slip off the skins.
Fava beans are also known as broad beans.

Serves 4

Ingredients:

1 1/2 tablespoons lemon juice
1/2 tablespoon champagne vinegar
Pinch of saffron
1 teaspoon honey
5 tablespoons olive oil
175 g  / 6 oz artichoke hearts
450 g / 1 lb fava beans
2 shallots, thinly sliced
2 garlic cloves, crushed
1/4 teaspoon hot chilli flakes
2 tablespoons pine nuts, toasted
Italian parsley, fresh, finely chopped

Preparation:

In a small saucepan mix the lemon juice, white vinegar and saffron and heat gently
Allow to cool
Slice the artichoke hearts and add to the dressing
Allow to marinate for at least one hour
Whisk in the honey and about 4 tablespoons olive oil
Heat some oil in a skillet and sauté the shallots until pale golden
Add the garlic and chilli and cook one more minute
Add the fava beans and toss to coat
In a serving dish add the artichokes, the pine nuts and the fava bean mixture
Season to taste and toss all gently
Sprinkle with parsley
Serve with crusty bread
Enjoy!

 

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