Beef & Veal: Braciole, Involtini, Steaks, Etc.
Braciole, depending upon where you are in Italy, are either cutlets with the bone, or scallops, and unless specified are usually either beef or veal. In some cases braciole are rolled up, at which point in other parts of Italy they're called involtini. Steak isn't any easier; in some places it's bistecca (after beef steak), and in others it's costata. Regardless, these dishes are tasty and for the most part cooked quickly.
Judy's Braciole alla Livornese Recipe - Twice-Cooked Beef
Livorno, one of Tuscan's major ports, is known for triglie alla livornese, reef mullet cooked in a zesty tomato sauce. To simply cook braciole in tomato sauce would be drab, no matter how zesty the sauce, and livornesi are not drab. However, if you first bread the cutlets and fry them before finishing them up in the tomato sauce, things are much more interesting. And you have Braciole alla Livornese.
Livorno, one of Tuscan's major ports, is known for triglie alla livornese, reef mullet cooked in a zesty tomato sauce. To simply cook braciole in tomato sauce would be drab, no matter how zesty the sauce, and livornesi are not drab. However, if you first bread the cutlets and fry them before finishing them up in the tomato sauce, things are much more interesting. And you have Braciole alla Livornese.
Prune and Beef Spiedini - Spiedini di Manzo alle Prugne - Prune and Beef Kebabs
The combination of dried fruit and meat was much more common in the past than it is now in Italy. But this doesn't make it any less tasty, and the combination of prunes and beef is frankly libidinous.
The combination of dried fruit and meat was much more common in the past than it is now in Italy. But this doesn't make it any less tasty, and the combination of prunes and beef is frankly libidinous.
Surf and Turf Spiedini - Spiedini Con Manzo e Gamberoni - Surf and Turf Kebabs
There's something lusty about the combination of beef and shrimp, and these surf and turf kebabs will be perfect for a romantic occasion. Nice at other times too...
There's something lusty about the combination of beef and shrimp, and these surf and turf kebabs will be perfect for a romantic occasion. Nice at other times too...
Braciolone, a big braciola
The word braciola means different things in different parts of Italy. In the north it's generally a cutlet -- veal or beef -- cooked flat, either with a sauce or over the grill. In the south, on the other hand, the word braciola can also refer to a slice of meat rolled up around a filling -- what's called an involtino further north. A braciolone is a big braciola, and this is a festive dish from Trapani.
The word braciola means different things in different parts of Italy. In the north it's generally a cutlet -- veal or beef -- cooked flat, either with a sauce or over the grill. In the south, on the other hand, the word braciola can also refer to a slice of meat rolled up around a filling -- what's called an involtino further north. A braciolone is a big braciola, and this is a festive dish from Trapani.
Filetto al Pepe Verde
Though one can put all sorts of things on steaks, the bottled sauces one finds in the US really haven't caught on in Italy. What one does often encounter is this simple sauce made with pickled green peppercorns.
Though one can put all sorts of things on steaks, the bottled sauces one finds in the US really haven't caught on in Italy. What one does often encounter is this simple sauce made with pickled green peppercorns.
Filet with Figs, or Filetto ai Fichi
As I have said before, mustard is relatively rare in Italian cooking. However, here it does a fine job of balancing the sweetness of the figs that accompany the filet. A voluptuous dish that will do nicely in a romantic situation (though you'll want to halve the ingredients).
As I have said before, mustard is relatively rare in Italian cooking. However, here it does a fine job of balancing the sweetness of the figs that accompany the filet. A voluptuous dish that will do nicely in a romantic situation (though you'll want to halve the ingredients).
Kyle's Burgers
Kyle's Burgers: These aren't exactly Italian, but all my Italian in-laws, even those who normally recoil from Svizzere, as hamburgers are known in Italy, ask for more of these.
Kyle's Burgers: These aren't exactly Italian, but all my Italian in-laws, even those who normally recoil from Svizzere, as hamburgers are known in Italy, ask for more of these.
Marinated Grilled Filet, or Filetto Marinato alla Griglia
Marinated Grilled Filet, or Filetto Marinato alla Griglia:Italian grilling tends to be fairly simple: in many cases one simply sets the meat over the coals and seasons it with salt and pepper as it cooks. However, there are exceptions to the rule, and this one is tasty.
Marinated Grilled Filet, or Filetto Marinato alla Griglia:Italian grilling tends to be fairly simple: in many cases one simply sets the meat over the coals and seasons it with salt and pepper as it cooks. However, there are exceptions to the rule, and this one is tasty.
Scaloppine alla Mediterranea -- Mediterranean Scaloppine
This is a simple, zesty dish that obviously draws from the Neapolitan carne alla pizzaiola, though it is a little quicker to do and also has peppers.
This is a simple, zesty dish that obviously draws from the Neapolitan carne alla pizzaiola, though it is a little quicker to do and also has peppers.
Scaloppine Primavera
Primavera sauce is incredibly variable; some people like some vegetables, and some vegetables do better in one vegetable patch as opposed to another, so no two recipes are alike, though they all do share the freshness of spring. This sauce will work quite nicely over scaloppini, and preparing a tasty meal with it will take minutes.
Primavera sauce is incredibly variable; some people like some vegetables, and some vegetables do better in one vegetable patch as opposed to another, so no two recipes are alike, though they all do share the freshness of spring. This sauce will work quite nicely over scaloppini, and preparing a tasty meal with it will take minutes.
Beef Fillet with Truffles and Apples -- Filetto Con Tartufi e Mele
Beef Fillet with Truffles and Apples, or Filetto Con Tartufi e Mele: There aren't that many Italian dishes that feature fruit, but they do occur. Because of the sweetness of the apples and the mustard, I'd be tempted to serve it with a full bodied white wine, say a Sauvignon from Friuli's Collio.
Beef Fillet with Truffles and Apples, or Filetto Con Tartufi e Mele: There aren't that many Italian dishes that feature fruit, but they do occur. Because of the sweetness of the apples and the mustard, I'd be tempted to serve it with a full bodied white wine, say a Sauvignon from Friuli's Collio.
Cutlets Stuffed with Provolone -- Cotolette Farcite di Provolone
Cutlets Stuffed with Provolone, or Cotolette Farcite di Provolone: Among the most popular -- at least to judge from television advertising -- prepared foods in Italy are something called Sofficini, which are cheesy croquets that generally have something else within the breading, be it ham or chicken or whatever. These cutlets are similar, but will taste much better because the ingredients are fresh. The recipe will also work nicely with caciocavallo.
Cutlets Stuffed with Provolone, or Cotolette Farcite di Provolone: Among the most popular -- at least to judge from television advertising -- prepared foods in Italy are something called Sofficini, which are cheesy croquets that generally have something else within the breading, be it ham or chicken or whatever. These cutlets are similar, but will taste much better because the ingredients are fresh. The recipe will also work nicely with caciocavallo.
Scallops in a Marsala Sauce -- Scaloppine al Marsala
Every trattoria in rome offers veal or chicken scallops cooked in a Marsala sauce.
Every trattoria in rome offers veal or chicken scallops cooked in a Marsala sauce.
Milanese Veal Involtini -- Involtini di Vitello alla Milanese
Milanese Veal Involtini, or Involtini di Vitello alla Milanese: According to Adriano De Carlo, the general population of Lomabrdia has enjoyed meat for centuries, and this is, he says, a mark of civilization, not mere ostentation of wealth. To be frank I have my doubts; the poor of Lombardia, like those of the rest of the North, survived mainly on Polenta until well into this century. I do agree with him, however, when he says...
Milanese Veal Involtini, or Involtini di Vitello alla Milanese: According to Adriano De Carlo, the general population of Lomabrdia has enjoyed meat for centuries, and this is, he says, a mark of civilization, not mere ostentation of wealth. To be frank I have my doubts; the poor of Lombardia, like those of the rest of the North, survived mainly on Polenta until well into this century. I do agree with him, however, when he says...
An Italian Style Beef and Sausage Barbecue
An Italian Style Beef and Sausage Barbecue
An Italian Style Beef and Sausage Barbecue
Torino-Style Steaks -- Bistecche alla Torinese
Torino-Style or Steaks, Bistecche alla Torinese: Steak works very well with beans, as this Piemontese recipe shows. To serve 6:
Torino-Style or Steaks, Bistecche alla Torinese: Steak works very well with beans, as this Piemontese recipe shows. To serve 6:
Scaloppine with Tuscan Pecorino -- Scaloppine al Pecorino Toscano
Scaloppine with Tuscan Pecorino, or Scaloppine al Pecorino Toscano: This is a simple, tasty recipe from the people who oversee the production of pecorino Toscano DOP. It will be quite tasty, and were I to decide to vary it the most I'd add is a dash of lemon juice. In terms of a wine, a Bianco di Pitigliano, which is light and crisp.
Scaloppine with Tuscan Pecorino, or Scaloppine al Pecorino Toscano: This is a simple, tasty recipe from the people who oversee the production of pecorino Toscano DOP. It will be quite tasty, and were I to decide to vary it the most I'd add is a dash of lemon juice. In terms of a wine, a Bianco di Pitigliano, which is light and crisp.
How Done Is That Meat?
How Done Is That Meat? With the arrival of spring, it's time to fire up the grill. One of the most difficult things for inexperienced grillers is judging the doneness of the meats they're cooking, and it may come as a surprise to some that one of the best ways of judging is touch.
How Done Is That Meat? With the arrival of spring, it's time to fire up the grill. One of the most difficult things for inexperienced grillers is judging the doneness of the meats they're cooking, and it may come as a surprise to some that one of the best ways of judging is touch.
Involtini Messicani
Involtini Messicani: A recipe for Valentine's Day. If you and your significant other happen to be hungry and like polenta, Livio Cerrini di Castegnate suggests these involtini, which he rather whimsically calls Messicani in his A Tavola Per Amare.
Involtini Messicani: A recipe for Valentine's Day. If you and your significant other happen to be hungry and like polenta, Livio Cerrini di Castegnate suggests these involtini, which he rather whimsically calls Messicani in his A Tavola Per Amare.
Salt-Roasted Steak -- Bistecca al Sale
Mention the word "steak" and you'll likely think of a grill with glowing coals, and that's what I usually think of too. However, unless you have a hearth in your home you may want to consider other techniques during the winter months. Roasting a steak in salt gives surprisingly tasty results.
Mention the word "steak" and you'll likely think of a grill with glowing coals, and that's what I usually think of too. However, unless you have a hearth in your home you may want to consider other techniques during the winter months. Roasting a steak in salt gives surprisingly tasty results.
Veal Uccelletto Style -- Vitello all'Uccelletto
Veal Uccelletto Style, or Vitello all'Uccelletto: In Tuscany uccelletto generally refers to cranberry beans cooked with a little tomato sauce, and perhaps sausages. Vitello all'uccelletto is instead Ligurian home cooking, one of those quick, easy things that's ideal for contrasting the lack of appetite one often finds among children or the elderly. If you're making it for children, you may want to omit the wine.
Veal Uccelletto Style, or Vitello all'Uccelletto: In Tuscany uccelletto generally refers to cranberry beans cooked with a little tomato sauce, and perhaps sausages. Vitello all'uccelletto is instead Ligurian home cooking, one of those quick, easy things that's ideal for contrasting the lack of appetite one often finds among children or the elderly. If you're making it for children, you may want to omit the wine.
Beef Fillet, Bismarck Style -- Filetto alla Bismarck
Beef Fillet, Bismarck Style, Filetto alla Bismarck: This may strike some as a rather odd erotic dish, and Livio Cerini di Castegnate doubts the Iron Chancellor would be too excited to discover that it's one of his major claims to fame, but it will add a special touch, especially during a (late) breakfast designed to get the juices going again.
Beef Fillet, Bismarck Style, Filetto alla Bismarck: This may strike some as a rather odd erotic dish, and Livio Cerini di Castegnate doubts the Iron Chancellor would be too excited to discover that it's one of his major claims to fame, but it will add a special touch, especially during a (late) breakfast designed to get the juices going again.
Stuffed Beef Filets -- Filetti di Bue Farciti
Stuffed Beef Filets, or Filetti di Bue Farciti: Usually one thinks of white truffles as something to go over a dish. Here they're in it, and work very well.
Stuffed Beef Filets, or Filetti di Bue Farciti: Usually one thinks of white truffles as something to go over a dish. Here they're in it, and work very well.
Sicilian Grilled Involtini -- Involtini Arrostiti
Sicilian Grilled Involtini, or Involtini Arrostiti: This is a delightfully refreshing recipe. To serve 6 you'll need:
Sicilian Grilled Involtini, or Involtini Arrostiti: This is a delightfully refreshing recipe. To serve 6 you'll need:
Palermo-Style Cutlets -- Arrosto Palermitano
Palermo-Style Cutlets, or Arrosto Palermitano: Simple Sicilian grilled beef cutlets, and refreshing too.
Palermo-Style Cutlets, or Arrosto Palermitano: Simple Sicilian grilled beef cutlets, and refreshing too.
Veal Cutlets with Peppers -- Costolette di Vitello coi Peperoni
Veal Cutlets with Peppers, or Costolette di Vitello coi Peperoni: This is Calabrian recipe, and ideally the peppers should have some bite. If need be, however, you can use sweet bell peppers instead.
Veal Cutlets with Peppers, or Costolette di Vitello coi Peperoni: This is Calabrian recipe, and ideally the peppers should have some bite. If need be, however, you can use sweet bell peppers instead.
Val D'Aosta-Style Cutlets -- Costolette alla Valdostana
Val D'Aosta-Style Cutlets, or Costolette alla Valdostana: The Val D'Aosta is famed for its dairy products, so the use of butter and cheese here come as no surprise. The recipe is, however, a relatively new development, thought up to please tourists who visit the region.
Val D'Aosta-Style Cutlets, or Costolette alla Valdostana: The Val D'Aosta is famed for its dairy products, so the use of butter and cheese here come as no surprise. The recipe is, however, a relatively new development, thought up to please tourists who visit the region.
Contadina-Style Veal Chops -- Costolette alla Contadina
Contadina-Style Veal Chops, or Costolette alla Contadina: This is a simple, hearty recipe from Lombardia that makes pleasing use of beans as well. The use of cloves is somewhat unusual, as Italian dentists still used clove oil on cavities until recently, and some cooks will omit them.
Contadina-Style Veal Chops, or Costolette alla Contadina: This is a simple, hearty recipe from Lombardia that makes pleasing use of beans as well. The use of cloves is somewhat unusual, as Italian dentists still used clove oil on cavities until recently, and some cooks will omit them.
Beef Cutlets Palermo-Style -- Bracioline alla Palermitana
Beef Cutlets Palermo-Style, or Bracioline alla Palermitana: The use of pine nuts and raisins dates to the time that Sicily was an Arab province, almost a thousand years ago. These are grilled, and will serve six.
Beef Cutlets Palermo-Style, or Bracioline alla Palermitana: The use of pine nuts and raisins dates to the time that Sicily was an Arab province, almost a thousand years ago. These are grilled, and will serve six.
The Wine-Maker's Veal Cutlets -- Braciole del Vinaio
The Wine-Maker's Veal Cutlets, or Braciole del Vinaio: This Tuscan recipe is simpler than the ingredient list might make you think, and will be quite refreshing on a crisp fall day.
The Wine-Maker's Veal Cutlets, or Braciole del Vinaio: This Tuscan recipe is simpler than the ingredient list might make you think, and will be quite refreshing on a crisp fall day.
Veal Involtini with Asparagus Tips -- Involtini di Vitello con Asparagi
Veal Involtini with Asparagus Tips, or Involtini di Vitello con Asparagi: These are quick to do and tasty too.
Veal Involtini with Asparagus Tips, or Involtini di Vitello con Asparagi: These are quick to do and tasty too.
Carpaccio
Carpaccio: On the forum there was a request for Carpaccio; Don posted this reply and kindly allowed me to pass it on: Carpaccio, named after a painter in 15th century, is a celebrated dish at Harry's Bar at Venice. The dish is created in favour of customer whose the doctor advise him only to eat raw meat. There are many variations of the dish, including the one in which beef fillet is coated with peppercorns and sliced paper thin, but here is my favourite.
Carpaccio: On the forum there was a request for Carpaccio; Don posted this reply and kindly allowed me to pass it on: Carpaccio, named after a painter in 15th century, is a celebrated dish at Harry's Bar at Venice. The dish is created in favour of customer whose the doctor advise him only to eat raw meat. There are many variations of the dish, including the one in which beef fillet is coated with peppercorns and sliced paper thin, but here is my favourite.
Cutlets in Orange Sauce -- Filettini all'Arancia
Cutlets in Orange Sauce, or Filettini all'Arancia: This recipe, like chicken in orange sauce, is relatively recent, as is shown by the inclusion of Worcestershire sauce.
Cutlets in Orange Sauce, or Filettini all'Arancia: This recipe, like chicken in orange sauce, is relatively recent, as is shown by the inclusion of Worcestershire sauce.
Veal Cutlets with Pomagranite Sauce -- Fettine alla Melagrana
Veal Cutlets with Pomagranite Sauce, or Fettine alla Melagrana: This rather unusual fall recipe will take about a half hour to prepare, and will serve 4.
Veal Cutlets with Pomagranite Sauce, or Fettine alla Melagrana: This rather unusual fall recipe will take about a half hour to prepare, and will serve 4.
Jewish Pinzette in Marsala Sauce -- Pinzette o Pizzette Ebraiche al Marsala
Pinzette are floured ground veal patties, sauteed in a Marsala sauce, and are an Italian Jewish dish. Giuliana Ascoli Vitali-Norsa suggests they be served for Yom Kippur, though they will be good at any time of year, and are also quick to prepare.
Pinzette are floured ground veal patties, sauteed in a Marsala sauce, and are an Italian Jewish dish. Giuliana Ascoli Vitali-Norsa suggests they be served for Yom Kippur, though they will be good at any time of year, and are also quick to prepare.
Veal Cutlets with Lemon Sauce -- Fesa di Vitello al Limone
Simple, quick, and tasty too. Do go easy on the garlic, however.
Simple, quick, and tasty too. Do go easy on the garlic, however.
Florentine Style Steak -- Bistecca alla Fiorentina
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though fiorentine are featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though fiorentine are featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Veal Rollups with Cheese -- Involtini di Vitello Al Formaggio
Involtini are braciole, or cutlets, rolled up arouand a filling. In this case made primarily from Parmigiano, and the results are very nice.
Involtini are braciole, or cutlets, rolled up arouand a filling. In this case made primarily from Parmigiano, and the results are very nice.
Veal Rollups with Anchovies -- Involtini con le Acciughe
This is a Lombard recipe. The combination of meat and fish may strike you as strange, but is common in Lombard cooking -- vitello tonnato comes to mind -- and extremely nice in the summer months.
This is a Lombard recipe. The combination of meat and fish may strike you as strange, but is common in Lombard cooking -- vitello tonnato comes to mind -- and extremely nice in the summer months.
Veal Rollups with Artichokes -- Involtini coi Carciofi
Artichokes work very well with veal, and these involtini are one of our standard winter dishes.
Artichokes work very well with veal, and these involtini are one of our standard winter dishes.
Garnished Cutlets -- Costolette Guarnite
Ada Boni presents a tremendous variety of recipes in the Talismano della Felicità, which grew out of her experiences teaching cookery in Rome in the 1920s. Here's a tasty way to prepare veal.
Ada Boni presents a tremendous variety of recipes in the Talismano della Felicità, which grew out of her experiences teaching cookery in Rome in the 1920s. Here's a tasty way to prepare veal.
Veal Chops with Bell Peppers -- Nodini di Vitello ai Peperoni
Bell peppers go nicely with all sorts of things, and are perfect with veal chops.
Bell peppers go nicely with all sorts of things, and are perfect with veal chops.
Don's Steak Pizzaiola
Steak with a tasty pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
Steak with a tasty pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
Veal Wallets Stuffed with Porcini -- Portafogli di Vitello con Porcini
Veal is quite versatile, and a thinly sliced cutlet can be folded over and sown shut to make a packet, which can in turn be filled with porcini or similar wild mushrooms. In short, a great delight.
Veal is quite versatile, and a thinly sliced cutlet can be folded over and sown shut to make a packet, which can in turn be filled with porcini or similar wild mushrooms. In short, a great delight.
Sicilian-Style Stuffed Cutlets -- Braciole Imbottite alla Siciliana
Sicily boasts glorious olives and capers, and they work quite nicely as a filling in these rolled up braciole. They're best grilled over the coals, though you can roast them in the oven if need be. For 6 you will need:
Sicily boasts glorious olives and capers, and they work quite nicely as a filling in these rolled up braciole. They're best grilled over the coals, though you can roast them in the oven if need be. For 6 you will need:
Stuffed Veal Cutlets -- Bracioline Ripiene
Depending upon where you are in Italy braciole can be either flat cutlets or rolled up scallops. In this case they're rolled up, and the filling is spread over them prior to the rolling. Tasty!
Depending upon where you are in Italy braciole can be either flat cutlets or rolled up scallops. In this case they're rolled up, and the filling is spread over them prior to the rolling. Tasty!
Pizzaiola Cutlets -- Carne alla Pizzaiola
No collection of cutlet and scaloppini recipes would be complete without Carne alla pizzaiola: "It's so humble and so simple it has no history -- nobody knows who invented it or when, though the name suggests its cradle may have been a pizza oven, and its father the pizzaiolo. But does it matter? Let's just enjoy it as it deserves (Caròla Francesconi, La Cucina Napoletana, p. 433)."
No collection of cutlet and scaloppini recipes would be complete without Carne alla pizzaiola: "It's so humble and so simple it has no history -- nobody knows who invented it or when, though the name suggests its cradle may have been a pizza oven, and its father the pizzaiolo. But does it matter? Let's just enjoy it as it deserves (Caròla Francesconi, La Cucina Napoletana, p. 433)."
Saltimbocca alla Romana
Thoughts of sage bring to mind Saltimbocca, one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these cutlets.
Thoughts of sage bring to mind Saltimbocca, one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these cutlets.
Veal Cutlets with Sage and Marsala -- Arrostini di Vitella di Latte alla Salvia
There are a great many recipes for veal with Marsala. This is from Artusi, who also includes some sage.
There are a great many recipes for veal with Marsala. This is from Artusi, who also includes some sage.
Farm Wife-Style Cutlets -- Bracioline alla Contadina
This is another recipe from Artusi; it's a bit more rustic than some, and includes both olives and capers in the rub coating the meat. In short, zesty.
This is another recipe from Artusi; it's a bit more rustic than some, and includes both olives and capers in the rub coating the meat. In short, zesty.
Bartola's Cutlets -- Bracioline alla Bartola
Bartola's Cutlets: A tasty variation on stewed cutlets or scallops from Pellegrino Artusi.
Bartola's Cutlets: A tasty variation on stewed cutlets or scallops from Pellegrino Artusi.
Veal Cutlets in Egg Sauce -- Costolette di Vitella di Latte in Salsa d'Uovo
This lemony egg sauce works perfectly with veal cutlets, therichness of the eggs providing body and the lemon deftness.
This lemony egg sauce works perfectly with veal cutlets, therichness of the eggs providing body and the lemon deftness.
Cotolette alla Bolognese, or: Veal Parmigiana
Older Italian cookbooks assume you know what you're familiar enough with the recipe to get the proportions right if you know what the ingredients are. For those who prefer quantities, here is a more modern recipe for Cotolette alla Bolognese, known in the English Speaking world as Veal Parmigiana:
Older Italian cookbooks assume you know what you're familiar enough with the recipe to get the proportions right if you know what the ingredients are. For those who prefer quantities, here is a more modern recipe for Cotolette alla Bolognese, known in the English Speaking world as Veal Parmigiana:
Milk-Fed Veal Cutlets with Truffles, Bologna Style -- Costolette di Vitella di Latte coi Tartufi alla Bolognese
Artusi liked living in style, and for him truffles were a natural way to jazz up something humdrum like a veal cutlet. And they are good, though the more moderate in means among us might find his prosciutto variation, which closely resembles veal Parmigiana, better suited to our pockets.
Artusi liked living in style, and for him truffles were a natural way to jazz up something humdrum like a veal cutlet. And they are good, though the more moderate in means among us might find his prosciutto variation, which closely resembles veal Parmigiana, better suited to our pockets.
Cutlets of Milk-Fed Veal, Milanese Style -- Costolette di Vitella di Latte alla Milanese
This is Artusi's variation on that perennial Milanese favorite, the breaded veal cutlet.
This is Artusi's variation on that perennial Milanese favorite, the breaded veal cutlet.
Tournedos Topped with Radicchio -- Tournedos al Radicchio di Treviso
A tournedos is a thick slice of beef filet, and is very tasty grilled. In this case it's topped with red radicchio from Treviso, whose bitterness nicely complements the meat and the cheese.
A tournedos is a thick slice of beef filet, and is very tasty grilled. In this case it's topped with red radicchio from Treviso, whose bitterness nicely complements the meat and the cheese.
Veal Piccata with Parsley -- Piccata di Vitello al Prezzemolo
Veal piccata is a Milanese specialty that calls for thinly sliced veal, but can also be made with chicken or turkey breast.
Veal piccata is a Milanese specialty that calls for thinly sliced veal, but can also be made with chicken or turkey breast.
Milanese Veal Cutlet, La Cotoletta Alla Milanese
Surfing the net the other night, I came across a recipe for Wienerschnitzel and realized how closely it resembles the Cotoletta alla Milanese: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter. To prepare this you should use veal, though you can, if you prefer, substitute thinly sliced beef.
Surfing the net the other night, I came across a recipe for Wienerschnitzel and realized how closely it resembles the Cotoletta alla Milanese: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter. To prepare this you should use veal, though you can, if you prefer, substitute thinly sliced beef.
Veal Saltimbocca
Leonard Bibbo uses veal rib chops for his saltimbooca, and completes them with a tasty wine sauce.
Leonard Bibbo uses veal rib chops for his saltimbooca, and completes them with a tasty wine sauce.
Artusi's Milanese Cutlet: Artusi's Cotoletta alla Milanese
"Anyone can make a veal cutlet," says Artusi, who proposes a tasty variation.
"Anyone can make a veal cutlet," says Artusi, who proposes a tasty variation.
Artusi's Bolognese Cutlet: Artusi's Cotoletta alla Bolognese
A breaded veal cutlet, graced with cheese and truffles.
A breaded veal cutlet, graced with cheese and truffles.
Filet in Marsala Sauce: Filetto al Marsala
An extremely tasty filet!
An extremely tasty filet!
Home-Style Cutlets with Potatoes
Meat & Potatoes, Piemontese style.
Meat & Potatoes, Piemontese style.
Saltimbocca alla GianLeonardo
Caught short one day, Leonard developed another saltimbocca variation, with a red wine and tomato based sauce.
Caught short one day, Leonard developed another saltimbocca variation, with a red wine and tomato based sauce.
Veal Scallops Primavera Style
Veal Scaloppini in a tasty, creamy zucchini-based primavera sauce.
Veal Scaloppini in a tasty, creamy zucchini-based primavera sauce.
Beef Marsala
An interesting recipe, proposed by Chef Eric Alderton. The recipe looks like it would also work with chicken (though there's a separate chicken marsala recipe).
An interesting recipe, proposed by Chef Eric Alderton. The recipe looks like it would also work with chicken (though there's a separate chicken marsala recipe).
Bistecca Con Le Zucchine
Steak, with zucchini, in a balsamic vinegar sauce; a tasty looking recipe from the Artisan.
Steak, with zucchini, in a balsamic vinegar sauce; a tasty looking recipe from the Artisan.
Bistecca with Sun dried Tomato Marinade
I've never seen this in Italy, but it does look good.
I've never seen this in Italy, but it does look good.
Bistecca alla Pizzaiola
A grilled version of the Neapolitan classic, with the meat cut into strips after ti comes off the grill and simmered in the sauce, which can also work with pasta.
A grilled version of the Neapolitan classic, with the meat cut into strips after ti comes off the grill and simmered in the sauce, which can also work with pasta.
Derrick's Bistecca alla Fiorentina
He uses strip steak, and marinates it (lightly) in lemon juice.
He uses strip steak, and marinates it (lightly) in lemon juice.
Derrick's Italian Grilling Ideas
About.Com's Barbecue guide suggests things I would never have thought of, including spaghetti.
About.Com's Barbecue guide suggests things I would never have thought of, including spaghetti.
Skip's Bistecca alla Fiorentina
Which is not the real thing -- he calls for strip steak, which would be all right, but marinates it in vinegar. Looks nice, however.
Which is not the real thing -- he calls for strip steak, which would be all right, but marinates it in vinegar. Looks nice, however.
Braciole
Beef involtini filled with a bread, olive and anchovy stuffing, to go into pasta sauce as it simmers on the stove. From the folks at the Artisan.
Beef involtini filled with a bread, olive and anchovy stuffing, to go into pasta sauce as it simmers on the stove. From the folks at the Artisan.
Braciole
A delightful tribute to the late Elizabeth Giandomenico, with an explanation of how she made braciole (involtini) for her family, and several recipes to choose from. Quite nice. From la Lama Family Secrets.
A delightful tribute to the late Elizabeth Giandomenico, with an explanation of how she made braciole (involtini) for her family, and several recipes to choose from. Quite nice. From la Lama Family Secrets.
Bresaola
Cured beef, a wonderful north Italian specialty that's perfect on a hot day. From the folks at The Artisan.
Cured beef, a wonderful north Italian specialty that's perfect on a hot day. From the folks at The Artisan.
The Most Expensive Burger on the Planet
"...Whoever said ‘money can’t buy happiness’ didn’t know where to shop..." A truffle-laced burger; the language of the site is not for the easily offended.
"...Whoever said ‘money can’t buy happiness’ didn’t know where to shop..." A truffle-laced burger; the language of the site is not for the easily offended.
Stuffed Veal Chops with Brandied Pan Sauce
Brandy and Gorgonzola work pleasing magic here. From La Lama Family Secrets.
Brandy and Gorgonzola work pleasing magic here. From La Lama Family Secrets.
Veal and Yellow peppers
"When I was a kid, veal and peppers were fast food available at every pizza place in New York, usually spooned into a big hero sandwich. My father loved that, but he said it gave him agita (it was those pepper skins). My version is more a proper stew, with broth and no skins..." Says Erica De Mane
"When I was a kid, veal and peppers were fast food available at every pizza place in New York, usually spooned into a big hero sandwich. My father loved that, but he said it gave him agita (it was those pepper skins). My version is more a proper stew, with broth and no skins..." Says Erica De Mane
Veal Scaloppini
A quick, simple recipe with a healthy dash of Hungarian paprika
A quick, simple recipe with a healthy dash of Hungarian paprika
Veal Sorrentino
Cutlets with prosciutto, eggplant and mozzarella done in a marinara sauce (with some other things added).
Cutlets with prosciutto, eggplant and mozzarella done in a marinara sauce (with some other things added).