Episode #202 - Veal Rolls (Involtini) and Caponata; Special Guest, Aunt Laura

This is the second and last episode we shot in Italy,
let us introduce you to Aunt Laura.

Deb & Laura 2 Deb & Laura 1

Laura is Gabriele's aunt, and she's the one usually in charge of cooking for the big family events...she has it in her.
She is an excellent cook, a great entertainer and a superb host.

Enough said, today's menu is:
Veal Rolls with Ham and Emmenthal cheese and a traditional Caponata (Vegetable Stew)



Veal and Prosciutto Rolls.

Serves - 4
Prep Time - 30 min
Cook Time - 45 min / 1 hour

Ingredients:
- 1 Lb Veal Cutlets pounded thin (count two per serving)
- 1/2 Lb Ham
- 1/4 Lb Emmenthal Cheese, cut in 8 small cubes (about 3/4 inch)
- 1/2 glass of lemon juice or dry white wine at room temperature
- 1/2 glass of milk
- Salt, Pepper, Olive Oil

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Episode #201 - Pappa al Pomodoro (Tuscan Bread Soup) with Rosanna and Matteo

Welcome to our first episode of the season.
Today, to fulfill the requests of many of you that read the article on People Magazine, we are cooking for you the famous Pappa al Pomodoro!

Deb & Rosanna Ga', Rosanna e Matteo

A brief note about what you will see, as there are two small differences in the way Rosanna and I prepare the Pappa.
She sautes the whole cloves of garlic to flavor the oil, and then she takes them out.
I chop the garlic and I leave it in...I love garlic!
She adds the bread to the tomatoes and then she adds the broth,
I add the broth to the tomatoes and when it boils I add the bread.
Either way, as long as you have the right proportion of ingredients you will be fine.

Bread At The Table

Tip: you can save some bread and some broth, in case you need to add one of them to achieve the preferred consistency.

Let's get cooking!


Pappa al Pomodoro (Tomatoes and Stale Bread Soup)
Serves 6 (plus leftovers)
Finding the right kind of bread to make Pappa is harder then actually preparing the dish. Bread should be unflavored, unsalted, not too doughy, with a crust that is actually a crust. Because you need to use stale bread, you have to give yourself some time to dry it. The best way, once you've found the
right loaf, is to slice it, and lay the slices on a tray for a couple of days. In front of a sunny window would be just perfect.

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