Episode #202 - Veal Rolls (Involtini) and Caponata; Special Guest, Aunt Laura
let us introduce you to Aunt Laura.
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
Episode #201 - Pappa al Pomodoro (Tuscan Bread Soup) with Rosanna and Matteo
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!
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.
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.
Episode #108 - Pasta with Beef Ragout and Pears with Pecorino; Special Guest Katherine Narducci from The Sopranos
Today we had a very special guest for lunch.
A very sweet woman that is very close to our family and that we have the pleasure to share many meals and celebrations with...
She is a great actress of Italian heritage, and always reminded Deb and I of a modern Anna Magnani...
Ladies and Gents,
from the HBO hit show The Sopranos we
happily and proudly introduce,
Katherine
Narducci!!!
Applause...
Beef Ragout Sauce
Serves: 4
Prep Time: 5
Cooking Time: about 30 min.