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Chicken Scaloppini Artichokes and Sundried Tomatoes Chicken Scaloppini with fine Herbs Crispy Chicken sautéed with Peppers Topped with crispy onions
Filetto de Pollo con Limone e Fungi Turkey Cutlets over zesty Spinach Turkey Cutlets Mushroomsand Polenta Veal Scaloppini with Pear Tomatoes Veal Scaloppini Peppers and Mushrooma Grndma's Delicate Veal Casserole Veal medallions in a scallion sauce Veal Madalions with Fine herbs Pork Chops Pizzaila Peppers and Mushrooms Pork Chops Sauted with Cabbage and Apples Pork Tenderloin with Apple Brandy and Raisens Roast Fresh Ham with a Mustard Fruits |
On this page we have
Piatti
del Giorno the main dish of the day.
Scaloppine di Pollo con
Carciofi e pomodori Secchi Chicken
Scaloppine withArtichokes and Sun Dried Tomatoes
An old favorite of my Neapolitan -American wife that some folks say is part of the new wave of Italian table fare. Heat the oil in a sauté pan. Dredge the chick in the flour, and when the oil is hot, carefully add the chicken. Sauté until golden on both sides, and add the garlic. When the garlic begins to brown, stir in the artichokes and the sundried tomatoes-blend and sizzle. Add the white wine and reduce by 1/2.in volume. Add the broth, and simmer 4or 5 minutes or until the sauce is reduced by 1/2.in volume. Mix in the parsley and the salt and pepper to taste. Serves 4
Flour the chicken scaloppini. Place a saute pan on high heat with the vegetable oil, when the oil is hot; carefully place the floured chicken in the pan. Brown the chicken, on both sides, lower the flame to medium and discard the oil. Put the butter into the pan, and when it melts add the herbs. Gently shake the pan to evenly distribute all the ingredients. Add the white wine and cook at a medium- boil until half the liquid has evaporated. Add the chicken broth and cook at a medium-boil until half the liquid is consumed. Add salt and pepper to taste and sprinkle some of the fresh herbs over the food. Artistically arrange on platter or individual plates.
Where did the shoemaker create chicken scapriello? Was the dish created in the back kitchen of his shop in the U.S.A or Italy? A debatable subject. Also, it appears that for every shoemaker there is a chicken scapriello dish. My introduction to scapriello was a pleasant dish consisting of tiny pieces of chicken on the bone cooked with plenty of garlic, pepporenchini and an abundance of lemon juice. Another tasty version is prepared with small pieces of boneless chicken, lots of garlic, vinegar peppers, cherry hot peppers, white wine, lemon juice and potatoes. It should also be noted that all the versions have small pieces of chicken, garlic, acid and peppers. My favorite version is below, and it is a classic. Place a pot of salted water
on the fire. When water comes to a boil, cook the cavatelli al
dente in the water. Rinse chicken under cold water. Slice the sausages lengthwise, place the sausage under the broiler cut side up andturn when browned. Heat the oil in a large sauté' pan, dredge the chicken in the flour and carefully place it in the hot oil skin side down. Add the sliced garlic to the sauté' pan. When the chicken skin is browned turn the chicken to brown side 2 and cover with the pepperoncini, red and yellow peppers. When the vegetable oil is consumed or just before adding the liquid add some extra virgin olive oil. As soon as the garlic is brown, add the vinegar, lemon juice and white wine. Reduce the liquid by half, place the grilled sausage in the sauté' pan. Add the broth, salt & pepper to taste and simmer about five minutes to blend all the flavors. Serve the scarpriella with the cavetelli mixed with the same sauce. Serves 4 1- 3lb. Chicken Partially boned with the skin (have the butcher leave 1/2 the leg bone on and the wing from the breast. This is referred to as French cut)
Preheat oven to 450 degrees f Cut the breast into 3 pieces. Remove the thigh from the leg and cut the thigh in half, rinse and pat it dry. Heat the vegetable oil in an ovenproof sauté pan. Sprinkle the chicken with salt and pepper, dredge the chicken pieces in the flour and add to the hot oil skin side down. When the skin is brown turn the chicken and brown the second side. Remove the browned chicken from the pan and discard the oil. Do not remove the goodness that is stuck to the pan. Return the pan to medium heat; add the olive oil, sliced red onion and sliced garlic. When the onion is opaque add the rosemary and the sage and return the chicken to the pan skin side up. Add the salt and pepper to taste. When the garlic browns the onion should be translucent, add the balsamic vinegar, bring it to a sizzle and add the white wine. Reduce the liquid by one half; add the meat essence and the broth. Bring the sauce to a boil and place the pan in the oven. Cook for ten minutes and check for doneness. The chicken should be fork tender and the skin crispy. To serve, remove the rosemary sticks from the sauce and place half of the sauce on the bottom of a platter. Place the chicken on top of the sauce, cover with the remaining sauce and sprinkle the chicken with the parsley and top with a fresh sprig of rosemary.
CHICKEN SCALOPPINE AL EMILANE Chicken Scaloppine Emilian Style Serves 4
Place a sauté’ pan over high heat, add the vegetable oil. Dredge the cleaned chicken in the flour and carefully place into the hot pan. Lower the heat a bit. Brown the chicken on both sides. Drain off the oil. Over medium heat melt the butter in the pan. Add the onions and the fennel to the pot. When the onions are wilted add the tomatoes and artichoke, salt and pepper to taste. Cook for fifteen seconds and add the white wine. Cook over medium heat to reduce the white wine to half its volume. Add the chicken broth and reduce the liquid to half its volume to concentrate the sauce and flavors. Add the fennel fronds and cook for one minute. To serve: Place the chicken on a platter and aseptically add the sauce and the vegetables.
Boneless
Chicken Valdosta
This method is excellent with small game birds such as squab. We have pleased and impressed who ever we served this dish to.
Serves 4
Preheat oven to 450 degrees Lard the chicken breasts with the Fontina cheese. Lift back the skin, make small incisions with a paring knife and put the diced Fontina into the incisions. Pull the skin back over the meat to secure the Fontina larding. Heat an ovenproof sauté pan on the stove and carefully add the oil. Lightly dredge the chicken in the flour and carefully add the chicken to the hot oil, skin side down. Brown the skin in the hot oil and turn the chicken. Continue browning the chicken. When the chicken is browned discard any excess oil; add the butter, sage and thyme to the pan. Heat the butter and add the wine. Cook the wine until it is half evaporated. Add the sugo and chicken stock, and bring to a boil. Place the ovenproof pan with the chicken in the 450-degree oven to crisp. Cook for 8 to10 minutes. . To serve: Place the chicken on a dish and cover with the sauce. If you wish, place vegetables and polenta on a platter with the chicken half covering the polenta and cover with a little sauce. *French style is with the first wing joint.
Pollo Peperone con Cipolle Cruccante
Filetto de Pollo con
Limone e Fungi
Cotoletta di Taccino sopra Spinaci gusto di Limone
Turkey Cutlets over zesty spinach
Cook the frozen spinach as directed on the package, or *steam-boil, the cleaned fresh spinach, in a large pot with 1 inch of salted water until just past the wilted stage. Drain off the hot water and set a side. Dredge the turkey cutlets in the flour; dip into the beaten eggs and dredge in the breadcrumbs. Place a frying pan on the stove to heat the oil. Add the breaded turkey cutlets to the hot oil and fry golden brown on both sides. Place the fried cutlets on a holding platter. Heat an oven to 450 deg. Put 1/2 the butter in a sauté pan to melt. Peel or grate the yellow (no white) of lemon-the yellow is the zest. Place the other 1/2 of the butter in a pan to sauté the spinach. Heat the spinach, add 1/2 of the lemon zest, 1/2 of the lemon juice, salt and pepper to taste and cook for 1 minute. Divide the spinach into 4 equal parts on an ovenproof platter. Cover the spinach with the cutlets, drizzle the remaining butter over the cutlets, drizzle the remaining lemon juice over the cutlets and place the platter in the oven to heat the food, about 2 minutes. Remove the platter from the oven and sprinkle the cutlets with the remaining lemon zest. *Steam-boil is when some of the food is actually in the boiling water, but a good part of the food is cooked by the steam from the water.
Filet of Turkey Breast with Mushrooms and Polenta This is a quick and easy dish that can also be made with chicken or veal scollopini.
Dredge the turkey in the flour. Place a saute' pan on a high flame with the oil. When the oil is hot carefully place the dredged turkey into the oil, and brown on all sides. Drain off the oil, lower the heat to medium add the butter, sliced onion and sliced mushrooms into the pan. Saute' the mushrooms and turkey together until the mushrooms begin to brown and the onion is translusent.. Add the wine simmer to evaporate 1/2 the wine, add the broth and cook for about 15 minutes to concentrate the juices liquids and flavors. Add the salt and pepper to taste and the parsley, cook for 1 more minute. Anitra alla Cacciatore Duck Hunters Style Bring Zia a pheasant or another game bird and she would prepare this succulent cacciatore plate. She would always remind us that her family would have wild birds cooked in this fashion for Maria Luisa the Duchess of Parma, and entertain us with family tales. Here we cook duck breast in Zia's style.
Cut each duck breast length-wise into 2 or 3 pieces depending on their size. Heat a large saute pan, and place the duck breasts skin down into the hot pan. When the skin is golden brown, crisp and most (80 percent) of the fat extracted take the breasts out of the pan. Discard the fat, put the butter in the pan and melt the butter. Add the onion, the shallot and the mushrooms to the pan, and cook untii the mixture begins to brown. Return the duck breasts to the pan flesh down, and add the sweet vermouth and the red wine. Bring the ingredients to a moderate boil and reduce liquid is half reduced. Add the broth and boil until the liquid is reduced by haif. Blend in the chopped parsley and the sliced scallion, and simmer the scallion limp-about 1-minute. To serve with polenta, place the polenta in the middle of a serving platter, surround the polenta with the cacciatore, cover all with the sauce, and sprinkle 1/3 of the grated Parmigiano- Reggiano on the polenta. The Cooking of Parma Camillo's Game Birds with a dry fruit filling Mr. C. would cook this authentic Italian dish squab for an entree or quail for an appetizer. Serves 4
Preheat oven 450 for the line. Clean the birds. Place the dry fruit and sherry in a sauté pan and simmer to burn off the alcohol. In 3 to 4 minutes 1/2 the sherry should be evaporated and the alcohol burned off. Turn off the heat and steep the fruit. Place the dry bread in a large bowl. Add the Parmesan cheese, soft cheese, beaten eggs and salt and pepper to taste. Strain the dried fruit and save the liquid. Add the dried fruit to the bread. Mix all the ingredients well, and stuff the rear cavity of the bird with the stuffing. If any of the stuffing is leftover, fill the front cavity of the birds. Add the broth to a roasting pan with the onion, and place a rack in the roasting pan. Put the birds on the roasting rack and sprinkle with salt and pepper to taste. Mix 3 Tablespoons of the strained sherry to the corn syrup and base the birds with the mixture. Put the hens into the hot oven to seal the skin -- about 15 minutes. Lower the oven to 325 degrees, and cook for 20 minutes. Base the birds and check the pan liquid, it may need to be replaced. Cook another 20 minutes and the breads should be done. The leg joints should be loose when cooked. A meat thermometer should read 1600. Put the hens aside to rest for 15 minutes or more covered with an aluminum tent. Strain the essence from the pan into a bowl. Melt the butter in a sauté pan and carefully add the cognac, it may flame. Cook off the alcohol and add the essence; continue cooking for five more minutes to complete the source. Fagiano Brasato con Uva Braised Pheasant with Grapes This recipe comes right from Camillo Restaurant. Our patrons who hunted often brought us the game they caught to prepare for them and their friends. This recipe is ideal when the hunting season first opens, and the local fresh grapes are still available, and at this time of the year we often use this recipe. This recipe is excellent with pheasant, grouse, duck and quail. With duck we often added a little Galliano liqueur or Strega, if you like a nutty taste use Frangelico. 2
pheasants plucked & cleaned
Costolette di Vitello
alla Valdotana
Veal Chops Alla Valdostana This is a true classic from the Piedmont Region of Italy. The dish can be prepared half on the broiler and half in a sauté pan or simply in a sauté pan. The following formula is the simple sauté method. Serves 4 We must stuff the veal chops. To do so we must make a pouch. Here is how we make the pouch. Lie the veal chops flat on work surface. With a sharp small knife, in the middle, of the side of the chop, make a slit about two inches long, about three quarters of the way to the bone. In each veal chop place a slice of prosciutto, half teaspoon of Parmigiano- Reggiano, a slice of fontina cheese and a salt and pepper to taste. The pouch can be sealed at the edge by threading the meat with a long sandwich toothpick. Cover the bottom of a sauté pan with the oil and place it over medium heat. Dredge the veal chops in the flour. When the oil is hot, add the veal chops to the oil and brown on both sides. Drain off the oil and add the butter. When the butter begins to sizzle, if you wish, stir in the flour, add the wine and reduce it by half. Add the broth and cook the chops medium to medium well. Veal chops when cooked well done are often tough- the nature of veal. To Serve: Place each chop on a dish and cover with sauce- for garnish a bit of chopped parsley may be added to the sauce. Also, a side of grilled polenta is absolutely scrumptious.
Scaloppine di Vitello Piccata Veal Scaloppine Piccata A true Italian classic that each region does a little differently. Serves four Place a large sauté pan on the fire over medium heat and coat the bottom with the oil. Lightly dredge the scaloppine in the flour and when the oil is hot, add the scaloppine to the sauté pan. Brown the scalloppine on both sides, discard the oil and add the butter. When the butter begins to sizzle, add the white wine and the lemon juice. Reduce the liquid by half, add the broth, (capers if you wish) simmer to develop a nice sauce- for about two minutes. Stir in the parsley, and add salt and pepper to taste. To serve: Place the scaloppine on a platter, pour the sauce over the scaloppine and garnish with slices of lemon. *Note: The best scaloppine slightly pink and pounded tender. Ask your butcher to pound it tender, or do your own pounding.
A Roman veal scaloppini dish that is a truly a world classic. Serves 4
If necessary, with a kitchen mallet tenderize the scaloppini. Adhere a slice of the prosciutto to each slice of the veal scaloppini. To fasten the procsiutto, put the scaloppini on a cutting board and place a slice of prosciutto on the scaloppini. Cover the meat with clear plastic paper and gently pound the proshiutto into the veal. Dredge the scaloppini in the flour. Place a large saute pan over high heat with the oil. Carefully, add the floured veal to the hot oil, and brown them on both sides. Discard the oil, and add the butter and the sage leaves. Cook for about 30 seconds, add the white wine, and reduce the wine by 1/2 its volume. Carefully, add the stock, salt and pepper, reduce the liquid essences by 1/2 to 2/3 to concentrate and intensify the flavors and add the parsley. To serve: Put the saltimbocca on a plate and cover it with the sauce. Or place 3 little bundle of roman spinach on a plate, cover each mound of spinach with a bocca, place a slice of hardboiled egg on top of all the mounds and cover the mounds with the sauce. Great presentation. We served Saltimbocca Alle Romano at Camillo' Restuarant over the spinach - fabulous presentation.
Cotaletta di Vitello alla Parmigiana Veal cutlet Parmesan Style Serves 4
Purchase thin veal cutlet, and with a mallet, pound the cutlets a little. Put the flour into a dish. Next to the flour put a mixing bowl with the eggs, and beat the eggs until they are pale yellow. In a dish next to the beaten eggs, put the breadcrumbs. Next to the bread crumbs place an empty dish. You have created a miniature assembly line for breading. Bread the cutlets one at a time. Flour the cutlets on both sides, dip them into the beaten eggs, and place them nice and flat on top of the bread crumbs, with the bread crumbs from around the cutlets, cover the cutlets and press the crumbs into the cutlets. Heat the oil in a frying pan. Carefully add the breaded cutlets to the frying pan. Brown the cutlets crispy on both sides, and drain on a paper towel. Ladle enough tomato sauce onto an oven proof dish or shallow casserole to just cover the bottom. Put the cutlets in the dish with the tomato sauce and cover the cutlets with tomato sauce . Sprinkle Parmigiano Reggiano to cover each cutlet and place a slice of mozzarella over the middle of each cutlet. Put the ovenproof dish in the preheated oven, and bake until the cheese is melted and begins to get tan. Serve hot! *The Beast veal cutlets are from the Rack of veal Scaloppine di Vitello con Pomodori Pera Veal Scaloppini with Pear Tomatoes Serves 4 Buy veal for scaloppini or veal cutlets. If necessary clean and pound the veal with a butcher's mallet. Dredge the veal lightly in the flour and heat the oil and butter in a sauté pan. Carefully lay the floured scallops of veal in the heated oil and butter, and brown the veal on both sides. Add the scallions, tomatoes and basil, and sauté until the scallions begin to wilt, add the wine and sizzle the wine until it is half reduced. Add the broth and cook until the sauce begins to become a little condensed, about 5 minutes, add the salt and pepper and the parsley, and cook 32 seconds. To serve, line up the scallops of veal on a serving dish like soldiers marching, and cover the veal with the sauce.
Veal scaloppini pepperonata with dry porcini mushrooms A tasty dish that is square in the middle of being robust or delicate. Maybe, a delicate robust veal dish.
Put the porcini into ½ of the wine to reconstitute. Place a large sauté pan over high heat, and add the oil. Flour the scaloppini and carully add the veal to the hot oil. Brown the veal on both sides and discard the excess oil. Lower the flam to medium, add the garlic, the rosemary, the sage and the red onions, and move swoosh the ingredient around a little. Cook for about 1 minute and add the peppers. Squeeze the excess wine out of the mushrooms saving the liquid. Sauté until the onions start to become limp, about 4 minutes. Add the mushroom juice through a fine sieve, and add the rest of the wine, low boil for about 5 minutes to reduce the liquid by one half. Add the sugo, the broth and salt and pepper to taste. At a low boil, reduce the liquid to about one half, bringing all the flavors together to make a sauce, about 7 to 8 minutes.
NONNA"S UMIDO di VITELLO DELICATO Grandma's Delicate Veal Casserole A light and delicate casserole that is a two pot meal with gnocchi or pasta. Preheat oven 425d.f. Put oil into casserole and heat it in the oven. Dredge the veal in flour, carefully add it to the hot oil, and brown the veal in the oven. Add the marjoram and wine; lower the oven temperature to 350 d.f. and cook for 5 minutes. Stir in the broth and simmer covered with the cover slightly ajar, until the veal is almost tender, about 1 hour. To the veal, add the onions, the carrots, and the salt and pepper to taste, and cook until the vegetables are tender, about 25 minutes. (If using potatoes add with the carrots.) When the veal is ready, cook the gnocchi in boiling salted water, drain them and add to the veal. Serve at once "Cooking of Parma" recipe.
Medalione di Vitello e Scalione Veal medallions in a scallion sauce This is an elegant delicate full flavored dish that was dormant in my mind and archives. Until, I enjoyed an optimum lunch, al fresco, in ancient Parma's, Piazza Duomo. As I nibbled on a flan di Parmigiano-Pamesan soufflé, a group of golden blond (Nordic) young adults walked towards the door of tenth century cathedral. Close by, a priest in his robe and capello-little hat strolled on the cobblestones with his hands clasped behind his back. As I finished my soufflé, Una Donna in voga-a chic gal, bicycled past the baptistery, and the waiter served my veal. The aromas from the veal instantly moved my mind and soul to the kitchen and to the time when I cooked the dish. Serves 4
Place a sauté pan over high heat and add the oil. Lightly dredge the veal medallions in the flour, and carefully place them in the hot oil. Brown, searing on both sides. Discard the oil, and keep the goodness from the meat in the pan. Return the meat to medium heat, and melt the butter in the pan. Add the wine and reduce by ½ its volume. Add the remaining liquids and reduce by ½ its volume, about 6 minutes. Add the scallions and cook for another minute. The meat should be medium rare. If one prefers rare meat, remove the meat at desired doneness. To serve, place the meat on a dish and cover with the sauce. A sprig of decorative herbs is a nice touch. Top the herbs with edible violets and you are in heaven. Serves 4
1/3 cup broth Salt and pepper to taste Heat a sauté pan. Sprinkle the medallions with salt and pepper and dredge in the flour. Add the oil to the sauté pan and carefully add the dredged medallions to the hot oil. Brown the veal on both sides and discard the oil. Add the butter and fine herbs to the pan with the veal. When the butter and herbs begin to sizzle add the white wine. Reduce the wine by half; add the sugo and the broth. Reduce the sauce by half. Add the salt and pepper to taste. To serve: Place the medallions of veal in a platter and cover with the sauce. Sprinkle with some fresh chopped fine herbs. You may decorate the platter with sprigs of herbs. If serving with sautéed spinach place the spinach on the bottom of the platter, place the medallions on the spinach and top with the sauce and fine herbs.
BRASATO di VETELLO LIONESE Antique Braised Lionese Veal This meat dish is from the 1677 Farnese kitchen. It calls for veal or meat from a castrated bovine. We use the veal. 1 veal eye round, flat brisket, or tied shoulder about 3 pounds +. Your choice of cut
The veal is braised in a dutch oven. Place the bottom part of the dutch oven over medium flame with the oil. Salt and pepper the veal and roll the veal in the flour. As soon as the oil is hot brown the veal on all sides. When the last side of the veal is being browned add the vegetables. When the veal is all browned add the cloves and cinnamon stick to the pot and stir gently. Add the wine to the veal and place the pot in the oven uncovered for about ten minutes. Add the broth to cover 3/4's of the meat and tightly cover the pot. Cook for about 30 minutes, carefully open the pot and carefully turn the meat and check how done the meat is. That is the tenderness and the temperature. Continue cooking for about another hour and one half checking every half-hour for doneness. When the veal is cooked tender remove the veal from the pan and set aside lightly covered. Strain the sugo (meat juices) into a saucepan.
Costellete di Maiale Pizzaiola con Peperoni e Fungi Pork Cops Pizzaiola with Peppers and Mushrooms A robust dish that is real favorite in our Little Italy communities Heat the oil in a large saucepan over medium heat. When the oil is hot, add the pork chops. As the chops begin to brown add the garlic, peppers and mushrooms. Cook until the garlic begins to brown, about 4 minutes, and stir in the Herbs. Add the tomatoes and cook for 15 minutes or until the chops are fork tender. To serve, place chops on a platter and cover with the sauce. A side dish of ziti with this sauce makes a fabulous meal. A meal I learned to appreciate from Zia Maria. My method of preparation for this dish has varied over the years. The ingredients stay the same, but how I put it together, I guess, depends on my mood. The results are always excellent. The following procedure takes 30 to 40 minutes, and perfect for today's busy schedules. Put Pork Chops in large
sauté pan, and begin cooking on medium heat. Add butter
to the large sauté pan. Slice the onions with the grain,
and add to the butter and pork chops. Cut the cabbage into 2-inch
squares, and add to sauté pan. Peel, core and cut apples
into wedges.
Pre-heat oven 350 dg. F.
BRASATO DI FILETTO DI MAIALE ALLA BRUNELLO BRAISED TENDERLOIN OF PORK WITH BRUNELLO SAUCE Serves 4
Preheat oven to 375 degrees Heat an ovenproof saute’ pan over high heat and add the vegetable oil. Flour the meat and sear it on all sides in the oil. Remove the tenderloin from the pan and discard the oil but save the braising on the bottom of pan. Add the butter ,olive oil, garlic, rosemary and mushrooms to the pan . When the garlic and mushrooms begin to brown return the tenderloin to the pan. Add the wine and place the pan in a 375 degree oven. After 5 minutes turn the meat over. After five more minutes the wine should be reduced by half, and add the meat essence. Turn the pork over again and return the pan to the oven. In about ten minutes the sauce should be reduced buy half and the pork just well done. To serve: Place polenta in the middle of a service platter, slice the pork, place slices around the polenta, pour the sauce over all, drizzle with olive oil and sprinkle polenta with parmigiano-reggiano.
Filetti di Maile con cognac di mele e uvo secco Pork Tenderloin with apple brandy and raisins
Put the raisons in the apple brandy to soak. Heat the oil in an oven proof sauté pan, lightly dredge the tenderloins in the flour and carefully add them to the hot pan. Brown on all sides, and discard the oil. Melt the butter in the pan, and carefully add the apple brandy and raisons, off the fire, at arm's length, it will flambé. Cook about one minute, and put the pan in the hot oven and continue cooking for 8 to 10 minutes for medium well or until it is done to your taste. To serve, place the tenderloins in a serving dish and slice. Surround the tenderloins with the vegetables. Add the chopped parsley and chives to the sauce and pour the sauce over the pork.
Serves 4 Rub the steaks with the oil and sprinkle the salt and pepper, to taste, on the steaks. Turn a broiler or grill on high and get it very hot. Place the steaks on the hot-hot broiler, grill to *sear, until they are become dark brown, be sure to turn and brown both sides. When both sides of the steak are seared the meat should be rare on the inside. To cook medium rare to well done, move the steaks to a medium-hot fire, or lower the broiler, grill, and continue cooking until cooked as desired. As the steaks begin to cook, put a sauté pan on the stove to heat the oil. Add the mushrooms to the heated oil and brown a little. Add the white wine, salt and pepper to taste, and reduce all the liquid. To serve, place the steaks in a dish and cover with the mushrooms. *The steaks can be up to 1lb. each. Searing the meat locks in the flavorful juices.
BISTECCA FRITTA,
FILETTO di MANZO, CON VIN
ROSSO
Heat the oil in a medium size sauté pan. Carefully
add the beef to the hot oil and brown thoroughly, searing the meat on both
sides-about 1 minute on each side. Add the mushrooms and the butter. Cook,
stirring mushrooms occasionally until they begin to brown. Add the wine, and
allow the wine to reduce by half. Add the broth and bring it to a boil. (The
meat may be removed when cooked as desired.) Cook for about 2 minutes and
turn the meat. Continue cooking until liquid appears to have reduced to
about 1/3 of a cup. Turn the steaks when the sauce is about half reduced.
Polpette
Ripiena
Stuffed Meatballs | ||
FOOD WINE ITALIAN -- Farm and Game Entrees 
Sometimes
robust and full bodied and often light delicate. Often
with great accompaniments, or contorne, side dishes. The
main event, particularly on festive occasions, or simply the
main course the day.
commercial or 4 drops 
Cheese