ROVELIINE Pan-Fried Veal Scallops in Tomato Sauce (Serves 4-6)   Ingredients 1 pound veal scallops (8 scallops), pounded to ⅛-inch thickness (beef or chicken scallops can be substituted for the veal) 2 eggs, beaten with ½ teaspoon salt 1 ½ cup dried bread crumbs 1 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon chopped […]

Salsiccia con Fagioli Sausage and Beans Serves 8   Ingredients: 1 ½ cups dried cannellini beans 10 cups cold water 2 teaspoons salt, plus extra to taste 8 cloves garlic, peeled 2 sprigs fresh sage 3 tablespoons extra-virgin olive oil 1 pound Italian sausage, cut in 1 ½ inch lengths (If you like spicy sausage, […]

Stracotto alla Toscana Chianti Braised Beef Serves 4 This dish is even better after sitting for 1 or 2 days in the refrigerator. Ingredients: 2 pounds eye round beef roast 6 whole cloves 1 stick cinnamon 6 juniper berries 2 red onions, cut into eighths 2 carrots, cut into 1-inch lengths 2 stalks celery, cut […]

Tagliata di Manzo alle Erbe Aromatiche Rib-eye Steak with Aromatic Herbs Serves 2 Ingredients: Salt and fresh ground black pepper, to taste 2 (18-20 ounce) shell, rib-eye, T-bone, New York, or strip loin steak with bone 3 tablespoons Arometo sauce (see page 15) 5 tablespoons homemade beef or vegetable broth Procedure: 1. Preheat the broiler. […]

Page 6 of 6« First...23456