Shrimp with Spicy Mushroom Sauce
Prepare the Spicy Mushroom Sauce and keep warm. In a shallow bowl or plate, mix together the flour, paprika, and optional salt and pepper. Heat the extra-light olive oil in a sauté pan or skillet over medium-high heat. Toss the shrimp
Veal Stew with Sausages
Prepare a bowl of acidulated water (with fresh lemon juice added). Trim the stem end of the artichokes. Peel off the outer dark green leaves until you reach the soft paler yellow leaves. With a paring knife, trim to smooth the
Veal Scaloppine Gattopardo
Make the sauce and keep warm. Sprinkle the veal scaloppine with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, and dust them lightly with fl our, shaking to remove excess. Heat 3 tablespoons olive oil in a large saucepan on high, and quickly
Veal Meatballs with Emiliana Sauce
Place veal, mortadella, garlic, bread crumbs, heavy cream, egg, Parmesan cheese, parsley, and salt in a bowl. With clean hands, gently combine all ingredients until well blended. Separate mixture into 8 pieces and gently form each piece into a large meatball, about
Steaks with Umbria Sauce
Prepare the Umbria Sauce. Salt and pepper the steaks on both sides. Heat the extra-light olive oil over high heat until it starts rippling at the top. You want to make sure the oil is extra hot before adding the steaks. Add the
Sicilian Steaks
Place the garlic, salt, pepper, and red pepper flakes in a large mortar and pestle and pound into a paste. (If you do not have a large mortar and pestle, use a food processor; it is not the same but
Sicilian Spiedini (veal rolls)
Make the stuffing and the sauce. Preheat oven to 400°. Grease a deep baking dish with olive oil and coat with about 2 to 3 tablespoons of Italian-style bread crumbs. Lay all the pieces of veal flat on a prepping surface. Place
Shrimp Bolognese
Heat half of the olive oil in a skillet or saucepan over medium heat. Cook the garlic, red pepper flakes, and parsley until the garlic is golden brown, about 1 minute. Add the sun-dried tomatoes and the diced ham. Cook
Shrimp and Scallops in Curry Sauce
Make the Curry Sauce and keep warm. Mix the flour, salt, pepper, and paprika in a bowl. Dredge the scallops and the shrimp in the flour mixture and pat well to shake off the excess flour. Heat the 4 tablespoons oil
Sea Bass Fillet with Wild Mushrooms and Truffles
Heat the 3 tablespoons of olive oil in a large, covered skillet over medium-high heat until almost smoking. Pat the fish fillets dry and season with salt and pepper. Sear the fish, without jostling, for 2 to 3 minutes, or