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As the name indicates, this dish finds its origin in the city of Milano, where it is more commonly made with beef or veal. In our family, when my brother Mario and I were children, my mother used to refer

To Prepare the Scallops:Season the scallops with salt and pepper. Set aside.Heat the extra light olive oil in a sauté pan over high heat until it sizzles. Place the seasoned scallops in the oil and cook 2 minutes per side

Preheat the oven to 375 degrees. Tie the veal shanks with kitchen twine to help them retain their shape while braising in the oven. Salt and pepper the shanks and dust them with the flour, shaking well to remove the

Place the beef cubes in a large bowl and sprinkle with the salt and pepper, making sure the meat is coated on all sides. Add the flour and mix until well coated. Heat the oil in a large nonstick sauté

To Prepare the Piccata Sauce:In a saucepan over medium heat, cook the olive oil and onion for 4 minutes. Add the garlic. Add the wine and lemon juice, and reduce by two-thirds, about 3 more minutes. Add the parsley and

To Prepare the Eggplant & Tomato Sauce:Mix all the eggplant pieces and salt in a colander. Cover with a plate and place a weight on top of the plate. Let sit, undisturbed, in the sink for at least an hour,

Make the sauce and keep it warm. To Prepare the Sauce Siciliana:Soak the raisins in 2 cups of water for 30 minutes. Drain and discard the water; set the raisins aside.In a large sauté pan over medium-high heat, heat the