Roasted Chicken with herbs and Wine
Marinate the chicken overnight in the white wine, turining at least once, in the refrigerator. Preheat the oven to 425 F. Place the garlic, salt. pepper, rosemary and sage on a chopping board and with a sharp knife, chop and blend
Stuffed Peppers
Preheat the oven to 375 F. With a sharp knife, cut the peppers in half lengthwise and clean out the seeds. Stuff the peppers with your choice of stuffing. Place in a baking dish side-by-side. Pour the stock and tomatoe sauce
Pork Chops Alsatian Style
Preheat a gas barbecue grill to 450 to 500 degrees. Make the Alsatian Sauce and keep it warm. Mix the salt, pepper and dry spices together in a small bowl. Pat the chops dry with a paper towel. Sprinkle the tops of
Pot Roast with Marsala
Pat the roast dry with a paper towel. Sprinkle with 2 teaspoons of salt, the pepper and the flour, shaking off the excess. In a large nonstick pan, heat the extra-light olive oil for about 2 to 3 minutes or
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