Veal Milanese with tomato pesto, salad and shaved Parmesan

Ingredients

• For the veal Milanese

• 2 eggs

• 2 tablespoons whipping cream

• 1.5 pounds veal scaloppine

• 3 cups Italian-style bread crumbs

• 10 tablespoons extra light-tasting olive oil, divided

• 3 ounces arugula salad

• Salt and pepper to taste

• 2 ounces shaved Parmesan pieces

• For the tomato pesto:

• 3 cups tomatoes, peeled, seeded and finely diced

• 6 cloves garlic, finely chopped

• 1 teaspoon sugar

• 1 teaspoon salt

• 1/2 teaspoon dried oregano

• 1/2 teaspoon pepper

• 1/2 teaspoon onion powder

• 1/2 teaspoon red pepper flakes

• 2 tablespoons basil, freshly chopped

• 1 cup extra-virgin olive oil

Preparation

To prepare the tomato pesto:

Mix all the ingredients in a bowl and let them sit undisturbed for at least an hour. All the flavors will come together as the ingredients marinate together.

To prepare the veal Milanese:

In a bowl, whisk together the eggs and the cream.

Dip each of the scaloppine in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place the scaloppine on a tray until ready to use.

Pour half the extra light-tasting olive oil into a large saute pan and cook over high heat for about 2 minutes until it starts to sizzle. Add half of the breaded scaloppine and cook over medium heat, about one minute per side.

To prevent the scaloppine from curling while you cook them, place small incisions with a sharp knife on each side of the scaloppine (along the silver skin).

Clean the saute pan and dispose of the oil. Cook the second batch of scaloppine in the remaining oil, following the same directions as above.

Cover and keep warm.

Place the arugula in a stainless-steel bowl, and dress with 2 to 3 tablespoons of the tomato pesto. Add salt and pepper to taste.

To serve:

Place the scaloppine in single-serving dishes. Top each of the scaloppine with a portion of the arugula salad and garnish with pieces of shaved Parmesan cheese. Pour some additional tomato pesto on the side of each of the scaloppine.
You should have enough for seconds.


Italian Sausage, Pepper and Onion Marinara with Toasted Garlic Bread

INGREDIENTS:


4 links Italian Sausage
Olive oil for sauteing
2 medium onions, peeled and sliced
2 medium peppers, deseeded and sliced
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1 28-ounce can tomato sauce
1/4 cup water

1 loaf bread (baguette or batard) cut into 4 individual servings
Soft butter and minced garlic as needed for garlic bread


PROCEDURE:
Just like any meat based sauce, you'll, want to brown the meat first.....so get the sausage going in a large pot in a little olive oil and, once it is browned all around, take it out of the pot, add a little more oil if you need to, and add the sliced onion and deseeded and sliced pepper and cook those to soften.
At this point, the sausage doesn't need to be cooked all the way through yet and, once the onions and peppers have softened up and cooked down a bit, add the minced cloves of garlic.....and a little sprinkling of dried basil and dried oregano....let that cook along for a couple of minutes and then add 1 28-ounce can tomato sauce.
Rinse the can out with about 1/4 cup water and add that to the pot, let it simmer along for 10 minutes or so and then add the sausage back to the pot.
At some point, when the sauce is close to being done, slice the bread into individual servings and slather the cut sides with a generous amount of fresh minced garlic butter and then place the tray underneath the broiler to brown the bread.
Once the bread is nicely toasted and the sausage is cooked through, it is time to eat. Finish with grated parmesan cheese.

Italian Custard – Zabaglione Recipe

INGREDIENTS

• 6 egg yolks

• 1/3 cup sugar

• 3/4 cup Marsala wine

• 1 teaspoon grated lemon peel

• Ground cinnamon

• Vanilla extract

• 1 cup heavy cream, whipped

• Strawberries, raspberries, or biscotti

METHOD

1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala.

2 Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.

3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti.

by Katherine Conolly

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....and also a diarrhea.

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