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A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Serve them with mashed potatoes to soak up the rich gravy from the pan.
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce.
A thick, well-marbled cuta rib eye, strip, or porterhouseworks best for this olive oil and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
After braising, these oxtails yield tender meat and a rich stew.
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
The ragł made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes.
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
This tripe salad uses the purest of ingredientsfresh tomatoes, onions, basil and a good quality olive oil.
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
These two delicious sauces can be used at home to dress up leftover meats.
We discovered this scrumptious dish during a luncheon prepared for us in Venice by Marcella Hazan.