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11/18/2010
Agnolotti (Veal and Escarole Ravioli)
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
02/14/2012
Steak with Herb Sauce (Bistecca Con Salsa delle Erbe)
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works 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.
Issue #129
08/23/2007
Italian Beef Sandwiches
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Issue #105
01/28/2008
Cold Tripe Salad
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
Issue #92
10/29/2007
Veal with Caper Sauce and Pork with Anchovy Sauce
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
03/21/2002
Genoese Stuffed Veal Breast
Cima means summit—perhaps a reference to this Genoese classic's monolithic form, or maybe because it's considered a gastronomic peak.
Issue #15
02/15/2007
Vitello Tonnato
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
Issue #6