Feeds:
Posts
Comments

Posts Tagged ‘olive oil’

There’s something consistently comforting about homemade meatballs and tomato sauce for Sunday supper.  Maybe it’s the act of mixing and rolling the meat with your bare hands; an organic and ritualistic labor of love. Or, perhaps it’s just the sweet warm aroma of onion, garlic, fresh basil and tomatoes wafting off the stove.  Whatever it is, we couldn’t get enough of it this week when we tried Lidia Bastianich’s “polpette” with our spicy tomato-basil sauce. Instead of serving the dish over spaghetti, we baked a pan of polenta and then fried the squares in olive oil.  Light crunch on the outside with a soft, warm, heartiness on the inside — perfect with a dollop of tangy sauce.

Read Full Post »

Veal, or meat from a young calf, is not something I eat or cook with often, but when done right it’s amazingly tender and flavorful and much lower fat than other cuts of beef. The classic Italian veal preparations of piccata (with lemon and capers) and milanese (with arugula or basil and tomato salad) are my favorites.  Both start with a basic seasoned, breaded, pan-fried cutlet.

To make the perfect “schnitzel,” as the Austrians like to call it, you dredge your veal cutlet first in flour, then in egg wash, and then in seasoned bread crumbs.  Over medium-high heat, pan-fry in olive oil for just a couple of minutes on each side.  The key to a great piece of veal is not to overcook it, otherwise it will become tough and chewy.

Top off your schnitzel with a wonderful summery salad of diced tomato, cubed fresh mozzarella, and strips of fresh basil — all tossed in a little olive oil, balsamic vinegar, and salt and pepper. And on the side, add any steamed fresh vegetable that catches your eye in the produce section or your local farmers’ market.  Tonight the beans were looking fantastic, and they tasted even better.

Read Full Post »