Tag Archives: secondi piatti

Polpette con Limone

Tweet Meatballs with lemon are lighter than my traditional meatballs with red sauce. By making them smaller (about the size of a walnut) they are just the right size to enjoy as Merende (Small Bites), add to a Mediterranean Salad or serve with Lemon Spaghetti. I prepare a double recipe to have on hand because […]

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Italian Sausage & Peppers

Tweet The ubiquitous sausage and peppers sandwich prevails at just about every Italian festival I’ve ever attended, including this past weekend’s Sicilian Festival in San Diego. It’s the quintessential street food with it’s rustic simplicity and rich and lusty flavors. The pairing of great tasting Italian sausage with the caramel sweetness of onions and peppers […]

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Orzo Stuffed Peppers

Tweet     The best thing about making these peppers is that you can enjoy them today, put some in the freezer and enjoy them even more on another day. I prepared them before I left on my Mother’s Day trip so Jack would have quick easy meals while I was away. I made a […]

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Swordfish Stemperata

Tweet If for no other reason, (and I have many) I would live in Sicily for her abundant source of fish. The catch varies with the seasons and the waters. There is a Sicilian saying, “If you want to eat fresh fish, you mustn’t have a tight wallet”. Swordfish commands a high price due to […]

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Saltimbocca Rolls

Tweet In Italian, saltimbocca means “to jump in the mouth,” implying that the dish is so good that it literally jumps into your mouth. I’ve eaten a few different versions of saltimbocca. One with chicken, one with capers (not my favorite) and the one that your fork insists on leaping into your mouth, one delicious […]

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Osso Bucco

Tweet This slowly braised, melts-in-your-mouth tender and falls off the bone with very little persuasion dish, is one of my favorites. The original version was seasoned with cinnamon, allspice and bay and garnished with Gremolada, (a mixture of lemon zest, garlic and parsley). The modern version incorporates tomatoes, giving the dish a richer flavor. Ossibuchi […]

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Beef Brisket with Carmelized Onions & Marsala Sauce

Tweet Much of the nation’s supply of brisket is made into corned-beef, pastrami or pot roast. Corned-beef brisket is a brisket that has been preserved with salt and flavorings (corned). That is not the kind to use for this recipe. Brisket contains very little fat, leaving the muscle fibers quite tough which is why it […]

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Grillades with Grits and Creole Sauce

Tweet Grillades, (pronounced GREE-yads), are thin scallops of veal, beef or pork and are typically served for brunch. It is my understanding that the dish originated when the country butchers of Southern Louisiana were preparing the boucherie. (A boucherie is a communal butchering of an animal that ensures fresh meat for the entire community). Thinly […]

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Braciolone

Braciolone

Tweet Depending on which part of Italy you’re from, Braciole (bra CHO lay) means different things. In the north it’s generally a cutlet of some kind that is cooked flat. In the south, Braciole refers to individual portions of meat rolled up with a filling or stuffing inside. Braciolone is a big roll, which is […]

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