secondi piatti

Stracoto (Italian Pot Roast)

Stracoto (Italian Pot Roast)

  Each year in late October, when the weather is just about perfect, our neighborhood throws a block party. The streets are partitioned off, tables are set up and it’s…
Balsamic Glazed Meatloaf

Balsamic Glazed Meatloaf

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  As a rule, when I make dinner it’s usually something I have a hunger for, but there are those times when I just don’t feel all that hungry or…

Piccatina di Vitello al Limone

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  Sauteed veal with lemon is fast food … really! Thinly-sliced veal quickly sauteed (don’t even have to dredge it in flour) and a sauce that practically makes itself is…

Pesce alla Milanese

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  This fish recipe is cooked in the style of Milan with a crisp crumb coating, the tangy taste of lemon and a simple browned-butter sauce. I use my own…

Polpette con Limone

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  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…

Italian Sausage & Peppers

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  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…

Orzo Stuffed Peppers

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  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…

Swordfish Stemperata

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  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.…

Saltimbocca Rolls

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  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…

Osso Bucco

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  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…

Grillades with Grits and Creole Sauce

  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…
Braciolone

Braciolone

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  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.…