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Cover: Mamma Mia!

Recipes with egg

31Aug 12

Veal Milanese

Veal Milanese
These pan-fried veal escalopes splashed with lemon are mouth-wateringly good. Veal Milanese reminds me of authentic trattoria cuisine from when I was a child growing up. The escalopes are best served with a small portion of spaghetti and a fresh Pomodoro sauce, or sautéed potatoes and salad.

If you are having a dinner party and stuck for time or inspiration, then Veal Milanese is a simple dish. It won’t cause a sweat in the kitchen, but will definitely impress your friends.

If you don’t like the idea of cooking veal, then you can use an alternative such as chicken or pork, but really veal is the authentic ingredient and definitely the most delicious meat for this recipe. If you do enjoy veal, then you could also try Brian Turner’s rib of rose veal with honey and soy glaze.

Veal Milanese
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A classic veal dish served with spaghetti Pomodoro or sautéed potatoes.
Ingredients
  • 2 veal escalopes (about 100g each)
  • 1 large egg
  • 150g flour
  • 150g white breadcrumbs
  • 3 sprigs of rosemary, discard the stalks and very finely chop the leaves
  • Handful of basil leaves, chopped very finely
  • 50g butter
  • 1 tablespoon olive oil
  • 1 lemon, quartered to serve
  • salt and freshly ground black pepper
  • Handful of finely grated Parmesan cheese
Instructions
  1. You need to flatten the veal escalopes, so place them in clingfilm, and using a rolling pin, gently pound them, being careful not to tear the meat - it just needs to be a little thinner and stretched.
  2. Crack the eggs into a dish and beat them lightly together with some salt and black pepper. Mix the finely chopped rosemary and basil into the breadcrumbs and spread on a plate. Now season the flour with salt and black pepper and spread on to another plate.
  3. Dip each escalope, first into the flour, then the beaten egg and finally into the breadcrumbs, shaking off any excess breadcrumbs. Then place the escalopes onto a clean plate.
  4. Heat half the butter and oil in a frying pan over a medium-high heat; when sizzling hot, add the escalopes to the pan. Cook them for 4-5 minutes on each side or till crisp and golden brown.
  5. Sprinkle with a little salt and serve with the lemons to squeeze over, grated Parmesan and your choice of side dish.

 

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30Jul 12

Potato Gnocchi

Potato Gnocchi
Potato Gnocchi
are light potato dumplings which were my grandmother’s specialty, a typical Sunday lunch at her table. They are an Italian tradition, differing in ingredients and form according to the region. You can serve it up with different sauces; Pomodoro, Pesto and Gorgonzola are three classics.

Gnocchi is a versatile dish, and to get it perfect requires practice and a little patience, as they should be light and delicate rather than heavy and rubbery. But when you get it right, Mamma, are they good!

If you like Gnocchi you could also try my Baked Dolcelatte and Broccoli recipe.

Potato Gnocchi
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Light potato dumplings, gnocchi is a typical winter Sunday lunch dish in Italy.
Ingredients
  • 400g Floury potatoes - Maris Pipers or Desiree are good options. Try to pick the same size potatoes so they cook at the same time
  • 100g plain flour (plus some extra for the work surface)
  • 1 Egg
  • Salt
Instructions
  1. Place the unpeeled potatoes in a pan of slightly salted, cold water and bring to the boil (15-20 minutes). They are ready when the skins starts to crack and you can insert a knife without resistance.
  2. Drain the potatoes and place them on a kitchen towel.
  3. Peel and mash them into a bowl, making sure they are lump-free. It’s easier to mash while still hot. Let them cool for 10 minutes.
  4. Spread a layer of flour onto a clean work surface and put the mashed potato onto the flour.
  5. Next crack an egg into a bowl and whisk. Add a small amount (a couple of tablespoons) to the centre of the mash. Add a little flour and mix the ingredients with your hands. Repeat until you have used all the flour, but keep back a little egg.
  6. Knead the mixture for 6-7 minutes until the dough reaches a good consistency – smooth and elastic, not sticky. Add an extra spoonful of egg if the mixture appears dry.
  7. Divide the dough into 3 pieces and roll each piece into a ball.
  8. Re-flour the work surface and roll your ball, making long sausage strips approximately the width of your thumb.
  9. Cut the strips into pieces of around 2½cm in length. Lay them onto the floury surface, not touching each other!
  10. Shape each piece into a rounded Gnocchi. You can flatten them slightly with a fork for a pillow shape.
  11. They are now ready to be boiled. You can boil them straightaway or leave them on a floured plate in the fridge to cook them later.
  12. Bring a large saucepan of salted water to a gentle boil and add the Gnocchi – a few at a time. You will know they are cooked as soon as they start to float to the surface. This should take a couple of minutes, and they should be soft and light. Leave for 30 seconds and spoon out with a slotted spoon into your chosen sauce.
  13. Gently stir for 20-30 seconds, add basil leaves to garnish and serve immediately.

 

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.