about me:
I am an Australian with a passion for food, travel and all things happy and easy
favorite foods:
Burgers, enchiladas, pizza and French fries,costaletta alla milanese, tagliatelle con funghi porcini,
Tagliatelle Ubriacona
Comments (1)
An amazing creation from my favorite restaurant in Florence, Italy. Ubriacona (means drunkard in Italian) you can substitute the tagliatelle with anything really even risotto....sooooo good!!
Ragu alla Bolognese
Comments (1)
This is the traditional way to make bolognese....direct from Emilia-Romagna region, where Bologna is located. In Bologna they will scoff at the use of any other pasta but tagliatelle or parpadelle.
Costaletta alla Milanese
Comments (0)
4 veal chops, bone on each 4 eggs, beaten 2 cups fresh bread crumbs 8 tablespoons unsalted butter Lemon wedges Directions Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently 1/4inch thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes. In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with lemon wedges. (Toppings include 1) tomato and arugula salad; 2) Sauteed mushrooms; 3) bitter radicchio salad.)
-
ShoutBox all shouts
