Veal Stories

I must confess that making an Italian Antipasto Platter always makes me happy because it usually marks some type of celebration, even sometimes a small one. For many years, an Italian Antipasto Platter marked the beginning of our weekend, when Rob would arrive home from his weekly commute to Saudi Arabia. While that commute is no longer part of our lines, the Italian Antipasto Board is still an important part of our weekend. This post will give you some ideas on how to make the perfect antipasto platter, and you will be able to create your own signature Italian board by choosing among some of the suggested ingredients. WHY YOU WILL LOVE THIS POST - Everyone loves an appetizer board as it means sharing food and laughter with family and friends. - It is like having Italy on a plate - literally! - Relatively easy to make, in 15 minutes or less. - The platter is great for a wine tour around Italy.

Veal Piccata is an elegant and scrumptious dish, which takes only a few simple ingredients to make. In Italy Piccata refers to the method of preparation of the meat, which is usually sliced, dredged in flour, sauteed and served in sauce. The culinary tradition in Italy tells to use veal in the preparation of this dish, however, in other countries, chicken is widely used instead of veal. I must confess that this is one of the first recipe I learnt to make from my dad, who patiently taught me that the secret for the perfect veal piccata is balancing the ingredients of the sauce, where all the flavor lies in harmony. But let's go and cook a perfect veal piccata! WHY YOU'LL LOVE CLASSIC VEAL PICCATA - It does not require a lot of ingredients - This recipe is very satisfying

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Homemade tomato Sauce is one of the main staples in Italian culture and cuisine. There are many ways to make Italian tomatoes sauce and in Italy every family as its own recipe. To prepare homemade tomato sauce from scratch you will need plum tomatoes, the best quality for processing, canning and preserving the goodness of these vegetables. San Marzano is a high-quality tomato variety that has to grow in the Sarno Valley in Italy, in order to receive this name and the DOP symbol. I must confess that homemade authentic Italian sauce from scratch is something deeply embedded in my childhood memory. This recipe is gluten-free, suitable for vegetarians and vegans. It is packed with antioxidants and vitamins and it is low in calories. If you want to add your own signature touch to the sauce, you can by using different spices and herbs when you will warm up your sauce to use it in different recipes. Here some suggestions to make incredible classic Italian recipe using this sauce: - Adding fresh basil leaves will give you a great sauce for Pasta alla Norma or Traditional Italian Eggplant Parmesan. - Chill flakes or whole dried spicy peppers, which you can use to toss a plate of spaghetti. - Fresh or dried herbs such as oregano, thyme, marjoram: great to stew some meats in, for example, my Easy Italian Meatballs.

If you do not want to bake, you will find as well how to adapt the recipes. Before digging into the heart of the preparation, let's find out the Italian tips to make some delicious, simple and easy panini sandwiches. First of all let's understand the language: the correct translation of sandwich is panino, which means small bread. Hence the word panini is just the plural noun. Now let's discuss with which bread we make a panini. The most popular bread is "rosetta", which means a small rose, as it resembles a rose, when viewed from the top. Usually it has as a semi-hard crust and is soft inside. Other kind of bread could be focaccia or ciabatta bread. And I stop here...otherwise, we could discuss for hours and hours about regional bread variety. Then, like elsewhere in the world, we use a filling...and we like a rather simple filling, with 2-3 ingredients at maximum. The most popular types of filling are: COLD CUTS: Italian cold cuts extend from the most well known such as Parma Ham and Salami to the most traditional and less known regional variety such as Mortadella from Bologna, Bresaola from Valtellina, Nduja from Calabria.

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