Trippa Milanese

Serves 4

Tripe is the lining of beef stomach. There are different types of tripe: dark, light, and partially honeycombed. The most common tripe found in the American markets is the light honeycombed. Nowadays, tripe is sold partially cooked. If it is not partially cooked, tripe requires an extremely long time, 12 to 24 hours, of slow cooking.

Ingredients

• 3 tablespoons olive oil
• 3 pounds tripe, blanched and cut into 1 ½ inch strips
• 1 carrot diced
• 2 onions diced
• 2 cups dry white wine
• 2 potatoes, peeled and diced 2 inches long
• 1 tablespoon chopped rosemary
• 3 tablespoons of frozen petit peas
• 400 grams peeled Italian tomatoes
• Salt and fresh ground pepper

Instructions

1. Place the tripe in a large pot over medium heat, bring to boil and reduce heat. Simmer for about 1 hour, or until the tripe is tender. Drain and cool under cold running water and cut into 1 1/2 inch long strips.
2. Heat the oil in a large heavy pot over medium heat, add the onions, carrot, rosemary and cook for about five minutes or until the onions turn golden. Add the wine and let cook for 1 minute, next add the tomatoes, potatoes and the tripe. Season with salt and freshly ground pepper, simmer for about 20 minutes, stirring occasionally. Adjust seasoning if needed and serve immediately.

Veal Chop Valdostana

Serves 4

Ingredients

• 4 1-inch thick rib veal chops, trimmed and the bones frenched
• 4 slices fontina cheese
• 4 thin slices prosciutto
• 2 tbs. chopped parsley
• 4 tbs. olive oil
• 3 large eggs, beaten
• 2 cups fresh bread crumbs
• 2 tbs. butter
• 1 cup sherry wine
• 2 cups chicken stock (or bouillon)
• 2 cups sliced fresh mushrooms
• 4 slices mozzarella
• 4 artichoke hearts

Instructions

1. With a sharp knife, make a 1-inch long incision along the fat side of each chop, making a pocket. Wrap the fontina cheese with the prosciutto and parsley and slip into pocket (fold the cheese packets if necessary to keep from protruding. Press the edges of the veal chops to seal pockets. Season with salt and pepper. (Keep in mind that prosciutto is salty.) Spread the flour on a dinner plate, line up with bowls containing the beaten eggs and the bread crumbs. Dredge the veal chop in the flour and then dip into the eggs, shake off the excess. Dip chops into bread crumbs, pressing the bread crumbs into the meat. Place the breaded chops on a rack set over a platter or baking sheet and refrigerate for one hour to set the crumbs. Heat a sauté pan over medium heat, add oil and melt a tablespoon of butter in the same pan. Add the chops, cooking 2-3 minutes per side until golden. (If pan won’t hold all the chops at once, cook in batches, wiping the pan and adding new oil and butter for the second batch.) Add the mushrooms, butter, artichoke hearts, the chicken stock (or bouillon), and sherry wine to the chops and cook for five minutes, top the chops with the mozzarella and place in a preheated oven at 400ºF for about 20 minutes. Serve immediately.

Veal Marsala

Ingredients

• 12 small slices of veal
• 1 cup all-purpose flour
• 2 oz. dry Marsala wine
• 2 oz. veal stock or bouillon
• 2 oz. chicken stock or bouillon
• 4 oz. vegetable oil
• 1/2 lb. fresh mushrooms, sliced
• 1 small onion, chopped fine
• 2 oz. butter

Instructions

1. Pound the veal pieces to tenderize, then coat with flour. Heat the oil in a large frying pan and sauté the veal over medium heat for half a minute on each side and put aside. Melt the butter over medium heat in a large skillet, add the onion and cook until translucent. Add the mushrooms and sauté for another minute or two, then add the stocks and wine. Cook until the liquid has reduced to a smooth sauce, about 15 to 20 minutes. Serve immediately.
2. Marsala is a flavorful wine that originated near the town of the same name in Sicily. Some confusion exists because of the different types of Marsala wine. One is dry and is the one to use when cooking Veal Marsala. The other is sweet, having been fortified with sugar, and makes an excellent dessert wine with cheese such as Bel Paese.

Veal Sorrentina

Serves 4

Ingredients

• 12 small slices of veal
• 1 cup all-purpose flour
• 12 thin slices prosciutto
• 12 thin slices mozzarella cheese
• 12 thin slices eggplant
• 2 cups sliced fresh mushrooms
• ¼ cup butter
• ¼ cup Marsala wine
• ¼ cup chicken stock or bouillon
• ¼ cup beef stock or bullion
• ½ cup olive oil

Instructions

1. Pound veal to tenderize, then coat veal and eggplant slices with flour. Over medium high heat, sauté eggplant and veal half a minute on each side, then put aside. In a large skillet, heat the butter over medium high heat, add the mushrooms and cook for two minutes, then add the stocks and wine. Place a slice of prosciutto and a slice of eggplant on each piece of veal and cook in the skillet until liquid has almost evaporated, about 20 minutes. Add a slice of mozzarella to each piece of veal and place the skillet under the broiler for about a minute until the cheese melts. Serve immediately.

Warm Spinach Salad

Serves 4

Ingredients

• 1/3 cup of Grey Poupon Country Dijon Mustard
• 1/4 cup of honey
• 2 tablespoons of olive oil
• 1/4 cup of orange juice
• 2 tablespoons of balsamic vinegar
• 3 medium mushrooms, thinly sliced
• 4 cups of spinach leaves, cleaned
• 1 small red onion, thinly sliced
• 1/2 pound of bacon, diced small
• 2 large oranges or tangerines, peeled and sectioned
• 1 lb of small shrimp, cleaned and steamed
• 1/3 cup of Pecan Pieces, toasted
• 2 quarts of water
• 2 Bay Leaves
• 10 Peppercorns
• 1 quarter of a lemon
• Salt and Pepper to taste

Instructions

1. Boil 2 quarts of water in a large pot, season it with salt, pepper, 10 peppercorns, 2 bay leaves, quarter of a lemon, add shrimp and cook until shrimp turns pink and begins to float. This usually takes a couple of minutes. Drain, cool in an ice bath, and set aside.
2. Peel the oranges or tangerines and divide into sections. Pull away and discard any white stringy bits.
3. In a medium skillet, cook bacon over medium high heat until crisp. Drain on paper towel.
4. Then add to the skillet vinegar, orange juice, honey, mustard, olive oil, bacon, and salt and pepper until blended. Heat dressing over medium heat for about 2 minutes.
5. Place spinach, mushrooms, oranges or tangerine pieces, red onion, and shrimp in a large bowl. Then add the warm dressing, toss, and transfer to a serving platter. Sprinkle with the toasted pecans and serve immediately.

Whole Wheat Linguini Primavera

Serves 4

Ingredients

• 1 lb whole wheat linguini
• 3/4 cup broccoli florets
• 3/4 cup cauliflower, chopped
• 3/4 cup carrots, sliced thin or julienne
• 1/4 cup peas
• 1/2 cup fresh mushrooms
• 2 cups ripe tomatoes, chopped
• 4 tablespoons olive oil
• 1/2 clove garlic, minced
• 1/2 teaspoon basil
• 3 cups vegetable stock or bullion
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• Pinch of red pepper flake (Optional)

Instructions

1. To prepare the Primavera sauce: heat the oil in a large skillet and add the minced garlic and cook. Add the carrots, mushrooms, cauliflower, peas and broccoli and stir until crispy tender for at least 2 to 3 minutes. Add the tomatoes, the vegetable stock, basil, salt and pepper. Simmer for five minute or until the vegetables are tender, but remain somewhat firm.
2. Cook the whole wheat linguini according to directions on the package. Drain well in a colander and place the drained pasta in a large bowl, add half the sauce and grated cheese and mix well. Place in individual dishes and top with remaining sauce. Serve immediately.

Notes

1. You can substitute the vegetable stock with heavy cream to make a "creamy" primavera or a small can of plum tomatoes to make a "marinara" primavera.

Peppercorn Steak

Serves 4

Ingredients

• 4 sirloin steaks, cut 1 inch thick
• 2 tablespoons black peppercorn, coarsely pounded in a mortar or through a pepper mill
• 2 tablespoons white peppercorn, coarsely pounded in a mortar or through a pepper mill
• 1 tablespoon butter
• 3 tablespoons vegetable oil
• 1/4 cup of fine cognac
• 1/2 cup heavy cream
• 1/2 cup brown veal stock (recipe follows)
• 1 teaspoon kosher salt

Instructions

1. Combine the black and white peppercorns and salt. Rub on both sides of sirloin steaks and allow them to marinate in the refrigerator for 30 minutes to absorb the flavor of the pepper.
2. Heat the oil in a large oven proof frying pan over high heat and brown the steak on both sides for about 2 minutes on each side, transfer the frying pan to a 450 degree preheated oven for about 7 to 10 minutes. Transfer the steaks to a hot platter and keep warm. Pour off the oil from the frying pan, add the butter, cognac, brown veal stock, and heavy cream, whisking vigorously. Reduce liquid by 1/2 over high heat.
3. Place the steaks on 4 serving plates, spoon the sauce over each steak, and serve with your favorite vegetable.
4. You can also use your favorite cut of beef for this recipe, from a t-bone to filet mignon.

Notes

Brown Veal Stock

• 2 pounds veal bones
• 1 medium carrot, diced
• 1 medium onion, sliced
• 1 stalk of celery, diced
• 1/2 cup tomato paste
• 3 sprigs parsley
• 2 sprigs thyme
• 1 bay leaf
• 2 tablespoons salt
• 8 cups of water

1. Roast the bones in a heavy skillet in a 450 degree preheated oven for about 15 minutes, placing the carrot, celery, onion, tomato paste, and the herbs in a large pot. Add the roasted bones and salt, fill the pot with 8 cups of water, bring to a boil, reduce heat and simmer for about 3 - 4 hours. Periodically, skim the foam that accumulates from the top and adding water if needed. Remove from stove and strain in a colander lined with cheesecloth. This will make about 1 1/2 quarts.
2. Tip: Brown stock is simple to make, just time consuming, you can make it and freeze in ice cube trays and use when needed!

Baccalà Salad

Serves 4

In Italy, tradition requires certain dishes that are prepared just for the Christmas holiday, and we feature one such recipe: Baccalà salad. Baccalà is the Italian name for Cod fish that has been salted and then dried to preserve it. Cod comes from the Atlantic ocean along the coast of New England, the Newfoundland banks, and the coast of Nova Scotia. It is cleaned, salted and then dried and sent to market. Before cooking the Baccalà, you must soak it in cool water for a minimum of 12 hours, changing the water frequently. Always use an enamel or glass vessel, never metal. The soaking process is necessary not only to remove much of the salty taste, but also to restore the fish so that it will flake easily. Because of the salt preservation, be cautious when adding salt while cooking the fish.

Ingredients

• 2 Lb. Salt Cod prepared as above
• 1 medium red onion
• 1 bunch arugola leaves
• 2 cloves garlic
• 1 Tbsp. chopped parsley
• 1 lemon
• Juice of one lemon
• 1/2 cup extra virgin olive oil
• 4 boiled potatoes, chilled
• 2 hard-boiled eggs, chilled

Instructions

1. Trim the restored Baccalà and cut into 2-inch slices. Place the slices in a sauté pan and cover with cold water. Add the celery and bring to a boil, then reduce the heat and simmer for 15 to 20 minutes until tender. Drain and set the fish aside to cool. Wash and drain the arugola. Cut the potatoes into 1-inch cubes. Slice the hard-boiled eggs and the lemon into wedges, length-wise. Slice the red onion very thin, and finely chop the garlic cloves.
2. Place the cooled Baccalà in a large salad bowl, add the onions, potatoes, garlic, parsley, lemon juice, olive oil. Toss together thoroughly, adding salt (careful) and ground black pepper to taste.
3. Arrange the arugola leaves on plates with the stems pointing to the center. Place the Baccalà Salad on the arugola leaves and garnish with the hard-boiled egg and lemon wedges.