Dinner Fried Veal

Breaded Veal Cutlet or Cotoletta alla Milanese

How to prepare the real Italian recipe of Breaded Veal Cutlet or “Cotoletta alla Milanese”

Delicious main course from northern region Lombardy, popular in Milan. Breaded Veal Cutlets are a fast dinner solution and a great way to make the most of your leftover bread. To make your own bread crumbs for these veal cutlets, simply pulse day old bread in a food processor to a coarse grind. The real “Cotoletta alla Milanese” is made with veal cutlet with the bone and with a thickness of about 3 cm. To serve you can cover the bone with aluminum kitchen paper, this way is well presented. It is also popular without bone literally as “elephant ear”, a thinner larger version. Hard to say which is the best, you will judge! Compulsively delicious.

Ingredients for 4 people

  • 2 Eggs
  • 1 Lemon wedged
  • 4 Veal Cutlet, pounded thin (or you can ask your butcher to cut them thin)
  • 100 grams of Butter or you can also use Extra Virgin Olive Oil
  • Breadcrumbs as needed (you can make them or buy already made)
  • Salt, Pepper as you prefer

Preparation of Veal Cutlet

1. In a food processor, cut the bread into fine crumbs (bread should be dried not fresh). Transfer the breadcrumbs to a bowl or large plate. Beat the veal lightly with a meat mallet. In a bowl beat the eggs and break.

2. Season the veal with salt and pepper. Place the veal into the beaten eggs, coating completely. Soak the meat and let then drain the slices to slide away the excess of egg. Working with 1 piece of veal at a time, cover the cutlets with the breadcrumbs pressing them well to the bread by hand, so that the bread will be fully attached to the surface, all covered, and will not risk to come off during cooking. Place the veal into the bread crumb mixture and press crumbs into the veal. Set aside on large plate and continue with the remaining veal slices.

3. Melt the butter in a pan and fry the meat. Heat 2-3 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook until brown, not burned. Once cooked, place the breaded cutlets on the kitchen paper towels to lose the excess cooking fat or oil, then transfer them to a serving dish and season with salt. Serve accompanied with a few slices of fresh lemon.

TIP: You can replace the butter with Extra Virgin Olive Oil for a healthier option, you can use a little saucepan full of oil, and fry the meat one by one.

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The Real Italian Food. Buon Appetito!


Cotoletta Milanese

Christmas Dinner Gluten free Main Rice Vegetarian

Romantic Champagne Risotto or Risotto allo Champagne


How to prepare the real Italian recipe of Champagne Risotto or “Risotto allo Champagne”

The Champagne risotto is a classic Italian dish for an exclusive dinner or occasion. The simplicity of the ingredients is enhanced by the taste of Champagne for a great result, very romantic dinner.

Risotto allo champagne is a classic first course, easy and quick to prepare, very elegant and tasty, perfect for an important occasion such as New Year’s Eve or a special romantic encounter.  The simplicity of the ingredients is enhanced by the champagne aromas that give a touch of romanticism and an aphrodisiac effect to this dish. Champagne sparkling wine can only be called so if produced in the region of France bearing the same name. We suggest complementing this risotto with a sparkling sophisticated flute of champagne.

Ingredients for 4 people

  • 400 grams of Rice
  • 30-60 grams of Butter
  • 1 Blonde Onion chopped
  • 1/2 bottle of Champagne
  • 1/2 glass of Cream
  • 500 ml of Vegetable Broth
  • 50 grams of Parmesan Cheese
  • Salt and Pepper as you prefer


1. In a casserole heat the butter with the chopped blond onion until has softened, after few minutes pour the rice, fry, stirring, over a medium heat for 2-3 minutes and then add the champagne when it’s evaporated (about 3 minutes) lower the heat and add the vegetable broth warmed up, 1 ladle of the simmering broth and stir until almost completely absorbed, about 2 minutes. Actually for this recipe, you can also use any good dry sparkling wine, Italian, French or otherwise. But we suggest using original Champagne.

2. Continue cooking the rice, adding the broth 1 ladle at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite, about 20 minutes total. Plan your timing well – it is very easy to overcook risotto!

3. The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance – al dente, and the liquid you have added up to this point has been mostly absorbed, remove from the heat add the grated Parmesan cheese and butter to taste, about 30 g (2 tablespoons) add also the liquid cream if you wish, but you can also make the recipe without liquid cream for a light version. Let it stand for 1 or 2 minutes. Arrange the risotto on a serving dish, serve immediately.

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Christmas Dessert Eggs Vegetarian

Traditional Custard or Crema Pasticcera della Nonna

How to prepare the real Italian recipe of  Custard home-made or “Crema Pasticcera”

This is an easy and healthy option for a dessert at home with the family. It can be considered the basis for many Italian desserts, it never fails, good to fill a light sponge cake, a donut or simply eaten with a spoon: delicious. Ideal for children and adults and great for a healthy snack and genuine when prepared according to the tradition of my beloved great-grandmother.

Ingredients for 4 people

  • 4 Egg Yolks
  • 4 tablespoons of Sugar
  • 2 tablespoons of Flour
  • 1 Lemon peel (ideally organic – peel just the yellow part to avoid a bitter taste)
  • 1/2 LT of Milk


1. In a bowl whisk 4 egg yolks with 4 tablespoons of sugar, it’s ready when it will be frothy and the eggs will look a bit pale with the sugar melted in, add the 2 tablespoons of flour and whisk for 1 minute.

2. Now pour the compose in a high pan (you can also just use a pan from the beginning) and spill half liter of milk cold, add the milk slowly and keep mixing it, cut the zest of 1 lemon and put into the custard, cooking over low heat for 15 minutes, keep mixing, turning gently with a spatula or a wood spoon, those do not stick to the mixture, forming an 8, so that the cream will stay liquid and not depositing on the bottom.

3. The cream is ready when it becomes from liquid to creamy and in general when the mixtue start boiling. Do not keep boiling just turn off the heat and enjoy warm or cold.

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cream jar


Dinner Healthy Main Veal

Veal Escaloppes with Marsala or Scaloppine al Marsala

How to prepare the real Italian recipe of” Veal Escallops with Marsala or Scaloppine al Marsala”

The Veal Escallops Marsala are a quick and easy dish to prepare, suitable for all occasions. The Escallops Marsala are a variation to those in white wine, soft flavor enhanced by the creaminess of Marsala sauce, with a sweet taste and with some harmonious note of Tabasco, really to amaze your guests.


Ingredients for 4 people

  • 600 grams of Breat Veal sliced
  • 100 grams of Butter
  • 1/2 glass of Marsala
  • Parsley chopped
  • Flour as you need
  • Salt and Pepper as you prefer


1. Arrange the slices of meat on cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat mallet so that they are more subtle. Pass the meat in flour, on both sides, pressing lightly with your hands to make it adhere well.

2. Melt the butter in a pan and, when it is ready, add the sliced meat without overlapping, cook them over high heat turning. Proceed with all the slices of meat addition of readily butter.

3. Once ready put the meat on a plate. In the same pan, pour the Marsala cook for 2 minutes, then add the meat and cook for about 3-4 minutes over medium heat, turning. Served.

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Dinner Healthy Lunch Main Veal

Veal Rolls with Parma Ham or Involtini di Vitello al Prosciutto

How to prepare the real Italian recipe of Veal Rolls with Parma Ham or “Involtini di Vitello al Prosciutto Crudo di Parma”

The veal rolls with parma ham are a tasty main dish, easy and quick to prepare. Ideal for a tasty Italian meal when you do not have much time. It’s a great way to use the leftover ham too. The veal for this should always be of the best quality. Ask the butcher for long slices that each to weigh about 90 g (3 oz), then cut them in two and bash them out even thinner. This dish has a nice woodsy flavor provided by fresh sage.

Ingredients for 4 people

  • 500 grams of Slices Veal
  • 200 grams of Parma Ham
  • 60 grams of Breadcrumbs
  • 1 glass of White Wine
  • 1 Egg yolk
  • Sage leaves for each slice of veal
  • 50 grams of Butter
  • Vegetable Broth as you need
  • Milk as you need
  • 3 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


  1. Put the bread to soak in a little milk. Arrange the slices of meat on cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat-mallet so that they are more subtle.
  2. Chopped together 100 grams of parma ham and two sage leaves. Squeeze the bread and put it in a bowl, add the chopped parma ham, parmesan cheese, egg yolk, salt and pepper and mix well.
  3. Spread the filling on the slices of meat rolled to roll, wrap each roll with a slice of parma ham and stop it with a toothpick poking out of each roll a leaf of sage.
  4. In a frying pan, melt the butter with 3 tablespoons of Extra Virgin Olive Oil, add the roulades and brown for a few minutes, when they are golden-brown add the wine and let evaporate, add salt and pepper as you prefer.
  5. Add the filling of ham slices, cover and simmer for 20 minutes, stirring occasionally the rolls, if the sauce is too dry, wet with vegetable broth. Ready to serve.

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Dinner Main Soups Vegetarian

Delicious Pasta and Beans Soup, Pasta e Fagioli

How to prepare the real Italian recipe of a delicious Pasta and Beans or “Pasta e Fagioli”.

This soup is a classic example of Italian wonderful home cooking. Simple yet delicious cannellini or borlotti beans and short pasta mixed with chopped onion and fresh tomatoes. Beans are a great pantry staple with lots of protein and fibers. A great vegetarian, healthy dish that is delicious and comforting on a cold winter night. Loaded with fibers, low in fat and calories.

Ingredients (1 bowl of soup)

  • 2-3 spoons of Extra Virgin Olive Oil
  • finely chopped Onion
  • a handful of finely chopped Carrot and/or Celery, Bay Leaf
  • a chopped clove of Garlic
  • some Herbs, fresh or dried (sage, thyme, rosemary and oregano are all good)
  • 100 gr. fresh chopped Tomatoes, with juice
  • a tin of Beans 150g/5oz, ideally Borlotti or Cannellini
  • about 4 cups of Water or Stock
  • 50 grams small sized Pasta (maccheroni, mezze maniche, for example)
  • Salt and Pepper
  • ¼ cup freshly grated Parmesan Cheese


1. Heat the olive oil in a pot and sauté the onion, carrot and celery with the bay leaf until the vegetables are soft, 10 minutes. Add the chopped garlic and sauté for another minute, then toss in the herbs, tomato. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often, 15 to 20 minutes. Add the beans and season to taste with salt and pepper. Pour in the water or stock and bring the soup to a boil. Let it simmer for 10 mins.

2. In the meanwhile on a separate pan with a good pinch of salt as soon as the water boils cook the pasta half of the time given in the package instructions, drain, then add the pasta to the beans soup. Keep cooking the soup until pasta is cooked still “al dente“, then season with pepper. If you like, you can mash some of the beans; the smashed beans together with the starch from the pasta will thicken the soup pleasantly. Serve with a good drizzle of extra-virgin olive oil and grated parmesan cheese.

TIP: soft beans make all the difference here, organic tinned beans might be better.

VARIATION: add Prosciutto chopped in pieces to the sautéed onion mix.

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Appetizers Dinner Fried Vegetarian

Fried Mozzarella Sandwich or Mozzarella in Carrozza

How to prepare the real Italian recipe of Fried Mozzarella Sandwich or “Mozzarella in Carrozza”

“Mozzarella in Carrozza”, literally, mozzarella cheese in a carriage, is one of the rustic glories of Neapolitan cuisine. It’s a kind of savory French Toast or a kind of grilled cheese sandwich but fried. If you have a short time to cook, then this recipe is the ideal fast and super tasty solution, better with friends.



Ingredients for 1 person

  • 2 slices of Mozzarella Cheese, use Italian imported “mozzarella di bufala” if preferred
  • 2 slices of white Bread
  • Flour
  • 3 Egg yolks
  • ½ glass of Milk
  • a pinch of Salt
  • Oil to fry

Preparation of the Fried Mozzarella Sandwich

1. Cut 2 slices, not very thin, of mozzarella cheese and white bread. Take the slices of white bread, then place a slice or two of mozzarella cheese between two of the bread slices to make a sandwich. Make sure that the mozzarella slices are smaller than the bread slices so that you have a good margin around the slices, to prevent the cheese from falling out as it melts during cooking.

2. In a bowl, beat 3 eggs with milk and salt. Fill a large skillet with oil, enough for a semi-deep frying session, about 2cm/1 inch deep. While the oil is heating up, add the sandwich into the flour and then into the eggs. Make sure that the sandwich absorbs all the eggs and then fry in hot oil. When they’re all done, golden color, but not burned, sprinkle the sandwiches with salt and serve hot immediately.

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Fancy Small Bread Bites or “Tartine” Party Snack

How to prepare the real Italian recipe of “Tartine” easy and quick in 5 minutes. Fancy Small Bites, Party Snack

Small Bread Bites are always a good option with friends and of course a great selection of wines. How many times we have to organize a dinner last minute or even a light lunch with so many friends and family, like during the Holidays Season for example, the idea here is to prepare the “Tartine” selection of breads with different sauces and ingredients, it’s fast, creative and really enjoyable, for everyone.

A fancy appetizer easy to share. Below 5 ideas for great sauces. Be creative!

Ingredients and Preparation

  • Sliced Bread white or brown as you prefer, always roasted and crunchy.
  • Add the different sauces as suggested below on top of the sliced toasted bread and enjoy.

Smoked Salmon and Philadelphia cheese Sauce

  • 2 slices of Smoked salmon, a sprinkling of Pink Pepper, a package of Cream Cheese (like Philadelphia cream).
  • Blend all ingredients and serve with green olives and cucumbers.

Mediterranean Sauce with Pachino Tomato and Basil

  • Pachino Tomato, Garlic, Extra Virgin Olive Oil, Black Pepper, Olives, Basil.
  • Cut in thin small tomato, seasoned with garlic, salt and black pepper, let rest for half an hour and served on toasted bread or baguettes, sprinkle with basil and olives cut in pieces.

Mousse with Curry and Grilled Vegetables

  • 3 tablespoons of Mayonnaise, 2 teaspoon of Curry.
  • Spread and serve with grilled vegetables selected as you prefer.

Pea Cream with Prawns on top

  • Frozen or ideally fresh Peas, 1 clove of Garlic, 2 tablespoons of Extra Virgin Olive Oil, Ricotta Cheese, Thyme as you prefer, steamed Prawns.
  • Heat in a pan of fresh or frozen peas with a clove of garlic and extra virgin olive oil and blend the peas with fresh ricotta cheese and thyme. Spread and serve with prawns steamed.

Anchovies Sauce, with Yogurt and Zucchini or Peppers

  • 5 Anchovies, a jar of Yogurt greek, finely chopped Parsley, 1 roasted Red Pepper or 1 roasted Zucchini.
  • Blend all ingredients and serve with a fillets of roasted pepper or roasted zucchini.

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Dinner Lunch Main Pasta

Traditional Pasta Amatriciana with Pancetta and Tomato

How to prepare the real Italian recipe of “the Perfect  Bucatini Or Mezzemaniche all’ Amatriciana”

The real “amatriciana alla romana”, is a unique and traditional recipe. Originating from the town of Amatrice (in the mountainous Province of Rieti in Lazio area), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. While bacon comes from the sides or belly of the pig, “guanciale” or “pancetta” is the cured pork jowl. Onion is not preferred in Amatrice, but is shown in the classical handbooks of Roman cuisine.

Ingredients for 4 people

  • Extra Virgin Olive Oil, 2 tablespoons or more as preferred
  • 300 gr of peeled Tomatoes better if fresh
  • 400 grams of Pasta type Bucatini or Mezzemaniche
  • 150 grams of diced “Pancetta” or “Guanciale” (similar to Bacon)
  • Salt, Black Pepper as you prefer
  • 80 grams of Pecorino cheese or Parmesan cheese


1. In a casserole combine the oil and the “pancetta”, gently fry so that the “pancetta” becomes brown and crunchy. Once done drain the “pancetta” and place it in a pot.

2. Add the tomatoes in the boiling oil, add salt and pepper and cook for about 20 minutes. Once cooked add the “pancetta” or pork bacon sliced.

3. Drain the pasta, add it to the pot and stir-fry for about 1-2 minutes mixing as desired and sprinkle with Parmesan or Pecorino cheese to serve. It is important not to overcook the pasta that should be always “al dente”.

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