Stuffed Veal Bundles (Involtini di Vitello)

I don’t have many cookery books (at least not compared to many of you), and I do not use the ones that I do have very often. There is one exception, and that is my collection of Biba Caggiano books. By now I’ve probably cooked the majority of recipes in there, but there are still some that I haven’t tried. This recipe for fast stuffed veal bundles from “Modern Italian Cooking”, the first of her books that I owned and the one that got me started on Italian cooking, is one that I only recently tried for the first time. Perhaps because I thought it was too similar to Saltimbocca alla Romana, which is on the next page and one of my favorites. The main differences are that saltimbocca are never rolled up but always served flat, and that these stuffed veal bundles are cooked in a tomato sauce.  They also take a bit longer to cook than saltimbocca. Continue reading “Stuffed Veal Bundles (Involtini di Vitello)”

Lamb Stew with Polenta

Even though I’ve been cooking out of Biba Caggiano’s “Modern Italian Cooking” for 15 years now, I still haven’t tried all of her recipes. One of them was “Lamb Stew with Small Onions and Carrots”. I thought it would be perfect for the cold winter weather we’ve been having, and I was right. The stew is very hearty and flavorful and the vegetables have more color and flavor because they are cooked separately and are only added at the end. It paired very well with polenta. I’m not usually a big fan of polenta, but I liked it when my … Continue reading Lamb Stew with Polenta

Braciole alla Barese (Stuffed Beef Bundles)

Braciole (also spelled as Brasciole) are a typical dish from the province of Bari in Puglia. Braciole are bundles of beef, stuffed with a mixture of parsley, garlic, and cheese, and then cooked low and slow in a tomato sauce. As with many Italian recipes there are variations. According to the Italian wikipedia it is supposed to be made with horse meat rather than beef and with the addition of lard (probably because horse meat is very lean). You could also use red wine rather than wite, or basil rather than oregano. Even though this dish seems very similar to the version … Continue reading Braciole alla Barese (Stuffed Beef Bundles)

Pork Roast with Sweet-and-Sour Onions (Arrosto di Maiale con Cipolle in Agrodolce)

I’ve adapted this pork dish from one of Biba Caggiano’s recipes from the region Emilia-Romagna. The pork goes really well with the sweet and sour onions. Separately they are both good, but together they are delicious. You can roast the … Continue reading Pork Roast with Sweet-and-Sour Onions (Arrosto di Maiale con Cipolle in Agrodolce)

Sweet and Sour Pork Tenderloin (Filetto di Maiale in Agrodolce)

I’ve mentioned before that my Italian cooking adventures all began with the great books by Biba Caggiano. One of my favorite recipes from one of her earliest books, Modern Italian Cooking, is the one for sweet and sour pork. She uses pork loin, but I’ve always used pork tenderloin instead since it is more tender. This dish is original, delicious, and easy to make. It cooks quite fast as the tenderloin is cut into slices and it is best when cooked to medium rare or medium. Give it a try! Ingredients For 2 servings 1 pork tenderloin (about 300 grams / … Continue reading Sweet and Sour Pork Tenderloin (Filetto di Maiale in Agrodolce)

Sea Bass poached in fresh Tomatoes (Branzino al Pomodoro Fresco)

I have tomato envy. I read all those posts of fellow food bloggers who are buying heirloom tomatoes at farmers markets, or even harvesting perfectly ripe tasty tomatoes from their own backyard. And given the local climate here, I have to make do with tomatoes that come from a greenhouse and are just not the same. If you do have access to good tomatoes (as well as fresh sea bass), do yourself a favor and make this recipe. I promise it will be an outstanding way of tasting what summer is supposed to taste like! This is one of the … Continue reading Sea Bass poached in fresh Tomatoes (Branzino al Pomodoro Fresco)