Think high-end pastas, veal Milanese and scaloppine
, or a Fiorentina (T-bone) steak.
Familiarity breeds a sense of adventure, so we ordered the scaloppine
d'anatra ( duck escalopes), turkey ham pizza, went for the tube- shaped rigatoni with the peperoncino e gamberi , and had the deliciously sinful dome of dark, white and milk chocolate mousse ( Tre Bombe al Cioccolato).
He delved into his Scaloppine
al Funghi, (pounds 14.
And Mary Jo Fletcher LaRocco, of North Kingstown, RI, finished third with her Turkey Scaloppine
with Lemon-Thyme Cream Sauce over Cranberry Polenta.
Mr Gove responded by inviting him round for dinner to try some scaloppine
From Steak Tartare and Korean-Style Barbecued Short Ribs; to Veal Scaloppine
with Prosciuto and Sage; to Pork Chops with Chorizo Vinaigrette and Braised Pork Tacos with Ancho Chilies; to Stuffed Lamb Breast and Indian-Style Fritters with Lamb; to Jerked Chicken and Rabbit with Sherry and Garlic Sauce; to Squab with Umbrian-Style Game Sauce and Rack of Venison with Warm Shallot-Apple Relish and Wild Mushrooms; to Deep-Fried Sweetbreads and Vegetables; to Salsa Mexicana and Corned Beef Pickling Spice, "Lobel's Meat Bible" is a complete course of study in a single volume and a very strongly recommended addition to personal, professional, and community library cookbook collections.
Next time, I'd try another selection - perhaps grilled prawns, fresh wild salmon, scaloppine
or beef tenderloin.
The customary piccata, the veal pounded into a more malleable scaloppine
and then sauteed with white wine, lemon and capers with lots of butter, is available.
Meanwhile,Madam huffed and puffed as she gradually made her way through her Scaloppine
Mialle Portafogli,a generous breaded and baked parcel of pork tenderloin, par ma ham and mozzarella cheese,nestling in a pool of tomato and mars ala wine.
There are 10 to 12 main courses, ranging from pork scaloppine
with potato puree and broccoli, to roast salmon with a nori and pine nut crust, along with five starters and five desserts -- similar to a restaurant menu.
lobster salad, scaloppine
with Marsala, cauliflower braised with butter, and artichokes vinaigrette.
Specialties on any given evening might include stuffed pasta with jumbo shrimp in a cream sauce, veal scaloppine
with prosciutto and fontina cheese, eggplant with four cheeses or a delicious fish soup from the Adriatic region.