Pot Roast of Beef Braised in Amarone Wine
A luxurious pot roast braised in Amarone, Verona’s intense dried-grape wine. The sauce is concentrated, dark, and extraordinarily flavorful.
Pot Roast of Beef Braised in Red Wine (Stracotto)
A classic Italian pot roast braised in red wine and vegetables. Modeled after the Piedmontese ‘Stracotto al Barolo’.
Beef Rolls with Red Cabbage and Chianti Wine
Thin beef rolls filled with ham and cheese, cooked atop a bed of shredded red cabbage braised in Chianti wine.
Farsumauro Stuffed Large Braciole, Sicilian Style
A grand Sicilian stuffed beef roll. A large slice of beef is filled with ground pork, garlic, cheese, and egg, sewn up, and braised like …
Pan-Fried Beef Braciole Filled with Cheese and Ham
Pairs of very thin beef slices sandwich a filling of fontina cheese and prosciutto. Breaded and fried until crisp and melting.
Pan-Broiled Thin Beef Steaks with Tomatoes and Olives
Thin beef slices (scaloppine style) quickly seared and served with a sauce of tomatoes, onions, oregano, and black olives.
Pan-Broiled Steaks with Marsala and Chili Pepper
Sirloin steaks pan-broiled and served with a spicy, savory sauce of Marsala wine, garlic, fennel seeds, and chili pepper.
Vitello Tonnato (Cold Veal with Tuna Sauce)
Italy’s celebrated cold dish. Poached veal is sliced thin and refrigerated for 24 hours under a velvety tuna, anchovy, and caper sauce.
Skewered Veal and Sausage (All’uccelletto)
Veal cubes and pork sausage skewered with sage and pancetta, then pan-roasted with white wine. Served over soft polenta.
Veal Stew with Mushrooms
Veal stewed with white wine, tomatoes, and herbs, then finished with sautéed mushrooms. A rich, earthy dish.