The Italian Chef
Veal Cutlets Milanese Style

Veal Cutlets Milanese Style

Veal Milanese is one of those recipes that you should be able to find on a site called The Italian Chef, but inexplicably it has been absent here up until now. I decided to rectify this, but have been struggling with a write-up to go along with the recipe. Everything I came up with about cutlets being a staple of Italian cooking and the most well known preparation being this classic from Milan just seemed dry and boring. So I thought I would just share a cutlet story from one of my Italy trips.
BOOKSHELF

Cookbook Review

Artisan Breads Every Day

Peter Reinhart has done it again giving us yet another indispensible resource for making excellent breads at home. In this book Reinhart takes the basic principles behind no-knead bread and applies them to his own formulas and techniques.

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Black Bass with Sicilian-Style Pesto

For years, I thought Sicilian Pesto was some weird, made-up American sun-dried-tomato abomination. It wasn't until my first trip to Sicily that I discovered that pesto alla Siciliano was actually Italian--and more to the point, that there was a reason to eat it, I did some research, diving into old Sicilian cookbooks, and I found a handful of recipes, all using the tender leaves at the heart of celery as a key ingredient.



Black Bass with Sicilian-Style pesto

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