Cutlets alla Palermitana

Cotolette alla Palmermitana finished dish

Cotolette alla Palmermitana finished dish

A lot of people know the recipe for cotolette alla milanese.  This much lighter version comes from Palermo in Sicily. It uses a lot less oil as it is baked, not fried and no egg is used.

  • 500 g sliced ​​meat (beef, pork or chicken)
  • 300 g breadcrumbs
  • 30g capers desalted and chopped
  • 50g black olives, stoned and chopped  (I only had green available, but it didn’t make too much difference)
  • 50g Cacio cavallo , Parmesan or pecorino Romano, grated
  • 1 clove garlic, finely chopped
  • Chopped parsley to taste and/or chopped mint
  • 30g chopped almonds (optional)
Cotolette alla Palmermitana ingredients

Cotolette alla Palmermitana ingredients

Prepare the coating by mixing together the breadcrumbs, garlic, parsley,cheese, olives and capers.

Cotolette alla Palmermitana bread mixture

Cotolette alla Palmermitana bread mixture

Beat the steaks so they are thin and an even thickness. Coat them first in oil, and then the bread mixture.

Cotolette alla Palmermitana ready for oven

Cotolette alla Palmermitana ready for oven

Place the cutlets on a baking tray that you have first lined with greaseproof paper.

Bake in a preheated oven at 200°c until they are golden brown. About 10 minutes.

 

Rabbit with polenta

Polenta cuni finished dish

Polenta cuni finished dish

bergamo crestFrom Bergamo. Polenta e cüní. This is the most common Sunday lunch in Bergamo, and is one of the dishes I miss from my time living there. The are many variations on the recipe. This one comes from Slow Food Italy.  Serves 4

Polenta cuni ingredients

Polenta cuni ingredients

  • 1 rabbit, cut into portions
  • 50g lardo, guanciale or fatty pancetta
  • 100g butter
  • 2 glasses of dry white wine (Slow Food recommends Valcalepio)
  • 4 sage leaves
  • 1 sprig of rosemary
  • 1 clove

Put the rabbit in a pan large enough to contain it in a single layer. Place over a high heat for a few minutes to completely dry out the pieces.

Polenta cuni lardo

Polenta cuni lardo

Reduce the heat a little and add the lardo, butter, clove and sage. Brown the meat.

Polenta cuni browning the rabbit

Polenta cuni browning the rabbit

Add the wine and let it evaporate, stirring from time to time.

Polenta cuni with wine

Polenta cuni with wine

Reduce the heat to low, cover and continue cooking until the rabbit is tender. There shouldn’t be a lot of liquid while it’s cooking, but if it looks like drying out, add a little stock. The cooking time will vary according to the rabbit, but it will be at least two hours, maybe longer.

About five minutes from the end of cooking, add the remaining butter and the chopped rosemary. The rabbit should be quite dry, almost crispy on the outside, and moist on the inside.
Serve it with polenta made according to the instructions on the packet. If I don’t have a polenta machine available to stir it, I usually use the quick cooking variety. A lot of Bergamasci regard this as a heinous crime though 🙂

Swiss chard frittata

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Frittata di bietole. This is one of the myriad of  recipes for frittate or Italian style omelettes. If you can’t find swiss chard, fresh spinach would be a good substitute.

Swiss chard frittata ingredients

Swiss chard frittata ingredients

  • 6 eggs
  • 1 kg of swiss chard, only the green leaves, use the stalks for something else.
  • 1 clove  of garlic
  • 1 small onion
  • A handful of fresh marjoram leaves or about a teaspoon of dried (optional)
  • 100g of grated parmesan
  • Salt and pepper
Swiss chard frittata prepared

Swiss chard frittata prepared

Fry the whole clove of garlic and the finely chopped onion gently in a little olive oil. After a few minutes, when the clove is lightly brown, remove it and discard. Add the chard and marjoram if used. Season with salt and pepper. Cook gently for a few minutes until the chard is completely wilted. You don’t have to add any water, the water left clinging to the leaves after washing should be enough.

Swiss chard frittata wilting chard

Swiss chard frittata wilting chard

Allow to cool and squeeze out as much water as possible. Mix together the lightly beaten eggs, the chard and the cheese.

Swiss chard frittata ready to cook

Swiss chard frittata ready to cook

Heat a large frying pan to a medium. Add a couple of table spoons of oil an add the egg mixture. Fry until the top has started to set.

Swiss chard frittata ready to turn

Swiss chard frittata ready to turn

Flip the frittata by placing a large plate on top. Turn out onto the plate and then slide back into the pan. Finish off for a couple of minutes. Can be eaten hot or cold.

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Potato pizza with ham and spinach

Potato pizza finished dish

Potato pizza finished dish

Bari crestPizza di patate e prosciutto. From Bari. This is a more complicated version of the traditional potato “pizza”.  They call it a pizza here, but that name is quite confusing as it does not contain any bread or flour. To confuse matters further it is also known as Torta di patate or Gateau di patate in various regions. It is basically a potato pie filled with ham and spinach. The ham can easily be left out to make it vegetarian (if you are careful about what cheese you use of course). It can be eaten warm or cold and will keep in the fridge for 3 or 4 days. It also freezes well. Serves about 8 as a main course.

Potato pizza ingredients

Potato pizza ingredients

  • 1.2 kg floury potatoes.
  • 250g scamorza, provola or mozzarella, grated or thinly sliced.
  • 500g fresh spinach
  • 150g cooked ham
  • 2 egg yolks
  • 70g grated parmesan
  • Dry bread crumbs
  • Butter
  • Olive oil
  • 1 clove of garlic
  • Nutmeg 

Cook the potatoes in their skins in lightly salted water. Drain and peel when cool enough to handle.

Potato pizza cooking potatoes

Potato pizza cooking potatoes

Mash the potatoes and mix with the egg yolks and parmesan.

Potato pizza mixed with cheese

Potato pizza mixed with cheese

Fry the whole garlic clove for a few minutes in a little olive oil. Remove and add the spinach. There should be enough water clinging to the leaves after washing. Add a little salt and couple of grates of nutmeg. Cook over a medium heat until the spinach has completely wilted. Leave to cool and squeeze out as much water as possible.

Potato pizza cooking spinach

Potato pizza cooking spinach

Grease a 24cm cake tin and dust with bread crumbs. Use 2/3 of the potato to make the base of the pizza. Build up the sides a little to contain the filling. Add the spinach.

Potato pizza with spinach

Potato pizza with spinach

Add the ham

Potato pizza with ham

Potato pizza with ham

Cover with the cheese

Potato pizza with cheese

Potato pizza with cheese

Close the pizza with the remaining 1/3 of the potato. Cover the top with bread crumbs and dot liberally with knobs of butter.

Potato pizza ready for the oven

Potato pizza ready for the oven

Bake in an oven preheated to 200°c for 50 minutes.

Stuffed cabbage leaves

Stuffed cabbage finished dish

Stuffed cabbage finished dish

Involtini di verza. This is a good winter dish. There are many versions, but I prefer this one because the stuffing is not so heavy as it contains rice and chopped cabbage rather than all meat. It can be served as an antipasto or a second course, but it is quite substantial, so it is probably better as a second course. Serves 6

  • 1l vegetable stock
  • 30g unsalted butter
  • 1 head of savoy cabbage
  • 1 small onion
  • 4 tbsp olive oil
  • 80g grated parmesan
  • 280g risotto rice
  • 350g sausages, skinned
  • 1 stick of celery
  • 1 carrot
  • 200ml white wine

To cook

  • 50g butter
  • 2 tbsp parmesan

Remove the tough central rib from 12 cabbage leaves.

stuffed cabbage removing stalk

stuffed cabbage removing stalk

Blanch the leaves in abundant boiling water. Take 150g of the more tender centre of the cabbage and chop finely.

stuffed cabbage cooking filling

stuffed cabbage cooking filling

Melt the butter in a pan and fry the carrot, celery and onion gently for about 15 minutes. Be careful that they do not brown. Increase the heat and add the rice and “toast” for 2 or 3 minutes. Add the white wine, the sausage and the chopped cabbage. Stirring constantly wait until the liquid has been absorbed. Add a ladle of the hot stock and wait for the liquid to be absorbed. Continue using the standard risotto method until the rice is cooked. Mix in the parmesan.

stuffed cabbage filling rolls

stuffed cabbage filling rolls

Take a cabbage leaf and place a couple of tablespoons of the mixture on each one.

stuffed cabbage filled roll

stuffed cabbage filled roll

Roll the leaf up to make a compact parcel. Hide the open seam underneath.

stuffed cabbage ready for the oven

stuffed cabbage ready for the oven

Cover the base of a casserole with little olive oil and half a ladle stock. Arrange the cabbage rolls in the dish. Cover the dish with melted butter and parmesan.

Stuffed cabbage finished dish

Stuffed cabbage finished dish

Bake at 200°C for 15 minutes, finish off under the grill for 5 minutes. Let the rolls rest for 10 minutes and the serve.

Baked mussels

Cozze ripiene gratinate. This is quite an unusual mussel recipe. Mussels baked on the half shell are a very common antipasto here, but this recipe treats them a bit like the French scallop dish coquilles saint-jacques. They are baked with white sauce, cheese and wine. Serves 4 as a main course, many more as part of an antipasto.

Baked mussels finished dish

Baked mussels finished dish

Baked mussels ingredients

Baked mussels ingredients

Clean the mussels well. Place them in a pan along with half the clove of garlic, a sprig of parsley and the wine. Open the mussels by placing the pan over a high heat. Drain the mussels and filter and reserve the cooking liquid. Remove them from their shells.

Baked mussels opened with cooking liquid

Baked mussels opened with cooking liquid

Mix the mussel meat with 2 tbsp of olive oil, a chopped sprig of parsley, the rest of the garlic, chopped and a tbsp of the cooking liquid. Season with pepper.

Baked mussels removed from their shells

Baked mussels removed from their shells

Place each mussel on a half shell.

Baked mussels on the half shell

Baked mussels on the half shell

Mix together the white sauce, the egg yolk and a couple of tablespoons of the cooking liquid. Top each shell with some of the mixture.

Baked mussels with white sauce

Baked mussels with white sauce

Sprinkle breadcrumbs on the top and bake at 190°c for 15 minutes.

Rabbit alla cacciatore

bergamo crestConiglio alla Cacciatore or Huntsman’s Rabbit. When I lived in Bergamo the Sunday lunch was usually roast rabbit with polenta. I was regularly woken at seven in the morning by my neighbour grinding his polenta under my bedroom window. I’m sure he did it on purpose (we didn’t get on that well 😉 ) I see that rabbit is coming back into fashion in the UK, so I thought I’d share this recipe. It’s not roast rabbit, but another common Bergamasco dish. You can use any type of mushroom, even porcini if your bank balance will stand it. Serves 4

Rabbit with mushrooms ingredients

Rabbit with mushrooms ingredients

  • 1 rabbit cut into portions
  • 400 g mushrooms
  • 100 g passata
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp chopped parsley
  • 1 tbsp flour
  • 100 ml chicken stock
  • 1 glass dry white wine
  • 5 tbsp olive oil
  • Salt and pepper
  1. Chop the carrot and celery into small strips and thinly slice the onion.
  2. Add to a pan with 3 tbsp of olive oil and cook over a medium heat until the onions start to go translucent.
  3. Add the rabbit pieces and brown. Sprinkle them with the flour.
  4. Thinly slice the mushrooms and sautè them in a separate pan with the rest of the olive oil and the whole, lightly crushed clove of garlic. Cook until they are well coloured and start to give off their juice.
  5. Add to the pan with the rabbit and add the wine. Cook over a high heat until the wine has reduced by half.
  6. Add the passata and stock, season with salt and pepper. Cover and cook for about and hour over a low to medium heat.
  7. Sprinkle with the parsley and serve with polenta.
Rabbit with mushrooms

Rabbit with mushrooms

Sausages in tomato sauce

Salsicce al pomodoro. This is a great way to turn the humble banger into something special. Use the best quality sausage you can find – at least 90% meat. This dish is often made with chipolatas and served cold as an antipasto. Serves 4.

Sausages in tomato sauce ingredients

Sausages in tomato sauce ingredients

  • 8 sausages (preferably Italian but any high meat content sausage will do)
  • 100 milliliters dry white wine
  • 250 milliliters passata
  • salt and pepper
  1. Prick the sausages with a fork, put the in a pan and add 2 tablespoons of water. Cook over a low heat, turning occasionally. When the water has evaporated the sausages will start to fry in their own fat. Continue until they are golden brown.
  2. Add the wine and cook until it is completely evaporated and the sausages are just starting to fry again.
  3. Add the passata, season with salt and pepper, cover and simmer for around 15 minutes.
  4. This dish can be cooked with small sausages and served cold as an antipasto.
Sausages in tomato sauce finished dish

Sausages in tomato sauce finished dish

 

Rabbit fricassee

Coniglio in fricassea. There are many recipes for rabbit in fricassea but this is the simplest and most straight forward I could find. It’s basically rabbit served with a sauce made from egg yolks and lemon juice. Serves 4.

Rabbit fricassee ingredients

Rabbit fricassee ingredients

  • 1 medium rabbit — cut into portions, washed and dried with kitchen paper
  • 2 egg yolks
  • plain flour
  • the juice of a Lemon
  • 1 whole Chilli – fresh or dried
  • olive oil
  • 1 knob butter
  1. Lightly dust the rabbit with flour.
  2. Fry the pieces in a little olive oil to which you’ve added the knob of butter.
  3. When the rabbit is nicely coloured, season with salt, add a ladle of water and cook over a low heat for around an hour and a half. If it looks like drying out, add a little more water.
  4. When the rabbit is done remove to a serving plate and keep warm.
  5. Beat the egg yolks together with the lemon juice and add the mixture to the cooking liquid left in the pan. Stir rapidly until you have a smooth sauce.
  6. Top the pieces of rabbit with the sauce and serve.
Rabbit fricassee finished dish

Rabbit fricassee finished dish

 

Carpaccio

Venezia crestCarpaccio Di Carne. The original version of this dish comes from Venice. According to Arrigo Cipriani, the present-day owner, Carpaccio was invented at Harry’s Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar’s owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard and mayonnaise sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar’s former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio.This lighter version is far more common nowadays.

Carpaccio ingredients

Carpaccio ingredients

  • Beef, veal or horse fillet, sliced very thinly
  • Lemon juice
  • Olive oil
  • Salt and pepper
  • Aromatic herbs, chopped – optional
  • Parmesan cheese, shaved – optional
  • Green salad leaves, optional
  1. Marinate the meat in the lemon juice for around an hour.
  2. Remove from the marinade and arrange on a serving plate.
  3. Season with salt and pepper and dress with olive oil.
  4. variation: Add some chopped aromatic herbs (parsley, basil, mint etc.) to the marinade.
  5. Variation: Top with shaved Parmesan
  6. Variation: I like to serve the carpaccio on top of some green salad leaves.
Carpaccio finished dish

Carpaccio finished dish

Tuna alla Genovese

genoa crest Tonno alla Genovese. From Genova. Serves 6.



  • 600g Fresh tuna, cut into 6 steaks
  • 2 salted anchovies, soaked and filleted
  • 30g dried porcini mushroom, soaked in warm water for half an hour and drained. Reserve the liquid.
  • Olive oil
  • Pepper
  • 1 glass dry white wine
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small bunch of parsley, finely chopped
  • Salt
  • Plain flour
  1. Heat some oil in a pan and add the onion, garlic, mushrooms and parsley. Fry for a few minutes.
  2. Add the anchovie fillets and allow them to dissolve.
  3. Add the wine, the mushroom liquid and a table spoon of flour. Allow to cook for 6 or 7 minutes.
  4. Add the tuna, season with salt and pepper, cover and cook over a low heat for around an hour.

Stuffed mussels

Cozze ripiene. From Bari. This recipe was given to me by Marilisa – thanks a lot for taking the trouble. They were delicious 🙂 It’s actually her granny’s recipe and Marilisa’s favourite. The recipe seems a bit daunting as you have to open the raw mussels, but it’s really not that difficult. Follow the link below if you want to know how. Serves 4-5

Stuffed mussels ingredients

Stuffed mussels ingredients

  • 1 kilogram large mussels
  • 4 medium eggs
  • 1 bread roll — crust removed
  • parsley — finely chopped
  • 100 grams Pecorino Romano or Parmesan — grated
  • milk
  • olive oil
  • garlic to taste — finely chopped
  • salt and pepper
  • kitchen string
  • 2 bottles passata
    • Clean the mussels and open them keeping the shells attached
    • Soak the bread roll in a little milk and tear into small pieces.
    • Beat the eggs in a bowl and mix with the cheese, garlic, parsley and bread. Season with salt and pepper.
    • Add breadcrumbs little by little until you have a fairly dry stuffing mix.
    • Stuff the mussels with the mixture and tie them almost closed with kitchen string. Don’t tie them too tightly as the stuffing has to come into contact with the cooking sauce.
Stuffed mussels ready to cook

Stuffed mussels ready to cook

  • Heat some oil in a large pan and add some chopped garlic. When the garlic has coloured add the tomatoes. Cook over a medium heat for about 15 minutes.
  • Add the mussels and cook for a further 15 minutes.
  • Remove the mussels from the sauce and remove the string.
  • Serve the sauce with spaghetti or linguine as a first course.
  • The mussels can be served as the second course or as part of an antipasto (hot or cold)
Stuffed mussels finished dish

Stuffed mussels finished dish

Stuffed mussels with pasta finished dish

Stuffed mussels with pasta finished dish

Ragu alla Barese

Bari crestThis is another recipe from Tiziana (many thanks). This one of the most common ‘Sunday lunches’ in Bari. I think it’s known as “Sunday gravy” in the Sates. The recipe doesn’t give very precise measurements as it depends how many people you are cooking for and your personal taste.  As a rough guide allow 2-300g of meat per person. Tiziana usually serves the ragu with orecchiette, but you can use your favourite pasta. Serve the meat separately as the second course.

Ragu alla Barese ingredients

Ragu alla Barese ingredients

  • Thin slices of meat (you can use beef, veal, pork, or horse meat),flattened with meat mallet
  • Pieces of lamb (preferably on the bone)
  • Lardo(salted lard) or prosciutto fat or fatty pancetta
  • Parsley
  • Garlic
  • Pepper
  • Pecorino Romano cheese, grated
  • 1 Onion, sliced
  • Passata or tomato pulp
  • 1/2 glass dry white wine
  1. Chop together the lardo, parsley, garlic, pepper and pecorino to make a coarse paste.
  2. Place a little of the paste in the middle of each slice of meat. Roll up and secure with a toothpick.
  3. Take a large pan(NOT nonstick) and add the onion, some olive oil, the meat rolls, the lamb pieces and half a glass of water.
  4. Cook over a high heat making sure that the meat catches on the bottom of the pan but doesn’t burn. Scrape the pan frequently with a wooden spoon. This is an important step as it contributes a lot of the flavour of the sauce.
  5. Add the wine and allow to evaporate
  6. Add enough passata to cover the meat well
  7. Cook over a very low heat until the meat is tender. (A slow cooker would be ideal)
  8. A few minutes before the end of cooking, season with salt and pepper.
  9. For the best results, allow to cool, refrigerate over night and reheat the next day.
  10. When you are ready to serve, remove the meat and keep warm.
  11. Serve the sauce with pasta as the first course followed by the meat as the second course.
Ragu alla Barese orecchiette

Ragu alla Barese orecchiette

Ragu alla Barese meat

Ragu alla Barese meat

Soused chicken breasts

Petti di pollo in carpione. I got this recipe from the English translation of il cucchiaio d’argento – The Silver Spoon. This book is I think on the whole a clever marketing trick. It is a 1950s cookbook with a few modern recipes tacked on the end. Add to that an appalling translation, don’t trust any measurements! The recipes still appear in the original Italian alphabetical order even though they have been translated into English. I have met some people who have heard of it here, a bit like the good housekeeping books in the UK, but I have yet to find anybody who has used it. It can be useful for ideas if you already know what you are doing. The following recipe is in fact very nice 🙂 Serves 4

Soused chicken breasts ingredients

Soused chicken breasts ingredients

  • 4 skinless, boneless chicken breast portions
  • 2 eggs
  • 80 g breadcrumbs
  • 25 g butter(or use all oil)
  • 5 tablespoons olive oil (I usually use much less)
  • 1 onion, thinly sliced
  • 1 celery stick, thinly sliced
  • 1 carrot, thinly sliced
  • 350 ml white wine vinegar
  • 100 ml dry white wine
  • 4 fresh sage leaves (or a teaspoon of dried)
  • 2 garlic cloves, sliced
  • salt and pepper
  1. Beat the chicken with a meat mallet until evenly thin.
  2. Beat the egg with a pinch of salt in a dish, add the chicken and leave to stand for 15 minutes. Spread out the breadcrumbs in a shallow dish. Drain the chicken and dip in the breadcrumbs to coat.
  3. Heat the butter and 2 tablespoons of the oil in a pan, add the chicken and cook over a medium heat, turning occasionally, for about 10 minutes until golden brown on both sides.
  4. Meanwhile, heat the remaining oil in another pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes. Season with salt and pepper to taste, add the vinegar and wine and bring to the boil, then immediately remove from the heat and add the sage and garlic.
  5. Place the chicken in a dish, pour the hot marinade over it, leave to cool, then chill in the refrigerator for at least 4 hours before serving.

Soused chicken breasts

Spinach frittata

Fritatta di spinaci. The original recipe called for 2kg of spinach. As this is about 2 medium sized shopping bags full, I decided to cheat a bit and use 1kg. To be honest, I didn’t fancy cleaning it all. The results were excellent however. Serves 4-6.

spinach frittata ingredients

  • 1 kilogram fresh spinach
  • 6 medium eggs — beaten
  • 1 handful parmesan cheese — grated
  •    olive oil
  •    salt and pepper
  1. Wash the spinach and remove the stalks. Steam until wilted, squeeze out any excess liquid, and chop finely.
  2. In a large bowl , mix together the eggs, spinach and parmesan. Season with salt and pepper.
  3. Heat plenty of oil in a frying pan until it is almost smoking. Pour in the egg mixture and shake the pan to even out the frittata. Cook until the top has started to set.
  4. Turn the frittata by covering the pan with a large plate, turn it upside down so it falls onto the plate and slide it back into the pan with the uncooked side down.
  5. Continue frying until the frittata is cooked through. Unlike an omelette, it should be quite firm and well set. You shouldn’t cook it for too long however as it will become dry.
  6. Serve hot or cold.

spinach frittata finished dish