The fragrant combination of olives and capers adds an extra dimension of flavor and texture to this Neapolitan stew. Rice with peas or zucchini is an excellent side dish. Enjoy this tasty Italian recipe!

Ingredients:

3 tbsp olive oil
2 tbsp unsalted butter
2 1/2 lbs boned shoulder of veal, well trimmed of fat, cut into 1 1/2-inch cubes
1 large yellow onion, halved and thinly sliced
2 carrots, trimmed, peeled, halved and cut into 1-inch pieces
2 cups canned Italian plum tomatoes, coarsely chopped
1 1/2 tbsp minced fresh sage or crumbled dried sage
3 bay leaves
1 tsp salt
1/2 tsp freshly milled black pepper
1 can (6 oz) small black olives
3 tbsp capers
2 tbsp minced Italian parsley leaves

Preparation:

1 – In a 5-quart Dutch oven, heat olive oil over medium heat, then add butter. Add meat in two batches and saute, stirring constantly, until lightly golden. Remove with a slotted spoon. Discard most of the pan drippings, leaving about 2 tbsp.

2 – Add onion and carrot and saute, stirring constantly, until barely tender, for about 2 minutes.

3 – Add tomatoes, sage, bay leaves, salt and pepper. Return meat to pan and bring to a boil uncovered over high heat, stirring constantly. Turn heat down to low and cook partially covered, stirring constantly. Turn heat down to low and cook partially covered, until meat is tender, for about 1 hour. (If cooking liquid starts to evaporate, add about 1/4 cup hot water.)

4 – Add olives and capers and continue to cook, partially covered, for an additional 5 minutes.

5 – When ready to serve, remove bay leaves, transfer stew to a platter and granish with minced parsley.

**Stew can be made up to 3 hours before serving and reheated over low heat.

Serves: 6 to 8

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The parsley-breadcrumb coating seals in the juices, while the mustard adds additional flavor to this truly delicious Italian lamb recipe!

Ingredients:

1 rack of lamb, 8 ribs
1 garlic clove, split in half
1/4 cup fresh lemon juice
Salt
Freshly ground black pepper
1 tbsp minced fresh thyme
1/4 cup fresh breadcrumbs
1 tbsp minced parsley leaves
1 tsp Dijon mustard
1 small bunch curly parsley sprigs
1 lemon, cut into wedges

Preparation:

1 – Adjust rack to center of oven and preheat to 375F.

2 – Trim most of the fat from the top of the meat. Rub the roast well with garlic, lemon juice, salt, pepper and thyme.

3 – Wrap each exposed bone end of the chops with foil to prevent burning while baking.

4 – Place lamb meat side down on a rack in a roasting pan. Cook until meat thermometer registers 140F for medium-rare, about 35 minutes, or 145F for medium, about 45 minutes.

5 – While meat is roasting, combine breadcrumbs and parsley in a small bowl; set aside.

6 – Remove lamb from oven and turn it over. Spread mustard over meat and firmly press breadcrumb mixture over top of lamb. Return to oven and bake until crumb mixture is lightly browned, about 10 minutes. Remove foil from bone ends and let rest for 10 minutes before serving.

7 – Place rack on a large oval platter and garnish with parsley sprigs and lemon wedges. carve between ribs to serve.

Serves 3 to 4

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If you have some leftover rice or risotto in the house, feel free to use it in place of the brown rice called for in this Italian recipe.

Ingredients:

4 tbsp olive oil
2 red bell peppers
2 yellow bell peppers
1 white onion
6 fresh sprigs marjoram
1 1/2 lbs boneless veal, thinly sliced
1 1/2 cups cooked brown rice
1/2 cup shredded fontina cheese
Fresh-cracked black pepper

Preparation:

1 – Preheat oven to 375F. Lightly grease a loaf pan with 1 tbsp of the olive oil. Clean the peppers, and leave whole. Peel and thickly slice the onion. Clean and gently chop the marjoram leaves.

2 – Toss the peppers and onions in the remaining oil. Place on a large baking sheet. Roast for 10 to 20 minutes, until the onion is softened and the “skin” of the peppers blisters. Remove from the oven and immediately seal the peppers in a plastic bag (this makes it easier to remove the skin). Place the onions on paper towels to drain. Gently remove the skins from the peppers. Cut the peppers in half, and remove the stems and seeds.

3 – Layer the veal, peppers, rice, onions, marjoram, cheese, and black pepper in the prepared loaf pan.

4 – Cover with aluminum foil, and roast for 45 minutes. Remove from the oven and uncover. Carefully drain off grease. Return to the oven and roast, uncovered, for 20 minutes.

5 – Remove from the oven and let cool thoroughly. Slice, and serve at room temperature or reheat as desired.

Serves 8 to 10

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Bistecca alla Fiorentina is traditionally made using T-bone steaks, but you could make it using ordinary, very thick-cut rump, sirloin, or even fillet steak as well. As long as the meat is of a very high quality, it will taste delicious, even if it’s not entirely authentic! The marinating time is quite long, so make sure you start this dish at least a day before you want to eat it. Enjoy this recipe!

Ingredients:

2 10 oz T-bone steaks
8 tbsp extra virgin olive oil
6 fresh rosemary sprigs
3 garlic cloves, crushed
Sea Salt
Freshly ground black pepper
2-3 handfuls of wild arugula or 1-2 raw artichoke hearts, thinly sliced
Balsamic vinegar
High quality extra virgin olive oil

Preparation:

1 – Put the steak in a shallow dish. Mix together the olive oil, rosemary, and garlic and season with salt and pepper. Pour over the steak and let stand in the refrigerator to marinate for 24 to 48 hours.

2 – Heat a grill or broiler until it is very hot. Grill the meat to taste, turning to cook the steak evenly on both sides.

3 – Scatter with the arugula leaves or artichoke hearts. Drizzle with a little balsamic vinegar and olive oil. Season to taste and serve.

Serves 2 to 4

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This version of osso buco is topped off with polenta dumplings instead of the more-familiar gremolata.

Ingredients:

5 lbs veal shanks
1 bulb garlic
5 shallots
5 carrots
5 stalks celery
2 large leeks
3 lbs plum tomatoes
4 sprigs fresh thyme
1/2 bunch fresh parsley
2 tbsp olive oil
1/2 cup red table wine
3 cups Beef Stock
3 bay leaves
*1/2 recipe Basic Polenta, cooked
Kosher salt
Fresh-cracked black pepper

Preparation:

1 – Preheat oven to 350F. Rinse the veal shanks and pat dry with paper towels. Peel and thinly slice the garlic and shallots. Peel and roughlt chop the carrots and celery. Clean and roughly chop the leeks and tomatoes. Clean and roughly chop the thyme and parsley.

2 – Heat the oil to medium-high temperature in a heavy-bottomed oven-proof pot with tight-fitting lid. Sear the shanks on all sides. Add the carrots, celery, leeks, shallots, and garlic. Saute for 5 minutes. Add the tomatoes, and stir.

3 – Pour in the wine, and reduce by half the volume. Add the stock. Reduce heat to medium, and bring to simmer. Cover the pan and place in the oven. Braise for 4 hours, then add the herbs and simmer 30 more minutes.

4 – Remove the pan from the oven and place on the stovetop over medium-high heat. Drop in heaping tablespoonfuls of the polenta. Cover, and cook for 15 to 20 minutes. Remove bay leaves.

5 – Sprinkle to taste with salt and pepper. Ladle into bowls, and serve.

Servings – 8 to 10

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