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Archive for May, 2002

Rhubarb and Strawberry Compote with Grappa

Posted in 2002 on May 20, 2002 | Leave a Comment »

You’ll want to avoid using too many strawberries in this, as they can intrude on the rhubarb’s pleasant mustiness. Just include enough to provide depth and sweetness. With the recipe as a starting point, judge the sweetness or sourness of your fruit, and balance the rhubarb-to-strawberry ratio accordingly.(Serves 4, or 6 if you spoon it [...]

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Veal Scalloppine with Dandelion, Spring Onion, and Caper Salad

Posted in 2002 on May 15, 2002 | Leave a Comment »

Costoletto alla Milanese is a famous Italian dish of pounded veal rib chops, trimmed so the long bone extends halfway off the plate. The veal is breaded and fried and served with a small salad on top. I love this mix of crispy, oily veal with a slightly astringent salad. I’ve given this dish a [...]

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Agnello alla Cacciatore

Posted in 2002 on May 5, 2002 | 1 Comment »

This spring lamb stew, flavored with garlic, anchovies, vinegar, and rosemary, is an example of Southern Italy’s ingenious way of blending together strong flavors for a subtle, mellow result. I like adding fresh fava beans, but you can use spring peas, which are a lot less work, or you can leave out the vegetables altogether [...]

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Braised Tuna with Artichokes and Mint Pesto

Posted in 2002 on May 1, 2002 | 1 Comment »

Even though all the flavors in this dish are classically Sicilian, I got the idea for its basic braise of tuna and artichokes from Richard Olney’s cookbook Provence the Beautiful. I added mint pesto because I’ve loved tuna with mint ever since I discovered the pairing in Palermo, but the dish is good without it, [...]

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