Bruschetta
Bruschetta
Also called “Fettunta,” this is one of the best Italian snacks
1 large round crusty loaf white bread, sliced thickly
Cloves of garlic, peeled
Extra-virgin olive oil
Toast slices of bread
If you can do this over an open fire, it is best
Rub the toasted bread with a clove of garlic until it almost disappears and then drizzle over plenty of olive oil
Sprinkle with salt and pepper, to taste
Beef With Noodles
Beef with Noodles (China)
8 ounces Chinese fine egg noodles
1/2 cup water
3 tpss soy sauce
1/4 tps salt
2 tpss instant chicken bouillon granules
6 Tbspvegetable oil
1 pound beef rump steak
6 scallions
1 (1-inch square) piece fresh ginger root
2 cloves garlic
Cook noodles until tender according to package directions
Drain well
Place a clean towel over wire cooling racks
Spread noodles evenly over towel & dry about 3 hrs
Combine water, 2 tpss of the soy sauce, the salt & bouillon
Heat 4 Tbspof the oil in wok over high heat
Stir fry noodles in the oil 3 min
Pour water mixture over noodles
Toss noodles until completely coated, about 2 min
Transfer noodles to serving plate
Keep warm
Remove & discard fat from meat
Cut meat across the grain into thin slice about 2 inches long
Cut onions into thin diagonal slices
Pare ginger root & cut into thin slices
Crush or mince garlic
Heat remaining 2 Tbspoil in wok over high heat
Add beef, onions, ginger, garlic & remaining 1 tps soy sauce
Stir fry until beef is done, about 5 min
Spoon meat mixture over noodles
Makes 4 servings
Braised Veal Shanks, Milan Style
Braised Veal Shanks, Milan Style (Osso Buco)
Serve with a sprinkling of Gremolada
4 pounds veal or beef shanks
1/4 cup all-purpose flour
3 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 bay leaf
1 cup water
1/2 cup dry white wine
1 teaspoon instant beef bouillon
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Gremolada (optional)
Trim excess fat from veal shanks if necessary
Coat veal with flour
Cook veal in oil in Dutch oven over medium heat until brown on all sides, about 20 minutes
Drain fat
Add remaining ingredients except Gremolada
Heat to boiling; reduce heat
Cover and simmer until veal is tender, 1 1/2 to 2 hours
Arrange veal and vegetables on platter
Skim fat from broth; pour broth over veal
Serve with rice or hot cooked spaghetti
Gremolada
2 tablespoons snipped parsley
1 clove garlic, finely chopped
1 teaspoon grated lemon peel
Mix parsley, garlic and lemon peel