Italian Cooking Forum with Paolo Villoresi

4 pieces top round beef,
1⁄2 lb. each
3 eggs
2 c. breadcrumbs
salt and freshly ground pepper
1⁄4c. olive oil for frying
1 lemon, juice only, plus slices for garnish

1. Place the beef between 2 pieces of waxed paperand pound the pieces with a mallet, until 1⁄4-inchthick. 2. In a shallow bowl, whisk the eggs togeth-er. In another shallow bowl, add the breadcrumbsand season with salt and freshly ground pepper. 3. Dredge each beef cutlet in the eggs, shaking offany excess, and then in the breadcrumbs, shakingoff any excess. 4. Meanwhile, in a skillet over highheat, warm the olive oil. Add the breaded cutletsand cook for about 2 to 3 minutes on each side. (This can be done in batches if necessary.) 5. Drizzle the lemon juice evenly over the beef. Serve immediately with the lemon slices. Serves 4

1. After pounding the beef, dip it into the eggs and coat completely.

2. Next, dredge the cutlet in breadcrumbs and shake off the excess.

3. Cook beef for 2 to 3 minutes per side in a hot pan with olive oil.

Note: This is a great dish to make more for a quickdinner another night. Follow the steps above, butdo not add the lemon juice. Allow the cutlets to cooland then wrap them individually in plastic wrap, label and freeze in freezer bags.

To defrost: Remove the cutlets from the bags and plas-tic wrap. Transfer them to a baking sheet and cookunder the broiler for 4 minutes on each side. Add lemon juice and more salt and pepper, if necessary.

Replace: top round beef with veal, eggplant or chicken

Medium to full-bodied red wine, such as a Super Tuscan or Barolo

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Lamb’s role in a religious holiday such as Easter isn’t a surprise since it was one of the first foods to be offered to deities. Today, the sacrificial lamb is still significant in Islam, Judaism and Christianity. For instance, at Easter the lamb is associated with Jesus and his sacrifice, and Jesus is referred to as the “Lamb of God.” Beyond religion, its cultural and economic role is significant, since it has been domesticated for over 13,000 years, and has been a part of diets throughout the world.

Lamb itself is very versatile when it comes to its preparation, and this is why it’s prized in Italian kitchens. Lamb should be eaten fresh between the months of October and June, and is typically roasted or stewed. Roasting is one of the most classic ways to cook lamb, and its leg, called the “cosciutto” in Italian, is one of the best parts for this method. The loin, or carré, is also used for roasting, as well as the shoulder, or spalla, which is typically roasted in a pan.

Roasted Leg of Lamb

1⁄2 leg of lamb, about 5 1⁄2 pounds, bone in
3 cloves garlic, sliced
2 tablespoons rosemary, chopped (optional)
salt and freshly ground pepper
extra-virgin olive oil
lamb stock, heated (optional)
mint leaves for garnish (optional)
hard-boiled eggs for garnish (optional)
Mint Sauce (optional) (recipe follows)

Preheat the oven to 400°. Make slits along the top and cut side of the lamb and stuff them with the garlic and rosemary, if desired. Arrange the lamb in a roasting pan. Season with salt and pepper, drizzle with olive oil and transfer to the oven to cook until golden brown on top. Lower the oven temperature to 350°, baste the meat, cover with aluminum foil, and continue to cook, basting every 15 minutes (if desired, you can baste the meat with heated lamb stock), until a meat thermometer inserted into the lamb reaches at least 145° (the thermometer should not touch the bone), or until desired doneness. Set aside to rest for 10 minutes before serving or slicing. Serve garnished with mint leaves and hard-boiled eggs and accompanied by the Mint Sauce, if desired. Serves 6 to 8

Mint Sauce

1 cup sugar
1 cup white wine vinegar
1 cup white wine
1 tablespoon white peppercorns, crushed
2 tablespoons mint, chopped

In a saucepan over medium heat, dissolve the sugar in 1⁄2 cup water. Cook, stirring occasionally, until caramelized, about 5 minutes. Stir in the vinegar, wine and white peppercorns and cook for another 5 minutes, stirring frequently, until the sauce reduces by 1⁄2. Stir in the mint, cook for 1 more minute and remove from the heat. Set aside to cool slightly. Makes about 1 cup

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Gelato is made using milk or sometimes a mixture of milk and cream. Ice cream, on the other hand, is made with cream and no milk and therefore has a higher fat content than gelato. Another difference is that unlike ice cream, gelato has no air added to it, which gives it a creamier and denser consistency.

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salt
9 shrimp, peeled and deveined
1 tbsp. extra-virgin olive oil
1 tsp. hot red pepper flakes
6 eggs
1 small star fruit, diced, reserve 3 whole widthwise slices
freshly ground pepper

1. Preheat the oven to 350°. Bring a small pot of water to a boil. Add salt and the shrimp and cook for 1 to 2 minutes, or until they just start to take on color. 2. Meanwhile, in a skillet over medium heat, warm the olive oil and add the hot red pepper flakes. Remove the shrimp from the water and add to the skillet. Cook for an additional 2 to 3 minutes, or until they are pink almost all the way through. Remove from the skillet and set aside. (If some of the shrimp are still a little raw in the center it is ok, because they will continue to cook in the oven.) 3. In a bowl, whisk the eggs. Add the diced star fruit, season with salt and freshly ground pepper and mix until combined. 4. Transfer the egg mixture to a shallow pie dish. Place the 3 whole pieces of star fruit in the center and surround them with the shrimp. 5. Transfer to the oven to cook for 12 to 15 minutes, or until the eggs have set and have browned slightly on top. Serve immediately or at room temperature accompanied by a salad. Serves 4

Remove: hot red pepper flakes
Medium-bodied white wine, such as Vernaccia or Arneis, or a light-bodied red wine, such as Primitivo

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