Pollo Saltimbocca

Couple things wrong with this dish.
1) it's chicken not veal cutlets (but that's OK)
2) Summer sage is different that Spring sage
3) Too much butter on the fry
4) Sweet White wine instead of dry
5) Used Baked Bacon and it was still greasy making the entire dish greasy. need to light it up, season it right and finish with a dry white instead of a sweet one

Veal Patties and mellanzani involtini

 

Mellanzane Involtini ancora

Best way so far to make these, is get a nice heavy guage stainless steel saute pan, drizzle oil and lay in the 1/8"!!! strips. don't try to make them thicker. And don't try to use non-stick. you won't get the same effect. The filling has to have just enough nutmeg too. Don't over do it! I added some mozzarella so that it would hold better. either way is good. The benefit of adding the mozzarella is that the texture of the tube doesn't collapse when you serve and eat it. No sloppy!

Best attempt so far! (actually maybe this is it? (I've got it??) because these were simply wonderful tonite.)

Penne con salsa, insalate fresca

Tonite, leftover tomato sauce with a bit of freshly cooked, al dente penne. You HAVE to put the parmeggiano on right after you drain (to melt a bit) and become between the sauce and the noodle. You HAVE to do it this way to get it right. don't try it the other way ever again! THIS is the proper succession. Some fresh, chopped basil, made it a nice early summer pasta.

Insalata had just olive oil, reduced balsamic, crushed parmeggiano, little sea salt and course ground pepper.

Bon Appetit!

Braciole di Pollo Involtini

Made the Braciole again, this time with a pea, ricotta and mozzarella stuffing. They oozed out (have to remember to put in the toothpick) but the taste was wonderful. Since it all oozed out, I added some cream to the pot and made a nice sauce to pour over it all. Yummy!