The Kitchen Window

The Kitchen Window
Antique Milk Bottles with Herbs and Flowers

Welcome!

Welcome to the Frog Hollow Farm blog! I've been blogging since January 2010 and have switched from Blogger to Word Press, but I'm back to Blogger because, for me, it's easier to use. My husband and I live on a little farm in Northwest New Jersey. We have some chickens and a very large vegetable garden with asparagus and raspberries, and rows and rows of sunflowers, snapdragons and zinnias. Traveling, entertaining, gardening, spending time with family, studying Italian, blogging and reading keep us busy and happy. With all of this going on, moving towards a simpler life seems almost impossible but it's definitely a daily goal.

Monday, May 23, 2011

Scaloppine ai Carciofi

 Veal Cutlets with Artichokes - yummy!!

Okay, we're still in La Cucina del Garga (at least in my mind) and I want to share the Secondi Piatti, or second part of the main meal that FHFB and I made with Sharon:  Scaloppine ai Carciofi, or veal cutlets with artichokes. 



Now, the really special part of this dish, and the reason I'm sure that Sharon included a recipe with artichokes, is that Easter is one of the two prime seasons for artichokes in Italy. 
Fava beans were also in season and absolutely delcious if you haven't tried them fresh - pureed or whole!



Artichokes were all over the vegetable markets in piles like this - sorry for the fuzzy quality of the photo.



Here's the recipe for Scaloppine ai Carciofi.  The hardest part of preparing this recipe was having to peel away most of the leaves surrounding each artichoke heart.  Sharon said that most people have a problem doing this because we usually eat most of the leaves in our recipes - dipped in hot melted butter of course! Despite this - and getting over the fact that 2/3 of the artichoke ended up in the garbage -  you really need to strip off all of the tough outer leaves in order to have the very tender leaves that surround the heart of the artichoke. 


Definitely scarpetta worthy!! (Thank you Eleonora, we've always practiced scarpetta here at Frog Hollow Farm but didn't know that it had a name!!! LOL)

When I came home today I found a beautiful hybiscus in full bloom on my porch.  I picked up two of these little potted plants last fall  - absolutely free from a nursery on my way home from working - they were giving away a truckload.
Isn't she the prettiest????

Artichokes growing on Cousin Mario's farm in Panicale, Umbria.


Fields of olive trees.

I hope that you are enjoying these yummy recipes from la cucina del Garga.  Our next post will include the recipe for the easiest and most delicious dessert I think I ever tasted: 

Crema de Ricotta Salsa Caramello all'Arancia e Madorle Tostate!!!!!!

Ciao, bella!!

I'll be hooking up at Foodie Friday!!


4 comments:

  1. Oh my - I can't imagine throwing away all the leaves of the artichoke, at the price we pay up here in BC. If I ever find a bargain on them, though, I'll be trying this recipe!

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  2. Hey....give a girl a break....my mouth is watterin' here!! LOL

    xo

    Jo

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  3. YOUR VEAL SOUNDS DELICIOUS, GRANDMA MADE BREADED VEAL A LOT, BUT NEVER ARTICHOKE. I ALWAYS SAID I WOULD TRY IT SOMEDAY. CAN'T WAIT FOR THE DESSERT.
    YOUR HIBISCUS IS BEAUTIFUL. LOVE YA, AUNT RIZ

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  4. What a lovely dish. I love veal and would love to try this. The Hybiscus is beautiful. It'll certainly put a smile on my face seeing this on my porch! Thanks for sharing.

    By the way, I'm hosting 2 Giveaways on my blog, please stop by to enter when you have a chance. One for $50 Thrive products and another one for baking molds and more. Have a wonderful weekend.

    Amy
    http://utry.it

    ReplyDelete

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