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!!
