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Few dishes are as comforting as roasted chicken! I especially like this one, because it sends the beautiful aroma of rosemary wafting through my house. Read more on my blog: http://askamydaily.com/roasted-chicken-with-rosemary-and-garlic More great recipes from my book Breaking Bread in L’Aquila. a presto, Maria
I love veal cutlets …. cotoletta! What’s the difference between a veal cutlet and a veal schnitzel? The schnitzel, Austrian version of a cutlet does not use the egg wash, just bread crumbs and flour only. The Polish cutlet is a breaded pork chop or chicken (no egg wash). In other cultures, the Australian version uses lamb, but if you make it with chicken, they call it a chicken schnitzel. In Britain, a cutlet is referred as a fried chop and no bread crumbs are used. In Russia, cutlets are pan-fried mincemeat croquettes (breaded meatballs). In India, a cutlet is cooked meat with spices, which are then dipped in egg and bread crumbs. This version of the recipe reflects my Southern Italian roots from Calabria. In Italian, they are called cotoletta. Read more at my weekly blog: http://askamydaily.com/veal-cutlets Maria ! This week’s blog was written in L’Aquila:  read more at: http://askamydaily.com/summer-sandwich-time-in-italy While travelling this week, I had the opportunity to eat my all-time favorite sandwich: a prosciutto, mozzarella, tomato Panini. The photograph above was taken at a local no name bar owned by two brothers. L’Aquila is a town just 90 miles east of Rome in the Abruzzo region of Italy. These are the best panini you’ll ever find, and they’re well worth the trip! Simple and delicious: prosciutto, fresh creamy mozzarella, and perfectly ripe tomatoes. Easy to make at home: Always remember, the secret to a perfect sandwich are fresh ingredients. a presto, Maria Auguri to Oscar Farinetti The New York Times has described it as a “megastore” that “combines elements of a bustling European open market, a Whole-Foods-style supermarket, a high-end food court and a New Age learning center.” New location in Rome opened 6-21. www.roma.eataly.it I’m in Italy as we speak – hope to report back with photos on the new location. I met Oscar Farinetti at the store opening in NYC. He loved my cookbook “Breaking Bread in L’Aquila” and was very happy to put my book at the store in NYC. I hope to see him this week! a presto, maria Hi Everybody, Happy Father’s Day! This week’s blog is dedicated to my dad: My cooking is in my DNA on both sides of the family!  a presto, Maria |
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