Italian-Style Veal Chops

This recipe is a traditional Italian-style Veal Chop dish that can be made in your Instant Pot or stovetop. Serve these tender chops over a bed of butter noodles (pictured), along with a side salad. Serves 4 Total Time: under 1 hour.

The main ‘trick’ to this otherwise easy dish is to ensure tenderness. Veal chops are typically cut from the top round. You can find them pre-sliced in the better supermarkets or butchers, but they are rarely made correctly here in the US. They should be cut across the grain but are almost always cut with the grain, which means the muscle fibers remain intact and the meat tends to curl and toughen as it cooks.

What to do? Well, if you are on good terms with your butcher (assuming that you have a butcher, a professional that is sadly quickly disappearing) you can ask him to give you properly made veal chops. Otherwise, it becomes essential to pound the meat very well. The pounding will partially break up the fibers and tenderize the meat. And make sure that you trim off any silverskin or other connective tissue attached to the meat.

Ingredients:

4 veal chops (1.5 lbs)
Salt and pepper, to taste
2 tablespoons butter
1/2 of a 10 oz can tomato purée
1/2 cup dry white wine
1 teaspoon lemon
1 teaspoon lemon zest
1/2 teaspoon dried basil leaves
1 tablespoon fresh basil leaves and sliced lemon wedges, to garnish

Directions:

Rinse and pat dry chops then season with salt and pepper, to taste. Melt butter in a medium skillet and brown chops on both sides until lightly browned. In a small bowl combine the remaining ingredients, except the garnish and pour over chops. Bring to a boil then reduce heat to medium, let simmer until chops are tender and sauce has reduced and thickened, about 35 minutes. Test for doneness*, do not overcook meat. Taste rest to see if additional seasoning is necessary. Place chops over a bed of butter noodles and garnish with basil leaves and lemon wedges.

Instant Pot:

Rinse and pat dry chops, season with salt and pepper, to taste. Melt butter in Instant Pot on sauté setting. Brown chops on both sides. In a small bowl combine all remaining ingredients except garnish, then pour over chops. Close lid and make sure steam vent is closed. Switch from sauté to high pressure and set for 15 minutes. Use a 10 minute natural release method, then open vent to release any steam left. Carefully open lid. Check for doneness*. Taste to adjust seasonings. Place chops over a bed of butter noodles and garnish with basil leaves and lemon wedges.

* The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done). We always prefer meat on the rare side, so 145 degrees F is what we aim for when cooking veal.

Italian Inspired Fish Provencal

When you think of Provence you don’t think of Italy, you think of France. A place that is in the southeastern part of France that boarders Italy and the Mediterranean Sea. Life seems good there as the summer weather is superb, the wine is good and the pasta is delicious. But was it always?

The Greeks were the first to inhabit southern France as well as southern Italy, but when the Roman Empire was at its peak they dominated the Greeks and not only took back their land in Italy, they also took sections of Provence all the way to the easternmost towns of Rémy, Orange and Arles. We all know that the Romans dominated the entire Mediterranean basin, but they did incorporate a lot of Greek culture, replicated their architecture and enjoyed their food.

With all this mingling of distinct cultures you can see why different ingredients are combined to create delicious recipes that Provence is known for. This Fish Provencal is simple, easy and tasty. You can add other ingredients like shrimp, capers, olives and clams, if you like. Serves 4 Total Time: 30 minutes.

Ingredients:

1 1/2 lbs cod, sea bass or haddock fillets, pat dry and cut into bite size uniform pieces.
2 yellow onions, thinly sliced
2-3 garlic cloves, minced
2 tablespoons butter
1 stalk celery, sliced thinly
2 green onions, sliced thinly
Salt and pepper, to taste
1 tablespoon herbs de Provence
2 medium tomatoes, sliced
1/2-2/3 cup dry white wine
Fresh dill for garnish

Directions:

In a skillet melt 1 tablespoon butter on medium heat then add the onions and garlic until soft, not browned. Add the remaining butter and sauté the celery and green onions, until soft. In a pan with a lid layer the vegetables and fish, season with salt and pepper, to taste. Sprinkle on the herbs de Provence and top with the tomato slices. Pour wine over entire mixture, bring to a soft boil then cover. Reduce heat to med/low and simmer for 12-14 minutes or until fish flakes easily. Garnish with fresh dill. Serve immediately.

Giada’s Pork Chops alla Pizzaiola

Carne pizzaiola or carne alla pizzaiola, sometimes referred to just as pizzaiola, is a dish derived from the Neapolitan tradition that features meat cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most recipes also include tomato paste, oregano and basil.

Giada De Laurentiis version of Pork Chops alla Pizzaiola includes onions, parsley, a pinch of dried red pepper flakes and the French herb; herbs de Provence along with olive oil and tomatoes. I’m thinking of adding in some mushrooms (what do you think?). Her recipe is for two, just add an additional pork chop per person, if you need more servings.

Ingredients:

2 tablespoons olive oil 
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each) 
Salt and freshly ground black pepper 
1 small onion, thinly sliced 
1 (15-ounce) can diced tomatoes, in juice 
6oz pkg sliced brown mushrooms (optional)
1 teaspoon herbes de Provence 
1/4 teaspoon dried red pepper flakes, or more or less to taste (I’m a baby spice girl, so less or none for me) 
1 tablespoon chopped fresh Italian parsley leaves 

Directions:

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes pe. Transfer the pork chops to a plate and tent with foil to keep them warm. 

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, mushrooms (if using) and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. (No 🥵)

Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Skillet Italian Sausage and Potatoes

Fry up a skillet of goodness with Italian sausage, potatoes and red bell peppers. Everything is cooked in this one pan with only a 10 minute prep work and an easy clean-up.

Ingredients:

1 1/2 lbs small baby Klondike potatoes, quartered
1 yellow onion, minced
1 red bell pepper, seeded and diced
1 pkg Italian sausage
4 tablespoons olive oil or ghee
2 tablespoons Italian seasoning
1/2 teaspoon minced garlic
Salt and pepper, to taste
1/4 cup vegetable stock
1 teaspoon sriracha (optional)
Chopped parsley, garnish
Grated Parmesan, garnish

Directions:

In a large cast-iron skillet heat 3 tablespoons olive oil over medium heat. When shimmering add the Klondike potatoes and season with salt and pepper, to taste. Sauté until golden and fork tender, about 10-12 minutes, stirring occasionally. Transfer to a plate and set aside. (You can boil the potatoes 8 minutes reducing the cooking time in the skillet to 6-8 minutes ensuring a golden crust on the potatoes).

In the same skillet with the remaining tablespoon olive oil brown the Italian sausage for 5 minutes over medium heat. Add the garlic, onion, red bell pepper, Italian seasoning, salt and pepper, to taste. Cook 2-3 minutes, until vegetables softened. Deglaze with the stock and stir in the sriracha, if using. Coat the vegetables and sausage with the stock. Add the potatoes back into the skillet and stir to mix everything together to reheat potatoes. Top with freshly chopped parsley and grated Parmesan. Serve immediately.

Italian Sausage with Broccoli Rabe

I first had this Italian Sausage with Broccoli Rabe as a side dish with a meatless main course Rigatoni with Homemade Italian Tomato Sauce and Fresh Mozzarella. But, it would make an excellent main course with potatoes, pasta or rice and a dinner salad. Serves 8

Ingredients:

2 lbs Italian sausage
2 teaspoons ground fennel seeds
1 teaspoon each smoked paprika and red pepper flakes
2 cloves garlic, minced
2 teaspoons sea salt
2 tablespoons finely chopped parsley
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
2 lbs broccoli rabe, trimmed and stems removed
1/4 cup chicken stock
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
Sea salt and pepper, to taste
1/4 cup pecorino cheese

Directions:

In a large bowl combine the sausage with the spices, garlic and salt with your hands until evenly distributed. Add the parsley and kneed the mixture until combined. In a large skillet over medium heat add the oil. When oil shimmers add the sausage and cook until browned. Add in the shallots and scrap the fond off the bottom of the pan while you are stirring. Cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add in the broccoli rabe and the stock, cover and cook about 8 minutes or until broccoli is tender. Stir in zest and lemon juice, salt and pepper, to taste. Transfer to a serving dish and top with pecorino. Serve immediately.

Instant Pot Spinach and Herb Lasagna

This spinach and herb lasagna was the second recipe we made in cooking class. Lots of cheese and fresh herbs made this dish Buonissimo!

You're going to need a steam rack and an 8 oz round soufflé or casserole dish.  I know steam racks come with the Instant Pot, but the rest of us will have to improvise. 

Our teacher told us to make a foil sling under the dish to put it in and take it out. I must have been sleeping at this point, because I honestly don’t remember how we got it out. I just remember how good it was.  


Ingredients:

1 large egg
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 lb ricotta cheese
1/4 cup grated pecorino cheese
8 oz aged mozzarella cheese
2 cups baby spinach
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh basil
2 1/2 cups favorite marinara sauce
8 no-boil oven-ready lasagna noodles 

Directions:

Insert the steam rack into the pot (I placed a small bowl upside down) and add 1 1/2 cups of water. In a medium size bowl beat the egg with the salt and pepper. Add in the ricotta, pecorino and 1/2 the mozzarella, mix to combine. Fold in the spinach, parsley and basil.

In the bottom of your 8 oz dish spread 1/3 of the marinara sauce. Top with 2 of the noodles (break to fit). Dollop with 1/3 of the cheese mixture and sprinkle with 1/r of the remaining cheese. Top with 2 noodles, 1/3 of the marinara, 1/3 of the cheese mixture. Repeat. End with the last 2 noodles, the remaining sauce and mozzarella.

Tent some aluminum foil over the dish and make your aluminum foil sling 3”x 20” to lower the dish on the rack (or on top of the bottom of the bowl).

Lock your lid. Cook on high for 10 minutes. Use the natural release method for 15 minutes, then vent the rest of the steam. Open the lid carefully. Lift the lasagna out and discard the foil. If desired, put lasagna under broiler for 2-3 minutes or until cheese is golden brown. Yum Yum! And I really mean it this time.😀

Just wanted to let you know I did make this lasagna. I just got carried away and before I knew it the lasagna was in the Instant Pot and I forgot to take my pictures ☹️. Very easy and very good👍🏼.

Rigatoni with a Homemade Italian Tomato Sauce and Fresh Mozzarella

You can make this Rigatoni with a Homemade Italian Tomato Sauce and Fresh Mozzarella with boxed rigatoni or cannelloni noodles ...or you can make fresh rigatoni noodles. But if you want to save time and just use boxed noodles. Here’s the recipe.....

Ingredients:

Sauce: 
How to Make Homemade Italian Tomato Sauce

Rigatoni: 
1 lb rigatoni, boiled 6 minutes or 12 oz cannelloni, boiled 4 minutes and cut to fit baking dish. 
6 oz fresh mozzarella, torn into 1/4” pieces 

Filling: 
2 cups ricotta cheese 
1 cup mascarpone 
1/2 cup grated Parmigiano-Reggiano 
2 tablespoons chopped parsley 
1 teaspoon salt 
Ground pepper, to taste 
2 eggs


Directions:

Preheat oven to 400F. In a 13x9-inch baking dish spread a layer of the tomato sauce. 

In a medium bowl combine all the filling ingredients until smooth. Transfer to a large pastry bag and snip off 1/2” of the tip with scissors. Fill each noodle and lay on top of tomato sauce. Spoon remaining sauce on top of noodles. Bake 20 minutes, remove top with mozzarella pieces then bake an additional 10 minutes, until cheese is bubbly. Let cool 10 minutes before serving.