About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Veal Scaloppine with Mozzarella | Main | Veal Scaloppine with Ham, Anchovies, Capers, and Grappa »

Veal Scaloppine with Tomato, Oregano, and Capers

It's Monday. Normally you would see Irene's post here. Or, you would see Kim fulfilling her pinch-hitter roll. But, an unplanned, last minute trip for Irene meant she was unable to make her post this week. It was too late to ask Kim to take the day because Kim was in Venice (Lucky Kim).

So Deborah and Dan are "forced" to eat veal two nights in a row. Taking one for the team. Darn!

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Tomatoes, capers, and oregano are the stereotypical flavor profile of Sicily that Americans have come to expect. And Sicily (or generally the southern part of Italy) is the predominant ancestral home of most of our St. Louis Italian community. One of the two ubiquitous veal dishes on almost every menu (the other, Veal Piccata) is Veal Parmesan.

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The basic ingredients may be the same, but today's veal dish is as far removed from Veal Parmesan as Parma is from Palermo.

Veal Parmesan, at least the typical Italian-American restaurant version, tends to be heavy and rich. This dish, thanks to Marcella's steadfast refusal to add a single unnecessary ingredient to any of her recipes, is light and fresh - and delicious!

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Comments (2)

A great pinch hit from a talented Pomodoro, it looks delicious!

Deborah responds: Thanks, Susie.

Marcella Hazan:

Do you get extra credit for this, and let Kim or Irene handle one of your assignments?

This section of veal was intended to demonstrate the versatility of a slim and intrinsically bland slice of meat such as scaloppine. It is one of the notable achievements of simple Italian home cooking that, with a limited investment in raw materials, it can satisfy a family with such rich-tasting meat dishes. Compare this with a huge beef porterhouse.

Deborah responds:
Well, the problem is, I don't think I have any assignments left that I'm willing to give up.

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