VEAL CHOPS WITH PORCINI and PUNTARELLE IN ANCHOVY SAUCE

I had a request this week from "The Unknown" and Nicholas. They wanted me to make something with veal. I went to my butcher and had him cut these beauties!!

Everything was done in the saute pan. The chops were seared and cooked for about 5 minutes on each side.

After they were cooked I removed them from the pan and kept them warm and proceeded to make the sauce in the same pan.

The sauce consisted of red onion, garlic, white wine, chicken stock, lemon and butter.

Veal Chops topped with the sauce from the pan!

Puntarelle in Anchovy Sauce. Puntarelle is similar to endive. I used the leaf lettuce from our garden. The Anchovy Sauce consisted of anchovies, garlic, white wine vinegar, olive oil and salt and pepper to taste. It tasted like Caesar dressing, but had a little more kick to it!

Thomas, Candace and Nicholas enjoying their Veal Chops!!

FRITTATA ALLE ERBE (FRITTATA WITH HERBS)

I whipped this up after we had returned home from our Memorial Day Weekend in Las Vegas.

The Frittata in the skillet waiting to be flipped!

All of the herbs came from our garden. I used marjoram, italian parsley, basil, chives, thyme, sage and rosemary.

The Frittata was very easy and quick to make. This is a definite do-over!

POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)

These little babies were fantastic. I also made a batch of the Basic Tomato Sauce and let them simmer for about 2 hours.

The recipe called for ground beef, but I used a combination of veal and pork. They also contained eggs, garlic, pecorino cheese, italian parsley (from our garden), toasted pine nuts and salt and pepper. These are definitely a do-over!!!

Since I only took 1 picture of the meatballs I thought I would post this picture of Rebecca picking some lettuce from our garden which she planted this year for her Senior Project!

CROSTATA DI CILIEGIE and BITTER CHOCOLATE TART

Last year I made the Easter Grain and Ricotta Pie for Easter. This year I thought I would try to make a couple of tarts. The first one is the Bitter Chocolate Tart followed by the Jam Tart. Both the doughs were similar and easy to make.

This is the dough for the Chocolate Tart.

Chocolate Tart ready for the oven!

This is the dough for the Jam Tart. I used raspberries for the filling.

I drizzled glazing on the tart, but I was a little impatient and didn't let it cool completely. It looks a little runny but it tasted pretty darn good!!

Raspberry Jam Tart!