Overture to La Forza del Destino
Che Gelida Manina
Fountains of Rome
Overture to William Tell
Triumphal March and Ballet Music from Aida
Septimi Toni No. 2
Una Notti a Napoli
Bassoon Concerto in E Minor
Pines of Rome
Nessun Dorma from Turandot
Summer from The Four Seasons
Oboe Concerto in D Minor
Una Furtiva Lagrima
Anvil Chorus from Il Trovatore
Veal Piccata Pasta Parmigiana
½ pound angel hair pasta
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 ½ teaspoons salt
1 ¾ teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves
2 teaspoons chopped fresh basil leaves
2 tablespoons freshly grated Parmigiano-Reggiano
1 cup all-purpose flour
8 (2 ½ to 3 oz.) veal medallions, pounded ¼ inch thick
3 tablespoons unsalted butter
½ cup dry white wine
¼ cup chicken stock, or canned, low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic
- Bring a large pot of salted water to boil. Add the pasta and cook, stirring to separate the strands of pasta, until “al dente”, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, ½ teaspoon of the salt, ¼ teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm.
- Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl.
- Lightly season both sides of each medallion with ⅛ teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess.
- Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 ½ minutes per side. Drain on paper towels and set aside.
- Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, approx. 2-3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons of butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute.
- To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with ¼ teaspoon of the remaining parsley. Serve immediately!
- Add a side salad with Spring Mix and Italian Croutons to get your veggies and Focaccia for extra goodness
6 egg yolks
1 ¼ cup of sugar
1 ¼ cup of mascarpone cheese
1 ¾ cup heavy or whipping cream
2 packages, 3 oz. each, ladyfingers
⅓ cup coffee liqueur or Brandied Espresso
Sweetened whipped cream
Unsweetened cocoa powder or grated semi-sweet chocolate
- In a small mixer bowl beat egg yolks and sugar until thick and lemon colored, about 1 minute
- Place on top of the double boiler over boiling water. Reduce heat to low and cook 8 - 10 minutes, stirring constantly.
- Remove from heat and add mascarpone cheese, beating well.
- In a small mixer bowl beat cream until stiff peaks form. Fold into egg yolk mixture. Set aside.
- Line bottom and side of a 2 ½ to 3 quart slow or souffle dish with ladyfinger halves, split sides up. Brush with coffee liqueur or Espresso. Spoon half of egg yolk creams mixture over ladyfingers. Repeat ladyfinger, espresso and cream layers. Garnish with sweetened whipped cream and cocoa.
- Cover and refrigerate several hours or overnight. Makes 10 - 12 servings
*As a substitute for mascarpone cheese: In a large mixer bowl beat 1 8 oz. package cream cheese, ¼ cup sour cream and 2 tablespoons heavy or whipping cream until blended and fluffy. Another substitute is 10 ounces Ricotta cheese and 4 ounces cream cheese.
Limoncello (after dinner)