Sunday Suppers: Sicilian Braciole _ Braciole is a very lean cutlet of beef tenderized by many, many, maaaaaaany smashes from a heavy meat mallet. You can do this yourself or ask your butcher to do it (Italian Recipes)
NYT Cooking: This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angele
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A meaty, long-cooked ragu requires the right cut of meat, and we found that baby back ribs fit the bill, providing tender meat and lots of flavor and body from the bones. We toss the delicious sauce with pasta and top it with Parmesan cheese.
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp A little messy to make