Lemon veal scallopini

Lovely! Will have to try with chicken.

Dodged the flour. Any GF suggestions (lower GI) I'm all ears. 

Pot Roast with Red Wine

This is a feast for a group of people you love. 

I don't think mash is optional. I did cauiflower. 

Green beans would go well with it. 

Marcella published this recipe 53 years ago, when she was younger than me. 

Still Tasty, Marcella. Thank you. 

Roast Easter Lamb with White Wine

I made this little beauty with a hunk of lamb shoulder. 

It was delicious - tender lamb with a classic, effortless delicious sauce. 

I would warm the serving bowl next time, as instructed. 

Pork chops with sage and tomatoes

 

I can't believe I've not posted about this dish before. 

Pork, sage, tomatoes - that's pretty well it. 

It's so delicious. We skip the flour, but it browns nicely without. The trick, as is usually the case, is the get the best of everything: free range pork, best tomatoes, sage from your garden, the best salt and fats. If you use a crappy bit of pork it will be like an old boot. 

Cook until it's done. This doesn't mean stopping after the suggested hour, or god help us, 20 minutes as I read in someone's blog post. You cook the pork till it's tender when prodded with a fork. That might take 40 minutes. Or it might take 2 hours. 

Fried Calamari

 

We used almond flour and olive oil, and it worked a treat. I fried for longer than you might think - minutes, till it really went golden. We bought the preprepared squid tubes and it was much easier. 

Pan Roased Chicken with Garlic, Rosemary and White Wine

When Marcella first sat down in the early 1970s to write her first Italian cookbook, I understand the first recipe she documented was this one. Possibly 55 years later, we cooked it for dinner. It is lovely! It's so different from dishes that look similar - like the Roast Chicken with Rosemary and Garlic, or the Fricasseed Chicken with Cherry Tomatoes, Garlic, Rosemary and Olives. I think perhaps it's the butter which changes things. 

Anyway, it was delicious. 

We cooked it with green beans with butter and parmeson (also from Essentials), and roast potatoes with rosemary (Giuliano has this in his How to Cook Italian, as I recall). 

Give it a go. 

Pork Loin Braised with Savoy Cabbage

 

Here is a recipe from Giuliano Hazan's Every Night Italian. A lovely man, and a fantastic book, which I understand from Giuliano is still in print. 

As with Marcella's recipes, there are very few ingredients here. But they work magic, and provide a comforting winter dish. 

I used normal cabbage, and it worked great.