Some real Italian

Some weeks I am just not sure what to write about, but this week I had so many things I could hardly decide. After tossing around a few ideas, I decided to include the wonderful mail I received from Rob Weeks. Rob is a great cook and a lover of good quality ingredients. He is a past resident of the "The Hill" in St. Louis and familiar with the Italian grocery stores in the Italian neighborhood. He and his mother frequently travel to St. Louis to stock up some of their favorite items found in the stores.

While Rob is temporarily relocated to Cape Girardeau because of floodwater in Southern Illinois, he found time to write down several of his favorite Italian recipes and send them to me to pass along to you. He and I both hope you enjoy them.

Veal Scaloppine al Limone (Veal Scallops with Lemon)

1 1/2 pounds veal scallops, pounded to 1/4-inch thickness

Salt and pepper

Flour

2 tablespoons butter

3 tablespoons olive oil

1/2 plus 1/4 cup beef stock, fresh or canned

6 paper-thin slices lemon

1 tablespoon lemon juice

Season scallops with salt and pepper, dip in flour and shake off excess. In heavy skillet, melt butter with olive oil over moderate heat. Saute scallops about 2 minutes per side until golden brown. Transfer to a plate and pour off all but a film of oil. Add 1/2 cup of beef stock and boil briefly. Add scallops with lemon slices on top, cover and cook over low heat 10 minutes. To serve, transfer scallops to a plate with lemon slices, add 1/4 cup stock and lemon juice to pan and thicken for sauce. Serves 4.

Veal and Lemon Saltimbocca

"Saltimbocca" is Italian for "jumps in the mouth," and this delicious veal dish will.

4 veal chops

4 thin lemon slices

4 sage leaves plus 1 teaspoon finely chopped

4 large slices prosciutto

3 tablespoons olive oil

1/2 cup white wine

1/2 cup chicken broth

1 (14.5 ounce) can whole tomatoes, drained and chopped

1/2 cup heavy cream

Salt and pepper

Place veal chops on surface and season with salt and pepper. Top each with lemon slice, sage leaf, then prosciutto. Warm olive oil over moderate heat and place veal chops in heated oil (lemon side down). Saute about 2 minutes on each side. Remove to platter. Deglaze pan with white wine, add broth and reduce by half. Add tomatoes, cream, salt and pepper. Pour sauce over veal and top with remaining sage. Serves 4.

Parmigiana di Melanzane (Eggplant Parmesan)

1 1/2 pounds eggplant, peeled and cut into 1/2-inch slices

Salt

Flour

1/4 cup olive oil

8 ounces mozzarella cheese, thinly sliced

2 cups tomato or spaghetti sauce

1/2 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Choose a shallow baking dish and rub with oil. Sprinkle both sides of eggplant slices with salt. After 20 minutes, pat eggplant dry. Dip each slice in flour and shake off excess. In heavy skillet, heat olive oil and brown eggplant slices. Brown eggplant, adding oil if needed. Now pour 1/4-inch of tomato sauce into baking dish, spread eggplant slices on top and add cheese. Repeat with one or two more layers, depending on dish, finishing with sauce. Bake 20 to 30 minutes, broil briefly if needed to brown cheese. Serves 4.

Salsa di Pomodori (Tomato Sauce)

2 tablespoons olive oil

1/2 cup finely chopped onion

2 cups Italian plum or whole pack tomatoes, undrained

3 tablespoons tomato paste

1 tablespoon freshly cut or dried basil

1 teaspoon sugar

1/2 teaspoon salt

Freshly ground black pepper

Using a 2- or 3-quart saucepan, heat olive oil until a light haze forms over it. Add onion and cook over moderate heat until soft but not browned, 7 to 8 minutes. Add tomatoes, chopped, but not drained, tomato paste, basil, sugar, salt and several grindings pepper. Reduce heat to very low and simmer, with pan partially covered, for about an hour. Stir occasionally. Press through sieve or food mill, into bowl. Makes about 1 1/2 cups.

Zabaione

(Custard with Marsala Wine)

5 egg yolks plus 1 whole egg

2 tablespoons sugar

1/2 cup Marsala or other dry red wine

Combine egg yolks, whole egg and sugar in top of a double boiler above simmering water. Beat mixture with whisk until pale yellow and fluffy. Slowly add Marsala wine. Continue beating until mixture holds shape in a spoon. Place in dessert bowls and serve warm. Serves 4.

I pulled a cookbook off my shelves to find a recipe for a salad I needed to make, and found a couple of fun and interesting ones that I plan to make in the very near future. I hope you find them worth trying as well.

Tortellini Salad

1 bag cheese tortellini, cooked and cooled

1/2 bag salad blend greens

3/4 cup frozen peas, cooked slightly and cooled

Grape tomatoes, cut in half or left whole

1/2 cup shredded Cheddar cheese

2 tablespoons chopped red onion, or to taste

2 cups good quality ranch dressing

Be sure the tortellini is well drained. Put dressing on the tortellini and other ingredients, except lettuce. Use about 1 1/2 cups ranch dressing and mix well. Refrigerate over night. Next day, add lettuce and remaining dressing. Toss well and serve.

Greek Pasta Salad

1 package tricolored rotini pasta, cooked, drained

1/2 cup artichoke hearts, sliced

3/4 cup black olives, sliced

1/2 cup green onion, sliced

8 ounces feta cheese, crumbled

8 ounces salami, sliced into thin strips

1 tablespoon fresh basil leaves, chopped

1 1/2 cups light Italian dressing

Salt and pepper, to taste

Cool pasta. Place in large bowl; add all remaining ingredients, mix well and chill for flavors to blend.

I am out of room, but leave you with a recipe request. Our family attended a wedding over the weekend and liver dumplings were on the menu at the reception. Believe it or not, I have never made liver dumplings, and do not have the desire to do so. However, at our sons' baseball game Sunday afternoon I was telling other parents about our experience and they wanted the recipe. This is where you come in. I did a quick search and came up with numerous variations, so I am still not sure what Southeast Missouri eaters would consider the real thing. I look forward to hearing from you.

Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.