Whenever we aren't heading off to explore this area, we lounge around the house, eating leisurely lunches outside or in the kitchen by the warm stove if the weather doesn't cooperate. Tom purchased a guitar song book in Grosseto and is practicing on Guiliano's guitar. I purchased colored pencils in San Stefano and have attempted to capture the landscape. Louise left her Apple computer and I am finally getting the hang of the key board but still have no idea what the Italian commands are trying to tell me. I've enjoyed cooking. The grocery store in Grosseto, PAM, has beautiful selection of meats and produce, wines, Italian dolce...so we've been cooking a lot at home. One recipe we made for our friends is Spedini di Vitello. Here's the recipe:
Spedini di Vitello
Veal Scallopinni
Dredge veal lightly in flour and fry on both sides in a small amount of oil.
Remove when brown on both sides.
Add to the pan, finely chopped garlic, parsley, sage and cook for until the garlic is slightly brown.
Then add some finely chopped lemon rind, capers, lemon juice, and a bit of white wine and cook for about 4-5 minutes making sure to scrape the bottom of the pan.
Serve on top of the slices of veal and an addition lemon wedge.
This is very good the next day cold on a slice of bread.
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