Biba's Northern Italian Cooking - Biba Caggiano [50]
PORK CHOPS IN ONION SAUCE
Costolette di Maiale alla Cipolla
Onions become melt-in-your-mouth tender in this creamy sauce.
MAKES 4 SERVINGS
3 tablespoons butter
5 medium onions, thinly sliced
½ cup whipping cream
1 teaspoon sugar
½ cup all-purpose flour
4 pork chops, ¾ inch thick
3 tablespoons olive oil
Salt and freshly ground pepper to taste
Melt butter in a large skillet over medium heat.When butter foams, add onions. Cover skillet and cook until onions are pale yellow. Stir in cream and sugar. Cook 2 minutes longer.
Spread flour on aluminum foil. Coat chops with flour. Heat oil in another skillet over medium heat. Cook until chops are golden brown, 3 to 5 minutes on each side.
Add chops to onion-cream mixture. Cover skillet and reduce heat. Simmer 15 to 20 minutes or until chops are tender. Season with salt and pepper. Place chops on a warm platter. Spoon sauce over chops. Serve immediately.
SAUSAGE WITH FRIGGIONE
Salsiccia con Friggione
This is ideal for a carefree Sunday lunch with friends.
MAKES 4 TO 6 SERVINGS
Friggione, page 173
1½ to 2 pounds sweet Italian sausages
1 to 2 cups water
Prepare Friggione. Wash sausages. Puncture sausages in several places with a fork. Put sausages and water in a large skillet. Bring water to a boil. Cook 10 to 15 minutes over medium heat, turning sausages during cooking. By the end of cooking time water should have evaporated leaving sausages and some of their fat in skillet. Brown sausages on all sides. Add Friggione to skillet. Cook Friggione and sausages 5 to 8 minutes longer. Serve immediately.
SAUSAGE AND BEANS IN TOMATO SAUCE
Salsicce e Fagioli in Umido
This dish brings back memories of cold winter nights when simple food brought my family closer together.
MAKES 4 TO 6 SERVINGS
1½ cups dried white kidney beans or other white beans
2 cups Plain Tomato Sauce, page 208
1½ pounds sweet Italian sausages
1 to 2 cups water
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley
2 garlic cloves, chopped
Place beans in a large bowl. Add enough cold water to cover beans. Soak overnight.
Prepare Plain Tomato Sauce. Rinse beans under cold running water. Place beans in a large saucepan. Add enough salted water to cover. Bring water to a boil. Reduce heat. Cover pan and simmer beans until tender but firm, 40 to 50 minutes.
Wash sausages. Puncture sausages in several places with a fork. Put 1 to 2 cups water and sausages in a large skillet. Bring water to a boil. Cook 10 to 15 minutes over medium heat, turning sausages during cooking. By the end of cooking time water should have evaporated leaving sausages and some of their fat in skillet. Add Plain Tomato Sauce to skillet. Season with salt and pepper. Add cooked beans. Simmer uncovered 5 minutes. Stir in parsley and garlic. Cook 5 minutes longer. Serve immediately.
BOILED COTECHINO SAUSAGE
Cotechino Bollito
This large pork sausage is a specialty of the Emilia-Romagna region. Serve hot with mashed potatoes.
MAKES 4 TO 6 SERVINGS
1 (2- to 2½ pound) cotechino sausage
Place sausage in a large bowl. Cover with cold water and soak overnight.
Puncture sausage skin in several places with a fork. Place in a large saucepan. Cover with water. Bring water to a boil. Reduce heat and cover pan. Simmer sausage 1½ to 2 hours, depending on size. When ready to serve, remove sausage from liquid. Remove and discard skin. Cut sausage into slices.
CALF’S LIVER IN ONION SAUCE
Piccata di Fegato alla Cipolla Fondente
This dish is the creation of a remarkable Milanese restaurateur, Gualtiero Marchesi.
MAKES 4 SERVINGS
1½ pounds onions
1½ pounds calf’s liver
6 tablespoons butter
2 cups dry white wine
Salt and freshly ground pepper to taste
Chicken Broth, page 23, canned chicken broth or water, if needed
Fresh chervil or parsley
Cut onions into very