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By Root 4128 0

Slip the scaloppine back into the pan along with any accumulated juices on the plate. Reduce the heat to medium-low and cook until rewarmed, about 1 minute.

3. Tomatoes and Olives

1 medium onion, finely chopped

2 garlic cloves, minced

2 teaspoons minced oregano leaves or 1 teaspoon dried oregano

1 teaspoon stemmed thyme or ½ teaspoon dried thyme

¼ teaspoon red pepper flakes

½ cup dry red wine, dry Marsala, or dry Madeira

8 Roma or plum tomatoes, chopped

2/3 cup chopped pitted black olives

1 tablespoon balsamic vinegar

Add the onion to the pan; cook, stirring frequently, until translucent, about 2 minutes.

Add the garlic; cook for 30 seconds.

Stir in the oregano, thyme, and red pepper flakes; cook for 20 seconds until aromatic, then pour in the wine. Bring to a simmer, scraping up any browned bits on the pan’s bottom.

Add the tomatoes and olives. Cook, stirring occasionally, until the wine in the sauce has reduced by half and the tomatoes have started to break down, about 5 minutes.

Stir in the vinegar, then slip the scaloppine back into the pan along with any accumulated juices on the plate. Reduce the heat to medium-low and cook until rewarmed, about 1 minute.

4. Prunes, Brandy, and Shallots

2 medium shallots, thinly sliced

16 pitted prunes, quartered, soaked in ½ cup brandy for 10 minutes

1 teaspoon ground allspice

½ teaspoon grated nutmeg

1 cup chicken broth

½ cup heavy cream

Add the shallots to the pan; cook, stirring often, until softened, about 1 minute.

Pour in the prunes with their soaking liquid. Should the brandy catch fire, cover the pan and remove it from the heat until the fire is out, about 20 seconds. Cook, stirring constantly, until the brandy has reduced by half, about 3 minutes.

Add the allspice and nutmeg, stir well, then pour in the broth. Raise the heat to medium-high and bring to a full simmer, scraping up any browned bits on the pan’s bottom. Cook, stirring frequently, until reduced by half, about 3 minutes.

Pour in the cream, stir well, and cook until reduced by a third, about 1 minute.

Slip the scaloppine back into the pan along with any accumulated juices on the plate. Reduce the heat to medium-low and cook until rewarmed, about 1 minute.

5. Apples and Cream

1 medium shallot, minced

1 large tart apple, such as a Granny Smith or a Pippin, cored, peeled, and thinly sliced

4 ounces cremini mushrooms, thinly sliced

1 teaspoon stemmed thyme or ½ teaspoon dried thyme

1 teaspoon minced sage leaves or ½ teaspoon dried sage

½ cup chicken broth

¼ cup brandy or Cognac

6 tablespoons heavy cream

Add the shallot to the pan; cook, stirring often, until translucent, about 1 minute.

Add the apple and mushrooms; cook, stirring almost constantly, until the apple has softened, about 2 minutes.

Add the thyme and sage, then pour in the broth. Stir well and pour in the brandy or Cognac. Should the sauce flame, cover the pan and remove it from the heat until the fire is out, about 20 seconds. Raise the heat to medium-high and cook until reduced by half, about 2 minutes.

Stir in the cream and cook until reduced by a third, about 1 minute.

Slip the scaloppine back into the pan along with any accumulated juices on the plate. Reduce the heat to medium-low and cook until rewarmed, about 1 minute.

Spanish-Inspired Osso Buco with Chickpeas, Olives, and Saffron

Here’s an Iberian interpretation of the Italian classic: round, bone-in cuts of veal shin are stewed in a smoky, fiery tomato sauce. Serve over cooked white or brown rice, Perfect Mashed Potatoes, Root Vegetable Mash, cooked and drained pappardelle, or corn bread squares. Makes 8 servings

6 ounces thick-cut bacon, sliced into ½-inch pieces

Eight 1-pound pieces of veal osso buco

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 large onion, chopped

4 garlic cloves, minced

1 cup canned chickpeas, drained and rinsed

½ cup sliced pitted green olives

1 tablespoon smoked paprika

1 tablespoon stemmed thyme or 2 teaspoons dried thyme

1 teaspoon hot Hungarian paprika

¼ teaspoon saffron threads,