Sicilian Veal Involtini is an appetizing and tasty second course typical of Sicilian cuisine. Raisins, pine nuts, and caciocavallo cheese, the main ingredients of these delicious meat rolls that will make you discover all the true flavors of Sicily.
The main courses or better to say the second course is one characteristic of traditional Italian cuisine, unlike other countries that chefs divide a meal into three courses:
Appetizer, main courses, and desserts.
In Italy it’s different, we divide a meal into at least four courses:
Appetizers, first dish, second dish, desserts and sometimes even fruit, trying to alternate various types of food on the menu with different nutritional components.
The first course in Italy is often a pasta or rice dish, therefore high in carbohydrates, to balance the meal, we serve a second dish that contains only proteins such as meat or fish with a side dish of vegetables or salad which contain fiber
Eh …… people believe that Italians eat a lot, perhaps it’s true, but our portions are much smaller.
In the recipes of Italian second courses, we find different levels of difficulty, ranging from the simplest and fastest recipes, such as roasts or fish fillets with a side dish of fresh vegetables, to the more elaborate ones, such as meat or fish rolls or braised in slow cooking.
The final purpose is always to amaze with refinement and balance, and with the harmonious mixture of tasty ingredients, with that delicate contrast of flavors that makes each dish special, even the simplest.
Today I want to introduce one of the recipes that represent Milan: the original recipe of the “Ossobuco alla Milanese”. Ossobuco means “Bone with a hole”. It is an ancient recipe from Lombardy, but it is widespread throughout Italy, especially in the north, very simple Read More ;