Comments on: cotolette di maiale

By: madonnadelpiatto

madonnadelpiatto — Fri, 21 Jan 2011 14:54:32 +0000

Hi Madlyn, tahnk you so much for visting! did you see my bandiera post ? It's a dish very similar to Giambotta or Cianfotta and we also love it!

By: Madlyn

Madlyn — Thu, 20 Jan 2011 23:58:45 +0000

My mother used to make a stew in summer using all the veggies in season. She called it Giambotta. It uses fresh tomatoes, zucchini, eggplant, green beans, onions, garlic, potatoes, basil, oregano and salt and pepper. It’s totally a veggie dish with no meat broth added. It’s wonderful served with a green salad and crusty bread. You just saute the onion and garlic in olive oil until tender and slightly brown. Then you add the veggies in the order they take to cook. Potatoes take the longest so they go in first, then the green beans and eggplant and finally the zucchini. You season to taste and add the basil and oregano and when all the veggies are tender, you serve it. It’s wonderful

By: pangrattato condito | madonna del piatto

pangrattato condito | madonna del piatto — Tue, 30 Nov 2010 21:06:46 +0000

[...] dry seasoned breadcrumbs can be used to make meatballs or to coat “cotolette“, thin slices of meat which are subsequently deep fried to golden. Add some olive oil, a [...]

By: madonnadelpiatto

madonnadelpiatto — Sun, 16 Aug 2009 11:05:36 +0000

I have the same for prosciutto, a thin slice of the properly aged stuff on fresh crusty white bread takes down all resistance!

By: azahar

azahar — Sun, 16 Aug 2009 10:40:06 +0000

Bacon is another reason I couldn’t be a vegetarian. The smell of bacon & garlic frying in olive oil is pure heaven!

By: madonnadelpiatto

madonnadelpiatto — Sun, 16 Aug 2009 10:34:00 +0000

Yes, you can make them bite size and serve them as tapas too! They are good even if cold (not refrigerated)

By: azahar

azahar — Sun, 16 Aug 2009 09:48:58 +0000

That looks gorgeous! I love garlicky anything. And the roasted veggies also sound good – will try making them when I get back from my holiday.

By: madonnadelpiatto

madonnadelpiatto — Wed, 15 Jul 2009 19:41:25 +0000

de-li-gh-ted ! The roasted vegetables is a sort of modern take on a recipe of my mom and I love it. Many years ago I was alone in a field station in Zimbabwe. I had a few veggies and a wood stove and I made it there and had it under the African stars, unforgettable!

By: sandrac

sandrac — Wed, 15 Jul 2009 19:26:41 +0000

Letizia, the vegetables worked out beautifully (so beautifully that I ate about 4 servings in 2 days!)

I didn’t have any garlic, and used only a little good olive oil, and they were fantastic!

By: madonnadelpiatto

madonnadelpiatto — Fri, 10 Jul 2009 18:59:56 +0000

Hi again! Yes, you are right, I toss each “group ” pf vegetable in olive oil before roasting, just to coat. generally there is no need to add additional at the end, but do decide depending on taste. I also season after cooking so vegetables do not get soggy. I removed the cooked ones as they are ready. Zucchini and tomatoes generally first. Then I put them back to infuse with the garlic and basil . May be I should do a blog post on this. My mom used to call this recipe “bandiera” meaning “flag” because of the multicolor aspect of the dish. Let me know how it works.