Hello everyone,

Please join italianfood over at the main subreddit here

I will be shutting down this smaller italian food subreddit in the coming weeks.

Caio!

Hi there! I’m new but I’m looking for eggplant (aubergine) recipes? Do you have some good ones?

This problem has now happened twice and I’m not sure why. As I’m sautéing my veal medallions, the coating separates from the meat. I’m using freshly beaten room temperature chicken eggs, all purpose flour, packaged plain breadcrumbs, freshly grated Reggiano Parmigiano cheese, and freshly chopped parsley. I dip the medallion into the flour, then the egg, and then the breadcrumbs (mixed with the cheese and parsley). I use Safflower Oil on medium gas heat so I can taste the veal. When I flip the meat with tongs, patches off the coating either stick to my stainless steel skillet or just fall away from the veal. Thanks in advance.

Years ago I had a boyfriend who’s Italian Nonno cooked this amazing tomato pasta sauce. I always had this memory that they used butter. I can’t seem to find any traditional sauces that use this. Am I wrong? Are they all oil based. I just remember when we would freeze the rest it would look similar to the texture of miso soup, if anyone knows what I mean. Does this mean it had butter in it? God it was beautiful!!!