• Paula Brown

Impressive Italian Recipes For You To Try At Home

The summer of discontent with restrictions is still with us. Craving a cruise on the French Rivera, trekking in the Tuscan valleys or basking under the Algarve sun? Well all isn’t lost. Our supermarkets continue to stock some of the finest Portuguese Douro, Beaujolais and Muscadet Sevre which will accompany our attempts of creating continental fayre as we embrace an autumnal outlook.

Saltimbocca alla Romana

For the resident Italophiles amongst us, we start with a Saltimbocca alla Romana.

What you will need:

4 veal escalopes, 8 fresh sage leaves, 8 slices of prosciutto, 2 tablespoons unsalted butter, olive oil, and Marsala wine.

What to do:

1. Firstly, flatten the escalopes with a mallet to approximately 5mm thick. Season with a little black pepper. Place 2 sage leaves on each piece of veal and wrap 2 pieces of prosciutto around the meat.

2. Heat a frying pan on a medium heat and add 1 tbsp butter and a drizzle of oil then fry the escalopes for about 2 minutes on each side; or until golden brown. Then transfer to a plate.

3. Add the 1 tbsp butter and the Marsala to the pan for 1 minute reducing to a thick glossy sauce. Serve the Saltimbocca on a bed of sautéed potatoes or Caponata along with a large glass of chilled Douro and savour.

Osso Buco

And how about that Milanese classic Osso Buco.

What you need:

2oz butter, 1 tbsp of olive oil, 1 large onion, 1 leek finely chopped, 3 tbsp of plain flour, 4 large veal shin - hind cut, 1 pint of dry white wine, and salt and pepper to taste.

What to do:

1. In a hot pan sauté oil, onion and leeks for approximately 5 minutes. Season the veal in salt and pepper, mix in flour then add to the pan and simmer for an additional 5 minutes.

2. Add the wine and continue cooking for 90 minutes stirring occasionally. Then transfer the cuts to a dish and reduce the sauce on a high heat to thick consistency and serve with a glass of Beaujolais and a bed of sautéed potatoes or Caponata.


Hailing from Sicily is the classic Caponata.

What you will need:

175 ml olive oil, 2 tbsp flour, 1 large aubergine diced, 2 red onions diced, 2 courgettes diced, 450g tomatoes deseeded and diced, 75g pitted olives, 4 tbsp capers, 4 tbsp red wine vinegar, 1 tbsp brown sugar, and salt and pepper to taste.

What you need to do:

1. Mix the aubergine with salt, pepper and flour and simmer in a hot pan with 175ml oil until tender; and drain on kitchen paper on a dry dish.

2. Heat the remaining 55ml oil add the onion, courgettes and simmer for 5 minutes add the aubergines, tomatoes, olives, capers, vinegar, sugar and sauté until the vegetables are tender. Then serve with your choice of main dishes.

About Paula Brown

A graduate of creative writing with a passion for writing competitions, literary and animation festivals for the last ten years; as well as an enthusiastic cook - French and Caribbean cuisine, my ultimate goal is to edit cookbooks for Michelin-starred chefs or research location shoots. I would like to retire to France at some point and work as a wedding caterer.