Irresistible Italian Main Dishes

1. Veal Saltimbocca, Place each of the schnitzels between greaseproof paper and pound them to tenderise. Place a slice of prosciutto along each schnitzel. Top with 4 cherry sized bocconcini and cut each in half. Add some of the semi dried tomatoes, approx 3-4 pieces to each veal schnitzel. Add some of the sage and salt and pepper. Roll up and secure with a toothpick. Spray a pan with olive oil. Heat up (medium) and place each of the veal rolls to begin cooking. Turn each roll on each side for 2 mins. ( 4 side on the roll and top and bottom) If they are starting to brown very quickly, turn heat down but allow it to cook for approx 2 mins on each of the sides. You can also use Chicken Breast or Skirt Steak to make this dish. Have you eaten Veal Saltimbocca?

2. Scarpariello — is traditionally made with a whole chicken cut into pieces, then cooked on the stove for hours. Chicken Scarpariello is a classic Italian dish full of flavor, featuring tender chicken pieces sautéed, Italian Sausage with bell peppers, garlic, olives, and a tangy white wine sauce. This hearty and savory recipe is easy to make and perfect for any occasion. With its rich combination of spices, savory chicken, and colorful vegetables, Chicken Scarpariello will quickly become a family favorite! Have you eaten Scarparello?

3. Pasta 'Ncasciata (Sicilian Baked Pasta) This classic Sicilian baked pasta has many variations. Wash then cut the eggplant into ½″ cubes. Place them in a colander, sprinkle with coarse salt, and let them sit for an hour to release any excess water. Rinse the eggplant under running water and pat dry with a cloth. Fry them in a pan with plenty of extra-virgin olive oil, then remove and let them rest on a plate lined with paper towels, which will soak up any excess oil. In the meantime, chop the onion and sauté it for a few minutes in a pan with extra-virgin olive oil. Add chopped Italian sausage, ½ cup wine, and let cook for around 10 minutes. Add a few tablespoons of tomato passata to the sausage and continue cooking. Preheat the oven to 350°F. Cook the pasta in boiling salted water and drain it once it's al dente. Transfer it into a baking dish, pour the sauce on top, and mix well. Add the eggplant, caciocavallo cheese, and basil, and top with the grated Parmigiano Reggiano. Place in the 350 oven for 15 minutes and then serve with a glass of Nero d'Avola. Have you eaten Sicillian Baked Pasta (Pasta 'Ncasciata) ?