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David ZappelliClassico <a href="https://sfba.social/tags/polpettone" class="mention hashtag" rel="tag">#polpettone</a> al forno (“”) Classical oven roasted <a href="https://sfba.social/tags/meatloaf" class="mention hashtag" rel="tag">#meatloaf</a>, <a href="https://sfba.social/tags/Italian" class="mention hashtag" rel="tag">#Italian</a> style, with ground <a href="https://sfba.social/tags/pork" class="mention hashtag" rel="tag">#pork</a>, <a href="https://sfba.social/tags/veal" class="mention hashtag" rel="tag">#veal</a>, macerated bread, egg, Parmigiano Reggiano cheese, and Tuscan style herbs (parsley, sage, rosemary, and nipitella from our garden). It’s basted with brandy, and honey, plus its natural juices from long and slow cooking. The meal includes roasted turnips, carrots, and zucchini. Day 13/90 of <a href="https://sfba.social/tags/autumn" class="mention hashtag" rel="tag">#autumn</a>, 278/365 year <a href="https://sfba.social/tags/food" class="mention hashtag" rel="tag">#food</a> <a href="https://sfba.social/tags/CucinaItaliana" class="mention hashtag" rel="tag">#CucinaItaliana</a> <a href="https://sfba.social/tags/Maiale" class="mention hashtag" rel="tag">#Maiale</a> <a href="https://sfba.social/tags/vitello" class="mention hashtag" rel="tag">#vitello</a>

David ZappelliPan-seared <a href="https://sfba.social/tags/veal" class="mention hashtag" rel="tag">#veal</a> T-bone chop deglazed with a ten year old tawny <a href="https://sfba.social/tags/PortWine" class="mention hashtag" rel="tag">#PortWine</a> from Portugal by Taylor Fladgate.Served with a <a href="https://sfba.social/tags/zucchini" class="mention hashtag" rel="tag">#zucchini</a> <a href="https://sfba.social/tags/gratin" class="mention hashtag" rel="tag">#gratin</a> topped with toasted homemade bread, baked in a ramekin, and inverted on the plate. The vegetable is simply seasoned with thyme, salt, pepper, and olive oil.<a href="https://sfba.social/tags/Wine" class="mention hashtag" rel="tag">#Wine</a> is a California vintage 2021 <a href="https://sfba.social/tags/PinotNoir" class="mention hashtag" rel="tag">#PinotNoir</a> from the Russian River Valley appellation of Sonoma county by Hartford Family Winery and the Hartford Court label. Day 81/89 of winter, 70/365 year <a href="https://sfba.social/tags/food" class="mention hashtag" rel="tag">#food</a>

David Zappelli@suntour@mastodon.social I frequently make this style recipe….<a href="https://sfba.social/tags/Cotoletta" class="mention hashtag" rel="tag">#Cotoletta</a> alla <a href="https://sfba.social/tags/Milanese" class="mention hashtag" rel="tag">#Milanese</a> — a bone-intact <a href="https://sfba.social/tags/veal" class="mention hashtag" rel="tag">#veal</a> rib chop pounded until thin, and made into breaded cutlet.In Milan’s dialect, it is often called oreggia d'elefant, or orecchia d'elefante in Italian, meaning elephant's ear. The recipe’s origin dates back to the early 1100s, at least. Later, in the 1800s, the Austrian recipe known as Wiener Schnitzel came to similarly resemble the Milanese tradition. <a href="https://sfba.social/tags/food" class="mention hashtag" rel="tag">#food</a>

David Zappelli<a href="https://sfba.social/tags/Wienerschnitzel" class="mention hashtag" rel="tag">#Wienerschnitzel</a> with creamed spinach. Sliced <a href="https://sfba.social/tags/veal" class="mention hashtag" rel="tag">#veal</a>, breaded, fried, and garnished with lemon. <a href="https://sfba.social/tags/Wine" class="mention hashtag" rel="tag">#Wine</a> is a California vintage 2017 <a href="https://sfba.social/tags/Chardonnay" class="mention hashtag" rel="tag">#Chardonnay</a> from Mitsuko’s Vineyard in the Carneros appellation of Napa Valley by Clos Pegase. Day 6/365 year, 17/89 winter. <a href="https://sfba.social/tags/veal" class="mention hashtag" rel="tag">#veal</a> <a href="https://sfba.social/tags/food" class="mention hashtag" rel="tag">#food</a>

David ZappelliToad in the hole with British-style bangers (<a href="https://sfba.social/tags/veal" class="mention hashtag" rel="tag">#veal</a> and <a href="https://sfba.social/tags/pork" class="mention hashtag" rel="tag">#pork</a> <a href="https://sfba.social/tags/sausages" class="mention hashtag" rel="tag">#sausages</a>) set in a Yorkshire pudding, and served with onion gravy. Day 2/89 of winter, 356/365 year. <a href="https://sfba.social/tags/food" class="mention hashtag" rel="tag">#food</a> <a href="https://sfba.social/tags/EnglishCuisine" class="mention hashtag" rel="tag">#EnglishCuisine</a>

David Zappelli<a href="https://sfba.social/tags/Ossobuco" class="mention hashtag" rel="tag">#Ossobuco</a> in vino bianco — <a href="https://sfba.social/tags/veal" class="mention hashtag" rel="tag">#veal</a> shanks braised in <a href="https://sfba.social/tags/cognac" class="mention hashtag" rel="tag">#cognac</a> dry & dry <a href="https://sfba.social/tags/vermouth" class="mention hashtag" rel="tag">#vermouth</a>; w/ diced onions minced garlic, & gremolata. Served over “<a href="https://sfba.social/tags/risotto" class="mention hashtag" rel="tag">#risotto</a> di grano” made wheat berries (bacche di grano), cooked in beef stock, and later adding pancetta, diced onion, garlic, a bit of tomato paste, honey, and just a small jigger of red wine vinegar. Finally, peas are folded into the mix. The <a href="https://sfba.social/tags/wine" class="mention hashtag" rel="tag">#wine</a> is 2020 <a href="https://sfba.social/tags/PinotNoir" class="mention hashtag" rel="tag">#PinotNoir</a> from <a href="https://sfba.social/tags/willamette" class="mention hashtag" rel="tag">#willamette</a> Valley estate of Elk Grove Vineyards. Day 53/90 of autumn <a href="https://sfba.social/tags/CucinaItaliana" class="mention hashtag" rel="tag">#CucinaItaliana</a>

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