9

54 GOURMET TRAVELLER

40 gm fine fresh breadcrumbs

40 gm panko crumbs

25 gm(⅓ cup) finely grated

parmesan

10 sage leaves, coarsely

chopped

4 veal cutlets (200gm each)

Plain flour, for dusting

1-2 eggs, beaten

90 ml extra-virgin olive oil

30 gm butter

Lemon wedges, to serve

CABBAGE & MINT SALAD

½ small Savoy or white

cabbage, thinly sliced on

a mandolin or with a food

processor

1 apple, thinly sliced on

a mandolin

1 cup (loosely packed) mint,

thinly shredded

2 tbsp finely chopped dill

2 tbsp extra-virgin olive oil

2 tsp sherry vinegar

Squeeze of lemon, to taste

Veal cotoletta with cabbage,

mint, apple and dillSERVES 4

Veal cutlets really are special. Italian butchers will

prepare them so they’re quite thin. Alternatively,

ask for flattened-out veal slices from the leg.

1 Toss breadcrumbs, panko,

parmesan and sage in a bowl.

2 Season veal with salt and

lightly dust with flour. Dip in

egg, then the crumb, shaking

of excess. Transfer to a plate.

3 Heat a large heavy-based

frying pan over medium-high

heat. Add oil and butter. Once

butter is foaming (1-2 minutes)

add veal and cook on one side

until golden brown (2-3 minutes;

reduce the heat a little if it’s

browning too quickly). Season

to taste, then turn, season

again and fry until golden

brown and cooked to your

liking (2-3 minutes for medium

rare). Rest on paper towels.

4 Meanwhile, for cabbage

salad, combine cabbage, apple,

mint and dill in a bowl. Whisk

oil, vinegar and lemon juice

together in a separate bowl, toss

with salad and serve with veal.

500 gm dried penne rigate

1 large or 2 small heads

broccoli, cut into florets,

stalk peeled and chopped

60 ml (¼ cup) extra-virgin olive

oil, plus extra to serve

50 gm pancetta, thinly sliced

2 garlic cloves, thinly sliced

Pinch of dried chilli flakes

35 gm (½ cup) fine fresh

breadcrumbs

Finely grated Grana

Padano, to serve

Penne with broccoli and pancetta

pangrattatoSERVES 4-6

Cooking the broccoli in the same salty water as the pasta saves

on pans, and the flavour is really good. The trick is to check the

pasta and try to add the broccoli so it finishes at the same time.

1 Fill a large saucepan with

4 litres water and 1½ tbsp

salt. Bring to the boil, add pasta

and boil, adding broccoli halfway

through cooking, until pasta is

al dente (10-12 minutes). Drain.

2 Meanwhile, heat a large

saucepan over medium heat.

Add oil and pancetta and stir

occasionally until pancetta

begins to colour (2-3 minutes).

Add garlic and chilli and stir

until garlic is golden (1 minute).

Add breadcrumbs, and a little

more oil, if necessary, to coat

the crumbs, and stir until golden

(1-2 minutes). Add pasta and

broccoli, season to taste, toss to

combine and serve topped with

Grana Padano and extra oil.