August came in with a BAM! We have been so lucky to not have had killer heat until now. But summer also brings beautiful fields like this near my home in Certaldo. Sunflowers always bring a smile to my face and we can’t help but jump out for silly foto-ops.
In Summer in Italy it is so easy to survive without cooking. We love “picnicing” for dinner.
Simple Insalata Caprese, which is nothing more than thick slices of mozzarella and vine-riped tomatoes with basil or oregano.
Drizzle with your best extra virgin olive oil and sprinkle with salt. Never serve an Italian Balsamico Vinegar on his Mozzarella.
Prosciutto and melon.
In our house, we love the black oven-roasted olives
Salami to slice or a slice of porchetta from the local butcher, we are lucky, he raises his own pigs too.
We often have salads of any kind. Simple tomato, cucumber, red onion and basil which is the base for our Panzanella bread salad, but just good on it’s own as well. Always with extra virgin oil, white wine vinegar and salt.
Recently Andrea asked for a speciality his mom always made for him, Braciole Rifatti. Twice cooked beef slices.
Italians adore fried food, especially in summer it seems. I pity the chefs. I was inspired by another version I had at a local trattoria where the chef uses a boneless pork chop pounded out to fill the entire plate. It is a show stopper! Like the Cotoletta alla Milanese, which is made from a veal chop, you can also serve simply with a lemon wedge.
I serve mine as a “Pork Bruschetta”. Simply pan-fried, it doesn’t take a long time in the kitchen and is perfect for summer. It is lovely served hot or at room temperature.
To save you any embarassment at a restaurant in Italy, please say Brusketta… the ch is pronounced K, as in Chianti.. Kianti.
Stay cool!
I keep it light and easy, no egg bath. Just breadcrumb and panfried in a little oil.
If you are missing Italy, my Zoom Summer Camp Classes start this Thursday.
Ingredients
- 2 boneless pork shoulder chops
- 1/2 cup bread crumbs, seasoned if you like
- Cherry tomatoes
- Basil
- Salt
Instructions
- Pound out the pork shoulder chops as thin as you can. After chopping if they are very large, you can simply cut them in half and make smaller portions.
- Place the breadcrumbs on a plate.
- Put the pork scaloppine into the breadcrumbs and press hard so that the crumbs stick to the meat. Flip and bread the other side as well.
- Let them sit while heating the pan with oil.
- When the oil is hot, Place the scaloppine in the pan and cook on both sides until golden brown.
- Let drain and place on a plate.
- Lightly salt.
- Cut the cherry tomatoes into 1/4's add torn basil leaves and lightly salt.
- Place the scaloppine on serving plate. Cover with tomatoes and some of the juices from the bowl.
- Drizzle with oil and serve.
- This would be nice with a little drizzle of Balsamico as well.
- Another option would be to top with some arugula.
We lived in Cortona for a few years. Love Tuscan cuisine.
How lucky! Enjoy the recipes on my site.