Cotoletto di Maiale; Sauteed Kale and Turnip Greens; Turnip Gratin

The term "cotoletto" traditionally refers to a breaded veal cutlet. I used the rest of the pork tenderloin instead. Once the meat is pounded thinly, simply dust with flour, then dip in beaten egg, and dredge in panko bread crumbs. Cooking time is minimal - 3 minutes per side. I made the turnip gratin by thinly slicing the turnips and combining with breadcrumbs, Parmigiano Reggiano, salt, pepper, and about 3 tbsp of plain soy milk. Top with additional breadcrumbs and bake in a 375 degree F oven for 1 hour.

Involtini di Maiale con Prosciutto, Parmigiano Reggiano, e Salvia

"Involtini" means a small portion of food - most always meat - that has been wrapped up around some type of filling. It is one of those many classic Italian preparations that has many applications and endless possibilities. For this dish, I sliced 1 inch thick rounds off of a port tenderloin and pounded them thin between two sheets of plastic wrap. Next, I placed a piece of Prosciutto di Parma and two sage leaves lengthwise on the pork slices. Finally, I put a small chunk of Reggiano across the cutlet and rolled it up, securing with a toothpick. Dust with flour and cook for 5-7 minutes on the stovetop, ensuring that all sides have browned nicely. 

Kale and Chickpea Stew; Sauteed Mushrooms; Tomato Salad

An early autumn crop of kale has come in at the CSA. I replaced the spinach with kale in this chickpea stew. Tomatoes are still coming in, so I made a simple side salad using a tomato, kalamata olives, and the last of some fresh mozzarella. The mushrooms are simple. Add minced garlic and mushrooms to hot olive oil and cook until mushrooms release liquid and it has mostly evaporated, deglaze with white wine, add salt, pepper, and chopped parsley and serve.