5 reasons why Italian food would be the best in the world 

1. PIZZA IS THE ITALIAN GIFT TO THE WORLD. Very good but also incredibly fast and easy to prepare: pizza – especially in the classic Neapolitan version – is the quintessence of 'casual street food' and is the most important Italian invention: just taste it, critics advise.

2. DIFFERENT FOODS IN EVERY CORNER OF THE COUNTRY. Despite being a relatively small country, Italy has a gastronomic heritage so varied that it is the envy of anyone and that, from north to south, combines risotto and polenta, Milanese cutlet and Parmigiano Reggiano, extra virgin olive oil and Fiorentina.

3. EXCELLENT COOKS. Made the dutiful historical tribute to Gualtiero Marchesi, in addition to the only well-known Massimo Bottura, Massimiliano Alajmo or Enrico Crippa, Italy is strong in a widespread network of chefs and hosts with unparalleled skills on local dishes.

4. MANY ITALY ALL OVER THE WORLD. There is a Little Italy on five of the seven continents (the only exceptions, Asia and Antarctica), which means that nowadays you can really eat Italian in any corner of the planet.

5. PASTA IS THE BEST. Since Italian grandmothers got their hands on pasta, it has been "game over" for everything else, because in whatever way it is prepared and whether you taste it in the north with meat sauce or in the south with seafood, it is always, incredibly good.

Fast meat seconds

Cutlet? The answer to the question is always yes, but there is not only the Milanese cutlet! Look, for example, at how to prepare a wonderful Bolognese cutlet with a base of breaded veal rack garnished with raw prosciutto and grated cheese. Uncork a good bottle of still white wine for these delicious escalopes that will become one of your second battle dishes: escalopes in white wine and parsley. If your children have difficult tastes, you can always make cordon bleu at home: you will avoid buying packaged and frozen products and at the same time you will make them happy!

There is a dish that brings together all the Italian tables from north to south: it is the cutlet! Breaded and fried as the Milanese one wants or grilled like the Palermo one, there are many more substantial variations, more or less rich or made with different cuts of meat, but always very tender. Today I propose the Bolognese cutlet, a very tasty second course with a base of breaded veal rack and garnished with raw ham and grated cheese. A further note of taste is given by the meat broth with which the cutlet is blended and which is then transformed into a delicious reduction, as an accompanying sauce reminiscent of those of escalopes and piccate.

INGREDIENTS

Veal rack (4 slices of 200 g each) 800 g

Breadcrumbs 200 g

Flour 100 g

Eggs (medium) 2

Butter 50 g

Prosciutto raw 300 g

Parmigiano Reggiano (to be grated) 170 g

Meat broth 250 g

Tomato puree 100 g

PREPARATION

To prepare the Bolognese cutlet, prepare the meat broth (or vegetable broth even if the seasoning will be lighter at that point); then start beating the slices of meat with a meat mallet to make them thinner (you can also use a sheet of baking paper to spread over the meat so as not to risk breaking the fibers); then prepare three low and wide containers: in one beat the eggs; in the other place the sifted flour and in the third the breadcrumbs. Pass the slices of meat one at a time, first in the flour turning it on both sides to flour it thoroughly. Then in the egg. Finally pass them in breadcrumbs, making sure they are completely covered. For cooking you will have to adjust according to the size of the slices or the pan; We advise you to cook 1 or 2 slices at a time if you use a not very large pan, so as not to risk reusing the butter too many times. Then melt the butter in a pan and once dissolved lay the slices. Brown on one side, then turn on the other. Once they are golden brown on both sides, place the slices of prosciutto and sprinkle with grated Parmesan cheese. Once seasoned, sprinkle the slices with meat broth (a ladle for each cutlet) and cook with the lid for 5-6 minutes; when they are ready, strain the cooking stock of the pan where you cooked the cutlet and transfer it to a saucepan. Then add 20 g of Parmesan cheese and thicken over high heat. Now you are ready to serve: if you wish you can garnish the serving dish with simple tomato sauce, then lay the cutlet and season with the broth reduction. Your Bolognese cutlet is ready to be served!

PRESERVATION

It is preferable to consume the freshly cooked Bolognese cutlet, otherwise you can store it in the refrigerator in an airtight container for 1 day. You can freeze it freshly breaded and still raw if you have used fresh unthawed ingredients. Freezing from cooked is not recommended so as not to lose the integrity and taste of the dish.

ADVICE

The Bolognese cutlet is preferably made with a veal chop, with bone. It is difficult to find this cut on the market, but try to ask your trusted butcher: you will be pleasantly surprised.