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A classic much-loved Italian dish. Rich tasty sauce can also grace pasta and roasted veg.
Uses 1.3 lb grass-fed veal schnitzel, sliced really thin by a trusted butcher.

VEAL PIZZAIOLA

METHOD Add tb ol/oil to frypan on med; add in order given veal slices, canned crushed tomatoes, tb tomato paste,
2 sliced gar/cl, 2 tsp oregano, 1/2 tsp thyme, pepper, salt, chili flakes. Cook/brown veal 10 min. Plate veal; foil over.
Cook/thicken sauce 5-10 min.

SERVE sauce atop veal; sides of your favourite veg. Garlic broccoli recommended.

An Exquisite Brittle--beautiful simple and quick. Pistachio is a delicacy by itself.
As a brittle its irresistible. Found on the great Italian blog "Trattoria." da Martina.

ITALIAN PISTACHIO BRITTLE

ING •150 gr of unshelled pistachio (not salted nor toasted) •150 gr of sugar •1 tbsp of water •½ tbsp of lemon juice

PREP Prepare a sheet of parchment paper on a hot resistant surface. Oil a silicone spatula.

METHOD In a steel pan put together the sugar, water and lemon juice and cook with medium gas until the sugar began to brown and caramelize. Add pistachio, mix it all quickly, turn off the gas and pour it on the parchment paper, spreading w/ oiled silicone spatula. Add another sheet of parchment; level brittle w/ rolling pin.

Set aside; before it cools completely, using an oiled knife, cut squares or small rectangles.