Emilia Romagna ~ Cubo maiale manzo con zucchine Julienne!

Price per serving for two: $1.95

 

Little do people know that Italian cooking is based on a simple way of life. It is user friendly because it does not require long hours or expensive ingredients. Most Italian cooking uses inexpensive meats. Cube steak is often used and though it does not 'sound' richly Italian on its own, it is!

We most often experience cubed meat as a 'veal' parmesan ~ Parmigiano. There is no other better region than the Emilia Romagna which is home to the towns of Parma, famous for the its wonderful Parma Ham, Modena with its exquisite Balsamic Vinegar and Reggio Emilia for its beautiful Parmigiano Reggiano cheese. In fact, many of the Italian delicacies we all know and love seem to come from this very productive region. Emilia Romagna seems to burst with fresh produces, meats and dishes to die for.

If you are watching your weight or have a problem with cheese 'casein' ... don't panic. Because, you don't have forego cube steak Emilia Romagna. After all, this region's balsamic vinegar is number one. Here is a dish that will forever have you a lover of Emilia Romagna.

You will need to buy as many pork cube steaks as you need. Remember, this recipe is for two but is easily expanded just by increasing all the basic ingredients. Grab a fresh young zucchini and green pepper or two from the garden and you are ready to cook. Wash and julienne your zucchini and green pepper. Then take your covered skillet and melt in 4 tbs of olive oil.

Sprinkle in red pepper flakes, sea salt (dietary recommendation), garlic powder, and dried herbs: rosemary, mint and oregano. Once the oil and seasoning is hot, toss in your veggies. Saute on med. heat til browned and tender. Remove and set aside. In the same skillet (no reason to clean or rinse), add coconut oil and a tbs of olive oil. Lay in your cube steaks and sizzle away, browning on both sides. Cover and let simmer on low heat for 6-8 min.

Take a serving platter and place your zucchini julienne on one side and your cube steaks on the other side. Pour over the top the luscious sauce from the skillet and drizzle with that lovely balsamic vinegar of the Reggio Emilia and even leave the bottle on the table.

 Tutti a Tavola!