FOOD DIARY: Veal chops with anchovy sauce

Last evening Diane fixed a delicious meal: Nodini di vitello con sughetto di acciughe.  We had gone into Perth that afternoon and she stopped at Torre Brothers Butcher in Northbridge and purchased some of their great meat and last night it was as good as their reputation.

This is a Marcella Hazan recipe whose origins, as you probably have already guessed, is Sicilian because anchovies are favourite ingredients in southern Italy, particularly in Sicily.  The sauce for this recipe is those Sicilian favourites: garlic, anchovey fillets and chopped parsley.

As an primo piatto Diane made up a serve of sauteed mushrooms followed by cubed sauteed pumpkin.

As a wine that befitted the Italian food, she served a robust Pasqua Valpolicella from Verona, Italia.

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