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The Silence Between the Sighs

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Mimi Novic

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Book:Pearls of Wisdom: Great mind
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“Elliot, that was amazing." The meal has been spectacular. We started with a salad of fennel, golden beets, and grapefruit. He did a veal roast with a classic shallot-cognac pan sauce, smooth with butter and brightened with thyme and parsley, the meat perfectly cooked, still rosy in the middle, with a great crisp brown sear on the outside. An interesting dish of fregola, toasted pearl pasta that is one of my favorite ingredients, cooked with sweet corn he charred on the grill, and chives. And simple steamed asparagus. Everything cooked perfectly, well seasoned, and full of soul.”

IngredientsSaladSeasoningsDinner DateVealJenna And Elliot
Book:Out to Lunch
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“She'd decided on a recipe for that evening's dinner that her father used to love- veal braciole with a piccata sauce. It was thinly sliced veal rolled around a little Parmigiano, parsley, and ham, then lightly browned in olive oil. Angelina had bought that nice prosciutto from Sacco's and this seemed like the perfect way to showcase it. She wanted to add some extra zing, so in addition to a squeeze of lemon juice and capers, she was planning to enrich the sauce with dry vermouth and top it with a garnish of fresh-grated lemon zest. She'd serve the veal over linguine dressed in extra-virgin olive oil and butter with lots of cracked pepper, and a side of baby asparagus.”

IngredientsSauceOlive OilAngelina D AngeloLemon JuiceVealProsciutto
Book:Angelina's Bachelors
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“Angelina simmered the veal shanks all afternoon in homemade chicken stock and vermouth, with shallots, garlic, and dried herbs. She made fresh egg noodles and an antipasto of spicy pickled vegetables she had put up herself the week before. When the veal had fully imparted its subtle but unmistakable flavor to the braising liquid, and the meat was beginning to bid a bond farewell to the bones, Angelina retrieved and strained the pan juices, reducing them before carefully adding eggs and cream for a thick and lustrous sauce that she brightened with a squeeze of lemon before she ladled it all over big platters of egg noodles and garnished the dishes generously with parsley and capers.”

IngredientsSpicesHerbsAngelina D AngeloVealEgg Noodles
Book:Angelina's Bachelors
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