Veal

(INVOLTINI DI VITELLO CON PECORINO E ACETO BALSAMIC)

Grill the veal while the noodles boil so both are ready at the same time.

Capers lend tangy contrast to the sweet bell peppers. Serve the stew over egg noodles

When dinner is just for two, why not splurge on veal chops? Accompany this sophisticated entrée with roasted potatoes and sautéed or steamed green beans.

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

Bettina says that this recipe is one of her delicious and dependable standbys.

You can substitute skinless boneless chicken breasts for the veal cutlets. Active time: 30 min Start to finish: 35 min

Can be prepared in 45 minutes or less.

For a heartier sandwich, coarsely chopped avocado can be stirred into the yogurt.

We like this stew with egg noodles (12 ounces of dried pasta), cooked and tossed with two tablespoons of reduced-fat sour cream and a quarter cup of chopped fresh dill.

(BRACIOLE DI VITELLO AL ROSMARINO) Romagna is famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. Try this with a local dry red wine such as Sangiovese di Romagna or Gutturnio.

(NIVERNAIS)

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Garnish with grapefruit, orange and lime segments if you like.