Fettine Panate
“The main course was a flat piece of fried meat covered in a thin coating of batter. When Ellis tasted it, she found that there was cheese and then ham inside the batter. She could not identify the meat. The batter itself was so crisp and full of flavour that, once more, each time she took a taste, she could not work out what had been used to make it. There were no vegetables or potatoes accompanying it, but as Diana had explained that this was normal for Italians, Ellis was not surprised". Brooklyn, by Colm Toibin
Attending an International School in London for my primary years meant that lunchtime was a feast for my eyes. The Japanese lunch boxes were my most coveted, impeccable Bentos, perfect looking Onigiri, colorful accoutrements, and fish shaped bottles of Soy Sauce. I once became best friends with a Syrian girl because she shared her Tresse Cheese with me (if you haven’t tried it, you must). Then there was Federico, my boisterous Italian friend, who would show up with a massive Baguette stuffed full of Italian Meats. Salamis, Salumis, Parmas and Prosciuttos, all of which were forbidden in my Muslim home. He would so casually take bites from his Baguette as he was walking around chatting, with no real appreciation of his fortune. I recently came across Federico on Instagram; he is a farmer, cook and food writer. He posted his ‘beloved’ Fettine Panate, and as history repeats itself, I couldn’t get it out of my head. Think Milanese, with Steak, instead of Veal or Chicken, revered on Italian dinner tables.
Organic Ingredients feeds four
4 Eye Round Steaks, grass fed
2 Cups Breadcrumbs, seasoned with Salt & Pepper
3 Pastured Eggs, beaten
Sea Salt & Pepper
Avocado/Extra Virgin Olive Oil for frying
Parmesan, grated, for serving
Method
Cut your Eye Round Steaks in half to thin. One by one, loosely cover each Steak with plastic wrap and beat with a kitchen hammer to thin. Get it as thin as you can without breaking. Season with Salt & Pepper. Dip into Eggs, and then into Breadcrumbs. Fry in some shallow Peanut Oil in batches, for about 4 minutes on each side, or until cooked through on the inside and crispy on the outside. Sprinkle with grated Parmesan to serve, an Arugula Salad or Pasta Pomodoro.
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