Noodle steak served with potato salad and pickled cabbage

For making potato salad

Components

• One kilogram of potatoes
• 3/4 cup of homemade mayonnaise (tea)
• liquid extracted from one Sicilian lemon
• 8 sprigs of parsley
• oil as desired
• add salt according to your preference

Setup mode

1. Peel the potatoes and chop them into pieces roughly 2 cm in size – the key is not to make perfect cubes, but to ensure the pieces are uniform so they cook evenly. Place them in a pot, cover with water, add a teaspoon of salt, and bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 15 minutes – test with a fork to ensure they are cooked yet still firm.

1. Drain the potatoes using a colander and let them sit on a balcony to drain the water thoroughly. In the meantime, dry and set aside the parsley – reserve some whole leaves for garnishing.
2. Place the boiled potatoes in a bowl while they are still warm to help them soak up the flavors. Season with salt, lemon broth, 2 tablespoons of olive oil, and chopped parsley.
3. Incorporate mayonnaise and gently mix – add the boiled, still warm potatoes, breaking some apart while leaving others whole to create a creamier texture. Serve immediately or refrigerate (covered with plastic wrap) until ready to serve.

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In this Pane, you’ll find several methods for making homemade mayonnaise: hand beating, using a blender, or a mixer. Pick the one that suits you best.

Because the cabbage develops

Components

• One head of purple cabbage
• Three tablespoons of olive oil
• 2 tablespoons of honey
• 1/4 cup (tea) of red wine vinegar
• Season with salt and ground pepper as desired.

Setup phase

1. Set the oven to 220 °C (high heat) and allow it to preheat.

1. Slice the purple cabbage in half, remove the core, and then cut each half into 1.5 cm thick pieces. Place them in a bowl and rinse under running water. Thoroughly dry the slices using a salad spinner – the drier they are, the better they will bake.
2. Move the cabbage into a spacious, premium baking dish – although the cabbage appears bulky, don’t be alarmed, it will shrink during baking. Drizzle with olive oil and season with salt and pepper to your preference. There’s no need to separate the cabbage slices; they will overlap naturally.
3. Place in the oven and bake for 35 minutes, until tender and the edges turn golden and slightly charred – note: allow the cabbage to bake without stirring or mixing, so the bottom layer of the pan softens while the top leaves become crispy.
4. Take the cabbage out of the oven and use tongs to place it in a bowl. While still warm, season with honey and vinegar, then mix thoroughly. Taste and adjust the salt if needed. Serve immediately.

For preparing Milanese-style steak

Components

• Four tender coffin steaks, each weighing 100 grams
• 1/2 cup of sifted flour
• Two eggs
• Three tablespoons of water (or milk)
• A small pinch of dried calabresa chili (optional)
• rosemary leaves sprinkled to taste
• Add salt and ground pepper gradually to achieve the desired flavor.
• 2 cups of oil for deep frying
• Dijon mustard, to be added according to preference for serving.

Setup mode

1. If your steaks are too big, slice each one in half across the width to create 4 smaller steaks, making them easier to bread and fry.

1. In a small bowl, crack one egg at a time and pour it into a deep dish. Add water and season with rosemary, salt, and dried calabresa pepper. Use a fork to gently beat the mixture, combining the egg whites and yolks.
2. Arrange the breadcrumbs in a shallow dish and the wheat flour, seasoned with a pinch of salt, in another. Lay a paper towel in the shape of a cross.
3. Coat the steaks by seasoning each one with salt and pepper to taste; dredge the steak in wheat flour and tap with your hands to shake off the excess; dip it into the beaten eggs, allowing the surplus to drip off; then coat with breadcrumbs, pressing firmly to cover the entire surface. For a thicker crust, repeat the process by dipping again in egg and breadcrumbs to ensure the coating sticks well and becomes crispy.
4. Place the oil in a deep skillet and heat it over medium heat. To check if the oil is hot enough for frying, break a matchstick and dip it into the cold oil; if it ignites, the oil has reached the proper temperature.
5. Gently place 2 steaks in the pan to fry at once (if your pan is small, cook them one at a time). Fry for 1 minute until browned, then use a spatula or tongs to turn the steaks and brown the other side evenly. Move them to a plate lined with paper towels and repeat with the remaining steaks. Serve alongside a spoonful of Dijon mustard.