The Pretty Amanda is in the middle, next to me, between the parents.
Amanda was the one who organized the "cooking surprise" for the family:
The beautiful mother, who is of Asian origin and who is the cook of the house;
the father, who, although he said he was not expecting to cook, betrayed his Italian origin by peeling apples.
Amanda chose to make fresh pasta.....
...tha became really well appreciated Ravioli with cheese and pears;
and a nice dish with veal, which recipe is showed below.
THANKS TO YOU ALL: COOKING WITH YOU WAS AS LIGHT AS DANCING (AS I WAS PLAYING WITH EGGS IN MY HANDS...). I HOPE TO SEE YOU AGAIN.
VEAL IN NUT CRUST
1 whole veal piece about 600 gr ( 20 Oz)
30 gr ( 1 Oz) peeled and slightly toasted almonds
30 gr ( 1 Oz) peeled pistachios
60 gr ( 2 Oz) Dijon mustard (delicate)
120 gr ( 4 Oz) Pancetta, thinly sliced
3 tbs honey
50 cl ( 1/5 cup) apple vinegar
extra virgin olive oil
salt and pepper
Peel the apples and cut them in large wedges.
Peel the shallots and cut them in halves.
Mix the honey with the apple vinegar and soak apples and shallots.
Chop almond and pistachios coarsely.
Spread the Dijon Mustard on the fillet surface, then roll it in the chopped nuts.
Display the slices of Pancetta in one layer and wrap the fillet.
Tie it with cotton string.
Place the fillet in the middle of a baking pan; distribute the apples and shallots with their jus around.
Drizzle with extra virgin olive oil and season with salt and pepper.
Bake in a preheated oven at 200° C ( 400 F) for 40 minutes.