Here we have a simple pork cutlet or chop that is covered with juicy bits of golden raisin, salty, tangy capers, and rich Gran Padano cheese. This sweet and salty, cheese-y topping is held in place by crisp slices of prosciutto. For a pork lover like me, the dish is just about perfection.
I’ve mentioned my fondness for “La Cucina Italiana” magazine before. The 83 year old magazine got its start in Italy in 1929. The US edition is a Johnny-come-lately by comparison. It launched here late in 2007. The magazine has an American editor named Michael Wilson who somehow makes every issue like a trip to Italy. And it maintains its Italian-ness by keeping the recipe titles in Italian and translating them in much smaller type below. Somehow that adds to the feeling that this is truly Italian cooking. Features about various regions of Italy make for a good read. Ingredient features like the current issue’s one on Italian Beer introduce you to the people behind the brews. And two more, one on beans, the other on strawberries, give you more than enough ways to put authentic recipes on your table. This "La Cucina" even takes you outside the kitchen door with “Start an Italian Garden”. But hands down, one of my favorite sections is called “In Cucina” (In the Kitchen). That’s where you’ll find “Cooking School” which gives you an in-depth understanding of cooking techniques. But it’s “Cooking by the Clock” that inevitably turns me on. Today’s post is no exception.