Recipes by Luciana Paluzzi: Fried Zucchini; Veal Scallopini Piccata

Luciana Paluzzi's Fried Zucchini

1 pound zucchini
1/2 teaspoon salt
Flour
1 egg
2 tablespoons milk
Freshly ground pepper
Vegetable oil
Lemon wedges

Select firm medium-sized zucchini (about 2 inches in diameter and 8 inches long). Wash, cut ends off. Cut crosswise into 1/2-inch slices. Sprinkle with salt, place in colander to drain 1 hour. Dip in flour, then in egg beaten with milk. Season lightly with grating of black pepper. Heat oil in deep saucepan. Fry few slices at a time in hot oil about 3 minutes or until golden brown and crisp. Drain on absorbent paper. Remove to heated platter. Garnish with lemon wedges. Serves 2-3.

Thoughts: This popular Roman offering can be prepared in a variety of ways, using meats (veal seallops, brains, sweetbreads, or calf's liver) and vegetables (asparagus spears, cauliflower flowerets, eggplant, potato croquettes, spinach sprigs, broccoli and green beans). Vegetables should be lightly parboiled first until barely tender, with the exception of zucchini and eggplant.

Luciana Paluzzi's Veal Scallopini Piccata

1 pound of veal scallops
2 tablespoons sweet butter
1 tablespoons capers
Salt and pepper to taste

Have butcher cut scallops as thin as possible from a leg of veal. Pound between two pieces of waxed paper to flatten. The scallops should be less than 1/4-inch thick. Season with salt and pepper. Heat skillet; melt butter until sizzling. Brown scallops quickly on both sides; remove to a heated platter. Heat capers in pan juices; spoon the sauce over the meat. Serves 2-3.