“Sex and the City meets Moonstruck … this first in a new trilogy from Trigiani is sly, sensual and dripping in style.” –People
“Very Valentine may be [Trigiani’s] best work to date… Delightful, energetic… Trigiani is a seemingly effortless storyteller.” –Boston Globe
“Valentine is one of Adriana Trigiani’s most winsome characters (yes, she even rivals the Big Stone Gap gang)…. Brava, Valentine is laugh-out-loud funny…but it’s also an unexpectedly poignant examination of the power and pull of family, faith and love.” –BookPage
“New York ambition clashes with dolce vita ease in Trigiani’s delicious [The Supreme Macaroni Company]. . . . Feisty and poignant . . . Readers will root for Valentine and the lessons she learns–which apply equally to designing elegant shoes and to crafting a rewarding life.” –People
4 pieces of veal cut in scaloppini style, weighing about ¼ pound each
2 eggs, beaten
Dried bread crumbs, using plain bread
1/3 cup butter
Salt and freshly ground black pepper
1 lemon, 1 quartered
Flatten the veal with a mallet. Dip each piece into the beaten egg and then the bread crumbs.
Melt the butter in a large skillet and fry the veal for 2 to 3 minutes on each side until the pieces brown.
Move to a warmed serving dish and season with salt and pepper. Serve with the lemon wedge.
Serves 6 to 8
3 large oranges
3 tablespoons olive oil
Freshly ground black pepper
Peel the oranges and slice about ¼ inch thick. Remove the seeds. Place the oranges on a plate and drizzle with olive oil. Grind fresh pepper on top. Serve.