The days here in Sydney have turned winterish. The wind is howling and the rain beating against my windows. This recipe warms my heart!

for two people you will need:
• two veal cutlets
• one veal bone, cut lengthwise to expose the marrow
• 8 anchovies fillets
• fresh sage leaves
• two cloves of garlic, chopped

• in a little butter and oil, gently fry the age leaves
• add the anchovies and garlic, let them melt
• add the veal cutlets and brown them on all sides
• put the bone, marrow side up, in the same pan
• cook the meat on low heat for about 15 minutes
• turn the veal from time to time
• the marrow should now melt
• take the veal out and keep it warm on a plate

• scoop the marrow out and quickly cook it in the pan juices

• pour it over the veal cutlets
• add little salt (because of the anchovies) and pepper

While the meat is cooking, prepare the vegetables:
• slice one Spanish onion
• gently fry it in a little oil and butter
• add about five anchovies
• some chopped cavolo nero
• cook them for about 10 minutes
• the last minute add the baby spinach

• cook it just for a couple of minutes more

• taste for salt and add pepper

• I also prepared these delicious tomatoes in the oven
• half or quarter some very ripe tomatoes
• add a sliced Spanish onion
• some fresh basilico
• 2-3 garlic cloves
• one chili finely sliced
• olive oil
• two tablespoons of pomegranate molasses
• cook in a preheated oven 180˚ for about 30 minutes

Buon appetito!!