To make Italian Cubed Beef, coat 4 pieces of cubed steak in a mixture of flour, garlic powder, salt and pepper and then dip in egg mixed with some milk, and finally coat in a Italian seasoned bread crumb and Parmesan cheese mixture.
Brown them in a skillet with a little oil for just about 2 minutes per side. Then transfer them to a baking dish and bake at 375 degrees for 25 minutes to fully cook them. Top them with some pasta sauce (use your favorite jarred sauce or homemade) , lots of mozzarella cheese and Parmesan cheese. Pop the cubed steaks back in the oven just until the cheese is melted.
I love to serve these cubed steaks with rice and beans and a salad or sliced avocado. I always have sofrito in my freezer, so Puerto Rican rice and beans are a staple in my house, but any version will work, like these Black Beans and Rice or Dominican Beans.
Maurizio Cucchi was born in 1945 in Milan, where he studied at the Catholic University, and where he still lives. A prolific translator of French authors such as Stendhal, Flaubert, Balzac, and various Nineteenth Century French poets, he has also translated work by Poe, Lorca, Cavafy and many others. Alongside his volumes of poetry, he has also published novels and edited the Dizionario della poesia italiana.
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