Recipe to pair with the Rutuin wine (Dolcetto - Piemonte, It)

Veal Marsala

 

Ingredients:

    Directions:

    1. mix flour,salt pepper on plate.
    2. dredge veal and set aside.
    3. heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
    4. add marsala to deglaze pan, add chicken broth and reduce by half.
    5. add veal and mushrooms to pan to heat through.

    Recipe by Chia - www.food.com

     

    Veal Sorrentin

    Veal Sorrentino (Vitello alla Sorrentino) is like a layered sandwich of veal,
    prosciutto, eggplant, and cheese baked in the oven.  This dish can also be
    made without the eggplant and it is just as delicious.
     

    Ingredients:

    4 (1/4-inch thick) slices eggplant
    1/2 cup flour
    Salt and pepper
    1 egg, lightly beaten with 1 tablespoon water
    1/2 cup Italian-flavored breadcrumbs
    6 tablespoons olive oil, divided
    4 slices veal cutlets
    2 tablespoons butter
    2 medium tomatoes, seeded and diced
    1 tablespoon chopped fresh parsley
    1/2 teaspoon dried oregano
    4 slices prosciutto
    8 (1/4-inch thick) slices mozzarella cheese
    1/4 cup grated Parmesan or pecorino cheese

    Directions:

    Dredge the eggplant slices in flour seasoned with salt and pepper.  Dip the
    slices in the egg and then coat with breadcrumbs.  Heat 3 tablespoons oil in a
    skillet over medium-high heat.  Saute the eggplant slices until golden brown on
    both sides.  Transfer the slices to a paper-towel lined plate; set aside.
     
    Preheat oven to 425 degrees F.
     
    Wipe out the skillet with a paper towel.
    Heat 2 tablespoons of oil and butter in the skillet over medium-high heat. 
    Dredge the veal slices in the seasoned flour.  Saute the veal in the skillet for 1
    minute on each side.  Transfer the veal to a baking dish; arrange in a single
    layer.
     
    In a small saucepan, combine the tomatoes, parsley, oregano, and 1
    tablespoon oil.  Cook, stirring occasionally, for 5 minutes, until the tomatoes
    begin to soften.
     
    Place one slice of prosciutto on each veal slice; fold the prosciutto to fit.
    Add one slice of cooked eggplant on top of each.  Place 2 slices of mozzarella
    in a single layer on top.  Spoon an equal amount of tomato mixture over each.
    Sprinkle with some of the grated Parmesan cheese.  Bake for 5 minutes, or
    until the cheese is melted and bubbly.
    Recipe by mangiabenepasta.com

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