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| |
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Cotoletta di
Vitello alle Manforle |
Serves |
4 |
|
To prepare
puree, place pears in saucepan and add just enough water to cover. Add
salt and pepper. Bring to a boil over high heat and cook just until the
pears are easily pierced w a knife (7-10 min). Remove w slotted spoon, cut
into quarters and core, then cube. Transfer to a food processor ; add
spinach and puree until smooth. Before serving, transfer puree to a
saucepan, stir in 1T butter, season and warm. To prepare cutlets, pour egg
whites into a large, flat dish and beat lightly. In another dish, combine
bread crumbs, parsley, lemon zest , almonds, salt and pepper. Dip half the
cutlets, one at a time, into egg whites, then into crumbs, coating well.
In a very large skillet, heat 2 oz butter over high heat. When it is very
hot, but not browned, slide in the cutlets, one at a time. cook until
golden brown on one side (2-3 min), then turn and cook the second side
until browned. Repeat process w remaining cutlets, adding the rest of the
butter. Serve at once with the puree. |
|
Pears |
2 |
|
Anjou or
Bartlett, ripe, peeled |
|
Spinach |
1 |
|
lb, washed,
stemmed, blanched |
|
Veal |
4 |
|
cutlets @3-3.5
oz, pounded thin |
|
Parsley |
0.5 |
|
c flat leaf,
chopped |
|
Nuts, Almonds,
slivered |
0.5 |
|
c toasted,
chopped |
|
Hungarian
Goulash |
Serves |
6 |
|
Sauté onion and
garlic in 4T butter. Remove. Brown veal, adding 2T more butter. Stir in
paprika, flour, thyme, bay leaf, salt and pepper. Add onions and tomatoes.
cover and simmer 1 hr. Just before serving, blend one half tomato mixture
into sour cream and stir back into pan. Serve over noodles and garnish w
parsley. |
|
Veal Patties
Cordon Bleu |
Serves |
6 |
|
Combine veal and
dip mix in bowl. Mix lightly. Divide into 12 mounds. Pat out each to 4x3
rectangle on wax paper. Top each of 6 rectangles w a piece of cheese, then
a piece of ham, folding if necessary. Cover each w remaining rectangles
and press to seal. Beat eggs lightly in a pie pan; sprinkle crumbs on wax
paper and dip meat into egg, then crumbs. Sauté slowly in butter and oil,
turning once, 8 min on each side or until crispy and cooked through. |
|
Dip Mix, Green
Onion |
2 |
|
envelopes |
|
Cheese, Swiss |
2 |
|
long slices, cut
in thirds |
|
Coat veal w .5 c
flour. Heat oil and 3T butter in heavy kettle. Add veal, brown, return all
veal to kettle. Tie thyme, bay and parsley in small cheesecloth bag; add
to kettle w onion, garlic, salt, pepper, wine and half orange zest. Heat
to boiling. Cover and simmer 1 hr or until veal is almost tender. Add
mushrooms and tomatoes to kettle. cover and cook 10 min longer. Remove
seasoning bag and discard. Blend remaining 2 T butter w 2T flour to paste
in a cup. Stir, a little at a time into hot liquid in kettle. Cook,
stirring constantly, until gravy thickens and boils 1 min. Spoon into a
heated large serving dish. Sprinkle w remaining orange rind and garnish w
a fluted mushroom and parsley. (Can be made ahead and reheated). |
|
Veal |
4 |
|
lb boneless,
cubed |
|
Tomato |
4 |
|
peeled, seeded
and diced |
Veal Shanks Paprika Serves 4
Cook onions and peppers in 2 T olive oil and .5 tsp. salt over medium
heat, stirring occasionally, until onions are softened, about 5 min. Add
tomatoes with juice, breaking them up w a spoon, and cook, stirring, until
liquid has evaporated, about 3 min. Sprinkle paprika over tomato mix and stir
just to combine, then immediately stir in broth. Remove from heat. Preheat oven
to 350 with rack in middle. Pat shanks dry and season all over with 1 tsp. salt.
Heat 2 T oil in heavy skillet over high heat till it shimmers, then add shanks
and brown, turning once, about 8 min total. Add to tomato mix. Pour off fat from
skillet, then add wine and boil, stirring and scraping up brown bits, 15-20
seconds. Pour into pan. Bring to boil, then cover tightly and braise in oven
until very tender, 2-3 hours. (Can be made to this point one day ahead-reheat by
simmering, turning once, over low heat about 15 min). Transfer shanks to platter
and keep warm. Skim off any fat. Whisk together sour cream and flour. Whisk in
about 1/2 c hot braising liquid, then add mix to remaining liquid in pan and
simmer, whisking occasionally, until sauce is thickened, about 5 min. Return
shanks to sauce and simmer until heated through, about 10 min. Discard bay
leaves. Serve with dill-flavored spaetzle or gnocchi.
Bay Leaves 1
Flour 1 T
Olive Oil 4 T
Onion 2 c chopped
Paprika 2 T sweet
Peppers, Frying 0.5 lb, chopped
Sour Cream 8 oz
Stock 1.75 c chicken
Tomato 8 oz plum, in juice
Veal 4 meaty cross-cut shanks (ossobuco)-about 4 lb
Wine, White 1 c
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