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Veal Scalliopini Pizziola
#10146
10/21/2009 08:35 PM
10/21/2009 08:35 PM
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Anonymous
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Anonymous
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Okay...we love this out at restaurants. Does anyone make? Recipes and hints appreciated.
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Re: Veal Scalliopini Pizziola
#10147
10/21/2009 08:46 PM
10/21/2009 08:46 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Here's one I found...
Ingredients 2 thin slices of veal ( leg cut ) 1/4 cup olive oil, plus 2 tablespoons Salt and black pepper 3 garlic cloves, crushed and finely chopped 1½ lbs tomatoes, skinned and chopped (700g) Sprig fresh oregano or ½ teaspoon dried 2 teaspoons Worcestershire sauce 2 thin slices mozzarella cheese 1 tablespoon finely chopped parsley Freshly grated Parmesan cheese Directions Beat veal slices until very thin – remove sinew from side if meat.
Place ¼ cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauce boat.
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Re: Veal Scalliopini Pizziola
[Re: peconic]
#10148
10/23/2009 11:33 AM
10/23/2009 11:33 AM
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Anonymous
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Anonymous
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Thanks much Brian. I am making for tonight and will let you know how it turns out. I am going to add capers and black olives as I believe that is what makes it pizziola?
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