Veronaleal

Verona, in Northern Italy, is a beautiful city full of the good food and wine that typifies the Italian way of life at its best. This recipe is a typical – and delicious – one of the area. Serve with green beans and a mixed salad.

6-8 SERVINGS

6 medium-sized veal escalopes, pounded thin and cut into

3-inch pieces

2 tablespoons lemon juice

2 large eggs, lightly beaten

4 oz. seasoned flour, made with

4 oz. flour,

12- teaspoons salt,

1 teaspoon black pepper and

12 teaspoons dried basil

4 oz. butter

10 oz. Mozzarella cheese, thinly sliced

3 oz. Parmesan cheese, grated

2 fl. oz. olive oil

2 medium-sized onions, thinly sliced

2 garlic cloves, crushed

1 lb. canned peeled tomatoes, chopped

2 tablespoons tomato puree

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried basil

2 tablespoons grated Parmesan cheese

First, make the tomato sauce. In a med-ium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the tomatoes with the can juice, the tomato puree, salt, pepper and basil and stir well to mix. Increase the heat to high and bring the mixture to the boil, stirring occasionally. Reduce the heat to low and simmer the sauce, stirring occasionally, for 30 minutes. Meanwhile, sprinkle the veal pieces with the lemon juice and set aside for 10 minutes. Pat the pieces dry with kitchen paper towels.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Place the beaten eggs in a shallow dish and the seasoned flour in another. Dip the veal pieces, first in the egg, then in the seasoned flour, shaking off any excess. Set aside.

In a large frying-pan, melt one-third of the butter over moderate heat. When the foam subsides, add one-third of the veal pieces and cook them, turning occasionally with tongs, for 5 to 8 minutes or until they are lightly and evenly browned.

With a slotted spoon or tongs, remove the veal from the pan and set aside. Cook the remaining veal pieces in the same way, using the remaining butter.

Place all of the cooked veal pieces, Vesuvian Surprise is a spectacular dessert made with meringue, sponge, ice-cream and peaches. in one layer if possible, over the bottom of a large shallow baking dish. Cover with the Mozzarella slices.

Remove the tomato sauce from the heat and stir in the 2 tablespoons of grated Parmesan cheese. Pour the mixture over the veal and Mozzarella. Sprinkle the mixture with the grated Parmesan cheese and place the dish in the oven. Bake the veal mixture for 35 to 45 minutes or until the top is bubbling and brown and the meat is tender.

Remove the dish from the oven and serve at once.

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