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 Beef, veal, chicken, pork, lamb and rabbit are the standard recipes that we will be looking at.
Obviously veal dishes figure predominantly in all the fine Italian dining establishments. There are two types of veal. Milk fed which is very tender and slightly more expensive then grain fed veal. You pay for what you get.
A little secret. My husband owned a gourmet italian restaurant in the early nineties and learned one important thing amongst his best chefs. A small ingredient that kept going into all the meat dishes. The name of this ingredient is stock. Add a little to every meat dish for a five star taste.
Meat vegetable based stock
10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones.
3 large carrots.
2 good size onions
4 cloves fresh garlic
fresh parsley
1 box mushrooms
bay leaves
Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times. Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours.
Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth.
After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.
BRODO DI VITELLO
Veal Stock
MAKES 1 1/2 QUARTS
Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.
2 pounds veal bones
1 large carrot, peeled and quartered
1 large onion, unpeeled, quartered
2 large cloves garlic, peeled
1 teaspoon black peppercorns
1 large bay leaf
1 rib celery, cut in half
1 cup hot water
Fine sea salt and freshly ground black pepper to taste
Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.
Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.
Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.
Veal Recipes
Veal with Olives
Ingredients:
2 pounds Veal, cut into pieces
4 tablespoons of olive oil
3 Minced garlic cloves
1 onion, chopped
2 tablespoons of flour
water
Salt, bay leaf
5 ounces pitted (stoned) green olives
Directions:
1. Brown pieces of veal in the olive oil together with the garlic and onion
2. Add the flour and let brown
3. Cover the veal with water
4. Season with salt and add the bay leaf
5. Cover the casserole and cook for half an hour
6. Scald the olives and add them to the veal
7. Continue to cook until the veal is tender
Serve with white rice or mashed potatoes
Serves 6.
Grilled Veal Chop decorated with Spinach and Pecorino
Ingredients:
4 veal chops, 1" to 1 1/2" thick depending on preference
1 lb. Whole leaves spinach, cleaned and washed
5 tablespoons olive oil
4 cloves garlic
Salt and pepper
1 cup Pecorino Romano cheese, grated
1 pint cherry tomatoes, red and yellow halves
4 leaves of fresh basil, cut in strips
Directions:
Season the veal chops with salt, pepper and coat with 2 tablespoons of olive oi.
Grill beal chops on hot grill turning on both sides for 15 - 18 minutes depending on the heat of grill and thickness of the chops.
Meantime, crush the garlic cloves, divide the remaining olive oil and garlic in two pans, cook till golden.
To one pan add spinach, salt and pepper and braise till done, 3 - 4 minutes.
Drain pan juices, remove garlic cloves and divide spinach evenly over each chop.
Sprinkle with Pecorino Romano and set in broiler to crisp the cheese - if top broiler is not available set in hot oven for an additional 5 minutes.
Meanwhile, in another pan, saute briefly the garlic and the tomatoes, adding salt and pepper to taste.
Add the shredded basil.
Remove garlic cloves.
Set veal chops in plate and flank with braised tomatoes.
Serves 4.
Rotolo di Vitello
Ingredients:
1 1/4 lb. boned breast of veal
1/4 cup Olio Carli Extra Virgin olive oil
6 to 7 sage leaves
Salt and pepper
1/4 ham, not smoked
1/3 cup shelled peas
1/4 freshly grated Parmigiano Reggiano
1 whole egg
The juice of one lemon
Directions:
Rub the veal with one tablespoon olive oil. Sprinkle with salt and pepper.
Combine the sage leaves, chopped ham, peas, Parmigiano Reggiano and the egg and spread the mixture over the veal.
Roll up the meat tightly and fasten with string. Place the meat in a baking dish, pour over it the lemon juice and remaining olive oil and cook in preheated oven at 375 degrees for one hour or until tender at the pricking of a fork.
Serves 4.
Vitello Tonnato
Ingredients
2 lb Boneless lean veal,
3 carrots chopped
1 stalk celery chopped
1 large onion chopped
1/2 cup parsely chopped
100 ml oil-packed tuna drained
3 tb Capers, drained
3 Anchovy fillets chopped
1/4 c Mayonnaise
1/3 c Lemon juice
Black pepper and salt to taste
1/2 cup olive oil
1 whole lemon sliced
capers
1• Put veal, carrots, celery, onion and parsely in a
large saucepan with veal with 4 cups of cold water.
2• Bring to a boil, then reduce heat and simmer, covered, for 11/2 hours.
3• Cool veal completely.
4• Meanwhile, puree tuna, capers and anchovies together in a food processor or blender.
5• Add mayonnaise, lemon juice and oil, mix until well blended.
6• Add pepper, taste, and add salt if necessary.
7• Slice veal into very thin slices.
8• Arrange on a platter and spoon tuna sauce over.
9• Veal should be completely smothered in sauce.
10• Garnish with parsely, lemon slices and capers.
good for 8 to 10 people as a second coarse
courtesy la cucina de la felicita
Osso Bucco
Ingredients
2 tbsp vegetable oil 25 mL
2 lbs centre-cut veal shanks 900 g
1 tbsp butter 15 mL
2 carrots, finely chopped 2
2 celery stalks, finely chopped 2
1 onion, finely chopped 1
1 can (28 oz/796 mL) PRIMO Tomatoes, drained 1
1 1/2 cups chicken stock 375 mL
1 bay leaf 1
1/2 tsp each salt, pepper, dried basil and thyme 2 mL
1/3 cup finely chopped fresh parsley 75 mL
2 garlic cloves, minced 2
4 cups Gnocchi 1 L
zest of 1 lemon, minced
Preparation
•In large, heavy saucepan, heat oil over medium-high heat. Brown shanks in batches, approximately 1 minute per side. Remove from pan and set aside.
•Add butter to pan and reduce heat to medium. Add carrots, celery and onion; cook 15 minutes, or until softened and lightly browned, stirring occasionally.
•Stir in tomatoes, chicken stock, bay leaf, salt, pepper, basil, thyme and browned veal shanks; bring to a boil. Reduce heat to low, cover and cook 2 hours, or until meat is very tender.
•Combine parsley, garlic and lemon zest; set aside.
•Meanwhile, in a large pot of boiling, salted water, cook gnocchi 8-10 minutes, or until tender but firm; drain.
•Serve osso buco over gnocchi sprinkled with the parsley mixture.
Preparation Time: 10 minutes
Cooking Time: 2 hours, 20 minutes
Makes 4 servings
Lemon Veal - Veal Limone
Ingredients
4 large veal cutlets (milk fed veal for tenderness)
all purpose flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons lemon juice
2 tablespoons capers rinsed and chopped
2 tablespoons finely chopped parsley
Preparation
•Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
•Lightly dust with flour on both sides.
•Add olive oil and butter in a frying pan over moderately high heat for at least 2 minutes on each side. Season and transfer to plate.
•Add the wine to the pan and increase the heat to high and boil until there are just 3 tablespoons of liquid left.
•Pour in the stock and boil for 5 minutes or until it has reduced and slightly thickened. Add the lemon juice and capers and cook, stirring for one minute.
•Taste for seasoning and return the veal cutlets to the pan and heat through for 35 seconds. Sprinkle with parsley and serve at once.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings
Pizzaiola Veal - Veal Tomato Sauce
Ingredients
4 large veal cutlets (milk fed veal for tenderness)
salt and pepper
4 tablespoons olive oil
1 1/2 cup crushed tomatoes
1 garlic cloves crushed
4 basil leaves diced
2 tablespoons finely chopped parsley
Preparation
•Heat frying pan with olive oil and add garlic. Cook until lightly browned
•Add the tomatoes to pan and season
•In another frying pan add olive oil lightly and fry veal for 2 minutes or when lightly browned.
•Add cooked veal to seasoned tomato sauce and cook over low heat for 5 minutes.
•Sprinkle the parsley over the top and serve at once.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings
Milanese Veal - Breaded Veal Cutlets
Ingredients
8 large veal cutlets (milk fed veal for tenderness)
salt and pepper
2 eggs
1 cup dried bread crumbs
4 tablespoons grated romano cheese
3 tablespoons butter
2 tablespoons olive oil
1 whole lemon cut in wedges
Preparation
•Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
•Beat eggs add salt, pepper and pour in a dish.
•Dip each chop in the batter, coating it on both sides. Shake off the excess batter.
•Coat the veal in the bread crumb mix. Pressing each side firmly into the crumbs.
•Heat the butter and oil in a large frying pan and heat. Add the the veal and fry gently for 3 minutes on each side or until the bread crumbs are deep golden.
Serve immediately with the lemon wedges.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings
Veal Marsala (Vitello alla Marsala)
This dish was made famous with the growing Marsala wine industry during the nineteenth century.
Veal Marsala probably originated among western Sicily's English families. Real Sicilian Marsala is the only wine we recommend for use in preparing Veal Marsala.
Ingredients:
• 18 pieces of milk fed veal. Pounded gently with kitchen wooden hammer.
• 1 cup of marsala wine (either dry or sweet according to preference).
• Whole or white flour
• Refined olive oil for cooking
• 50 grams of capers
• Juice of one large lemon
• 2 tablespoons coarsely chopped fresh parsley
• Salt and pepper.
Preparation:
• Over medium heat, warm several tablespoons of olive oil in a large pan for a few seconds, being careful not to burn the oil.
• Generously coat veal pieces with flour and place in pan, turning occasionally.
• Sprinkle with salt and pepper.
• Add juice of one lemon.
• When the veal is essentially cooked, carefully pour marsala wine over it, stirring the mixture gently.
• Allow alcohol to evaporate as sauce thickens. This may take about two minutes.
• Add the parsley when it's almost done. If you prefer a thicker sauce, add a little flour.
• Add capers last or sprinkle them over the chicken as a garnish. Serves four to six.
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