Uno Stufatino Di Vitello Recipes

VITELLO TONATTO FONDUE

Steps:

• In a small saute pan heat 1/4 cup olive oil over medium heat, add the garlic and fry until golden brown, add the chopped capers, and the parsley to the pan, mix well and remove to a small bowl to cool. Stir in 1/2 cup olive oil.
• Lay out the veal pieces and cut in half lengthwise to achieve 8 strips. Lay veal strips down flat in a non-reactive baking dish and spoon the cooled caper garlic mix over the top. Let marinate for 20 to 30 minutes.
• Meanwhile, prepare the tonatto sauce:
• In a blender combine all ingredients and blend on high speed until smooth and well emulsified, check for seasoning and transfer to a small serving bowl.
• Roll the marinated veal from end to end and skewer each roll on the end of the wooden skewers. Heat a grill pan over high heat, and add 1 tablespoon olive oil, heat until hot but not smoking. Add the veal skewers to the pan and cook on high for about 3 minutes on each side. Remove to a serving dish. Lower the heat on the grill pan to medium and add the red wine, reduce by half and spoon over the cooked veal skewers. Serve alongside the tonatto sauce to dip veal skewers.

UNO STUFATINO DI VITELLO

Steps:

• With a mezzaluna or a sharp knife, mince the prosciutto, pancetta, 3 cloves of garlic, and 6 leaves of sage together to make a paste.
• In a terra-cotta or enameled cast-iron casserole over a medium flame, warm the olive oil and heat the fragrant paste, sautéing it for a minute or two.
• Dry the veal on absorbent paper towels and, a few pieces at a time, seal the veal in the hot fat, coloring it well on all sides. Remove the veal to a platter and proceed until all of it has been treated. Toss the veal with the sea salt.
• Add half the wine to the still-warm casserole, stirring and scraping at the residue and permitting it to reduce for a minute or two. Add the tomatoes, the remaining wine, and the veal and bring the mixture to a quiet simmer.
• Cover the casserole, its lid barely askew, and braise the veal for 40 minutes. Add the peas and continue the gentlest braise for another 20 minutes, or until the meat is melting into its sauce. Permit the stufatino to rest for at least 1/2 hour or as long as several hours. Just before serving the veal, mince 2 cloves of the garlic, 3 sage leaves, and the lemon zest nearly down to a powder with a mezzaluna or a very sharp knife.
• Slowly reheat the stufatino-or, on a warm evening, present it at room temperature-ladling it into shallow bowls, dusting it with the garlic/sage/lemon mixture, and offering it with cold white wine and warm, just-toasted bread.

VITELLO SPIEDINO

Steps:

• Place veal in plastic wrap and pound. Remove, divide into 3 equal pieces and place on a flat surface. Place 1 piece of salami on top each veal piece. Spread seasoned bread crumbs on top of salami. Sprinkle Parmesan cheese on top of bread crumbs. Lightly pound together. Fold sides of veal and roll. On skewer, place whole bay leaf and onion, then veal. Repeat with the other 2 bay leaves, onions and veal pieces. Dip in flour, then saute on high flame in olive oil (turn) until brown. Drain out excess oil. Add salt and pepper, butter, white wine and veal stock. Place in oven for 10 to 12 minutes at 400 degrees.;

MAMA ZUQUINIS SUGO DI VITELLO

Steps:

• Ask butcher for veal rib or thigh bone. Wash well, leave submerged under running water for 30 minutes. Be sure all blood is washed off or it will darken the sauce.
• In medium saucepan, put the well-dried bones, the garlic cloves and half the olive oil. When garlic becomes transparent, remove and discard. Add remaining oil and allow to become hot. Add ground veal. Stir and cook well.
• Add wine. Scrape bottom of pan with wooden spoon to remove any residue; continue cooking over medium-high heat until wine has evaporated, less than 5 minutes. Add crushed tomatoes, stir well.
• Allow sauce to boil vigorously for several minutes. Reduce heat to medium. After 1 hour, add salt and white pepper to taste.
• Remove bones and discard. If the tomatoes have any bitter taste, add some fresh basil but remove it before sauce is served. Cook 1 to 1 1/2 more hours, or until sauce reaches desired consistency, occasionally stirring gently. Serve over 1 cup cooked pasta per serving.

SPEZZATINO DI VITELLO ALLA SALVIA (ITALIAN BRAISED VEAL WITH SAGE)

Steps:

• Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
• Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
• Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
• Just before serving, taste and add salt if necessary and desired.

STUFATINO ALLA ROMANA (ROMAN BEEF STEW)

Steps:

• Coat the beef cubes in the seasoned flour.
• Heat the oil in a large casserole dish.
• The dish must be flame proof.
• Add the bacon pieces and fry until they are crisp.
• Transfer them to kitchen towels to drain.
• Add the onion, garlic and celery to the casserole and fry until the onion is soft.
• Add the beef cubes and fry until evenly browned.
• Stir in the marjoram and bacon, and pour over the wine and stock.
• Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes.
• Moisten the meat with a little more stock if it becomes too dry.
• The stew is done when the beef is tender and the sauce very thick and dark.
• Serve at once.

INVOLTINI DI VITELLO

Steps:

• Put half the oil in a large skillet or casserole, preferably nonstick, over medium-high heat. A minute later, add the onion and cook, stirring occasionally, until it wilts, about 5 minutes. Add the bread crumbs, garlic, mushrooms, and salt and pepper and cook, stirring occasionally, until the mushrooms have given up their liquid and become soft, 10 to 15 minutes. Turn off the heat and stir in the pine nuts, marjoram, parsley, and Parmesan. Cool slightly.
• Put a portion of the filling into the center of each of the pieces of veal and roll up; seal with a toothpick and season the outside of the rolls with some salt and pepper. Put the remaining oil in the skillet and add 2 tablespoons of the butter. Turn the heat to medium-high. Brown the veal rolls quickly, just a couple of minutes per side (it may be easier to do this in batches), adjusting the heat so the meat browns without burning.
• With all the veal in the pan, add the wine and/or stock and let it bubble away for a moment. Turn the heat to low, then cover the pan and adjust the heat so the mixture simmers gently. Cook until the veal is tender, about 20 minutes.
• Transfer the veal to a warm platter; if the pan juices are thin, raise the heat to high and reduce, stirring, until less than 1/2 cup of liquid remains. Taste and adjust the seasoning, then stir in the remaining butter. Pour this over the veal rolls, garnish with parsley, and serve.

SAM SIFTON'S VITELLO TONNATO

Steps:

• If necessary, tie the veal with cotton string, so that it resembles a salami. Place the meat in a heavy-bottomed pot or Dutch oven and cover with tuna, onion, celery, carrot, bay leaf, parsley, wine, broth, salt and pepper, then heat over a high flame until it comes to a boil. Immediately reduce heat to very low, cover and simmer for 35 to 40 minutes, or until the internal temperature of the veal reaches 130 degrees.
• Remove meat to a large, nonreactive bowl, strain the broth over it, cover and allow the meat to cool in the refrigerator. (Discard solids.)
• Meanwhile, put yolks in a medium bowl. Beat together with a wire whisk. Begin to add oil as you beat, a very little at a time, adding more as each bit is incorporated. When a thick emulsion forms, then you can add oil a little faster, but not much faster. The entire process should take roughly 5 to 7 minutes. (You may not need all the oil.)
• Add tuna, anchovies and caper brine to the mixture, then beat to incorporate. Add a few tablespoons of the veal broth to thin the sauce slightly. Taste and adjust seasoning, adding lemon juice or more broth to taste. The sauce should not taste overly mayonnaisey but should lurk in the neighborhood.
• Remove the cooled veal from its broth, untie and cut across the grain into very thin slices. Arrange these neatly on a platter with the edges of the slices overlapping, and spoon the tuna sauce over the top. Cover and return to refrigerator overnight or until ready to use. Garnish with capers or fried capers, lemon, hard-cooked egg wedges or sprigs of parsley. Serve with copious amounts of bread and a green salad, lightly dressed.