VEAL ANGELICA
Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.
Provided by WANNABACHEF
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 16
Steps:
- Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
- In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
- Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
Nutrition Facts : Calories 771.6 calories, Carbohydrate 43.1 g, Cholesterol 176.7 mg, Fat 42.1 g, Fiber 3.6 g, Protein 44 g, SaturatedFat 16.4 g, Sodium 1481.1 mg, Sugar 7 g
SAUSAGE AND ASPARAGUS SPAGHETTINI
A quick and easy weeknight meal.
Provided by tipsuda
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes.
- Transfer sausages to a plate. When cool enough to handle, cut into 1/4-inch thick slices and set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm, about 8 minutes; drain.
- Heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute.
- Mix in diced roma tomatoes, garlic salt, and black pepper; cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. Remove vegetables from heat.
- Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini.
- Sprinkle the spaghettini and vegetables with Parmesan cheese.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 45.3 g, Cholesterol 33.6 mg, Fat 26 g, Fiber 4.1 g, Protein 22.3 g, SaturatedFat 7.1 g, Sodium 1219.8 mg, Sugar 6 g
ASPARAGUS LINGUINE
I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to a low temperature, you ensure the flavours combine beautifully. Creating emulsification at the very end gives a perfect sauce that's as much about flavour as it is texture.
Provided by Jamie Oliver
Categories Healthy vegetarian recipes Jamie Cooks Italy Italian Fruit Pasta & risotto Pasta Bake Vegetables
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, snap off and discard the woody ends of the asparagus, then finely slice the spears at an angle, leaving the tips whole.
- Peel and finely slice the garlic, crumble up the dried chillies, and place both in a large frying pan on a medium heat with 2 tablespoons of oil and the butter. When the garlic starts to sizzle, stir in the asparagus. Let it start to fry, then add a spoonful of pasta water, cover, and leave to simmer on a low heat until the pasta is al dente.
- Using tongs, drag the pasta straight into the asparagus pan, letting a little starchy cooking water go with it. Turn the heat off, then finely grate in the pecorino and toss together until the fat, cheese and liquid make a natural creamy sauce - loosen with a little extra cooking water, if needed.
- Taste and season to perfection, then divide between your plates. Finish with a grating of pecorino and a little lemon zest, to taste.
Nutrition Facts : Calories 407 calories, Fat 15 g fat, SaturatedFat 5.3 g saturated fat, Protein 13.3 g protein, Carbohydrate 58.3 g carbohydrate, Sugar 4.1 g sugar, Sodium 0.3 g salt, Fiber 2.2 g fibre
VEAL SAUSAGE WITH CALVADOS
i got fresh italian veal sausage in s philly today, this was a great untraditional way to use them, adapted from tv food
Provided by chia2160
Categories Veal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
- In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
- Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
- Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.
Nutrition Facts : Calories 51.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 5.7, Carbohydrate 0.4, Protein 0.3
VEAL CHOPS WITH ANCHOVY SAUCE
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wipe the chops dry with paper towels. Dredge with flour.
- Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
- Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
- When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.
STEAMED ASPARAGUS WITH HERB SAUCE
Provided by Moira Hodgson
Categories easy, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the asparagus carefully and gently scrape them to remove all trace of soil. Tie together, according to size, with string. Put the asparagus into two inches of boiling, salted water. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente. Drain and put into cold water briefly to cool rapidly and to maintain color. Drain on paper towels, then place on a round platter, tips toward the center.
- Prepare a sauce with the remaining ingredients. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second. Add the lemon juice and then the oil in a trickle to the blender on low speed. Pour the sauce over the cooled asparagus. Garnish with the reserved watercress. Serve at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 576 milligrams, Sugar 4 grams
VEAL OSCAR
Steps:
- Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
- In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
- To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
- Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
- Serve with Veal Oscar. Yield: 1 cup
GARLIC BUTTER ASPARAGUS PASTA
Orzo Pasta and fresh Asparagus tossed in a garlic butter sauce and parmesan cheese. It's a 20-minute, garlicky, cheesy, and amazing side dish!
Provided by Katerina | Diethood
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Prepare orzo according to the directions on the package.
- Add the asparagus tips to the orzo the last 2-minutes of cooking.
- Remove from heat and drain.
Nutrition Facts : Calories 295 kcal, Carbohydrate 33 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 204 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SAUSAGE PASTA WITH CAJUN CREAM SAUCE
I needed to use up some ingredients in my refrigerator, so I threw together this dish with a cajun cream sauce. It's delicious and everyone loves it. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook pasta according to package directions, adding asparagus during the last 4 minutes of cooking. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until browned. Add garlic; cook 1 minute longer. Stir in cream, Parmesan cheese, Creole seasoning and pepper; cook and stir until slightly thickened, about 3 minutes., Drain pasta mixture, reserving 1/2 cup cooking water; add to sausage mixture. Toss to coat, gradually adding enough reserved cooking water to reach desired consistency.
Nutrition Facts : Calories 496 calories, Fat 26g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 909mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...
A wonderful pasta dish with lots of vegies. You can also add your favorite vegies to this dish very easily or omit those vegies you don't like. The sausage and fresh herbs really add to the flavor!
Provided by Christine Bettiga
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
- Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
- Transfer the sausage with a slotted spoon to a bowl and set aside.
- Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
- (If you like it spicy, add more red pepper flakes)!
- Cook over medium heat for 3 minutes, stirring to mix well.
- Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
- Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
- Add broccoli, tomatoes, asparagus and mushrooms at this time.
- Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
- Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
- If you have too much liquid, thicken with the corn starch, not enough add water.
- Serve immediately with freshly grated cheese.
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