SPIEDINI ALLA ROMANA
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 200 degrees. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach one inch in depth to 375 degrees. Place a piece of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a multi-layered sandwich. Cut sandwich into four equal quarters, and place a 10-inch skewer through the center of each quarter. With a serrated knife, gently remove the crusts and discard.
- Whisk together eggs, milk, salt, and pepper, and pour into a shallow baking dish. Dredge sandwiches in flour, and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet, and place in oven to keep warm.
- In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic, and cook until golden. Add anchovies, and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil, and continue to boil until reduced by half.
- Stir parsley into reduced sauce. Remove skewers from sandwiches, and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.
CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
- Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
- Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
- Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
VITELLO TONNATO
Provided by Food Network
Time 2h24m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
- Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
- In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
- Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
- Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.
More about "vitello spiedino food"
RECIPE: VEAL SPIEDINI WITH SAFFRON POTATOES - HOUR DETROIT …
Web Jan 31, 2018 Directions. Put 1 pound bread crumbs in a big salad bowl. Chop half an onion, and chop garlic very fine (not purée). Add to bread …
From hourdetroit.com
Author Molly AbrahamEstimated Reading Time 2 mins
From hourdetroit.com
Author Molly AbrahamEstimated Reading Time 2 mins
SPIEDINI DI VITELLO ALLA GRIGLIA - MANGIA BEVI GODI
Web May 8, 2018 Usare due spilloni metallici per ciascuno spiedino consentirà di girare la carne senza farla ruotare involontariamente attorno allo spiedino. Il guanciale sciogliendosi manterrà umida la carne piuttosto …
From mangiabevigodi.it
From mangiabevigodi.it
PIADINA WITH VITELLO TONNE RECIPE : SBS FOOD
Web Instructions. For the filling, rub the meat with the olive oil, garlic, rosemary, salt and pepper. Roast the veal to medium rare. For the tuna mayonnaise, mix together the tuna, mayonnaise ...
From sbs.com.au
From sbs.com.au
SPEZZATINO DI VITELLO - VEAL STEW - COOKING WITH NONNA
Web Saute' the pancetta with the olive oil. Add the cubed Veal and let it brown. Add the chopped onions, celery & carrots, letting out the natural water of the vegetables. Then pour in the red wine, leave it evaporate. When you see …
From cookingwithnonna.com
From cookingwithnonna.com
CH. 5 - IN CUCINA FLASHCARDS | QUIZLET
Web Study with Quizlet and memorize flashcards containing terms like l'agnello, `al forno, alla griglia and more.
From quizlet.com
From quizlet.com
ZUCCHINA RIPIENA DI SPIEDINO DI VITELLO SU ANGURIA - YOUTUBE
Web Uno spezzatino alternativo con tenerissima carne di vitello, qui in versione estiva, e tu come lo faresti? Lo chef Nicola Batavia propone una zucchina ripien...
From youtube.com
From youtube.com
ARROSTO DI VITELLO: SPINACINO (O TASCA) RIPIENO AL FORNO. ITALIAN FOOD ...
Web Sep 28, 2019 Lo spinacino viene anche chiamato tasca, è una parte con uno spessore limitato che la rende molto adatta ad essere farcita , inoltre si possono fare vari rip...
From youtube.com
From youtube.com
SPIEDINO DI VITELLO CALORIES, CARBS & NUTRITION FACTS - MYFITNESSPAL
Web Spiedino Di Vitello. Serving Size: 1 g. 263 Cal. 4% 2.54g Carbs. 63% 18.3g Fat. 34% 22.1g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals …
From myfitnesspal.com
From myfitnesspal.com
UN VITELLO INTERO ALLO SPIEDO - YOUTUBE
TONY VITELLO'S RECRUITING WILL MAKE TENNESSEE A POSTSEASON REGULAR
Web 23 hours ago Vitello’s success is magnified by what came before. From 2006 through 2017, Tennessee never had a winning record in the SEC. In those 12 seasons, it was …
From usatoday.com
From usatoday.com
ITA 5: LESSICO CAPITOLO 5 FLASHCARDS | QUIZLET
Web boiled (added to cold water and brought to a boil) la macedonia. fruit salad
From quizlet.com
From quizlet.com
ITALIAN LESSON 5 VOCAB FOOD FLASHCARDS | QUIZLET
Web Start studying Italian lesson 5 Vocab Food. Learn vocabulary, terms, and more with flashcards, games, and other study tools.
From quizlet.com
From quizlet.com
VITELLO TONNATO: THE QUICK AND EASY RECIPE - LA CUCINA …
Web Dec 25, 2020 Vitello tonnato is actually a symbolic dish from the mountainous region of Piedmont in Italy - a dish that’s easy to make no matter the altitude. The origins of vitello …
From lacucinaitaliana.com
From lacucinaitaliana.com
SPIEDINO ALLA ROMANA RECIPE - TASTING TABLE
Web Apr 26, 2014 For the batter; ⅓ cup whole milk; 3 eggs; 3 tablespoons grated Parmesan cheese; For the sandwiches; 8 ½-inch-thick slices of stale white bread; 8 anchovy filets, …
From tastingtable.com
From tastingtable.com
PONTI CHAPTER 5 FLASHCARDS | QUIZLET
Web Start studying Ponti Chapter 5. Learn vocabulary, terms, and more with flashcards, games, and other study tools.
From quizlet.com
From quizlet.com
ITALIAN FOOD & COOKING TERMS & GLOSSARY | GAYOT
Web Cannellini: white beans. Cappelletti: meat- or cheese-stuffed pasta (‘little hats’) Carbonara: pasta sauce with ham, eggs, cream and grated cheese. Carciofi (alla giudia): (flattened …
From gayot.com
From gayot.com
SPEZZATINO DI VITELLO IN BIANCO MORBIDO - GUSTISSIMO
Web Fate andare, sempre a fiamma bassa, finché le verdurine non avranno rilasciato il loro liquido: quando il fondo di cottura sarà quasi completamente asciutto, bagnate la carne …
From gustissimo.it
From gustissimo.it
VITELLO SPIEDINO – RECIPES NETWORK
Web Sep 5, 2015 Step 1. 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.
From recipenet.org
From recipenet.org
VITELLO TONNATO RECIPE | FOOD NETWORK
Web 1 large sprig fresh rosemary 2 bay leaves 1 teaspoon black peppercorns 2 (6-ounce) cans oil-packed solid white tuna, drained 8 anchovy fillets, drained and chopped 2 teaspoons …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
VITELLO SPIEDINO RECIPE | FOOD NETWORK
Web 3 slices Genoa salami Pre-seasoned bread crumbs Freshly grated Parmesan cheese 3 whole bay leaves 3 large slices white onion Flour Extra virgin olive oil Salt and pepper 1 …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love