Italian Veal Pie Recipes

CLASSIC ITALIAN VEAL SPEZZATINO

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.

VEAL PIE

Steps:

• preheat oven to 350, grease a 9" pie plate.
• heat olive oil in a skillet, add onion cook until softened, 3 minutes.
• add zucchini, herbes de provence, salt pepper and cook 5 minutes more, remove from heat and cool.
• meanwhile mix veal, egg, garlic,3 tbsp parsley, salt pepper and herbs.
• sprinkle the greased pie plate with bread crumbs to cover bottom lightly.
• add half of the zucchini mix.
• top with veal mix and cover with remaining zucchini mix.
• mix together remaining bread crumbs, parsley and parmesan and sprinkle over the top.
• drizzle with olive oil.
• bake 20-30 minutes until cooked through.

ITALIAN SHEPHERD'S PIE (ITALIAN PATE CHINOIS)

Steps:

• Preheat oven 375°F.
• Cook the potatoes in salted water until they are cooked. Drain them. Mash them with the oil or butter and season them with salt and pepper (or use your favorite mashed potatoes recipe!). Put aside.
• Take the sausages out of their casing and mix with the ground veal.
• Heat the oil in a non-stick frying pan. Add the peppers and the onions and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute. Add salt and pepper and oregano. Put in a bowl.
• Put back the frying pan on the stove and cook the veal and sausage meat until cooked. Drain the fat out of the pan.
• Put the meat at the bottom of a rectangular pan sprayed with Pam. Put the bell peppers and onion on top of the meat and, lastly, the mashed potatoes. Sprinkle with the Italian breadcrumbs.
• Put in oven for 40 minutes.

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

Steps:

• Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
• Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.