Veal Siciliano Recipes

SICILIAN VEAL INVOLTINI

Steps:

• Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

VEAL PIZZAIOLA

Steps:

• Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.

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 LOIN WITH SICILIAN BLOOD ORANGE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper.
• Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan.
• Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter.
• While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside.
• Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm.
• Please a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately.

VEAL SICILIANO

Steps:

• Soak veal cutlets in a bowl of water for about 5 minutes. Place flour in a ziplock bag and add a dash of salt and pepper. Place veal cutlets in bag and evenly coat with flour. In a 5 quart saute pan melt butter over medium high heat and add minced garlic. Place coated veal cutlets in saute pan and brown on each side for about 5 minutes. Remove veal from pan. Place a medium size pot of water on the stove to boil over high heat. Then add the butter and minced garlic to the same saute pan and saute garlic over medium high heat. Add the onion, mushrooms, peppers and brocolli and cook until onions and peppers become tender. Add tomatoes, basil, parsley, oregano and rosemary. Saute for about another minute and deglaze pan with white wine. Add chicken broth cover with lid and simmer for 5 minutes. Place chicken in the saute pan and replace lid and simmer for another 10 minutes. Add the egg noodles to the boiling water until they become tender. In a small bowl combine corn starch and water, mixing well. Slowly stir in mixture to saute pan. Mixture should become thicker once it has simmered for another 2 minutes. Drain noodles and divide onto 6 plates. Scoop one piece of veal onto each plate and then spoon vegetables and wine sauce over veal and noodles and serve

SICILIAN VEAL ROULADES

Steps:

• Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper.
• Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.
• Beat the eggs in a separate bowl.
• Remove the slices of veal from the marinade and dry them with paper towels.
• Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.
• Roll the slices with the cheese on the inside and pin the edges with a tooth pick.
• Dip the roulades in the egg again, and then cover in the breadcrumbs.
• In a deep pan fry the roulades in abundant oil, turning them frequently.
• Serve immediately.
• Serves 4.
• That's it!

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.

GRILLED VEAL CHOP SICILIAN STYLE

Steps:

• Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
• Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
• To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.