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| 2 Tbl. chopped shallots | 1 - 2 tsp. salt |
| 3 Tbl. vegetable oil | 1/3 tsp. freshly ground black pepper |
| 2 Tbl. butter | 1 C canned Italian tomatoes, coarsely chopped, with juice |
| 1 1/2 lb. boneless veal
for stewing (use shoulder or shanks, not the round) |
2 lb. fresh peas (unshelled weight), or 1 10 oz pkg frozen small peas, thawed |
Sauté shallots in a heavy casserole with the oil and butter over medium heat.Dry veal pieces. Brown them well on all sides, one batch at a time, so they aren't crowded. Return all meat to the pot. Add the salt, pepper, tomatoes and juice. Cover when juice boils and adjust heat to barely simmer. Cook until tender (1 to 1 1/2 hours). Add peas before meat is done (15 minutes for fresh peas, 5 minutes for frozen). Don't worry about cooking the meat a bit extra. This dish can be completely prepared up to 3 days ahead and reheated. Serves 4-6. Serve with a light to medium red such as a good Valpolicella, a Chianti, a Chinon or a Rioja.
Veal Birds California Style
| 6 veal slices (4" x 6"), pounded thin | 3/4 C fresh bread crumbs |
| 1 medium onion, finely chopped | 1/4 tsp. salt |
| 1 garlic clove, finely chopped | 1/2 tsp. freshly ground black pepper |
| 11 Tbl. olive oil | 1 tsp. fresh basil |
| 1/2 C ripe olives, finely chopped | 2/3 C dry red wine or more |
| 12 anchovy fillets, finely chopped | chopped fresh parsley for garnish |
Sauté onion and garlic in 5 Tblsp oil until translucent. Add olives, anchovies, bread crumbs and seasonings. Blend and remove from heat. Place a small amount of filling on each piece of veal. Roll and tie with string about 1/2" from each end. Heat the rest of the oil. Brown the birds, turning often. Reduce the heat and add the wine. Cover and simmer 30-35 minutes. Remove birds to a warm platter, remove string and keep birds warm. Allow sauce to cook for several minutes, adding more wine if necessary. Pour over birds. Sprinkle with parsley. Serve with buttered noodles. Serves 6. Enjoy with any medium + flavored red wine such as a Cabernet, top Chianti, a medium-styled Rhone or a Spanish Riserva.
Escalopes a la Colonnade
| 6 Tbl. butter | salt and pepper to taste |
| 2 Tbl. oil | 1 1/2 C dry white wine |
| flour | 6 artichoke bottoms (the flat kind, not the small round hearts) |
| 6 boneless veal slices | 1/2 C tomato sauce |
| 1 1/4 tsp. sage | 1 tsp. oregano |
| 1 1/4 tsp. rosemary |
Melt 3 Tblsp butter and 1 Tblsp
oil in a large skillet. Flour both sides of the veal. When butter
is hot and foamy, add the meat, keeping heat moderately hot.
Sprinkle lightly with sage and rosemary, rubbing the herbs in.
Turn cutlets when golden brown and sprinkle with salt and pepper.
Add butter as needed. Fry 1 minute. Pour in wine, reduce heat,
cover and simmer for 5 minutes.
Place artichokes on paper towels to dry. Heat the tomato sauce
and oregano in a small pot. Melt 2 Tblsp butter and 1 Tblsp in
another skillet. When hot and foamy, fry the artichokes on both
sides until the edges brown lightly. Add butter as needed.
Sprinkle lightly with salt and pepper.
To serve, place cutlets on a warm serving platter or individual
dinner plates. Place an artichoke in the center of each cutlet
and fill it with the tomato sauce. Serve at once. Serves 6. Serve
with a good Pinot Grigio, Gavi, Sauvignon Blanc or a dry rosé.
Heavenly Veal
| 4 veal scallops, pounded thin | Jane's Krazy Mixed Up Salt |
| 1/3 C good olive oil | 1/4 tsp. dried rosemary leaves |
| 1-2 Tbl. butter | 1/8 tsp. thyme |
| 1/2 tsp minced garlic | 1/3 C dry white wine |
| flour |
Allow veal to come to room temperature. Heat oil, butter and garlic in a large skillet until fairly hot. Spread flour on a flat plate or plastic wrap. Coat both sides of the veal. Place veal in the skillet (you may have to cook it in 2 batches). Sprinkle with a little seasoned salt. Cook 1-2 minutes on each side. Do not overcook. Remove to a warm plate. Add spices and wine to skillet and cook down until sauce thickens. Add any drippings that may have formed under the veal slices to the skillet. Return veal to skillet briefly to coat with sauce. Serve immediately. Serves 2. Enjoy this with a good Sauvignon Blanc, Pinot Grigio, Gavi or other good Italian white wine.
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