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EXCELLENT ITALIAN RECIPES 3
ITALY'S HERO SANDWICH
(4 Servings)
12 sweet Italian sausages
1/4 cup water
2 medium onions
2 tbsp. olive/salad oil
4 5" long hard rolls
5 green or red peppers
In skillet, place sausages, add water. Cover, simmer 5 minutes.
Remove cover and cook 15 minutes or until browned, turning
occasionally.
Cut onions into thin slices, peppers into 1/2" strips. In hot
oil saute onions until limp. Add peppers and cook over medium
heat until peppers are tender, about 10 minutes. Add cooked
sausage.
Split rolls in half lengthwise. Layer bottom of each roll with
onions and pepper and 3 sausages. Spread top of roll with mayo,
butter or ketchup.
VEAL ROLLS
(4 servings)
4 veal cutlets
1/2 tsp. paprika
2 tsp. mustard
1 sweet dill pickle
1/2 cup liver sausage
1/4 cup butter
2/3 cup plain yogurt
1/2 tsp. salt
1/2 tsp. white pepper
Pound veal until very thin, dust with paprika, spread with
mustard.
Cut pickle lengthwise, in four. Spread liver sausage on veal and
place a piece of pickle on each. Roll slices up and secure with
toothpick.
Melt butter in skillet and brown the rolls on each side. Add
yogurt and season with salt and pepper. Cover, cook over low
heat 20 minutes.
Remove toothpicks; arrange on serving dish, spoon over the sauce
and serve with rice.
VEAL AND FRUIT RAGOUT
(4 servings)
1-1/2 lb. veal
2 tbsp. butter
3/4 cup water
3 tbsp. flour
8 oz. green grapes
1 dessert apple
1 ripe pear
1/2 tsp. salt
1/2 tsp. paprika pepper
3 tbsp. cream
Remove any fat from meat and cut into chunks. Melt butter, add
veal and fry until brown on all sides. Add 1/2 cup water, cover,
simmer 40 minutes, until veal is tender.
Mix flour with remaining water to form smooth paste. Stir into
veal and cook another 5 minutes.
Peel grapes, halve and remove seeds. Peel and quarter apple and
pear. Remove cores and dice.
Stir in salt, paprika and cream into veal mixture, then fold in
fruit. Heat 2 - 3 minutes. Serve hot.
ROAST VEAL
(4 servings)
2 lb. veal roast
1 tsp. salt
1/2 tsp. white pepper
2 tsp. paprika
2 carrots
2 tomatoes
2 onions
5 tbsp. oil
7 tbsp. white wine
6 tbsp. whipping cream
parsley
Preheat oven to 400 degrees. Trim meat, rub all over with salt,
pepper, paprika. Place meat in roasting pan.
Peel and chop carrots, onions, tomatoes and place with meat.
Pour over the oil and wine and roast in oven 1 - 1-1/2 hours.
Transfer to serving dish and keep warm.
Either blend vegetables and cooking liquid in blender or rub
through strainer. Reheat, check seasoning and stir in cream.
Pour around the meat and serve garnished with parsley.
** Cooked spinach topped with cheese and browned in broiler
would make a good side vegetable.
VEAL CHOPS WITH KIDNEY SAUCE
(4 servings)
4 veal loin chops
1/2 tsp. onion salt
1-1/2 tsp. salt
1/2 tsp. white pepper
1 tsp. mustard
1 calf kidney
3 tbsp. oil
4 eggs
3 tbsp. chopped parsley
1 tbsp. chervil
1/4 cup butter
5 tbsp. brandy
Trim chips. Season with onion salt, 1/2 tsp. salt and the
pepper; spread on mustard. Heat oil in skillet and fry chops
over medium heat 3-5 minutes on each side; remove and keep warm.
Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the
herbs. In saucepan, melt butter and cook eggs until slightly
scrambled. Keep warm.
Slice the kidney and cook in pan used for the chops for 30
seconds. Sprinkle with remaining salt.
Stir in brandy. Arrange chops on dish, spoon on eggs and kidney
on top.
