|
Polpettone alla Casalinga - Meat Loaf
A useful dish for feeding a family, you can add a plain tomato sauce and serve it hot with
vegetables, or eat it cold, sliced with a salad.
50g (1 lb) minced beef
250g (8oz) minced pork
4 slices of bread 2 eggs
100g (4oz) freshly grated Parmesan
2 tablespoons freshly chopped parsley
900ml (1 1/2 pints) meat stock
nutmeg
salt and pepper to taste
Put the minced meat into a large bowl
with the eggs and mix well. Soak the slices of bread in a little meat stock and add to the
mixture. Sprinkle on a little grated nutmeg, the parsley and season. Roll the meat onto a
flat surface and pat into a firm loaf-shape. Transfer it to a greased ovenproof dish and
pour over the meat stock. Cover and put it in a preheated oven for about 1 hour. Baste
every 20 minutes and turn it over half way through.
Scaloppine Ammantate - Veal
Escalopes with Mozzarella
A simple dish, with melted mozzarella cheese on top.
180g (6oz) mozzarella cheese
700g (1 1/2lb) scaloppine of veal (or four pieces sliced very thinly)
45g (1 1/2oz) butter
2 tablespoonfuls of oil
salt and pepper
Make sure the veal is flattened and
nick the edges to prevent them curling up. Slice the mozzarella into the same
number of pieces as you have meat.
Pick the biggest frying pan you have and heat the butter and oil until almost smoking.
When it stops foaming add the meat and brown on both sides (about 1 minute).
Season with salt and turn the heat down. Place a piece of mozzarella on top of each
piece of meat, add pepper and cover until the cheese melts. Serve immediately. Scrape the
pan and add a few spoons of water to make a quick sauce.
Pollo alla Veneziana -
Venetian Style Chicken
Serves 4.
120 ml/4 fl oz 1/2 cup olive oil
1.5 kg/ 3 lb oven- ready chicken, jointed (or 4 chicken portions)
45 ml/3 tbsp plain flour
salt and freshly ground black pepper
3 large tomatoes, seeded and chopped
30 ml/2 tbsp chopped fresh basil
200 ml/7 fl oz/ scant 1 cup dry white wine
2 garlic cloves, crushed
1 green pepper, sliced
100g/4 oz mushrooms, sliced
4 slices white bread, crust removed
4 eggs
juice of 1 lemon
Heat half of the oil in a large pan. Flour the chicken joints and season with salt and
pepper. Cook in the oil until brown all over. Add the tomatoes, basil, wine, garlic and
sliced peppers to the chicken. Cover and cook for 20/30 minutes. Add the mushrooms, return
the lid and cook for a further 15 minutes until the chicken is cooked through. Heat the
remaining oil in a separate frying pan and fry the bread until crisp and golden brown.
Remove and keep warm. Fry the eggs in the oil. Remove the chicken and arrange on a large
plate with the sauce and fried bread. Place an egg on top of each piece of bread.
Drizzle over the lemon juice and serve immediately.
top page |
