Excellent Italian Recipes 3

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Excellent Italian Recipes (3)


(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 length wise. Layer bottom of each roll with onions
and pepper and 3 sausages. Spread top of roll with mayo, butter or ketchup.

(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 yoghurt
1/2 tsp. salt
1/2 tsp. white pepper

Pound veal until very thin, dust with paprika, spread with mustard.

Cut pickle length wise, 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 yoghurt
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.

(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.

(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

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. Re heat, 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.

(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.

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