Hogmanay, First Footing and a Veal Chop... | A Communal Table
Say what?? No, I haven’t had a “wee dram” as my Gran would say but I realize this title perhaps needs a bit of explanation. For those of you who aren’t Scottish, a brief introduction. “Hogmanay” is the scottish term for New Year’s and in Scotland New Year’s is “the” holiday. Christmas is for church...
Veal Rollatini are tender veal cutlets rolls that are stuffed with mozzarella, prosciutto, parmagiano-reggiano and parsley, then sautéed in a white wine and mushroom sauce.
Lidia Bastianich’s Veal Scaloppine Bolognese
For me one of the most exciting things about cooking is finding a recipe or a technique that I haven’t encountered before. Who would have thought there’s an Italian veal recipe out ther…
Saltimbocca alla Romana
Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that's what it was called on my father's menu, so I am sticking with it.This is a great dish to serve for company. Plate it over some sautèed spinach and it will make quite an impression. The literal translation of saltimbocca is 'jump in the mouth', and that's precisely what this tasty combination of veal, prosciutto, sage and white wine will…
Veal Scallopini with Marsala, Gorgonzola, and Mushroom Cream Sauce
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