Preheat the oven to 350\u00b0F.
Heat oil in a large ovenproof skillet on high heat. Cook veal until browned on all sides. Add olives, lemon, pasta sauce and 2 cups water. Season.
Bake, covered, for 2 hours.
Increase oven temperature to 400\u00b0F.
Stir anchovy into veal mixture. Top with ricotta and sprinkle with Parmesan cheese. Bake, uncovered, for 15 mins or until cheese is browned. Serve sprinkled with parsley.
hat has formed. Add the veal and cook, stirring, until the
n food processor.
Pound veal or chicken slices lightly until
In a large sauce pan, brown veal cubes in olive oil over medium high heat.
Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
Saute until garlic is tender but not brown, about 5 minutes.
Add tomatoes.
Simmer for about 15 minutes.
Add potatoes and simmer for about 30 minutes or until potatoes are tender.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
se your favorite mashed potatoes recipe!). Put aside.
Take the
Mix flour, 2 teaspoons Italian seasoning, and pepper.
Coat cutlets.
Heat 2 teaspoons oil in non-stick skillet over medium high heat.
Cook veal about 2 minutes.
Remove from skillet, add remaining oil, onion and garlic.
Cook over low heat til onion is crisp.
Stir in sauce, and 2 teaspoons Italian seasoning.
Cover and simmer 15- 18 minutes.
Sprinkle with Mozzarella cheese.
Cover and simmer until cheese is melted.
Serve with Spaghetti and sprinkle with Parmesan.
stirring occasionally.
Meanwhile, season veal scallops on both sides with
inely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
ast stir.
DIRECTIONS FOR VEAL:
Preheat oven to 350
separate shallow dish. Coat veal in flour, shaking off excess
ny fat and bone from veal and cut into bite-sized
Pound the veal until thin.
Chop mozzarella,
In a food processor blend pine nuts and basil leaves.
Add parmesan, garlic, olive oil, and salt.
Blend until smooth and set aside.
In large skillet heat olive oil on medium - high. Brown both sides of veal.
Turn heat off and leave cutlets in skillet.
Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
Turn heat to low and cover until cheese melts and veal is fully cooked.
b>veal with salt and pepper.
Mix flour, garlic powder and Italian
separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and
Place each slice of veal between 2 sheets of