Veal Scaloppine in Parchment with Asparagus
Veal, asparagus, and Fontina cheese are sealed in parchment paper and baked. Opening the packet at the table releases a cloud of delicious aroma.
Veal Scaloppine with Ham, Anchovies, and Grappa
A sophisticated dish featuring a sauce of anchovies, ham, capers, and Grappa. The grappa adds a pungent, aromatic note.
Veal Scaloppine with Tomato, Oregano, and Capers
Veal cooked ‘Pizzaiola’ style with tomatoes, garlic, oregano, and salty capers. A robust and aromatic sauce for tender meat.
Veal Scaloppine with Mozzarella
Veal cutlets topped with melted mozzarella cheese. A simple yet satisfying dish that highlights the quality of the veal and cheese.
Veal Scaloppine with Lemon and Parsley
Veal scaloppine sautéed in butter and finished with fresh lemon juice and parsley. Light, bright, and incredibly fast to prepare.
Veal Scaloppine with Marsala and Cream
A gentler, richer variation of Veal Marsala. A splash of cream softens the wine’s intensity, creating a velvety sauce.
Classic Veal Scaloppine with Marsala
The quintessential Italian veal dish. Thin veal scaloppine are browned quickly and finished in a rich, savory Marsala wine sauce.
Stinco (Braised Whole Veal Shank)
A whole veal shank braised slowly until the meat falls off the bone. Served like a ‘giant lollipop’. A spectacular centerpiece dish from Trieste.
Ossobuco Milanese (Braised Veal Shanks)
The definitive recipe for Ossobuco. Veal shanks braised with white wine, tomatoes, and vegetables until meltingly tender. A Milanese masterpiece.
Rolled-Up Breast of Veal with Pancetta
Breast of veal is boned, layered with pancetta, garlic, and rosemary, then rolled and braised. A juicy, inexpensive cut transformed into a feast.