Pan-Fried Beef Braciole Filled with Cheese and Ham
Pairs of very thin beef slices sandwich a filling of fontina cheese and prosciutto. Breaded and fried until crisp and melting.
Pan-Broiled Thin Beef Steaks with Tomatoes and Olives
Thin beef slices (scaloppine style) quickly seared and served with a sauce of tomatoes, onions, oregano, and black olives.
Pan-Broiled Steaks with Marsala and Chili Pepper
Sirloin steaks pan-broiled and served with a spicy, savory sauce of Marsala wine, garlic, fennel seeds, and chili pepper.
Skewered Veal and Sausage (All’uccelletto)
Veal cubes and pork sausage skewered with sage and pancetta, then pan-roasted with white wine. Served over soft polenta.
Veal Stew with Mushrooms
Veal stewed with white wine, tomatoes, and herbs, then finished with sautéed mushrooms. A rich, earthy dish.
Veal Stew with Tomatoes and Peas
A classic Italian ‘Spezzatino’. Veal cooked slowly with plum tomatoes and sweet peas. A hearty, one-pot meal.
Veal Stew with Sage, White Wine, and Cream
Tender cubes of veal shoulder stewed with sage and white wine, finished with cream for a luxurious, velvety sauce.
Sautéed Veal Chops with Garlic, Anchovies, and Parsley
Veal chops topped with a savory, pungent sauce of melted anchovies, garlic, and parsley. A robust dish for flavor lovers.
Sautéed Veal Chops with Sage and White Wine
Veal loin chops are sautéed with fresh sage leaves and finished with a white wine reduction. A simple yet elegant preparation.
Veal Roll with Spinach and Prosciutto Stuffing
A large veal slice rolled with a savory filling of spinach, prosciutto, and onion, then braised in white wine. Slices reveal a beautiful green spiral.