Articles filed under Veal
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Fabio Viviani's 90 Second Fresh Pasta with Tomato Sauce and Lazy Meatballs
Apr 18, 2018 6:06 AM - Fabio Viviani's 90 Second Fresh Pasta with Tomato Sauce and Lazy Meatballs -
Meatloaf
Feb 3, 2016 6:00 AM - Cook of the Week Keith Moritz has taken on cooking duty for his young family. Here's a cherished recipe for Meatloaf. -
Veal Parmigiana
Feb 17, 2015 6:00 AM - Cook of the Week Michael McCraren spikes the tomato sauce for his veal parmesan with port, a trick he learned from his Uncle John. -
Osso Buco -- Braised Veal Shanks
Jan 27, 2015 6:01 AM - Cook of the Week Tom Dziedzic makes his osso bucco and serves the braised veal shanks over saffron risotto. -
Stuffed Veal BreastJan 18, 2011 12:34 PM - 1 bone-in veal breast, 4½-6 pounds (see note) Canola oil
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Recipe: Veal PicanteJan 4, 2011 11:14 AM - Serves four to six
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Veal Paprikash Soup
Nov 2, 2021 12:55 PM - 1 medium onion, diced -
Swedish Meat BallsNov 2, 2021 12:54 PM - 1 cup white bread cubes
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Saltimbocca with MushroomsNov 18, 2021 9:07 PM - Saltimbocca with Mushrooms1 pound veal cutlets2 tablespoons butter, divided 1/2 pound white button mushrooms, sliced2 green onions, sliced in 1-inch pieces 1/4 pound prosciutto, thinly sliced, cut or torn into small piecesGrated romanoRed pepper flakes, optional 1/4 cup marsala wine1 pound asparagusSlice each cutlet into 3-inch by 3-inch pieces. Set aside.In skillet, melt 1 tablespoon butter over medium high heat and sauté mushrooms and onion until tender. Spoon mushroom mixture on half the cutlets, sprinkle some romano and pepper flakes, if using. Top with proscuitto pieces and cover with a second veal cutlet and secure with toothpicks on each side, like straight pins into fabric.Heat oven to 400 degrees.Melt remaining butter in a skillet; when hot, add veal and cook 3 minutes per side. Place veal in casserole dish and pour wine over. Cover and bake 5 to 10 minutes.In the meantime, break off tough part of stems from asparagus and steam in boiling water until tender, a few minutes. Serve with veal.Serves four.Nutrition values per serving: 402 calories, 22 g fat (9 g saturated), 9 g carbohydrates, 2 g fiber, 39 g protein, 135 mg cholesterol, 881 mg sodium.
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Zamboni?s MeatballsNov 18, 2021 9:06 PM - Zamboni?s Meatballs 2 slices Vienna whole wheat bread, cubed 1 cup milk 1/4 cup pine nuts 1 pound ground sirloin 1 pound ground chuck 1/2 pound ground pork 6 ounces ground veal 1 cup seasoned Italian bread crumbs 2 eggs, beaten 1 cup Italian parsley, chopped3/4 cup grated romano cheese 2 cloves garlic, chopped1/2 sweet onion, chopped1/3 cup ricotta cheese1/4 teaspoon nutmeg 1 teaspoon salt 1/2 teaspoon black pepperHeat oven to 400 degrees.Place bread cubes in small bowl with milk; set aside.Spread pine nuts on baking sheet and roast until slightly brown and fragrant, 1 to 2 minutes. Watch carefully. Cool slightly then grind into powder in food processor. Reduce oven to 350 degrees.In large bowl combine pine nuts, soaked bread, ground sirloin, chuck, pork and veal, Italian bread crumbs, eggs, parsley, cheese garlic, onion, ricotta, nutmeg, salt and pepper. Mix well then form into balls a little larger than a golf ball.In large skillet heat thin layer of oil. In batches, brown meatballs on all sides, about 12 to 15 minutes. Transfer meatballs to a baking sheet and cook about 10 minutes or until done.Serves 12 to 14.Nutrition values per serving: 250 calories, 12 g fat (5 g saturated), 10 g carbohydrates, 1 g fiber, 25 g protein, 101 mg cholesterol, 446 mg sodium
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