Veal Pizzaiola Recipe - Cooking Index
A typical Neapolitan specialty.
Type: Meat2 | Thin slices veal - (leg cut) | |
1/4 cup | 59ml | Olive oil - plus |
2 tablespoons | 30ml | Olive oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
3 | Garlic cloves - crushed, chopped fin | |
1 1/2 lbs | 681g / 24oz | Tomatoes - skinned, chopped |
1 section | Fresh oregano | |
= (or 1/2 tspn dried oregano) | ||
2 teaspoons | 10ml | Worcestershire sauce |
2 | Thin slices mozzarella cheese | |
1 tablespoon | 15ml | Finely-chopped parsley |
Freshly-grated Parmesan cheese - as needed |
Beat veal slices until very thin -- remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides.
Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce.
Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley.
Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.
This recipe yields 2 servings.
Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0043) - from the - TV FOOD NETWORK
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