I woke up with a terrible headache!!! So tired and sleepy but that doesn't prevent me from opening my Batali book! Still gloomy and cold outside and my real italian foodie expert keeps me company online as I post this!
I really want to write something about food --how to fix this and that --but I am no foodie junkie - --just a corporate person using the kitchen as a stress reliever and following the book to the tee! It's because I am clueless in the kitchen that's why I love reading my favorite blog - WHAT'S COOKIN ITALIAN STYLE CUISINE .
Back to my Mario addiction - -If there's anything that I have learned so far is the art of rolling up meat and placing stuffings in it. But the most enjoyable part is actually pounding the meat and making it really thin as possible. I don't have a meat mallet so I used the back of the knife to hit the veal so hard until it begged me to let go and leave him alone -- Nice!
Mario Batali' version: Page 355
Maria B's version:
I only used half of the measurement Mario used and I skipped on the dried currants.
6 thin slices of veal shoulder
1/4 cup pine nuts
1/4 cup grated pecorino romano
sliced prosciutto di parma ( I just estimated it - -roughly 2 tbsp)
1/2 cup italian parsley, chopped
1 tbsp minced garlic
2 eggs
salt and pepper
2 tbsp sliced pancetta
1/2 onion diced
1 cup tomato sauce (store bought)
1 cup red wine
HERE'S HOW:
- Pound veal until it flattens. Season with salt and pepper. Set aside
- In a bowl, combine pine nuts, cheese, prosciutto, parsley and garlic. Add eggs and mix well
- Place mixture on top of veal. Roll and seal with kitchen twine
- In a pan, cook rolled veal until golden brown in olive oil. Set aside
- Cook onion and pancetta in olive oil until golden brown. Add wine and tomato sauce.
- Add meat (at this time you can cut or place whole if desired) and simmer
- Serve
You are so sweet foodie friend, thanks for the mention I am honored to be mentioned in your delicious kitchen of culinary bliss! These look fabulous, my mouth is watering at 9:53am and would love to have one of these right now~ thanks again
Posted by: pegasuslegend | 12/30/2009 at 06:53 AM
You are so inspiring - - Not sure why I am cooking here --but you definitely know your way to the kitchen!!!!
Posted by: DINING WITH BATALI | 12/30/2009 at 07:09 AM
The bird wishes it were a cloud.
The cloud wishes it were a bird. O(∩_∩)O~
Posted by: UGG Classic Tall Metallic | 12/17/2010 at 11:32 PM
I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.
Posted by: MBT Sandals | 07/13/2011 at 09:00 AM
Can I use chicken meat here, because it looks delicious. Thanks
Posted by: olympic games accommodation | 09/29/2011 at 03:39 AM