Post by braided-rug on Feb 7, 2007 15:49:38 GMT 10
Veal Campagnola
5 stalks spinach
4 veal steaks
1oz butter
flour
salt, pepper
1oz butter, extra
1 tablespoon oil
4 slices gruyere or mozzarella cheese
Tomato Sauce
400g can whole tomatoes (1oz is 30g)
1oz butter
2 cloves garlic
1 tablespoon tomato paste
1/4 cup dry white wine
1/4 cup water
1 teaspoon sugar
salt, pepper
Tomato Sauce
Push tomatoes, with their liquid, through sieve. Heat butter in saucepan, add the crushed garlic, cook 1 minute. Add pureed tomato and tomato paste, stir to combine. Add combine wine and water, bring to boil, reduce heat and simmer uncovered 5 minutes, season with sugar, salt and pepper.
Wash spinach leaves, remove stalks. Roll up leaves tightly, shred finely. Put spinach in saucepan with enough water just to cover bottom of the saucepan. Cook covered 5 minutes, drain well. Toss with butter. Trim veal steaks, pound out thinly. Season flour with salt and pepper; lightly dust each veal steak with seasoned flour.
Heat extra butter and oil in frying pan, add veal steaks, cook 3 to 4 minutes on each side or until cooked through. Top each piece of veal with one quarter of the cooked spinach. Place a slice of cheese on top of spinach, as shown.
Pour prepared Tomato Sauce around veal but do not cover the cheese. Cover frying pan, simmer gently 10 minutes or until cheese has melted.
Serves 4.
From: Italian Cooking Class Cookbook AWW.
5 stalks spinach
4 veal steaks
1oz butter
flour
salt, pepper
1oz butter, extra
1 tablespoon oil
4 slices gruyere or mozzarella cheese
Tomato Sauce
400g can whole tomatoes (1oz is 30g)
1oz butter
2 cloves garlic
1 tablespoon tomato paste
1/4 cup dry white wine
1/4 cup water
1 teaspoon sugar
salt, pepper
Tomato Sauce
Push tomatoes, with their liquid, through sieve. Heat butter in saucepan, add the crushed garlic, cook 1 minute. Add pureed tomato and tomato paste, stir to combine. Add combine wine and water, bring to boil, reduce heat and simmer uncovered 5 minutes, season with sugar, salt and pepper.
Wash spinach leaves, remove stalks. Roll up leaves tightly, shred finely. Put spinach in saucepan with enough water just to cover bottom of the saucepan. Cook covered 5 minutes, drain well. Toss with butter. Trim veal steaks, pound out thinly. Season flour with salt and pepper; lightly dust each veal steak with seasoned flour.
Heat extra butter and oil in frying pan, add veal steaks, cook 3 to 4 minutes on each side or until cooked through. Top each piece of veal with one quarter of the cooked spinach. Place a slice of cheese on top of spinach, as shown.
Pour prepared Tomato Sauce around veal but do not cover the cheese. Cover frying pan, simmer gently 10 minutes or until cheese has melted.
Serves 4.
From: Italian Cooking Class Cookbook AWW.