Recipezaar: Italian,Veal recipes

Zesty Italian Veal Salad

Thu, 14 Oct 1999 05:02:00 -0400

-- posted by Dancer^

Veal Piccata

Sat, 27 Oct 2001 13:54:11 -0400

A light quick meal that you serve with pasta of your choice and peas. -- posted by Lin Rutledge

Veal Scaloppine

Thu, 24 Jan 2002 18:24:26 -0500

This is a very delicious veal dish. Takes hardly any time to prepare, but is very gourmet. -- posted by MizzNezz

Veal Saltimbocca

Wed, 30 Jan 2002 09:02:53 -0500

Delicious Italian style veal recipe. Courtesy of Capaccio's resturant -- posted by 1Steve

Saltimboccas-Veal with Prosciutto and Fresh Sage

Sat, 23 Feb 2002 14:44:39 -0500

-- posted by Dancer^

Veal Chops Italiano

Sat, 09 Mar 2002 18:54:23 -0500

I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I'd hoped and I'll definitely try it again. -- posted by Tom Sullivan

Veal Parmigiana

Mon, 11 Mar 2002 15:57:03 -0500

This is like my Chicken Parmesan, but this one goes into the oven to cook. We love this one a lot too! I serve boiled Parsleyed potatoes with this. -- posted by MizzNezz

Bacony Veal and Vegetable Cream Soup

Sun, 24 Mar 2002 10:21:15 -0500

For best results prepare this one-day ahead. When the ingredients are allowed to blend overnight the flavour is amazing. An incredible soup that can be a meal on its own. Be prepared; all the chopping takes time if you are doing it by hand. I cheat by running the vegetables through the food processor twice. -- posted by King Lu

Italian Beef or Veal Stew

Thu, 28 Mar 2002 09:54:51 -0500

Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day. -- posted by Dee514

Osso Bucco

Mon, 03 Jun 2002 20:39:25 -0400

An authentic recipe from northern Italy which made the delight of everyone I served it to. -- posted by mozarth622

Beef or Veal alla Pizzaiola

Sat, 08 Jun 2002 12:29:33 -0400

This is a flavorful recipe for less tender cuts of beef or veal. I usually prepare this dish using beef chuck steak, beef round steak or veal chops. This can be cooked either on top of the stove or in the oven. -- posted by Dee514

Mario Batali's Fettuccine Bolognese

Wed, 12 Jun 2002 23:16:36 -0400

A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit. -- posted by yooper

Veal Francese

Sun, 30 Jun 2002 17:52:08 -0400

This dish is very popular with a lemony kinda twing to it. It's not hard to make and is wonderful to the palette. -- posted by nocdavis

Osso Bucco

Wed, 17 Jul 2002 22:56:31 -0400

My Aussie adaptation of a traditional Italian dish. Perfect for a cold winters night (we don't get many in Oz). -- posted by Ian Snell

Veal Piccata

Mon, 26 Aug 2002 19:21:11 -0400

Lovely tender veal!! from Cooking Light mag. -- posted by Derf

Veal Scaloppine Saltimbocca

Fri, 20 Sep 2002 23:23:53 -0400

The word saltimbocca in this classic Italian recipe means "jumps in your mouth," . Now does that sound like a meal you could pass up? From Bon Appetit. -- posted by Bev

Veal Saltimbocca

Thu, 14 Nov 2002 20:01:16 -0500

Saltimbocca -- It translates literally as "jump in your mouth"--a reference to how good it's supposed to be. This is a simple veal dish and one of the great classics of Italian cooking. You can knock people out with it, and spend less than fifteen minutes cooking it. -- posted by Steve_G

veal marsala

Sun, 24 Nov 2002 20:07:25 -0500

a light dish, serve it with pasta -- posted by chia

Veal Osso Buco

Sat, 15 Feb 2003 20:05:27 -0500

Italian COMFORT FOOD!!!!!!!!!!!! Serve Veal on a bed of polenta or risotto and spoon sauce over. -- posted by ~Rita~

Veal Piccata//Veal Francaise

Tue, 18 Mar 2003 20:11:48 -0500

i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly -- posted by chia

Ravioli (Dough and Choice of 4 Fillings)

Mon, 14 Apr 2003 20:02:03 -0400

Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time. -- posted by Dee514

Veal Scaloppine

Tue, 15 Apr 2003 20:10:03 -0400

This is very good! I love veal dishes and I was surprised at how easy it is to make this. Makes a nice dinner for a romantic evening or a dinner party. I make it for Sunday family dinners sometimes. Prep and cook times are approximate. -- posted by keen5

Baked Veal With Marsala Glaze

Fri, 06 Jun 2003 20:04:43 -0400

This is a recipe I made by accident. I usually do a leg of lamb this way but I had a male friend do the shopping and he bought veal instead. It's all meat was his answer and I think it is better with veal than lamb. This is something my mum taught me. Good served with Recipe #64009 and sliced green beans. -- posted by Latchy

Veal Milanese

Tue, 01 Jul 2003 20:01:42 -0400

Recipe courtesy Giada De Laurentiis Just like Nona used to make!!! -- posted by seahorse73

Ragu Alla Bolognese

Wed, 06 Aug 2003 20:22:55 -0400

This is a traditional ragu bolognese sauce. Garlic and herbs aren't traditionally used and only a little tomato paste or a couple of tomatoes are usually added. Enjoy -- posted by Terese

Bolognese Meat Sauce

Mon, 15 Sep 2003 20:01:26 -0400

Source: Vitality Magazine, Jan 1998 -- posted by Andy Wold

Ossobuco Alla Milanese

Wed, 08 Oct 2003 20:01:51 -0400

NOTES : Ossobuco means "bone with a hole" or hollow bone. Serve over Risotto alla Milanese. -- posted by StevenHB

caper stuffed veal

Thu, 16 Oct 2003 20:00:26 -0400

-- posted by afr0bunny

ragu bolognese

Tue, 28 Oct 2003 20:00:48 -0500

this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce -- posted by chia

Rollatini Robiola

Tue, 04 Nov 2003 20:00:18 -0500

After seeing robiola cheese it on FoodTV, I picked some up to see what it tasted like, but then I had to figure out what to do with it. This recipe is the result, and it actually tastes pretty good. -- posted by Toby Jermain

Veal Pizzaiola

Thu, 11 Dec 2003 20:00:55 -0500

From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share. -- posted by winkki

Veal Marsala

Tue, 16 Dec 2003 19:59:52 -0500

This meal is an Italian classic. The marsala sauce is very common in many different Italian restaurants. -- posted by Mike Yaeger

Veal Marsala

Thu, 26 Feb 2004 20:00:12 -0500

This is a recipe from Casa Rillo, my favorite Italian restaurant. Another way that Joey, the chef, would serve his Veal Marsala would be to add artichoke hearts, some sauteed prosciutto, and some sprinkled cheese on top. My mouth is starting to water (need to visit again soon)! -- posted by pgserver6

Veal Pasta Sauce

Thu, 11 Mar 2004 20:18:06 -0500

I made this one day when I was not in the mood for herbs and spices, not even garlic or wine. -- posted by It's loose again!<img src="http://i23.phot

Biba's Osso Bucco

Tue, 16 Mar 2004 19:59:37 -0500

I found this recipe written on an old telephone bill envelope, so I figured I had better post it before it got lost for good! Recipe from Biba's Italian Kitchen TV show. -- posted by TGirl,RN

Anna and Frankie's Meatballs

Thu, 08 Jul 2004 19:59:59 -0400

This recipe is courtesy of Rao's Restaurant in New York City. My Italian friends were so surprised at how good and authentic these were! -- posted by Grace Lynn

Chicken Milano

Thu, 08 Jul 2004 20:00:21 -0400

I came up with this by playing with my method for chicken parmigiana. The idea came from a restaurant veal dish that had green peppers. I've taken it a few steps further. This is also a delicious recipe for veal. -- posted by Paul Elliott

Italian Veal Stew

Fri, 09 Jul 2004 20:00:17 -0400

This is a simple dish mom made all the time. -- posted by caroline rogers

Veal Piccata

Tue, 31 Aug 2004 20:00:07 -0400

Another recipe I learned from cooking with Angelo. It's TASTY! Please be sure to rinse the salt from the capers before cooking. Prep and cook times are a guess. Enjoy!! -- posted by mermaidmagic

Chef Rocco Dispirito's Mama's Meatballs

Wed, 27 Oct 2004 20:00:18 -0400

While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again. -- posted by Crabzilla

Saltimbocca Alla Romana

Wed, 19 Jan 2005 20:00:41 -0500

There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast. -- posted by CHRISSYG

Veal Osso Buco (Yummy)

Thu, 10 Feb 2005 19:57:20 -0500

This is a very tender Italian veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking. Original recipe makes 6 to 8 servings, but I scaled it down to make 2 servings. It is DELICIOUS!!! -- posted by Alan Leonetti

Lemony Veal Meatballs

Sat, 21 May 2005 10:18:05 -0400

I got this recipe years ago from an Italian cookbook. These are best served with very little tomato sauce so the delicate flavor is not drowned out by a sauce. Prep time includes "resting" time. -- posted by *Parsley*

Italian-American Meatballs

Thu, 02 Jun 2005 12:57:58 -0400

I saw this on "How To Boil Water" on Food Network and it looked delicious. Tried last night and they were a huge hit! The pork, beef, veal combo is the secret and the parmesan cheese is delicious. Very yummy recipe and worth the time to make them. -- posted by Lisa in Acworth, GA

Mike Roy's Crock Pot Osso Buco

Thu, 09 Jun 2005 20:03:18 -0400

Mike Roy was a chef who shared recipes on the radio and wrote cookbooks many years ago. This recipe comes from his cookbook of crockery cooking. This is a delicious dish, fit for company and is my most favorite thing to make in the crock pot. The meat becomes extremely tender and succulent. And be sure to spoon out the marrow from the bones! -- posted by Lorraine of AZ

Frankie's Meatballs (From the Famous Rao's Restaurant in Nyc)

Thu, 23 Jun 2005 18:02:17 -0400

. -- posted by Mimi Bobeck

Veal Bocconcini With Porcini and Rosemary

Tue, 12 Jul 2005 13:41:06 -0400

Very rich flavorful comforting stew. You'll want some nice crusty bread to soak in the 'gravy' that gets made in this dish. You could probably modify this for a crock pot as well, though I haven't tried. The bocconcini here doesn't refer to the little mozzarella balls, it refers to the bite sized pieces of veal. I got this recipe from Gourmet Magazine March 2003 issue. (p.s you can also sub Italian Hot peppers or jalapeno's for the Thai chiles... they're quite hot!) -- posted by CHRISSYG

Authentic Italian American Meatballs

Mon, 25 Jul 2005 15:27:33 -0400

This recipe is the only one my family has ever used, and it will soon be the only one your family uses. It is not ready in a short period of time, so it takes patience. The wait is worth it. -- posted by An Italian Jew, but Irish!

Tagliatelle With Veal Ragout

Thu, 04 Aug 2005 14:01:21 -0400

A famous dish from an Italian restaurant in Sydney, Lucios. -- posted by Wendys Kitchen

Tagliardi Con Ragu Bolognese

Mon, 08 Aug 2005 22:32:22 -0400

I made this last night for dinner from In Touch mag. It is from a New York City restaurant "Cipriani". Bolognese Meat Sauce A ragù is a meat sauce that is usually made with beef or veal, but can also be made from chicken, duckling, turkey, rabbit, or lamb. Traditionally ragù was made only at home, and every self-respecting Italian housewife would start cooking her ragù early in the morning and let it cook very slowly for at least 4 hours. Naples is particularly famous for its ragù. It is very rare to find a restaurant that serves a good ragù. The ragù takes a long time to make, but it should be eaten within a few hours. Unfortunately many restaurants like to keep their ragù on band for days at a time. Ragù - sometimes called Bolognese Sauce - is good with any pasta, but I think fusilli are best. -- posted by Kit^..^ty Of Canada

Piccata Milanese

Sat, 20 Aug 2005 13:23:44 -0400

I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway! -- posted by Maïté G.

Italian Style Veal Shanks

Fri, 02 Sep 2005 22:57:03 -0400

Exceptionally delicious. You can substitute lamb shanks as well. -- posted by Wendys Kitchen

Veal Meatballs

Sun, 18 Dec 2005 18:23:37 -0500

A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version. -- posted by KelBel

Medaglioni Di Vitello Funghi-- Veal With Mushrooms & Cognac

Wed, 08 Mar 2006 16:13:13 -0500

Sautéed medallions of veal with shiitake mushrooms and Cognac. From Cafe Lucci :O) I will put in an estimate for the time. -- posted by Swede16tc

The Supreme Meatball

Fri, 10 Mar 2006 15:51:56 -0500

Honestthe supreme meatball! Even my Italian friends secretly beg me for the recipe as they dont want to offend their Nonas. The addition of the lemon zest creates this phenomenally rich flavour and you will find that you cant eat as many with your pasta as you usually would. Since these little wonders are bursting with flavour I add them to a simple bath (tomato sauce) so the ingredients dont play Gladiator with each other. I will be posting the bath recipe shortly. The recipe is from Canada Cooks Pasta but Ive altered it to lower the carb and fat content. -- posted by Highland Lass

Osso Buco

Tue, 14 Mar 2006 14:37:46 -0500

Veal osso buco from Mr. Food. I haven't tried it yet, but it sounded really good. PREPARATION TIP: When buying the veal shanks, have the butcher cut them 2 inches thick for you. -- posted by Meredith in Ada

The Veal Milanese

Wed, 24 May 2006 22:22:10 -0400

A delicious classic, easy to prepare. Also it is a Low fat version. Serve with a lemon wedge, risotto and tender asparagus. -- posted by Sage

Veal Bundles Stuffed With Mozzarella, Parmesan and Prosciutto

Thu, 24 Aug 2006 19:12:15 -0400

There is a reason for visiting my mother on a Sunday. Apart from the good family get together, these delightful treats are worth the visit. The Italian name for these bundles is involtini. I hope you enjoy them as much as I do! -- posted by Pietro

Veal Cannelloni With Camembert Rosé Sauce (Cannelloni Di

Thu, 31 Aug 2006 15:31:17 -0400

I got this recipe from Cucina, an Italian cooking magazine. Dont get intimidated by the long list of ingredients. Its well worth the effort! Bon Appetit! -- posted by Pinaygourmet #345142

Classic Lasagna With Meat Sauce, Tomatoes and Bechamel Sauce ( L

Thu, 31 Aug 2006 15:34:51 -0400

Another fantastic Italian dish from Cucina. Lasagna is one of my favourite dishes and I just love the cheese! Yummy!!! -- posted by Pinaygourmet #345142

Braised Veal Shanks, Milan Style

Thu, 31 Aug 2006 15:47:07 -0400

I have said it alot, I love veal, and making things in the slow cooker, makes it so simple.If you like, you can use beef shanks. You may have to request the shanks from your butcher, at least where I live, they aren't always available.This dish is also known as ossobuco -- posted by KittyKitty

Spiedini (Stuffed Veal Rolls)

Fri, 24 Nov 2006 21:48:39 -0500

From the Sopranos Family Cookbook. -- posted by cookiecutter _

Vitello (Veal) Alla Capricciosa

Mon, 11 Dec 2006 17:03:26 -0500

Tis recipe is courtesy of my Sicilian friend Adriana. She is at http://www.cookiesfromitaly.com -- posted by Phil Franco

Osso Buco With Tomatoes and Kalamata Olives

Wed, 20 Dec 2006 21:53:06 -0500

If you love food with flavor then this one is for you, you can also make this same recipe using short ribs in place of the veal shanks! This takes about 2-1/2 hours to cook in the oven so make this on a day when you have some time, cooking time is only estimated, it will depend on the size of the shanks. This can also be made in a large electic fypan with a lid instead of the oven, and can easily be doubled. Try not to omit the olives they are what makes this Osso Buco! -- posted by KITTENCAL

Italian Meatloaf

Tue, 20 Feb 2007 21:58:21 -0500

A different style of meatloaf with an international flair. A little bit of work to put together, but the results are worth the effort! Source: Homemakers - Chef Rosa Polpettone -- posted by Elly in Canada

Light Veal Marsala

Mon, 26 Feb 2007 16:55:43 -0500

from Cooking Light magazine. This is so quick and easy and yet good enough to serve to guests. 4 WW points per serving. Serve with egg noodles or garlic mashed potatoes. -- posted by HollyGolightly

Veal Scaloppine With Grapes and Mushrooms

Tue, 27 Mar 2007 22:58:19 -0400

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor! -- posted by ~Rita~

Meatballs Sicilian Style.

Wed, 28 Mar 2007 22:38:07 -0400

These meatballs are very different because of the texture created after mixing in the food processor. I usually use a homemade tomato sauce but a good store bought sauce will work fine as well (Tomato & Basil). Top meatballs with sauce and mozzarella cheese and let your taste buds delight. Even Nona says she loves them. -- posted by King Lu

Veal Marsala (With Onion and Mushrooms)

Mon, 16 Apr 2007 16:31:55 -0400

From the Cooking School column in a recent Family Circle magazine by Julie Miltenberger. It was a bit different from some posted, so here it is. Serve over warm, cooked egg noodles. I love veal Marsala but haven't tried this one yet. -- posted by Oolala

Harry's Bar Ragu Bolognese

Thu, 19 Apr 2007 22:36:20 -0400

This recipe comes from Harry's Bar in Venice, Italy. The ragu can be made with beef or veal, or chicken, duck, turkey, rabbit or lamb. We prefer veal for the more subtle taste. Serve over any pasta. -- posted by Trinkets

Baked Meatball Lasagna

Thu, 10 May 2007 14:58:24 -0400

This one is ALL Arlines, my wifey. Tried and true, this one always satisfies. She's been making this long before I came around (McCalls 1973) and WE been around the block a few times. Hope you enjoy this as much as our family and friends have over the years. -- posted by Chef Jeff S

Veal Piccata

Wed, 16 May 2007 21:59:36 -0400

From "More Low-carb Meals in Minutes" -- posted by Kymmarie

Pan Roasted Veal Shoulder

Tue, 19 Jun 2007 21:43:46 -0400

I found this recipe at Epicurious and tweaked it to fit our tastes. It resulted in unbelievably tender pan roasted veal shoulder with a very rich pan sauce. Do NOT skip the anchovies and don't be afraid, it will not taste anything like fish. It just adds a rich velvety flavor and would not be the same dish without them. I served this for Father's Day dinner with steamed asparagus and angel hair with garlic and parsley. Next time I may add roasting vegetables during the cooking process. -- posted by Trinkets

Osso Bucco (Veal Shanks) With Lemon/Tangerine Gremolata

Mon, 02 Jul 2007 18:01:00 -0400

There is no braising recipe better than osso bucco with gremolata in my opinion. The wonderful flavor of the veal, the texture of the meat with the velvety thickness in a tomatoy sauce freshened and lightened with my all time favorite seasonings, garlic and lemon and tangerine zest lifting it to new heights of flavor. My recipe is a combination of the quintessential classic from time/life foods of the world and Bert Greene's gremolata in his Kitchen Bouquet cookbook Can you tell I love this? :D Just a few tips/suggestions here. 1. Don't cut the meat in half if you are single/two ppl because you need to have the effect from the full number of shanks to get the velvety jelly like consistency of the sauce. Its not jelly like when you eat it it warm but wait til you get the leftovers and you can see why the flavor is so rich and intense. Leftovers can be frozen but I'm betting that you eat it all till its gone :) Serving it to 6 ppl works but I actually prefer no more than 4. I want the leftovers. 2. Ask your butcher to cut the shanks to the thickness in the recipe, or at a minimum 1 inch. Or use extra if you can only get 1/2 inch ones. 3. Try the marrow. One of the real wonders of this dish is taking a small spoon or knife and spreading the marrow on a crostini, or just with the sauce. Its mild in flavor (i hate organ meats or weird internal things, but this is nothing like that) 4. Substitute lamb shanks but again use enough to get the consistency needed. 5. I love the flavors of the garlic, don't be afraid of the amount in the gremolata, its balanced by the lemon and tangerine as well as parsley. (which i leave out sometimes) 6. To strain or not? I love it both ways, i think the sauce is finer and the flavors burst better if strained. When i am alone i often simply leave it as is with the veggies. -- posted by MarraMamba

Porkless "real" Ragu Bolognese

Tue, 31 Jul 2007 16:04:42 -0400

If you try this, you will agree that it as good as any "REAL" bolognese recipe, but it does not have pork in it. Whole milk adds a mellow note but is optional if you are going porkless for kosher reasons. White wine and chicken stock are used for balance and beef base is added for depth of flavor. If you cant find beef base (a readily available brand is Better than Bouillon) you can omit it. I am not fond of store bought beef broth as it usually contains beef flavoring and tastes artificial. -- posted by Girl Friday

Pork Chops With Basil and Marsala Wine

Mon, 06 Aug 2007 15:47:54 -0400

Apricot nectar or plum nectar can be used for the Marsala if you like. Fry chops first and then bake. -- posted by Oolala

Milanese Veal Stew

Tue, 18 Sep 2007 23:05:42 -0400

Will freeze for up to 2 weeks -- posted by Chef #573662

Linda's Spaghetti With Veal Parmesan

Wed, 24 Oct 2007 02:32:32 -0400

I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day. -- posted by Linda's Busy Kitchen

Veal Cutlets Parmesan

Fri, 21 Dec 2007 18:38:34 -0500

A yummy Italian way to make veal. -- posted by -------

Veal With Artichokes

Fri, 28 Dec 2007 19:16:53 -0500

This is a tasty Italian dish. Served best with steamed rice. Buon Appetitto!! -- posted by -------

Baked Lasagna

Wed, 09 Apr 2008 22:27:09 -0400

This is a little different twist on lasagna. The meatballs give it a little something extra. -- posted by mommyoffour

Osso Buco Con Salsa Di Funghi

Fri, 25 Apr 2008 19:23:08 -0400

Osso Buco with Mushroom Sauce. Delicious served over couscous. -- posted by MsPia

Authentic Northern Italian Meatballs

Thu, 21 Aug 2008 15:39:26 -0400

These are simply beautiful meatballs with many uses. I make huge batches and freeze them; pulling them out during the month to put them to use. I have lightened up the original recipe, using the same ingredients, just a lighter variety. You are certainly welcome to replace the egg whites with whole eggs, the fat free chicken stock with regular chicken stock and the panko crumbs with regular plain bread crumbs. Please see the photo gallery to the left for all of the ways I serve these wonderful meatballs. -- posted by Humble Bee

All Day Ragu (Bolognese)

Thu, 28 Aug 2008 15:33:47 -0400

An all day baked ragu, a very simple base on which to expand from. The sauce is extremely rich, definately not for those watching their waistline. Its probably not best to cook this in a slow cooker (crock pot) however I haven't tested this method so I cannot say for sure. This is a recipe that can take a full 24 hours to prepare and cook, however the result is most definately worth it. -- posted by Kiint

Osso Buco

Tue, 21 Oct 2008 18:36:05 -0400

A very traditional preparation for veal shanks. Even better made a day ahead and reheated in a 325°F oven for an hour. -- posted by DrGaellon

Veal Parmesan

Sat, 13 Dec 2008 23:40:35 -0500

This is one of my favorite recipes. When you go to the store, dont purchase the veal scaloppini in the case, as it is too thin. Ask the butcher to slice 2 large veal cutlets from the veal top round 1/2 thick, and to tenderize them for you. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use if you do not see Hunts. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Olive Garden Ossobuco With Gremolata

Wed, 21 Jan 2009 14:46:00 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Italian Meatballs

Mon, 09 Feb 2009 11:45:30 -0500

These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking! -- posted by Chef #1163492

Osso Buco Tender Tex Mex

Fri, 27 Mar 2009 14:30:10 -0400

I took this Italian dish and brought it to Texas! Texas is known for the cattle and chilies. Seasoned nicely and slow cooked so tender that the meat falls off the bones. No Knife needed here! -- posted by ~Rita~

Spaghetti and Spicy Roasted Pepper Meatballs

Mon, 30 Mar 2009 14:32:09 -0400

I like to use some of the frozen red bell peppers which I have roasted and frozen last summer but store bought works well. This meal goes well with a tossed salad or grilled zucchini, as well as garlic bread and Shiraz wine. Fresh fruit or espresso with biscotti makes a nice finish to the meal. -- posted by Sue L

Piccato Di Vitello

Mon, 11 May 2009 11:17:12 -0400

This delicious veal recipe was demonstrated at a cooking class I attended. Delish! -- posted by ellie_

Ragu Bolognese (Authentic)

Tue, 26 May 2009 01:41:56 -0400

Bolognese is one of the most legendary dishes in Italy. However, outside of Bologna, where can one eat a true Ragù? Well, if you follow this recipe any kitchen you choose. My parents came from Italy back in the 60s, and settled in Brooklyn. As a result, My family and friends had the pleasure of eating some of the best homemade Italian food. These dishes of course, prepared by my Mom and sometimes Dad. Now, I share my fortune with you. Mangiare! (eat) -- posted by Mr. Rabor

Veal Chops With Lemon Sage Sauce

Mon, 17 Aug 2009 02:51:45 -0400

Simple. 4 ingredients (excluding s/p). Delicious. One of those recipes that make you remember what food is meant to be. -- posted by MarraMamba

Roman Scallopine

Mon, 17 Aug 2009 03:31:32 -0400

Veal rolled with salami and parmesan cheese in a rich tomato sauce. -- posted by Barneyoc

Veal Piccata With Crisp Fried Garlic

Fri, 04 Sep 2009 11:04:47 -0400

Garlicky, Lemony, delish tender veal. Serve over angel hair, polenta or mashed garlic potatoes. -- posted by ~Rita~

Meat Balls and Gravy

Mon, 09 Nov 2009 16:19:25 -0500

Growing up in my Sicilian family, we would never had spaghetti and meatballs, we called it. "Macaroni and Gravy." This is an adaption of what I grew up eating. I usually make this measuring with my eyes so the seasoning are approximate- you may have to ajust to taste. I make it in large batches and freeze leftovers for later meals. -- posted by Meliciously Good

Milanese-Style Cutlets With Roasted-Pepper & Tomato Sauce

Mon, 23 Nov 2009 18:19:34 -0500

Milanese-style cutlets are simple and elegant when served on a bed of lightly dressed arugula leaves. Veal cutlets are perhaps the most well known, but any tender meat can be pounded into thin cutlets. For this recipe you can substitute boneless beef sirloin, pork loin, or chicken breast. -- posted by Claudia Wey

Scaloppine Al Martini

Tue, 05 Jan 2010 11:50:28 -0500

Veal Piccata / Martini. This makes alot of sauce and has very strong lemon flavor. If you prefer a less lemony sauce, you can reduce the amount of lemon juice. I prefer to reduce the chicken stock & wine ahead of time. -- posted by Chef #1245668

Capellini With Veal and Tomatoes

Sun, 17 Jan 2010 15:06:28 -0500

When I was young and in love, my sweetheart and I would frequent an Italian restaurant at least twice a week. It was a family owned place, and the owner often had his mother make special dishes for us. This recipe reminds me of one of those, although credit must go to Carol Monahan, the original poster of this recipe. -- posted by breezermom