Italian Meat Recipes

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Veal Cacciatore

Osso Bucco (Clay Pot)

Tripe

Florentine Chicken

 

Osso Bucco (Clay Pot)

Serves: 4

Ingredients:

3 lb Veal knuckles, cut into -11/2 inch pieces

1/2 c Flour

1 ts Salt

Freshly ground black pepper

1 ts Oregano

3 tb Finely chopped parsley

2 ts Grated lemon rind

2 Cloves garlic, finely -chopped

2 Carrots, finely chopped

2 Stalks celery, finely -chopped

2 tb Tomato paste

1 c Dry white wine

2 tb Oil

1 tb Cornstarch dissolved in 2 tb Cold water

6 sl Lemon
  1. Dishes, which require a long cooking period, are particularly successful when prepared in a clay pot.
  2. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven.
  3. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice.

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.

 

Veal Cacciatore

Serves: 6

Ingredients:

2 cloves garlic

1/4 to 1/3 cup oil

1 1/2 pounds veal, cut into small pieces and sprinkled with 1/2 tsp

salt.

4 green bell peppers , cut into strips

4 onions, sliced

1 16-oz can tomatoes

1 teaspoon thyme

1 teaspoon oregano

1 bay leaf

 

  1. Fry garlic in oil. Remove garlic and fry veal in oil.
  2. When slightly browned, remove meat to a large pan.
  3. Fry peppers and onions in the oil until wilted and add all of this to the meat.
  4. Add tomatoes, garlic, and herbs. Cover and cook slowly for 2 hours or more.
  5. Serve over hot rice or spaghetti.


 

Tripe

Serves: 1

Ingredients

3 lb Honyeycomb tripe

4 tb Butter

4 tb Olive oil

1 lg Onion sliced

1/3 c Fresh chopped parsley

8 oz Can tomato sauce

1 c Water Salt and pepper to taste
  1. Parboil the tripe for about 1 hour. When cool enough to handle, cut into strips about 1"by 3".
  2. Sauté onion in butter and olive oil. When they are golden add the rest of the ingredients and mix well.
  3. Simmer for 1 1/2 to 2 hours or until tender. If needed, add a bit more water at the end to make just a bit of sauce to soak up with some good crusty bread. Serve hot with grated cheese on the side.
  4. Don't forget the bread.
  5. Variation: with a few minor adjustments, you can use this as a pasta sauce. Cut the tripe a bit smaller and add about 4 more oz of tomato sauce and 1/2 cup of dry wine, white or red. This will give you more sauce for the spaghetti. Don`t forget to adjust the salt and pepper.

 

Florentine Chicken

Servings: 4

1 (2 to 2-1/2 lb) frying -chicken

Salt and freshly ground -pepper to taste

1 tb Parsley - chopped

1/2 c Olive oil

Juice of 1 lemon

3/4 c All-purpose flour

2 Eggs

Oil for frying

  1. Cut chicken into 14 to 16 small pieces. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley.
  2. Add oil and lemon juice; mix well. Let stand 2 to 3 hours.
  3. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off.
  4. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch cube of bread turns golden brown after 1 minute.
  5. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels. Place chicken pieces on a warm platter, sprinkle lightly with salt. Serve immediately.