RobGIXXER
10-08-2007, 08:02 PM
Ok peeps i'm showing off a bit here. This recepie is not for the kitchen ametuer! This is a rather large serving cuz i only bust this out on special days when i have lots of guests.
Picatta Di Vitello Alla Milanese
Makes 10 Portions
3 1/4 lbs Boneless Veal Top Round Or Loin
4 Eggs Beaten
2 oz. Grated Parmesean Cheese, or as needed
Oil for pan frying as needed
salt as needed
pepper as needed
flour for dredging as needed
Milanese Sauce (recipe follows)
1. Trim the veal and cut in to 10 equal scallopine, 5 to 6 oz each. Pound between sheets of parchment paper or plastic wrap to a thickness of 1/4 inch.
2. Combine the eggs and parmesean, mix well, and reserve.
3. Heat about 1/4 in of oil to about 350 F over medium heat. Blot the veal dry, season with salt and pepper, and dredge lightly with flour, then dip in the egg mixture letting the excess drain away. Add the to the hot oil and fry ont the first side for about 2 mins, or untill golden brown and crisp. Turn once, and finish frying on the other side for 2 mins more or so.
4. Blot the veal on absobent toweling and serve at once on heated plates with the Milanese Sauce.
Milanese Sauce
Makes 10 Portions
1 1/2 oz. Clarified Butter
2 oz. Cooked White Mushroom Julienne
1 oz. Minced Shallots
6 fl. oz. Dry Red Wine
12 oz. Tomato Sauce (recipe follows)
12 oz. Jus De Veau Lie' (recipe follows)
Salt as needed
Pepper as needed
2 oz. Ham Julienne
1 oz. Beef Tounge Julienne
2 tsp. Chopped Parsley
Heat the clarified butter. Add the mushrooms and shallots and saute' for about 1 min. Add the wine and reduce till nearly dry. Add the tomato sauce and jus di veau lie'. Simmer to a good flavor and consistency. Add the ham, tounge, and parsley and simmer till all the ingredients are hot. Adjust the seasoning with salt and pepper.
Tomato Sauce
Makes 1 Gallon
4 to 6 oz. Olive Oil
8 oz. Diced Onions
4 Garlic Cloves minced or sliced thin
7 lbs Fresh Plum Tomatoes. Rinsed, cored, and chopped
20 oz. of tomato puree'
1/2 cup torn or chopped basil leaves
Salt as needed
Pepper as needed
1. Heat the olive oil in a rondeau, or a wide shallow pot, over medium heat. Add the onions and cook, stirring occasionally, until they take on a light golden color, about 12 to 15 mins.
2. Add the garlic and continue to saute', stirring frequently, until there is a pleasing grlic aroma, about 1 min.
3. Add the tomatoes and tomato puree'. Bring the sauce to a simmer and cook over low heat, stirring from time to time, for about 45 mins. (exact cooking time depends on the quality of the tomatoes and their natural moisture content) until a good sauceable consistency develops.
4. Add the basil and simmer 2 to 3 mins more, to infusethe sauce with the aroma of basil. Taste the sauce and adjust with salt and pepper as necessary.
5. The sauce is ready to finish now. It may be pureed through a food mill fitted with a coarse disk, or broken up with a whisk to make a rough puree', or left chunky.
6. the sauce is now ready to serve, or it may be finished as desired or cooled and stored.
Jus De Veau Lie'
Makes 1 Gallon
2 fl. oz Vegetable Oil
4 lbs Lean Veal Trim
Mirepoix which is
8 0z. diced onions
4 oz. diced carrots
4 oz. diced celery
4 oz. Tomato Puree'
4 1/2 qt. Brown Veal Stock
sachet d' epices, containing 2 to 3 parsley stems, 1/2 tsp. thyme, 1/2 tsp cracked black peppercorns, 1 bay leave, 1 garlic clove. (basically get a piece of cheescloth and put this stuff inside and tie a piece of string around it to make a pouch.
1 oz. of arrowroot or cornstarch, dilluted with cold water or stock to make a slurry.
salt as needed
pepper as needed
1. Heat the oil in a rondeau over medium heat. Add the trim and mirepoix and saute', stirring from time to time, until the veal, onions, and carrots have taken on a rich brown color, about 25 to 30 mins.
2.Add the tomato puree' and continue to cook over medium heat until it turns a rusty brown color and has a rich sweet aroma about 1 min.
3. Add the stock and bring to a simmer. Continue to simmer, skimming as necessary, untill a good flavor develops, 2 to 4 hrs., depending on the size cut used for the trim and mirepoix. Add the sachet, if desired during the last hour of cooking time.
4. Strai the sauce base. It can now be finished, or it may be rapidly cooled and stored for later use.
5. Return the sauce base to a simmer. Stir the slurry to recombine if necessary and gradually add to the sauce base, adding just enough to acheive a good coating consistency. The amount of slurry needed depends on the batch itself and its intended use
6. Taste the sauce and adjust the seasoning. hold at 165 F for service.
Ok you got it now go and try it :lol:
When doing meals like this make the tomato sauce one day and the jus de veau lie' another day. and store them until you make the meal. that way you have them on hand for the recipe.
This is such a fantastic dish. YOU WILL BLOW YOUR DINERS AWAY!!!!
Enjoy.
Picatta Di Vitello Alla Milanese
Makes 10 Portions
3 1/4 lbs Boneless Veal Top Round Or Loin
4 Eggs Beaten
2 oz. Grated Parmesean Cheese, or as needed
Oil for pan frying as needed
salt as needed
pepper as needed
flour for dredging as needed
Milanese Sauce (recipe follows)
1. Trim the veal and cut in to 10 equal scallopine, 5 to 6 oz each. Pound between sheets of parchment paper or plastic wrap to a thickness of 1/4 inch.
2. Combine the eggs and parmesean, mix well, and reserve.
3. Heat about 1/4 in of oil to about 350 F over medium heat. Blot the veal dry, season with salt and pepper, and dredge lightly with flour, then dip in the egg mixture letting the excess drain away. Add the to the hot oil and fry ont the first side for about 2 mins, or untill golden brown and crisp. Turn once, and finish frying on the other side for 2 mins more or so.
4. Blot the veal on absobent toweling and serve at once on heated plates with the Milanese Sauce.
Milanese Sauce
Makes 10 Portions
1 1/2 oz. Clarified Butter
2 oz. Cooked White Mushroom Julienne
1 oz. Minced Shallots
6 fl. oz. Dry Red Wine
12 oz. Tomato Sauce (recipe follows)
12 oz. Jus De Veau Lie' (recipe follows)
Salt as needed
Pepper as needed
2 oz. Ham Julienne
1 oz. Beef Tounge Julienne
2 tsp. Chopped Parsley
Heat the clarified butter. Add the mushrooms and shallots and saute' for about 1 min. Add the wine and reduce till nearly dry. Add the tomato sauce and jus di veau lie'. Simmer to a good flavor and consistency. Add the ham, tounge, and parsley and simmer till all the ingredients are hot. Adjust the seasoning with salt and pepper.
Tomato Sauce
Makes 1 Gallon
4 to 6 oz. Olive Oil
8 oz. Diced Onions
4 Garlic Cloves minced or sliced thin
7 lbs Fresh Plum Tomatoes. Rinsed, cored, and chopped
20 oz. of tomato puree'
1/2 cup torn or chopped basil leaves
Salt as needed
Pepper as needed
1. Heat the olive oil in a rondeau, or a wide shallow pot, over medium heat. Add the onions and cook, stirring occasionally, until they take on a light golden color, about 12 to 15 mins.
2. Add the garlic and continue to saute', stirring frequently, until there is a pleasing grlic aroma, about 1 min.
3. Add the tomatoes and tomato puree'. Bring the sauce to a simmer and cook over low heat, stirring from time to time, for about 45 mins. (exact cooking time depends on the quality of the tomatoes and their natural moisture content) until a good sauceable consistency develops.
4. Add the basil and simmer 2 to 3 mins more, to infusethe sauce with the aroma of basil. Taste the sauce and adjust with salt and pepper as necessary.
5. The sauce is ready to finish now. It may be pureed through a food mill fitted with a coarse disk, or broken up with a whisk to make a rough puree', or left chunky.
6. the sauce is now ready to serve, or it may be finished as desired or cooled and stored.
Jus De Veau Lie'
Makes 1 Gallon
2 fl. oz Vegetable Oil
4 lbs Lean Veal Trim
Mirepoix which is
8 0z. diced onions
4 oz. diced carrots
4 oz. diced celery
4 oz. Tomato Puree'
4 1/2 qt. Brown Veal Stock
sachet d' epices, containing 2 to 3 parsley stems, 1/2 tsp. thyme, 1/2 tsp cracked black peppercorns, 1 bay leave, 1 garlic clove. (basically get a piece of cheescloth and put this stuff inside and tie a piece of string around it to make a pouch.
1 oz. of arrowroot or cornstarch, dilluted with cold water or stock to make a slurry.
salt as needed
pepper as needed
1. Heat the oil in a rondeau over medium heat. Add the trim and mirepoix and saute', stirring from time to time, until the veal, onions, and carrots have taken on a rich brown color, about 25 to 30 mins.
2.Add the tomato puree' and continue to cook over medium heat until it turns a rusty brown color and has a rich sweet aroma about 1 min.
3. Add the stock and bring to a simmer. Continue to simmer, skimming as necessary, untill a good flavor develops, 2 to 4 hrs., depending on the size cut used for the trim and mirepoix. Add the sachet, if desired during the last hour of cooking time.
4. Strai the sauce base. It can now be finished, or it may be rapidly cooled and stored for later use.
5. Return the sauce base to a simmer. Stir the slurry to recombine if necessary and gradually add to the sauce base, adding just enough to acheive a good coating consistency. The amount of slurry needed depends on the batch itself and its intended use
6. Taste the sauce and adjust the seasoning. hold at 165 F for service.
Ok you got it now go and try it :lol:
When doing meals like this make the tomato sauce one day and the jus de veau lie' another day. and store them until you make the meal. that way you have them on hand for the recipe.
This is such a fantastic dish. YOU WILL BLOW YOUR DINERS AWAY!!!!
Enjoy.