Posts Tagged ‘artichoke hearts’
Veal Fettuccine With Oysters And Artichokes
30 min.
Preparation: 15 minutes
Cooking time: 15 minutes
896 calories/serving
1 serving
Ingredients
3 veal cutlets (very thin — cut into julienne strips)
12 medium oysters in their liquor
1 1/4 cups cold water — added to oysters and set aside
2 sticks butter or oleo
1 cup artichoke hearts — quartered
1/2 lb fettuccine noodles 225g
1 can evaporated milk
1/2 cup chopped green onions
Seasoned Flour Mix:
1/4 cup flour
1 1/2 teaspoon salt
1 1/4 teaspoon white pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
Directions
Combine seasoning mix.
Add slices of veal and toss.
In large nonstick skillet, melt 1 stick butter.
Cook veal very fast, about 5 minutes.
Quarter artichokes.
Add artichokes, green onions and rest of flour mix to veal.
Add 3 tablespoons more butter.
Cook 2 minutes.
Stir in 1/4 cup oyster water.
Cook 1 minute.
Add remaining oyster water and 4 tablespoons butter and the evaporated milk.
Cook about 3 minutes.
Stir lightly; add oysters and 4 tablespoons butter until melted.
Cook about 5 minutes to cook oysters.
Add cooked noodles.
Turn off burner, set 5 minutes.
To serve roll pasta and arrange oysters and veal on each serving.
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Breaded Veal Cutlet Forestiere
4 servings
Preparation time 15 Minutes
Cooking time 15 Minutes
“Breaded veal cutlets with a Marsala mushroom sauce”
Forestiere is a French term meaning “of the forest,” referring to dishes (usually poultry, meat or game fowl) garnished with butter-sauteed potatoes or potato balls, bacon or salt pork and wild mushrooms such as chanterelles, morels and porcini.
Ingredients
1 lb thin veal cutlets 455 g
2 tablespoons and 2 teaspoons all-purpose flour for coating
2 tablespoons butter 30 g
2 teaspoons minced garlic 6 g
2 teaspoons minced shallot 7 g
5 ozs crimini mushrooms, sliced 150 g
1/3 cup Marsala wine (can use any of these red wines Barbera, Merlot, Rioja )
1/3 cup veal stock ( can substitute beef or chicken stock )
2/3 (10 oz) can artichoke hearts, drained and sliced ( or can use frozen artichoke hearts )
salt and pepper to taste
Directions
Lightly flour veal cutlets, and shake off the excess.
Melt butter in a large skillet over medium-high heat.
Place cutlets in pan, and cook 1-2 minutes per side, until browned and nearly cooked through.
Remove veal from pan, and set aside.
Saute garlic and shallots in skillet until shallots are tender.
Stir in mushrooms, and continue to cook until mushrooms begin to sweat.
Pour in the wine; cook 2-3 minutes more, stirring with a spoon to scrape the bottom of the pan.
Pour in stock, and simmer 5-10 minutes, or until liquid begins to reduce.
Return veal to pan with artichokes, and cook until heated through.
Season with salt and pepper.
To serve, arrange the veal on plates, and spoon the sauce over.
Suggestions- serve over wild rice or mash potatoes
recipes source: www.allrecipes.com
Tags: time 15 minutes, crimini mushrooms, breaded vealVeal Involtini
Serves 2
Involtini: Italian word used to describe “small bundles” of food stuffed into a rolled food wrap.
Ingredients
4 pieces of thinly pounded veal scallopini or about ½ lb.
5-6 large canned artichoke hearts – packed in water, not marinated
1/3 cup kalamata olives
Asiago cheese – shaved
Olive Oil
Flour
Directions
Hand-chop artichoke hearts and olives into fine pieces.
Thinly slice several pieces of asiago cheese to cover each piece of veal.
Spoon enough mixture over the cheese to cover, but not a thick layer (do not overstuff).
Gently roll up each piece of veal, then secure each end by tying a piece of cooking string around it, trimming the ends of the string.
Lightly flour the outside of each piece of rolled veal, and sauté for about 4-5 minutes in olive oil over medium high heat.
Serve with a side of pasta sprinkled with parmesan.
Recipe Source: grapevinecottage.com
Mediterranean Veal Steaks & Vegetables
Serves 4
Total preparation and cooking time: ½ hour (marinade 2 or more hours prior to cooking)
Ingredients
2 Veal Shoulder Arm or Blade Steaks, ¾inch thick 2cm
1 can (14½ ounces) artichoke hearts, drained, cut in half
½ lb medium mushrooms 220g
2 large red or yellow bell peppers,
cut into 1 inch pieces 2.5cm
1½ cups drained pitted ripe olives 375ml
Marinade
¾ cup prepared Italian salad dressing 180ml
¼-½ teaspoon crushed red pepper 1-2.5ml
Directions
1. Combine marinade ingredients; reserve ½ cup. 125ml
Place veal steaks and remaining marinade in plastic bag; turn to coat.
Close bag securely and marinate in refrigerator 2 hours or overnight.
2. In large bowl, combine artichoke hearts, mushrooms, bell peppers and reserved marinade; toss to coat. Cover and refrigerate up to two hours.
3. Meanwhile soak four 10″ bamboo skewers (25cm) in water 10 minutes; drain.
Remove vegetables; reserve marinade. Thread onto skewers.
Remove veal from marinade; discard marinade.
Place veal and vegetables on grid over medium, ash-covered coals.
Grill, uncovered, 16-18 minutes or until veal is medium and vegetables are tender, turning veal once and vegetables occasionally.
4. Remove vegetables from skewers; return to reserved marinade.
Add olives, toss to coat.
Trim fat from veal; remove bones.
Carve veal crosswise into thin slices; serve with vegetables.
Recipe Source Michigan Veal Committee
Tags: water 10 minutes, Cooking time, veal shoulder steaks, bell peppers, large bowl, plastic bagVeal Scallops with Artichoke Hearts
Serves 4
Ingredients
2 lbs. veal scallops (each about ⅛ inch thick) 1kg
all-purpose flour seasoned with salt and pepper for dredging veal
2 tablespoons olive oil 30ml
4 tablespoons butter 60ml
¼ cup fresh lemon juice 60ml
1 cup chicken broth 250ml
1 (6 oz) jar marinated artichoke hearts, drained, (170ml)
cut lengthwise into ¼ inch thick slices
salt and freshly ground pepper to taste
Directions
Dredge the veal in the flour, shaking off the excess.
In a large heavy skillet heat the oil and 2 tablespoons (30ml) of the butter over medium-high heat.
Add veal and sauté until just cooked through, about 1 minute per side.
Place cooked veal on platter and keep warm.
To the skillet add the lemon juice and broth; simmer the mixture, stirring and scraping up the brown bits, for 2 minutes.
Add the artichokes, and simmer the sauce for 2 minutes.
Remove the pan from heat and mix in remaining 2 tablespoons (30ml) butter.
Season the sauce with salt and pepper.
Spoon sauce over veal scallops and serve.
Recipe Source (Cooks Recipes)
[print_link]
Tags: cut lengthwise, ground pepper, high heat, veal scallops
Veal Scallopini Alla Marsala with Mushrooms & Artichokes
4 servings
Ingredients
1 lb thin Veal Scallopini 454g
1 sliced lemon
½ cup flour 125ml
½ cup Marsala wine (dry Florio) 125ml
¼ cup olive oil 180ml
Salt and pepper
½ lb. mushrooms, peeled and sliced 225g
1 package frozen artichoke hearts
Directions
Flatten veal into very thin pieces and cut to 4 inch (10cm) pieces.
Dredge in flour.
Sauté sliced mushrooms in oil and remove to a dish.
Brown veal quickly in same pan on both sides.
Add Marsala wine and season to taste and return mushrooms to pan, add artichoke hearts.
Cover and simmer over low flame for 5 minutes.
Serve very hot with lemon slices.
Recipe Source: Cooks.com
Tags: artichokes, veal florio, scaloppiniVincent’s Veal
serves 4-6
Ingredients
2 eggs
½ cup each: milk and freshly grated Parmesan cheese (such as Grano)
1 cup all-purpose flour, divided
12 thin slices good-quality Veal Scallopini (veal scallops pounded flat with meat mallet, and seasoned with salt and pepper)
6-8 tablespoons Olive oil
Lemon Butter Sauce (recipe follows)
Directions
Mix eggs and milk in a bowl.
Mix cheese and half the flour in a flat pan.
Place remaining flour in another small, flat pan.
Dust each piece of veal first in plain flour, then in milk-egg wash, then in cheese mixture.
Coat each piece evenly on both sides.
Heat oil in skillet and add veal without overlapping pieces.
Brown evenly.
Place on platter and drizzle with Lemon Butter Sauce.
Lemon Butter Sauce
2 oz. dry white wine 60ml
1 tablespoon fresh lemon juice
4 oz. cold unsalted butter 120g
1(14-ounce) can artichoke hearts, drained and cut in half 420g
Combine wine and lemon juice in small skillet.
Cook over medium to low heat until liquid is reduced by half.
Whisk in butter, a little at a time, until sauce thickens to medium consistency.
Add artichoke hearts.
Recipe Source: Vincent Mandola, owner of Vincent’s Restaurant, 2701 W. Dallas. Houston, TX.
[print_link]
Tags: Mix cheese, scallopine, grated parmesan, lemon butter sauce recipe, veal eggwash recipes, veal scallopiniVeal Casino
Serves 2
2 veal steaks or chops
Flour for dusting
3 tablespoons extra-virgin olive oil 45 ml
2 tablespoons unsalted butter 30 ml
4 plum tomatoes, chopped
1 large or 2 small artichoke hearts, sliced
4 green olives, chopped
2 scallions, chopped
Dash of bitters
¼ teaspoon dry mustard 1 ml
Freshly ground pepper to taste
Directions
Lightly dust the chops with flour.
In a large skillet, melt the oil and butter.
Sauté the chops on each side for approximately 4 minutes per side, depending on thickness.
Remove to a heated platter and keep warm.
Add all other ingredients to the skillet and cook approximately 6-8 minutes.
Spoon sauce over chops and serve.
Recipe source www.lovechef.com This recipe won him raves when he cooked it for his first appearance at Trump Plaza Hotel & Casino.
Tags: steak, plum tomatoes, extra virgin olive oilVeal Valentino For Valentine’s Day
Scaloppine di Vitello con Cuori di Carciofi) Lemon Veal with Artichoke Hearts
Makes 4 Elegant Servings (2 For Valentine’s Day, 2 for breakfast !!)
Ingredients
1½ lbs (680g)fine veal loin or leg cutlets, sliced very thin and pounded flat into 2 oz each (56g) of veal scallopini.
(For a fanciful effect, try a heart shaped cookie cutter and create heart shaped scallopini)
8-12 baby artichokes
¼ cup olive oil 60ml
1 bunch Italian parsley, chopped
2 tablespoons fresh tarragon, chopped 30ml
2 tablespoons fresh rosemary, chopped 30ml
2 tablespoons fresh thyme, chopped 30ml
3-4 tablespoons of all-purpose flour 45-60ml
¼ cup 2 oz. butter 60ml 56g
2 garlic cloves, minced
1 cup dry white wine 250ml
2 lemons, juiced
Salt and pepper, to taste
1 cup Brown Sauce or beef broth Preparation 250ml
Directions
Remove the outside leaves of the artichokes until you reach the yellow inner leaves.
Remove the choke and cut the artichokes into wedges.
In a skillet, sauté the wedges in 2 tablespoons (30ml) of the olive oil over medium-high heat.
Add 2 tablespoons (30ml) of the parsley and the rest of the herbs and cook for 4-5 minutes,
until the artichokes hearts are slightly crispy.
Set aside.
The Dish
Lightly coat the veal scallopini in flour.
In a large skillet over medium heat, sauté veal in the remaining olive oil from the skillet.
Add the butter, garlic, and artichokes. Pour in the wine and reduce until the wine evaporates.
Add the juice of the lemons, the remaining parsley, salt and pepper, and brown sauce.
Pour the sauce lightly and top veal scaloppini with artichokes.
Serve immediately.
Wine
Consider a very serious white wine to cut through the acidity of the lemon and artichoke such as a steely white Rhone, a Viognier, a Gavi, or a Tocai Friulano.
Otherwise, a fruity red wine with low tannin such as a Pinot Noir or Valpolicella.
Artichokes by themselves are definitely too harsh, and can change the flavor of the wine, but here the flavor will mix with the other ingredients.
Recipe Source : Celebrity Chef Piero Selvaggio
Tags: dry white wine, beef broth preparation, large skillet, fruity red wine, Valentino For Valentine, veal loin, valentine's dayVeal Valentino
(Scaloppine di Vitello con Cuori di Carciofi) Lemon Veal with Artichoke Hearts
Makes 4 Elegant Servings – a romantic dinner
(2 For Valentine’s Day, 2 for breakfast !!)
Ingredients
1½ lbs ( 680 g )fine veal loin or leg cutlets, sliced very thin and pounded flat into 2 oz each (56 g) of veal scallopini.
8-12 baby artichokes
¼ cup olive oil 60ml
1 bunch Italian parsley, chopped
2 tablespoons fresh tarragon, chopped 30 ml
2 tablespoons fresh rosemary, chopped 30 ml
2 tablespoons fresh thyme, chopped 30 ml
( For a fanciful effect, try a heart shaped cookie cutter and create heart shaped scaloppini )
3-4 tablespoons of all-purpose flour 45-60 ml
¼ cup 2 oz. butter 60 ml 56 g
2 garlic cloves, minced
1 cup dry white wine 250 ml
2 lemons, juiced
salt and pepper, to taste
1 cup Brown sauce or beef broth preparation 250 ml
Directions
Remove the outside leaves of the artichokes until you reach the yellow inner leaves.
Remove the choke and cut the artichokes into wedges.
In a skillet, sauté the wedges in 2 tablespoons (30ml) of the olive oil over medium-high heat.
Add 2 tablespoons (30ml) of the parsley and the rest of the herbs and cook for 4-5 minutes,
until the artichokes hearts are slightly crispy.
Set aside.
The Dish
Lightly coat the veal scallopini in flour.
In a large skillet over medium heat, sauté veal in the remaining olive oil from the skillet.
Add the butter, garlic, and artichokes. Pour in the wine and reduce until the wine evaporates.
Add the juice of the lemons, the remaining parsley, salt and pepper, and brown sauce.
Pour the sauce lightly and top veal scaloppini with artichokes.
Serve immediately.
Wine
Consider a very serious white wine to cut through the acidity of the lemon and artichoke such as a steely white Rhone, a Viognier, a Gavi, or a Tocai Friulano.
Otherwise, a fruity red wine with low tannin such as a Pinot Noir or Valpolicella.
Artichokes by themselves are definitely too harsh, and can change the flavor of the wine, but here the flavor will mix with the other ingredients.
created by Celebrity Chef Piero Selvaggio
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Great Veal Recipes and photos. Highly Recommended.
