Text 19976, 99 rader
Skriven 2007-09-03 02:00:02 av Janis Kracht (1:261/38)
  Kommentar till text 19947 av Dale Shipp (1:261/1466.0)
Ärende: Re: Ugh.
================
Hi Dale,

>> Know what you mean :)  A good warm soup with a loaf of
>> crusty Italian bread is one of my favorites in the Winter.

> Do you like mixed spices in olive oil to dip your bread into?   That

You know, it's funny.. growing up in an Italian household, we never adulterated
the olive oil with any other flavors :) :)

I still remember my grandma Mary being in love with the stuff <grin>

Much later, when we lived in Lousiville, KY, and went to a restaurant there,
the kind like Carabba's.. and the supposed big thrill was olive oil with
rosemary or some such for dipping.. nice touch :)

> is something we picked up from Carabba's Italian restaurant.   Gail
> has several premade spice mixtures in a dial-it container, and also
> just makes it up from the spice rack based on what she feels like.

I guess the hard thing is really to find truly Italian Olive oil, not olive oil
made in Spain, etc.. not that it's so bad, but it's not the same.

And if you can find Virgin Olive oil from Italy.. :)

> Typical might be Italian spices, some crushed red pepper, some kosher
> salt.   Put into a small shallow dish, top with a bit of olive oil and
> have at it.

If you can find really good quality olive oil, try it "straight" <bg> That's
what Grandma Mary always enjoyed and me too <grin>

Anyway, it's really good for you no matter what spices you add :)

> MMMMM----- Recipe via Meal-Master (tm) v8.05


> Title: Philadelphia Pepper Pot
> Categories: Penn dutch, Soup, Stew
> Yield: 1 servings

I don't think I've ever eaten tripe.. call me crazy <g> Now I'm curious :)


=====Veal Saltimbocca====
To die for :)

Saltimbocca:  Veal stuffed with prosciutto and provolone, cooked in Marsala
wine

8 veal cutlets, 3/8" thick
4 thin slices provolone cheese
4 slices prociutto
1/2 cup flour
1/2 cup marsala wine
2 tablespoons olive oil
1/2 teaspoon dry sage
1 pound fresh spinach
1 garlic clove, minced
2 tablespoons olive oil, or enough to cover the bottom of a skillet A few
tablespoons water or chicken stock

Place the veal cutlets between 2 sheets of wax paper or plastic wrap and pound
until thin. Each cutlet should be about 4" or 5 " square.

Cut the provolone slices and prociutto slices to about 1/4 inch smaller than
the veal cutlets.  Place one slice of provolone and one slice of prociutto on
four of the cutlets.  Scarely sprinkle the 4 cutlets with sage.  Cover each of
the 4 cutlets with another cutlet.  Using a mallet, seal the outer four edges
of the cutlet, close to the edges. Dredge the stuffed cutlets in flour, and
shake off exess flour.

Heat the 2 tablespoons of olive oil in a skillet large enough to hold all four
stuffed veal cutlets.  Brown each of the 4 stuffed cutlets about 1 minute on
each side on medium heat.  Add the Marsala wine to the skillet.  Cover the
skillet, and reduce the heat to medium low.  Allow to cook for 10 minutes or
until tender.

Meanwhile, cover the bottom of another skillet with olive oil. Add the minced
garlic and saute until barely golden.  Add the spinach and cover immediately.

(this is what killed me about that red snapper recipe I had years ago <g>)

Allow to steam for 3 minutes.  Season with salt if desired. Put the cooked
spinach on a large platter.  Place the 4 stuffed cutlets on top of the spinach.

Deglaze the pan that cooked the stuffed cutlets with a few tablespoons of water
or chicken stock making sure to scrape the skillet to loosen the flavorful
tidbits.  Pour the sauce over the cutlets and spinach and serve.

===========

My favorite I think :) another one of Mom's recipe's..

Take care,
Janis

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