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Text 31455, 76 rader
Skriven 2009-11-26 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: TGIF
============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 -> good imported buffalo milk Mozza.

 DS> Oh, aren't we grand!

"Pretentious?  I think not.  Snobbish, maybe, but not pretentious."

But when I lived in Ottawa my place was on the edge of Little Italy
and I shopped at a deli that had hundreds of varieties of salami,
olives and cheeses and I learned how good they can be when made with
integrity.

 DS> Have you no good but inexpensive domestic mozzarella cheeses?
 DS> about $4 a pound
          
Not really. Canada has a very strong milk marketing board and all
the dairy farmers are wealthy. Mediocre Mozza runs $6, $4 on special
and better domestic Mozza maybe $9. Italian buffalo milk, even more.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: MILANESE STUFFED VEAL ROLLS
 Categories: Italian, Mains, Beef, Veal
      Yield: 2

      4    Veal cutlets
      2 oz Mozzarella
      3 oz Prosciutto
      5    Parsley sprigs
      3 tb Parmesan cheese; grated
           Black pepper; ground fresh
           Flour
      3 tb Olive oil
      1 sm Garlic cloves
    1/2 c  Wine- dry white
    l/2 ts Lemon juice; pref fresh
           Parsley sprigs
        sl Lemons; garnish, OPT

Pound the veal cutlets between two pieces of wax paper until very
thin. Chop the mozzarella, prosciutto, and parsley together. Add the
parmesan cheese and a few grinds of pepper. Place one-fourth of the
mixture on each cutlet and carefully roll up and tie with thread.
Dust each roll well with flour. Heat the olive oil well in a heavy
covered skillet or flameproof casserole. Saute the rolls gently,
turning until lightly browned on all sides. Peel the garlic clove
and leave whole. Add to the pan and then add the wine and lemon
juice about two minutes later. Simmer very gently, partially
covered, for 6 or 7 minutes. Uncover and continue cooking, stirring
frequently, until sauce in pan has thickened, about 8 to 10 minutes
more. Remove and discard garlic clove. 

Carefully remove the thread from the rolls and serve the rolls with
sauce poured over and the parsley and lemon garnish next to them on
the plates.

Serve with: Pan-fried green beans
            Cauliflower and olive salad
            Baked apple slices in cream
  
From: Dinner For Two
By: Rick Leed
Typed by: Kevin JCJD Symmons Oct. 2009
-----

Cheers

YK Jim


... The White cheese snob: these people just take it all way too far.

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