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How To make Veal Scaloppine with Chianti
Ingredients
2
pound
veal cutlets
1
flour, all-purpose
2
tablespoon
olive oil
2
tablespoon
salt pork, diced
1/2
cup
sweet butter
1/4
pound
onions, peeled and diced
1/3
teaspoon
salt
1
pepper, freshly ground
1/4
cup
chianti
1/2
pound
mushrooms, fresh
2
each
green peppers
2
each
tomatoes, sliced thinly
1
each
garlic clove, mashed
8
each
parsley sprigs, leaves only
Directions:
Pound the cutlets thin and sprinkle them with flour on both sides, shaking off any excess. Place olive oil, salt pork and butter in a skillet; heat. Add onions and saute until medium brown. Add the veal and brown slowly for 3 minutes. Turn over, and cook for 2 minutes longer. Add salt, pepper and wine, cover, and simmer for 5 minutes.
Separate stems and caps of mushrooms. Chop the stems fine and cut the caps into thin slices. Discard cores and seeds from peppers and cut them into very thin slices. Add mushrooms, green peppers and tomatoes to the veal, cover, and cook for 5 minutes. Chop garlic and parsley together and stir the mixture into the sauce. Simmer, uncovered, for 10 minutes, or until done. Taste for salt. Drink Chianti with this.
How To make Veal Scaloppine with Chianti's Videos
SCALOPPINE DI VITELLO AL MARSALA IN 1MINUTO | Carlo Gaiano
Come si fanno le scaloppine di vitello al Marsala?
INGREDIENTI PER 4 PERSONE
12 fettine di vitello sottili
4-5 cucchiai di farina 00
1/2 bicchiere di Marsala
4-5 cucchiai di olio evo
Sale fino q.b.
Pepe nero q.b.
1 ciuffo di prezzemolo fresco
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Involtini ai funghi
Un'alternativa ai classici involtini di carne.
Per la ricetta scritta clicca qui:
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Coking class on-line paired with local wines , videoTuscan recipes 16 January - Villa Le Torri
#villaletorri #cookingclassonline #GabrieleCantini #videorecipes #videotuscanrecipes
Tuscan video recipes Homemade pici with cheese and pepper, marrowbones Tuscan style - Tuscan marrow, stewed fennel and dessert cenci Toscani, pairing dishes with local archaeological wines.
I thank Piepaolo Moroni who made all the recipes for us and Guido Gualandi who paired his archaeological wines with various tipical Tuscan dishes.
letorri.com Villa Le Torri in Tuscany
01:00 Homemade Pici Pasta with cheese and pepper - Pici cacio e pepe
06:05 Tuscan Marrowbones - Ossibuchi alla Toscana
10:45 Stewed Fennels - Stufato ti finocchi
13:35 Dessert Cenci Toscani
16:49 Matching Dishes with local wine. Guido Gualandi winery walking distance from Villa Le Torri
21:25 Recpies
letorri.com
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Spezzatino di vitello con funghi/Piatto autunnale/Come fare lo spezzatino di vitello/Veal stew.
#heidifactotum #spezzatinodicarne #ricetteitaliane
Spezzatino di vitello con funghi porcini/Come fare lo spezzatino di vitello/di carne/patate/piselli/gattara/ Veal stew with mushrooms.
Ciao amici,
oggi facciamo questo buonissimo spezzatino di vitello con i funghi,una goduria per il palato,un piatto domenicale e d' autunno. Spero vi piaccia!! iscrivetevi al canale per nuovi video,cliccando anche la campanella,così lo saprai per primo. Regalami un like se ti piace questo video,grazie!!
Veal stew with mushrooms / Autumn dish / How to make veal stew.
Hello friends,
today we make this very good veal stew with mushrooms, a tasty recipe, a Sunday and Autumn plate. Hope you like it!! subscribe to the channel for new videos, also click the bell, so you will know whennever I upload a video. Give me a like if you like this video, thank you !!
Ingredienti:
1500 gr funghi porcini o misti/mushrooms
1200 gr vitello a bocconcini/veal
1 costa di sedano/celery
1 carota/carrot
2 spicchi d' aglio/garlic clovers
1/2 bicchiere di vino bianco/glas of white wine
prezzemolo/parsley
sale/salt
pepe/pepper
2 cucchiaini di concentrato di pomodoro/table spoons of tomato concentrate
olio/oil
burro/some butter
Mi trovate anche su:
AUTHENTIC ITALIAN BEEF STEW | NONNA NIVES (OLD FASHIONED RECIPE)
This is another very simple but delicious recipe.
Very good to enjoy especially in the cold winter months.
Very few ingredients, very cheap and just a few steps to amaze family and friends.
Very good if paired or served with toasted sourdough bread, polenta or rice.
ENJOY
1 KG DICED BEEF
70 GR CARROT
70 GR CELERY
70 GR ONION
BUTTER
FLOUR
EXTRA VIRGIN OLIVE OIL
ROSEMARY
GLASS OF RED WINE
SALT
PEPPER
Our local butcher:
Phil Bowditch Fish & Meat
Wilton Farm Marlow Rd, Little Marlow, Marlow
Postcode: SL7 3RR
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