Scaloppine di vitello al Marsala

15 Jan 2011 3 Comments

by nonnax9 in Joe's Recipes, Pop's chicken soup

This dish is easy to cook. I try to use Boronia brand marsala, which is sweet and syrupy, but gives you should use a dry marsala. However I find that the sweet one gives the best results. Try it.

Ingredients:

Enough slices of veal scallopine to feed the numbers.. (Get the butcher to cut it for you if he doesn’t have it. Make sure that he doesn’t give you the scrag ends. I always ask to see each slice.) It is best to cut the veal into serving size pieces.
2 medium onions- finely chopped.
seasoned flour.
beef stock powder.
and of course, marsala
butter for sauteeing and frying.

Sautee the chopped onions very well(caramellise), and remove from the pan.

Dust the veal pieces with the seasond flour and brown in the butter – don’t over cook) As you fry just sprinkle a little of the beef stock powder on the pieces. It will blend with the meat juice and go sticky.

When all the meat is cooked put the onion back in the pan with the veal on top. Pour the marsala over the meat (it usually takes about half a bottle or so) and just simmer slowly for about 15 minutes, reducing the liquid to a syrup. Serve with mashed potatoes and peas.

EGG PLANT PIE (Joe’s)

31 Oct 2010 1 Comment

by nonnax9 in Joe's Recipes

This takes a lot of preparation and cooking time – and a lot of olive oil,
and the way you guys eat it amounts to substance abuse.

INGREDIENTS:

Eggplant
Tomatoes, either canned or fresh, to make a sauce, about 4 cans pureed
and a can of puree as well. (The sauce needs to be thick).
Small onion finely chopped
Couple of cloves of garlic – crushed
7 or 8 slices of bread – crumbed
Heaps of PECORINO cheese – or parmesan or romano – but preferably
pecorino
Peel 3 or A large eggplant and slice about 5mm. thick, and soak in a large bowl of water, sprinkling salt between each layer. Leave for about half an hour or so, and then drain and wash all the salt off and pat each slice dry with paper towel – uses a lot of paper towel.
While eggplant is soaking make a sauce with the tomatoes and onion and garlic – the usual way – saute the onion and garlic in oil, then add the tomatoes and puree and leave to simmer until you finish the eggplant.
After you pat the eggplant dry, fry It in olive oil until both sides brown.
This takes heaps of olive oil but if you prefer you can brush both sides with oil and grill it. This takes about a third of the amount of oil but isn’t quite the same. As the eggplant cooks drain it on paper towel.
When you have finished cooking the eggplant put some extra oil in the pan and fry the breadcrumbs. This is important, and make sure the breadcrumbs all pick up a bit of oil. Fry them until they start to brown and crisp.
NOW – start assembling. In a pyrex dish put a layer of eggplant, a layer of sauce, a good sprinkle of cheese, and a layer of breadcrumbs. Then repeat until the dish is full or you run out of ingredients. Finish with a layer of breadcrumbs and a sprinkle of cheese over the lot.
Bake in a moderate oven until top browns and you can see the layers
bubbling.
While it is baking you can clean up the mess.