Patsy's Italian Family Cookbook by Sal Scognamillo Read Free Book Online
Authors: Sal Scognamillo
about 5 minutes.
3. Stir in the tomatoes, wine, and 1 cup water and bring to a boil. Return the beef to the Dutch oven and cover tightly. Reduce the heat to medium-low. Simmer, stirring occasionally, until the meat is almost tender, about 2 hours.
4. Add the potatoes and carrots and cook until the beef and vegetables are tender, about 20 minutes more. Add the peas and cook until they are tender, about 7 minutes (about 3 minutes for thawed frozen peas). Stir in the parsley. Season to taste with salt and pepper. Serve hot.
Steak Oreganata
MAKES 2 TO 4 SERVINGS
There’s nothing wrong with a plain steak. But this is Italian-style steak, topped with garlicky bread crumbs seasoned with some oregano. After all, oreganata means “flavored with oregano.” You can serve one steak per person, or split the slices up among four people, making this a good dish to serve to kids or people with not-so-big appetites.
Two 12- to 14-ounce sirloin steaks, cut 1 inch thick
Olive oil, for coating and drizzling
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup Seasoned Bread Crumbs
Chopped fresh flat-leaf parsley, for garnish
1. Let the steaks stand at room temperature for 30 minutes. Brush both sides with the oil and season with the salt and pepper.
2. Position a broiler rack 6 inches from the heat source and preheat well. Lightly oil the broiler rack. Broil the steaks until the tops of the steaks are nicely browned, about 5 minutes. Turn the steaks and broil to brown the opposite sides, and until the steaks feel slightly resilient when pressed, 4 to 5 minutes more for medium-rare. Transfer to a carving board and let stand for 3 to 5 minutes.
3. Using a sharp knife, cut the steaks across the grain on a slight diagonal into ½-inch-thick slices. Push the slices of each steak back together to resemble the original cut. Return to the broiler rack. Top each steak with an equal layer of bread crumbs and lightly drizzle with olive oil.
4. Return the steaks to the broiler and broil until the topping has browned, 1 to 2 minutes. Transfer the slices to dinner plates and serve.
Veal Scaloppini Besciamella
MAKES 4 SERVINGS
My grandfather called this dish by its French name, L’Ayolau, which was probably a restaurant that made a specialty of this dish. It is basically veal coated with a thick cream sauce (besciamella means “béchamel,” which is the basic French white sauce), then crumbed and cooked. He loved it, and so do I. It’s an indulgence, but live it up a little!
BESCIAMELLA
8 tablespoons (1 stick) unsalted butter
⅔ cup all-purpose flour
3 cups light cream or half-and-half, heated to steaming
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1¼ pounds veal scaloppini, cut into 8 pieces, pounded with a flat meat pounder to ⅛-inch thickness
⅔ cup all-purpose flour
1⅔ cups olive oil
5 large eggs, beaten to blend
3 cups plain dried bread crumbs
1. To make the besciamella: Melt the butter in a heavy-bottomed medium saucepan over medium heat. Sprinkle in the flour and whisk until smooth. Gradually whisk in the light cream and bring to a boil. Add the parsley and reduce the heat to medium-low. Simmer, whisking often, until the sauce is very thick and no raw flour taste remains, about 2 minutes. Season to taste with salt and pepper. Pour into a medium bowl. Press a sheet of plastic wrap directly on the surface to stop a skin from developing, and let cool to tepid. Refrigerate until completely cooled, at least 2 hours.
2. Meanwhile, heat ⅓ cup of the oil in a very large skillet over medium-high heat until hot but not smoking. Spread ⅓ cup of the flour on a large plate near the stove. Working in batches, coat the veal in the flour, shaking off the excess, and add to the skillet. Cook, turning once, until lightly browned, about 3 minutes. Transfer the veal to another plate. Let cool until tepid. Cover with plastic wrap and refrigerate until chilled, at least 1
3. Stir in the tomatoes, wine, and 1 cup water and bring to a boil. Return the beef to the Dutch oven and cover tightly. Reduce the heat to medium-low. Simmer, stirring occasionally, until the meat is almost tender, about 2 hours.
4. Add the potatoes and carrots and cook until the beef and vegetables are tender, about 20 minutes more. Add the peas and cook until they are tender, about 7 minutes (about 3 minutes for thawed frozen peas). Stir in the parsley. Season to taste with salt and pepper. Serve hot.
Steak Oreganata
MAKES 2 TO 4 SERVINGS
There’s nothing wrong with a plain steak. But this is Italian-style steak, topped with garlicky bread crumbs seasoned with some oregano. After all, oreganata means “flavored with oregano.” You can serve one steak per person, or split the slices up among four people, making this a good dish to serve to kids or people with not-so-big appetites.
Two 12- to 14-ounce sirloin steaks, cut 1 inch thick
Olive oil, for coating and drizzling
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup Seasoned Bread Crumbs
Chopped fresh flat-leaf parsley, for garnish
1. Let the steaks stand at room temperature for 30 minutes. Brush both sides with the oil and season with the salt and pepper.
2. Position a broiler rack 6 inches from the heat source and preheat well. Lightly oil the broiler rack. Broil the steaks until the tops of the steaks are nicely browned, about 5 minutes. Turn the steaks and broil to brown the opposite sides, and until the steaks feel slightly resilient when pressed, 4 to 5 minutes more for medium-rare. Transfer to a carving board and let stand for 3 to 5 minutes.
3. Using a sharp knife, cut the steaks across the grain on a slight diagonal into ½-inch-thick slices. Push the slices of each steak back together to resemble the original cut. Return to the broiler rack. Top each steak with an equal layer of bread crumbs and lightly drizzle with olive oil.
4. Return the steaks to the broiler and broil until the topping has browned, 1 to 2 minutes. Transfer the slices to dinner plates and serve.
Veal Scaloppini Besciamella
MAKES 4 SERVINGS
My grandfather called this dish by its French name, L’Ayolau, which was probably a restaurant that made a specialty of this dish. It is basically veal coated with a thick cream sauce (besciamella means “béchamel,” which is the basic French white sauce), then crumbed and cooked. He loved it, and so do I. It’s an indulgence, but live it up a little!
BESCIAMELLA
8 tablespoons (1 stick) unsalted butter
⅔ cup all-purpose flour
3 cups light cream or half-and-half, heated to steaming
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1¼ pounds veal scaloppini, cut into 8 pieces, pounded with a flat meat pounder to ⅛-inch thickness
⅔ cup all-purpose flour
1⅔ cups olive oil
5 large eggs, beaten to blend
3 cups plain dried bread crumbs
1. To make the besciamella: Melt the butter in a heavy-bottomed medium saucepan over medium heat. Sprinkle in the flour and whisk until smooth. Gradually whisk in the light cream and bring to a boil. Add the parsley and reduce the heat to medium-low. Simmer, whisking often, until the sauce is very thick and no raw flour taste remains, about 2 minutes. Season to taste with salt and pepper. Pour into a medium bowl. Press a sheet of plastic wrap directly on the surface to stop a skin from developing, and let cool to tepid. Refrigerate until completely cooled, at least 2 hours.
2. Meanwhile, heat ⅓ cup of the oil in a very large skillet over medium-high heat until hot but not smoking. Spread ⅓ cup of the flour on a large plate near the stove. Working in batches, coat the veal in the flour, shaking off the excess, and add to the skillet. Cook, turning once, until lightly browned, about 3 minutes. Transfer the veal to another plate. Let cool until tepid. Cover with plastic wrap and refrigerate until chilled, at least 1
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