Patsy's Italian Family Cookbook by Sal Scognamillo Read Free Book Online Page A

hour.
    3. Spread the remaining ⅓ cup flour on a plate. Put the besciamella sauce in another bowl. Beat the eggs in a wide shallow bowl. Spread the bread crumbs on a second plate. Pat each scaloppini with a paper towel to remove any moisture. Coat lightly in flour and shake off the excess. Now, using a small metal spatula, spread the veal on both sides with the sauce. Dip in the beaten eggs. Coat with the bread crumbs. Transfer to a large baking sheet.
    4. Preheat the oven to 200°F. Place a wire cooling rack over a large rimmed baking sheet. Add the remaining 1⅓ cups oil to the skillet and heat over medium-high heat until the oil is shimmering but not smoking, or until a frying thermometer reads 350°F. Working in batches, add the scaloppini, and fry, turning once, until the coating is golden brown, about 2 minutes. Transfer to the wire rack and keep warm in the oven until all of the scaloppini are cooked. Serve hot.

Like in the Movies
A wise guy runs into Patsy’s, being chased by an unknown assailant. He barricades himself in the men’s room. Joe manages to talk him out of the restaurant, but not before a very dangerous, scary scene with him being threatened with a knife. Two days later, the man was found … after killing someone else with the same knife.

Veal Scaloppini Fra Diavolo
MAKES 4 SERVINGS

When you see Fra Diavolo, or “Brother Devil,” on a menu, it means that it is devilishly spicy. (In Rome, the same treatment is called arrabiata, for “angry.”) Our version is no exception, and gets its heat from both fresh cherry peppers and hot red pepper flakes. Of course, you can adjust the heat to taste by using sweet red peppers and less flakes.

    2 pounds veal scaloppini, cut into 12 pieces, pounded with a flat meat pounder to ⅛-inch thickness
    ½ cup all-purpose flour, for dredging
    ⅓ cup olive oil
    3 cups Tomato Sauce
    1 cup Chicken Stock or use reduced-sodium store-bought chicken broth
    ¼ cup dry white wine
    6 to 7 fresh or pickled hot cherry peppers (see Note), quartered, seeds removed
    ¼ cup chopped fresh basil
    ½ teaspoon dried oregano
    ½ teaspoon hot red pepper flakes
    Salt and freshly ground black pepper
    1. Heat the oil in a very large skillet over medium-high heat until hot but not smoking. Spread 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 4 minutes. Transfer the veal to a clean plate.
    2. Carefully discard the oil from the skillet and wipe out the skillet with paper towels. Return the skillet to medium-high heat, add in the tomato sauce, stock, wine, cherry peppers, basil, oregano and red pepper flakes and stir to combine. Season to taste with salt and black pepper. Bring to a boil over high heat. Cook until the sauce has reduced by one-quarter, about 5 minutes. Return the veal to the skillet and reduce to medium-low. Cover and simmer until the sauce has thickened and the veal is opaque in the center when pierced with the tip of a sharp knife, about 3 minutes.
    3. Transfer the veal and sauce to a platter and serve hot.
    NOTE: Fresh hot cherry peppers (sometimes called cherry bomb peppers) are available in late summer at farmers’ markets and Italian grocers. You can substitute 2 red jalapeño peppers, cut into rings and seeded, for the cherry peppers.

Veal Scaloppini à la Patsy
MAKES 4 SERVINGS

This was Grandma Concetta’s favorite dish. It is a flavorful combination of particularly Italian ingredients—veal, prosciutto, mozzarella, and Marsala—melding together into an incredible meal. Serve a simple green vegetable on the side—steamed asparagus would be nice.

    ⅓ cup olive oil
    1¼ pounds veal scaloppini, cut into 8 pieces, pounded with a flat meat pounder to ⅛-inch thickness
    ½ cup all-purpose flour
    1 cup Chicken Stock
    ½ cup Quick Brown Sauce
    ⅓ cup dry Marsala wine
    2 tablespoons unsalted butter
    4 tablespoons chopped fresh