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

flat-leaf parsley
    Salt and freshly ground black pepper
    8 slices (not paper-thin) prosciutto, cut into 5 by 3-inch pieces
    8 thin slices fresh mozzarella cheese, cut into 5 by 3-inch pieces
    ¼ cup freshly grated Parmigiano-Reggiano cheese (about 1 ounce)
    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 another plate.
    2. Meanwhile, position the broiler rack about 6 inches from the heat source and preheat the broiler on high.
    3. Pour out the oil from the skillet, wipe out the skillet with paper towels, and return to medium-high heat. Add the stock, brown sauce, Marsala, butter, and 2 tablespoons of the parsley. Stir well and season to taste with salt and pepper. Place the veal in the sauce and bring to a boil. Cover, reduce the heat to medium-low and simmer, stirring often, until the sauce has thickened lightly and the veal looks opaque in the middle when pierced with the tip of a knife, about 3 minutes.
    4. Spread out the scaloppini in the pan (they can overlap slightly), and top each with a piece of prosciutto, followed by a piece of mozzarella, and then sprinkle with Parmigiano cheese. Put the skillet in the broiler and broil until the mozzarella has melted, about 2 minutes.
    5. Transfer the scaloppini to a serving platter and tent with aluminum foil. Boil the pan juices over high heat until they thicken slightly, about 2 minutes. Season to taste with salt and pepper. Pour over the scaloppini, sprinkle with the remaining parsley, and serve.

Stuffed Veal Spiedini
MAKES 4 SERVINGS

This is another family recipe that ended up on our menu after years of enjoying them at home. They come from my mother-in-law Josephine. Spiedini is the Italian name for kebabs, and are usually the typical marinated chunks of meat. In this case, scaloppini are stuffed with bread crumb and provolone filling, rolled, and skewered with bay leaves. Give them a try.

    ¼ cup olive oil, plus more for brushing
    3 small yellow onions, 1 finely chopped and 2 cut lengthwise into sixths to make 12 wedges
    3 cups Chicken Stock or reduced-sodium store-bought chicken broth
    12 dried bay leaves
    1 cup boiling water
    1 tablespoon tomato paste
    1 tablespoon chopped fresh flat-leaf parsley
    1 teaspoon salt
    ½ teaspoon freshly ground pepper
    2 cups Seasoned Bread Crumbs
    2 pounds veal scaloppini, cut into 12 pieces, pounded with a flat meat pounder to ⅛-inch thickness
    2 cups (8 ounces) shredded provolone cheese
    SPECIAL EQUIPMENT
    4 long metal grilling skewers (see Note)
    1. Heat the oil in a large saucepan over medium heat. Add the chopped onions and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the stock and 8 of the bay leaves and bring to a boil. Reduce the heat to low and cover the saucepan. Simmer to infuse the stock with the bay leaves, about 12 minutes. At the same time, cover the remaining 4 bay leaves with boiling water in a small bowl and set aside to soak.
    2. Whisk the tomato paste and parsley into the simmering stock. Season to taste with salt and pepper. Slowly whisk in 1 cup of the bread crumbs and mix until the mixture is thick enough to form a ball. Carefully remove bay leaves, rinse them under cold running water, and set aside. Cover and refrigerate the bread crumb mixture until cool, at least 30 minutes. Shape the mixture into 12 equal balls. Drain the water-soaked bay leaves.
    3. Lightly oil a large rimmed baking sheet. Lightly season the scaloppini with the salt and pepper. For each veal roll, place a scaloppini on the work surface with a short side facing you. Place a bread crumb ball on the scaloppini and spread evenly to cover. Top with a scant 3 tablespoons of the provolone. Roll the scaloppini forward to make a tight packet, tucking in the