BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
SCALI
Pate Fermentee just means "old dough". "Old dough?", you say. Well, this old dough is basically a starter that is made the day before, and cuts down on the time you eventually spend in the kitchen. Nothing wrong with that. It also makes the bread last longer, gives it a slightly acidic and subtly complex flavor, and helps the inside of the bread form tiny irregular holes that are a sign of great artisanal bread (called "crumb" in baker-speak). If you can, try weighing out the ingredients, instead of using measuring cups and spoons;it's much more accurate. Use this dough to make Scali, an Italian sesame seed-crusted bread, or Gorgonzola and Walnut Fougasse;or both.
Provided by Food Network
Time 2h25m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Place a baking stone in the middle of the oven and preheat to 470 degrees F.
- Lightly dust work surface with cornmeal. With a bench scraper divide the dough into 2 equal pieces. Lightly round the halves and let rest on surface for 15 minutes.
- Shape the rested dough halves into French loaves and let rest for 5 minutes. Roll each loaf into a long rope. Twist each rope into a braid. Spray the tops with water and dip the tops in sesame seeds. Transfer the shaped loaves onto the back of 2 cookie sheets lined with parchment paper, cover lightly plastic wrap. Place the loaves in a warm place and let rise for 45 to 60 minutes.
- Working with 1 loaf a time, slide the scali, still on the parchment paper, onto the baking stone and and bake until crispy and brown, about 30 to 40 minutes. Transfer the scali to a rack to cool. Repeat with the remaining loaf.
- In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
- In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
- Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
- Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
- Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
- Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to de-gas it.
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
- Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.
SCALIDI COOKIES
Make and share this Scalidi Cookies recipe from Food.com.
Provided by ludowise1
Categories Dessert
Time 1h8m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Melt butter, allow to cool to room temperature. Allow eggs to warm to room temperature. Separate yolks from 11 eggs, keep 12th egg whole. Have deep fryer available.
- Beat yolks and whole egg in electric mixer.
- until thick and lemon colored (about 25 minutes). Slowly add sugar and salt after eggs have been beating for 15 minutes. When eggs are thickened, add cooled butter. Mix baking powder with a 1 tablespoons flour, add to egg mixture. Continue adding flour a little at a time until you form medium-firm dough. Knead dough until it is smooth. Oil surface of dough, cover and let rest for 1/2 hour. Hand roll chunks of rested dough into 1/4 inch thickness rope-like lengths. Cut rolled dough lengths into 6 inch long pieces. Loop pieces into pretzel-like shapes. Fry in deep fat until golden brown. When cool, dip one at a time into boiling honey to glaze. Allow to cool on rack with paper towel under rack.
Nutrition Facts : Calories 33.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 72.2, Sodium 42.3, Carbohydrate 0.9, Sugar 0.8, Protein 2.1
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