ITALIAN VEAL CAMPAGNOLO
A recipe from La Tavolaccia, in Glebe, Sydney. One of the simplest yet most superbly flavored veal dishes we have tasted.
YOU WILL NEED
- 5 stalks spinach
- 4 veal steaks
- 30g ( 10z ) butter
- flour
- salt,
- pepper
- 30g ( 1oz ) butter, extra
- 1 tablespoon oil
- 4 slices gruyere or mozzarella cheese
TOMATO SAUCE
- 400g can whole tomatoes
- 30g ( 10z ) butter
- 2 cloves garlic
- 1 tablespoon tomato paste
- ½ cup dry white wine
- ½ cup water
- 1 teaspoon sugar
- salt,
- pepper
ITALIAN VEAL CAMPAGNOLO RECIPE:
Wash Spinach leaves, and remove stalks. Roll up leaves tightly, and shred finely. Put spinach in a saucepan with enough water just to cover the bottom of the saucepan. Cook covered for 5 minutes, and drain well. Toss with butter. Trim veal steaks, pound out thinly. Season flour with salt and pepper; lightly dust each veal steak with seasoned flour.
Heat extra butter and oil in a frying pan, add veal steaks, and cook for 3 to 4 minutes on each side or until cooked through. Top each piece of veal with one-quarter of the cooked spinach. Place a slice of cheese on top of the spinach, as shown.
Pour prepared Tomato Sauce around the veal but do not cover the cheese. Cover the frying pan, and simmer gently for 10 minutes or until cheese has melted.
TOMATO SAUCE -
Push tomatoes, with their liquid, through a sieve. Heat butter in a saucepan, add the crushed garlic, and cook for 1 minute. Add pureed tomato and tomato paste, and stir to combine. Add combined wine and water, bring to a boil, reduce heat, and simmer uncovered for 5 minutes season with sugar, salt, and pepper.
Serves 4
Also Read: ITALIAN OSSO BUCO
