This is another recipe from Artusi; it's a bit more rustic than some, and includes both olives and capers in the rub coating the meat. In short, zesty.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- Veal or beef cutlets or scallops (see below for exact quantities)
- Sald and Pepper
- Green olives
- Capers packed in salt
- An anchovy
- An egg
- Freshly grated Parmigiano
- Butter or tomato sauce
Preparation:
Another recipe from Pellegrino Artusi:
These particular cutlets disgust me, and as far as I'm concerned the farm wives can keep them. However, since others might like them, I'll describe them (don't be put off; Artusi was quite forthright in his comments, which are great fun to read, and are one of the reasons the book still sells briskly in Italy more than a century after he published it).
Pound several slices of lean veal till they're tender; rub them with oil and season them sparingly with salt and pepper. Mince a mixture made with green olives, drained capers, and an anchovy. Leave the mixture like this or add an egg yolk and some grated Parmigiano. Spread the mixture over the slices, roll them up, and tie them with string.
At this point either sauté them in butter and tomato sauce. Or, you can chop an onion, sauté it gently in butter until it wilts, add the meat, cover, and continue cooking over a moderate flame until it is done. The wine? In either case, a fruity white wine would be nice.
These particular cutlets disgust me, and as far as I'm concerned the farm wives can keep them. However, since others might like them, I'll describe them (don't be put off; Artusi was quite forthright in his comments, which are great fun to read, and are one of the reasons the book still sells briskly in Italy more than a century after he published it).
Pound several slices of lean veal till they're tender; rub them with oil and season them sparingly with salt and pepper. Mince a mixture made with green olives, drained capers, and an anchovy. Leave the mixture like this or add an egg yolk and some grated Parmigiano. Spread the mixture over the slices, roll them up, and tie them with string.
At this point either sauté them in butter and tomato sauce. Or, you can chop an onion, sauté it gently in butter until it wilts, add the meat, cover, and continue cooking over a moderate flame until it is done. The wine? In either case, a fruity white wine would be nice.
