Delfina-Style Stuffed Meat, or Carne Farcita alla Delfina: This is a tasty dish that will work nicely as an antipasto, in a Piemontese fritto misto, and will also serve to perk up tired appetites. The recipe is drawn from Giovanni Vialardi's Trattato di Cucina, published in 1854.
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
- See Below
Preparation:
Cut medallions of beef or veal fillet that are the size and thickness of a two Scudo coin [these coins, which are about the size of an Eisenhower silver dollar, must have been very popular, because other cooks of the period refer to them too when indicating size], pound then with the flat of a knife to thin them further, and pair them up, putting a scudo-thick layer of cheese between them [Mr. Vialardi doesn't say what kind, but I would go with something along the lines of Raschera or perhaps Bra -- firm slightly piquant cheeses that won't melt too easily]. Dredge the medallions in beaten egg that's seasoned with salt and minced parsley, then dredge them in bread crumbs and fry them until golden in clarified butter. Drain them on absorbent paper and serve them hot.
