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               COSTOLETTE DI VITELLO AL CARTOCCIO (FSTS86A)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Pork
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoon    Butter
                        Freshly ground black pepper
     1/2  pound         Mushrooms -- thinly sliced
                        To taste
   2      cup           Tomatoes; peeled -- diced
   4                    Loin veal chops -- 1" thick
     1/2  cup           Prosciutto ham -- julienne cut
   4      tablespoon    Olive oil
     1/2  cup           Dry white wine
   3      tablespoon    Parsley -- minced
                        Salt to taste

Melt butter in saucepan; saute mushrooms for 3 minutes. Add tomatoes, ham, wine salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes. Season chops with salt and pepper to taste. Heat 2 T. olive oil in skillet; brown chops on both sides. Cut 4 pieces of parchment paper large enough to completely fold over each chop. Brush the paper with remaining oil. Place a chop in center of each piece of parchment and cover with the sauce. Sprinkle each chop with parsley. Fold over the paper, sealing the edges well. Place on a baking sheet; bake in a 375F oven for 15 to 20 minutes. Serve in the paper with the top rolled back. Note: I usually place the parchment packages on a large wooden carving board and bring it to the table. You can either snip open the packages with scissors or carefully with a sharp knife. I like to remove the contents onto the dinner plate. Fried zuchinni sticks go very well with this dish. Enjoy.
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