About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Veal Rolls with Pancetta and Parmesean | Main | Veal Roll with Spinach and Prosciutto Stuffing »

Veal Rolls with Anchovy Fillets and Mozzarella

VealRolls%20with%20Anchovies%20and%20Mozzarella%20Palma.jpg

We really love veal scaloppine and cutlets, so I was excited about learning and trying a new preparation for veal.

When reading any new recipe, I always read through the list of ingredients before grocery shopping to make sure I have everything I need. For many recipes NOT in The Essentials of Italian Cooking, I OFTEN tweak the recipe, either to put my own spin on things, or to add an ingredient I like or delete something that doesn't work for me. But we Pomodori do NOT make changes to Marcella's perfected dishes!

A few weeks ago, I confessed my aversion to tomatoes (and beans). Marcella said, "Palma, you make me weep. No fagioli in your life, no oven-browned tomatoes, no pure tomato sauces?" Well, this recipe had, you guessed it, a tiny bit of Italian plum tomatoes. I couldn't make Marcella cry, now could I? I bought the can of imported plum tomatoes. I figured, "It's only a third of a cup for the whole recipe! I can do this! The other ingredients will mask the tomato flavor."

Suprisingly, with my somewhat picky tastes, I loved all the other ingredients: anchovies, parsley, fresh buffalo mozzarella. I also love to deglaze with Marsala and sniff the wonderful aroma that it produces in the kitchen.

Kim and Jan did a great job of photographing the "pounding process" of the veal. I really appreciated Marcella's directions for FLATTENING the scaloppine. I shudder to think how many cutlets I have beaten the hell out of over the years!

A sauce is made with butter, smashed anchovy fillets, parsley, pepper, and the tomatoes. It is spread over the veal slices, topped with thinly sliced fresh buffalo mozzarella, rolled and tied like a package with kitchen twine.

I have a HUGE roll of kitchen twine that was my mom's! She passed away in 1984, and I am still using it! I have fond memories of helping her in the kitchen as a child, and holding down the string with my finger as she rolled roasts and tied the knots. My mom would say that using the twine was like "wrapping gifts from the kitchen". I am sure I cannot use all of this twine in my lifetime.

The rolled veal "gifts" are lightly dredged in a little flour immediately before going into the pan with foamy butter. When the rolls are removed, Marsala is added to the pan to make an aromatic sauce for the veal rolls be turned in.

The filling is lovely, tomatoes and all. The perfect blending of the anchovies, butter and parsley, and the addition of the mozzarella kept me from even knowing they were there! The Marsala "sauce" is fabulous with the whole thing. This recipe was fun, easy, and really delicious. I will definitely make it again! I have more scaloppine, so I look forward to trying some of the other recent recipes.

Comments (3)

Palma, I love the story of your mother's kitchen twine and "gifts from the kitchen". She sounds like she was a very special person.

Marcella Hazan:

Your descriptions stir my appetite. I think I'll make veal rolls this weekend. I have already made scaloppine once this week, the only meat I cooked for Victor who had surgery on Monday and is supposed to avoid anything heavy for a few days. Although there is very little in my cooking that I consider heavy. It's the quantity that makes a meal either light or weighty. At our age, we have only one full meal a day, at midday, just coffee in the morning, and sometimes only fruit for dinner.

Like Susie, I was touched by the reference to kitchen twine. I have had two balls of it for years. We no longer do all that trussing.

Brava, Palma!

Palma, this looks delicious. Beth, Irene, & I bought huge boxes of veal, but I may have to buy more to make all the recipes that keep pouring out of this chapter. Every new one looks more wonderful than the one before.

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This page contains a single entry from the blog posted on October 23, 2010 5:00 AM.

The previous post in this blog was Veal Rolls with Pancetta and Parmesean.

The next post in this blog is Veal Roll with Spinach and Prosciutto Stuffing.

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