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Braciole del Vinaio -- The Wine-Maker's Braciole Print Email


To serve 6 you'll need:

For the meat:
6 veal cutlets
1 tablespoon unsalted butter
A drop of Vin Santo (you can use another sweet dessert wine if need be)

For the toasts:
6 slices day-old Tuscan bread
Milk
Flour
Freshly grated Parmigiano
Pepper
A drop of vinsanto

For the mushrooms:
3 ounces (75 g) fresh cultured mushrooms, brushed clean with a cloth and sliced
2 tablespoons olive oil
1/2 a garlic clove, minced
A drop of vinsanto


Dip the slices of bread in milk, dredge them in flour, and then in grated cheese.

Take a skillet large enough for the meat slices to lie flat, and cook them in the butter, turning them once or twice, salting them to taste, and sprinkling them with a few drops of vinsanto. While the meat is cooking, sauté the bread too, turning it to brown both sides. Sprinkle with a couple of drops of vinsanto.

While all this is going on, heat the oil in a pot, add the mushrooms and garlic, and sauté the mushrooms, adding a few drops of vinsanto once they're cooked. But the slices of toasted bread on the plates, lay the sliced of meat over them, and then the mushrooms.
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