Carmela Soprano’s Italian Main Courses with Meat

The family is coming for a big family dinner.

Are they ever in for a treat!

Carmela's appetizers. Check. 

Carmela’s vegetable and pasta courses. Check. 

Carmela’s desserts, cakes and cookies. Check.

Something for everybody… 

More or less.

There is Uncle Vito.

Uncle Vito… the family patriarch… 

The family meat eater.

No way will he be satisfied with Baked Ziti in Bechamel Sauce.

Uncle Vito wants… no, needs… meat to make his meal complete.

Aunt Carmela will give you THE LOOK if Uncle Vito goes home unhappy.

It won’t end there.

Aunt Carmela will call the relatives.

She'll tell everybody - yes, everybody - Vito had to sit through a cheap meal that didn’t have meat.

And we all know how Uncle Vito needs his meat.

It's for his health, for Christ's sake.

Are you trying to kill an old man?

He needs his protein from REAL MEAT.

No problem.

Here are a few of Carmela’s best meat recipes.

Uncle Vito would love each one of them.

And Aunt Carmela won’t give you THE LOOK.

Bonus!!

Carmela Soprano's Sunday Gravy (Tomato Sauce with Meat) and Homemade Meatballs

Carmela Soprano's Lasagne / Anna Sultana's Lasagne, Maltese Style

Carmela Soprano's Meat Sauce and Lasagne #2, with Basil Leaves

Carmela Soprano's Cannelloni (Pasta with spinach / veal / pork filling)

Carmela Soprano's Ziti al Forno / Baked Ziti with Tiny Meatballs

Carmela Soprano's Veal Piccata with Capers l Chicken Piccata

Carmela Soprano's Pollo Cacciatore al Forno - Baked Chicken Caccitore (for 4 or 50)

Carmela Soprano's Roasted Sausages, Peppers, Potatoes and Onions (for 4 or 50)

Carmela Soprano's Veal and Pepper Heroes

With Carmela’s recipes, as with most things in life, you win a few and lose a few.

Mozzarella in Carozza was a bit of a hassle.

Carmela's recipe for Veal and Pepper Heroes looks nice and simple.

It’s in the Small Events for Men Only chapter in Entertaining with The Sopranos. 

Yeah, well, this recipe also presents a few problems.

Veal can be hard to find.

And asking for it can give a butcher hysterics in some grocery stores.

Veal?  Neither of my local supermarkets carries veal.

They carry 5 kinds of hamburger.

Don’t get me wrong.

The stores in my neighbourhood do try.

For example, there’s our local Liquor Mart.

They try to have something for everybody.

And they go way beyond mere bilingualism.

Back to the veal…

I’ve made a habit of substituting chicken breasts for veal.

And who doesn't have chicken in the freezer?

Especially from stocking up when it was on sale.

                              Veal and Pepper Heroes 

Serves 6

Trim and cut into 3 x 1 x 1/2 inch strips

1 1/4 pounds boneless veal shoulder

Core, seed and cut into 1/2 inch wide strips

3 large bell peppers

2 red peppers

Halve and thinly slice

1 large onion

Heat in a large heavy saucepan over medium high heat

2 Tablespoons olive oil

Add the veal and cook about 10 minutes, stirring occasionally, until browned.

Sprinkle with

salt and black pepper

Remove the veal to a plate.

Pour into the large heavy saucepan

2 Tablespoons olive oil

Add the peppers.

Cover and cook 10 minutes, stirring frequently.

Add the onion.

Cook about 10 minutes, stirring occasionally, until lightly browned.

Sprinkle with

salt and black pepper

Remove the peppers and onions to a plate.

Add

28 ounce can Italian peeled tomatoes, chopped, with their juice

1/2 teaspoon dried oregano

pinch of crushed red pepper

Stir well and season to taste with 

salt and black pepper

Return the veal to the skillet and bring to a simmer.

Turn the heat to low, partially cover the pan and simmer 40 minutes.

If the sauce becomes too dry add a little water.

Stir in the peppers and onions and cook 5 minutes.

Season to taste.

Open and pull out some of the soft bread of

6 crusty hero rolls

Fill the rolls with the veal and vegetables.

Serve hot.

Carmela Soprano's Chicken Francese - Fried Chicken in Wine Sauce, Italian Style

Further thoughts on Father's Day…

Sometimes a Dad thinks it's loads of fun to show off at the grill.

And sometimes a Dad has a 'Been there, done that' attitude about being the chef.

Either that, or he's figured out he was doing some actual work.

Humour him.

It is his day.

A simple main course for the family will be just fine.

And you don't have to spend all day in the kitchen, either.

In Artie's chapter Mia Cucina in The Sopranos Family Cookbook there's a handy recipe for events like this - Chicken Francese.

It's a good idea to have this as a back up, even if Dad does want to barbecue.

With the crazy weather we've been having, it could rain on Father's Day.

Look, plan ahead.

Say Dad wants to make Stuffed Veal Rolls - Veal Spiedini.

You couldn't find veal, so you bought chicken breasts.

It rains.

You go to plan B - Chicken Francese.

The mozzarella sticks from the Spiedini can go on the appetizer platter.

Are you the perfect hostess or what?

Hints:

If you don't have a meat pounder or mallet, just use a heavy plate or a hammer.

You might want to give the hammer a quick wash first.

Plastic wrap does tear sometimes... especially when it's being whacked.

Cook the number of cutlets at one time that will fit in the pan without crowding.

You want them to get nice and crisp, not soggy and glued together.

Turn down the heat if the butter starts to smoke and burn.

                        Chicken Francese

Serves 4

Place between 2 sheets of plastic wrap

1 pound thin-sliced chicken cutlets

Gently pound the slices to a 1/4-inch thickness.

Sprinkle the chicken generously with

salt and pepper 

In a shallow bowl beat until well blended

2 large eggs

salt and pepper to taste

Spread on a sheet of wax paper

1/2 Cup flour

In a measuring cup mix together

1/2 Cup chicken broth

1/4 Cup dry white wine

2 to 3 Tablespoons lemon juice (to taste)

Place in a large frying pan 

3 Tablespoons olive oil

3 Tablespoons unsalted butter

Heat over medium heat until sizzling.

Dip a few cutlets in the flour and then in the egg mixture.

Add them to the pan and brown, 2 to 3 minutes per side.

They should be golden brown.

Transfer them to a plate and keep them warm.

Repeat with the remaining cutlets.

When all of the chicken is done, add the broth mixture to the pan.

Raise the heat if it had been lowered.

Scraping the bottom of the pan, cook over medium heat.

The liquid should get slightly thickened.

Add

1 Tablespoon chopped fresh flat-leaf parsley

Return the chicken cutlets to the skillet.

Turn them twice in the sauce.

Serve immediately, with lemon wedges.

Would I make Chicken Francese again?

Sure.  Even if it's not a special event.

The sauce would be nice with rice or pasta.

Or some Italian bread if things are getting hectic.

One recipe down.  Two more to go.

Carmela Soprano's Fried Veal Cutlets or Chicken Breasts

The Fried Veal Cutlets is the recipe I suggested you serve on Thursday.

Today is Thursday.

Here's the recipe.

Paulie Walnuts didn't cook fancy complicated dishes like Artie did.

His recipe for Fried Veal Cutlets in his chapter My Nucci in Artie's The Sopranos Family Cookbook is easier than Artie's recipe for Veal Piccata with Capers.

But it's just as good.

And, if you didn't buy the capers, even better.

Hints:

If the meat is of uneven thicknesses, place the slices between 2 sheets of plastic wrap.

Gently pound with a mallet to a 1/4 inch thickness so they will cook evenly.

Before frying the veal, test the oil by placing a drop of the egg mixture into the hot oil.

It should sizzle and cook quickly when the oil is hot enough.

Cook the number of cutlets at one time that will fit in the pan without crowding.

You want them to get nice and crisp, not soggy and glued together.

If there is any egg mixture left, stir in the remaining bread crumbs.

Fry the egg mixture, turning once, until golden brown on both sides.
Or the leftover-egg cutlet can be poured into a greased custard cup and baked.

                        Fried Veal Cutlets

Serves 4

In a shallow plate beat together

2 large eggs

1/2 Cup grated Parmesan cheese

salt and pepper to taste

Spread on a sheet of wax paper

1 Cup plain bread crumbs

Cut into serving size pieces

1 pound veal, chicken or turkey cutlets

Dip each piece in the egg mixture, then in the bread crumbs to coat.

Let dry for 15 minutes.

Pour into a deep heavy frying pan 

1/4 inch of oil

Heat over medium heat.

Add a few cutlets to the pan.

Turning once, brown on both sides, about 5 minutes each side.

Transfer them to a plate lined with paper towels to drain.

Repeat with the remaining cutlets.

Serve hot with lemon wedges.

Would I make Fried Veal Cutlets again?

No.  I prefer Carmela's Crunchy Baked Chicken.

It's the same basic recipe, but with less mess.

Also, while the cutlets are baking, I can do something else.

One recipe down.  Five more to go.

Carmela Soprano's Spiedini - Stuffed Veal or Chicken Rolls l Menu Planning for One or Two

In the old days (okay, when I was a kid) food was packaged on site, as per your order.

You'd look through a glass pane and see a display of meat, of all sizes and shapes.

Ah, there!  You'd see a few chops and point out the exact ones you wanted.

Two, four, six, thin or thick cut, lean or fatty… all according to your choice.

In the twenty-first century meat is usually sold pre-packaged.

More efficient, more sanitary.

And let's not forget the bargain hunters' delight: warehouse packs.

These are great if you're inviting a crowd, or have a large family.

If you are half of a couple, it's a little different.

Either you cook it all and have a week of leftovers - same old, same old - or

you rewrap most of your purchase and add it to the pile in the freezer.

There is a third solution…

Group your recipes by main ingredient.

Bought a package of veal?  Or boned chicken breasts?

No problem.

Veal Piccata on Sunday.

Veal Spiedini on Tuesday.

Fried Veal Cutlets on Thursday.

Same ingredient, different dinners.

Oh, about that Veal Spiedini - Stuffed Veal Rolls…

There's a dandy recipe for Veal Spiedini in Tony's chapter Grilling - Italian Style in Artie's The Sopranos Family Cookbook.

Hints:

If you don't have a meat pounder or mallet, just use a heavy plate or a hammer.

You might want to give the hammer a quick wash first.

Plastic wrap does tear sometimes... especially when it's being whacked.

That's whacked... not whacked.

If you're broiling, place the pan 4 inches from the heat.

When I broiled the rolls, I didn't bother with the skewers.

I just used tongs to turn them.

No one noticed the lack of skewer holes.

                        Spiedini 

Serves 6

Prepare a medium hot fire in a grill, either charcoal or gas.

Place the grill rack 4 inches from the heat.

Place between 2 sheets of plastic wrap

1 1/2 pounds veal cutlets

Gently pound with a mallet to a 1/4 inch thickness.

Cut the veal into 3 x 2-inch pieces.

Sprinkle the meat with

salt and pepper to taste

Cut into 1 x 1/2 inch thick sticks

8 ounces mozzarella

Place a piece of cheese across the center of each veal cutlet.

Sprinkle with

3 Tablespoons chopped fresh flat-leaf parsley

2 garlic cloves, minced

Roll up each piece of veal from a short side.

Hold 2 metal or bamboo skewers parallel about an inch apart.

Push one of the rolls onto the skewers, as if the skewers were tines of a fork.

Leaving a couple of inches clear at the opposite end for easy handling,

push the roll toward the opposites ends of the 'tines'.

Repeat with the remaining veal rolls.

Brush the rolls with

3 Tablespoons olive oil

Sprinkle with

3/4 Cup plain bread crumbs

Pat the crumbs so they stick well to the veal.

Grill the rolls, turning once, until the meat is browned and the cheese is slightly melted, about 10 minutes.

Slide the rolls off the skewers onto a heated serving platter.

Serve immediately.

Would I make Spiedini  again?

Why not?  It's a nice change from the usual sausages.

And it uses some of the chicken breasts.

Or, for the lucky few, veal cutlets.

One recipe down.  Six more to go.

Carmela Soprano's Veal Piccata with Capers l Chicken Piccata

A couple of weeks ago I posted the recipe for Carmela Soprano's Swordfish Rolls.

I admitted to using chicken breasts for the Rollatine di Pesce Spada recipe.

You can substitute for some ingredients in a recipe.

And then there are some ingredients you can't substitute.

Usually it's the spices.

The recipe for Rollatine di Pesce Spada called for capers.

I admit capers are not as commonly found as salt and pepper.

At least not in your basic North American kitchen.
Not like in a Maltese kitchen.

And it's possible you avoided the recipe when you saw that ingredient.

Which would be a shame.

Rollatine is a delicious way to prepare chicken breasts, too.

Don't be afraid of buying a jar of capers.

You've probably eaten capers already.

Do you like tartar sauce with your fish?

Then you've eaten capers.

Surprise!!

Some of the recipes in Artie's chapter Mia Cucina in The Sopranos Family Cookbook call for a professional chef - with a complete staff to do all the grunt work.

But his recipe for Veal Piccata with Capers is really simple.

And it's another way to use capers.

If you can get veal in your local shops, you're all set.

If not, this works just as well with chicken breast.

Yes, really.

There's even an authentic Italian recipe called Chicken Piccata.

If you bought a large jar of capers, make some Spaghetti Puttanesca.

That recipe calls for 1/4 Cup of capers.

It's a very good sauce recipe.

Hints:

If you don't have a meat pounder or mallet, just use a heavy plate or a hammer.

You might want to give the hammer a quick wash first.

Plastic wrap does tear sometimes... especially when it's being whacked.

Cook the number of cutlets at one time that will fit in the pan without crowding.

You want them to get nice and crisp, not soggy and glued together.

                        Veal Piccata with Capers

Serves 4

Place between 2 sheets of plastic wrap

1 pound veal cutlets

Gently pound with a mallet to a 1/4 inch thickness.

Sprinkle the meat with

salt and pepper to taste

On a plate spread

1/4 Cup flour

Dredge the cutlets in the flour.

Shake off the excess flour.

Melt in a large frying pan over medium heat

1 Tablespoon unsalted butter

1 Tablespoon olive oil

Add a few cutlets to the pan and brown on both sides.

Transfer them to a plate and keep them warm.

Repeat with the remaining cutlets.

When all of the cutlets are browned pour into the pan

1/2 Cup chicken broth

Scraping the bottom of the pan, cook over high heat.

The liquid should get slightly thickened.

Add

2 Tablespoons rinsed and chopped capers

1 Tablespoon lemon juice

1 Tablespoon chopped fresh flat-leaf parsley

Remove the pan from the heat and stir in

1 Tablespoon unsalted butter

Pour the sauce over the veal and serve immediately.

Serve with lemon wedges.

Would I make Veal Piccata with Capers, using chicken, again?

Sure, and I'd serve it with rice and a salad.
Piccata is crispy but it's a healthier recipe than the Colonel's.

And I'll just bet he has capers in his secret recipe.

So much for that secret.

One recipe down.  Seven more to go.

Carmela Soprano's Veal Scaloppine Marsala with Risotto / Chicken Scaloppine

Talking about Carmela's Truffle Risotto and Ma's Risotto got me thinking…

Valentine's Day doesn't have to mean a special trip to the store.

With a little extra effort, something from the freezer can be something special.

There's a couple's dinner in Adriana's chapter Cibo D'Amore in Artie's The Sopranos Family Cookbook that I actually believe Adriana could afford to prepare often.

I mean, we are talking about a hostess at a small restaurant.

Her tips couldn't have been that good.

The recipe is Veal Scaloppine Marsala.

Yes, veal can be a hassle to find.

And asking for it can give a butcher hysterics in some grocery stores.

I mean, that's not what I'd call creating good customer relations.

But, I digress…

Adriana does admit it can also be prepared with thinly sliced chicken cutlets.

And who doesn't have chicken in the freezer?

Especially from stocking up when it was on sale.

When cooking the scaloppine, don't crowd them in the pan.

Dip in the flour only the amount of cutlets that will fit in one layer in the pan.

When they are done, prepare a few more cutlets.

If you crowd them, they'll get messy instead of nice and crisp.

About reducing the wine:

When the wine is cooked it evaporates and thickens a bit.

So when it's reduced it is a little syrupy.

                        Veal Scaloppine Marsala

Serves 2

Trim and thinly slice

6 ounces mushrooms

Place between 2 sheets of plastic wrap

8 ounces veal cutlets or thinly sliced chicken

Using a meat pounder or a heavy plate, pound them gently

to about 1/4-inch thickness.

Sprinkle them with

salt and pepper

On a plate-sized piece of waxed paper spread

1/3 Cup flour

In a large skillet melt over medium heat

1 Tablespoon unsalted butter

1 Tablespoon vegetable oil

Add

the prepared mushrooms

salt and pepper

Cook, stirring often, about 10 minutes.

Transfer the mushrooms to a plate.

Add to the skillet

1 Tablespoon unsalted butter

1 Tablespoon vegetable oil

Dip and fry the scaloppine, one layer at a time.

Cook about 1 minute on each side.

Transfer the cooked cutlets to the plate with the mushrooms.

Repeat with the remaining cutlets.

After the cutlets have been cooked, add to the skillet

1/2 Cup dry Marsala wine

Cook, scraping the bottom of the pan, until the wine is reduced.

Return the cutlets and the mushrooms to the pan.

Cook briefly, turning the cutlets once to heat through.

Serve hot.

Would I make Veal Scaloppine Marsala again?

Sure.  With chicken.

My local stores simply don't carry veal.

Well, there are worse problems.

And, while I have the Marsala out, I'd make Zabaglione for dessert.

Waste not, want not.

One recipe down.  Forty-five more to go.

Carmela Soprano's Escarole and Little Meatballs Soup - Minestra l Tiny Meatballs Recipe

Ah, Escarole, where have you been all my life?

I don't remember Ma ever serving it.

Then, again, we lived in College Point.

During the 50s and 60s College Point was a strictly German and Irish town.

The church suppers weren't very interesting.

More like "Welcome to the world of cabbage and boiled meat."

Oh, well, so it goes.

Since I just made the 'Schcarole for the two of us, I had a half head leftover.

Back to Carmela's Feeding my Family in Artie's The Sopranos Family Cookbook.

There's a recipe for Minestra.

Carmela calls it Minest'.

Whatever.

The half recipe of soup used up the rest of the head escarole.

And soup makes a nice meal in Autumn. 

Oh, the recipe calls for either veal or beef.

Guess what I used.

Carmela also used 8 ounces of ditalini or tubetti.

They are very small pasta.

She also suggested spaghetti broken into bite-sized pieces.

You get the idea.

No pasta?

About a half cup of rice is also nice.

Oh, add the rice a little sooner since it takes longer to cook.

And cover the pot.

Bought a large package of ground meat?
Here are some more meatball recipes:

Anna Sultana's Tomato Sauce and Homemade Meatballs, Maltese Style

Carmela Soprano's Sunday Gravy (Tomato Sauce with Meat) and Homemade Meatballs

Carmela Soprano's Hot Meatball & Mozzarella Heroes

Carmela Soprano's Grilled Meatball and Sausage Skewers

Carmela Soprano's Little Chicken Meatballs in Tomato Sauce

                        Minestra 

Serves 6

Trim and discard bruised leaves of

1 head escarole (about 1 pound)

Cut off the stem end and separate the leaves.

Wash well in cool water.

Stack the leaves and cut in 1 inch strips.

There should be about 4 Cups.

In a large pot place 

the escarole strips

3 large carrots, chopped

6 Quarts chicken broth

Bring to a simmer.

Cover the pot and simmer 30 minutes.

Meanwhile make the Meatballs

In a large bowl combine

1 pound ground veal or beef

2 large eggs

1/2 Cup finely minced onion

1 Cup plain bread crumbs

1 Cup grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon pepper

Shape the mixture into tiny meatballs.

Drop the meatballs into the soup.

Simmer about 15 minutes.

Add

8 ounces small pasta or broken spaghetti

Simmer, stirring occasionally, about 8 minutes.

Taste and correct the seasoning.

Serve hot with grated parmesan.

Would I make Minest' again?

Sure.

Winters in Winnipeg are really long and cold.

Soups are perfect for our climate.

And it's a great way to use up the leftover escarole.

One recipe down.  Eighty more to go.  

Carmela Soprano's Balsamic Grilled Veal Chops l Balsamic Grilled Loin Pork Chops

I was getting wishes above my station and location.

Lofty dreams were filling my head.

The Salsiccie alla Griglia were great.

As were the Grilled Spareribs.

And the Verdure alla Griglia made the gang sit up and notice their veggies.

Really.

Then I noticed the Balsamic Grilled Veal Chops recipe.

The veal recipe was opposite the Grilled Spareribs recipe in the Grilling - Italian Style 

chapter in The Sopranos Family Cookbook. 

The image of Veal... so delicious... so exotic... so out of my league.

What can I say?

Besotted with Veal Appeal, I asked my local butcher for veal chops.

Loin or rib, I didn't care.

Hell, I was desperate.

My request brought a smile to his face.

It was followed by a huge belly laugh.

I guess he lives for moments like this.

Brought to him by idiots like me.

He asked what I wanted to do to the veal.

As if it were a cultist's creed, I confessed the recipe.

He nodded sagely, then shoved a package of loin pork chops into my hands.

Absolved of my ludicrous wishes, I paid, left and cooked.

The pork chops were good.

But I still wonder what the veal chops might have been.

                        Balsamic Grilled Veal Chops

Place in a shallow dish

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1 Tablespoon minced fresh rosemary

salt and pepper to taste

Place in the marinade

4 veal loin or rib chops, 1 inch thick

Turn to coat evenly.

Let stand at room temperature.

Prepare a medium hot charcoal fire.

Place the grill rack 4 inches from the heat.

Place the chops on the grill rack.

Grill for 3 to 4 minutes per side for medium rare.

Serve immediately.

Would I make Balsamic Grilled Veal Chops?

No.  Not in this neighbourhood.

But, blessed Butcher help me, I'd like to,
instead of eating the loin pork chops.

One recipe down.  Eighty-six more to go.  

Carmela Soprano's Osso Buco a la Bucco / Braised Veal Shanks (Braised Rabbit in White Wine)

For the most part, I like The Sopranos Family Cookbook.

Artie's Mia Cucina chapter is about his training and his own creations.

It's also a laugh riot with my local butcher.

In May I  tackled Artie's Quail Sinatra-Style.

More or less.

I used cornish hens.

Nobody from the mob dropped by.

And it turned out fine.            

Okay... this recipe calls for veal shanks.

Right.

In this neighborhood I'll never taste real Osso Buco a la Bucco.

My local butcher laughed and directed me to the rabbits.

As a Maltese, I could handle a rabbit.

And I can always use another rabbit recipe.

I cut the rabbit into serving pieces.

Since the rabbit was bigger than the veal shanks, I doubled the other ingredients.

Worked fine.

And I had leftovers for another meal.

If your butcher has veal shanks, thank your lucky stars.

And stop gloating.

                         

       

                        Osso Buco a la Bucco       

       

Serves 4

Spread on a piece of wax paper

1⁄4 Cup flour

Dredge in the flour, shaking off the excess.

4 meaty slices veal shank, about 1 1⁄2 inches thick

In a Dutch oven melt

2 Tablespoons unsalted butter

1 Tablespoon olive oil

Add the veal.

Sprinkle with

Salt and pepper

Cook until browned. Turn the slices and sprinkle with

Salt and pepper

Scatter around the meat

1 small onion, finely chopped

Cook until the onion is tender, about 10 minutes.

Add 

1/2 Cup dry white wine

Cook, scraping the bottom of the pan. 

Stir in

1 Cup peeled, seeded, and chopped fresh tomatoes or canned Italian tomatoes

1 Cup chicken broth or meat broth

Bring to a simmer.

Partially cover the pan and simmer, basting the meat occasionally, for 1 1⁄2 hours.

If there/s too much liquid, remove the cover and allow the liquid to evaporate.

About 5 minutes before serving, chop together

2 garlic cloves, finely chopped 

2 Tablespoons parsley

1 teaspoon grated lemon zest or lemon extract

Stir the lemon zest mixture into the sauce in the pan and baste the meat. 

Serve immediately.

Would I make Osso Buco a la Bucco again?

Sure.

With rabbit.

Works for me.

One recipe down.  Ninety-one more to go.  

Carmela Soprano's Cannelloni (Pasta with spinach / veal / pork filling)

Back to the Cannelloni in the Fit for a Bride chapter of Carmela's 

Entertaining with the Sopranos.

This makes a grand first course.

Especially for a big holiday dinner.

The Cannelloni can be prepared up to a day ahead.

Leaving you free to prepare other - fussier - stuff.

Just cover with plastic wrap and refrigerate.

On to the Cannelloni... 

Take the Bechamel Sauce out of the fridge.

Or make some.  Now.

                             

                              Cannelloni 

FILLING

Cook

2 10-ounces packages frozen chopped spinach 

Drain and squeeze dry.

Heat a large skillet over medium heat.

Add

1 pound ground veal

8 ounces Italian-style pork sausage, casings removed

1 large garlic clove, minced

Cook, stirring frequently, until the meat is no longer pink.

Spoon off the excess fat.

Stir in 

cooked spinach

1 Cup of the Bechamel Sauce

salt and pepper to taste

Remove from heat.

Stir in 

1 Cup grated Parmesan cheese (Parmigiano-Reggiano)

On a table have a large bowl of cold water.

Spread a few large towels (not terry cloth) on the table.

Bring to a boil a large pot of salted water.

Add, a few at a time, from

1 1/2 pounds fresh lasagna sheets, cut into 4-inch squares

Cook less than a minute (they should be underdone).

Remove and place in the cold water until cool enough to handle.

Place the cooked squared flat on the towels.

Prepare the remaining pasta in the same way.

Preheat oven to 350º

Oil 2   11 x 8 x 2 inch baking dishes

TO ASSEMBLE

Spread a thin layer of sauce in each baking dish.

Leaving 1/2 inch space on one side, place some of the filling in each square.

Starting at the filled side, roll up each square.

Place the rolls seam side down in the baking dishes.

Spoon the remaining sauce over the pasta.

Sprinkle with

1/2 Cup grated Parmesan cheese (Parmigiano-Reggiano)

Bake 30 minutes (longer if it's been refrigerated) or until the sauce is 

bubbling and the top has browned.

Serve hot.

Would I make Cannelloni again?

Oh, yeah.

With ground chicken.

My local grocers don't carry veal.

I'm making a dinner, not searching for the Holy Grail.

Another recipe down.  Three more to go.

Carmela Soprano's Veal Rollatini with Peas / Chicken Pork Rolls

Last week I prepared Carmela Soprano's Poached Chicken with Pesto, a nice simple recipe that I plan to use during the summer.  

Carmela thought it was fit for a bride.  

I don't think so.

I'm thinking more something for a casual get together.

To be honest, I can't picture Carmela making poached chicken for a wedding.

Well, maybe for Janice.

Definitely not for Meadow.

Okay... this week's recipe is a little more complicated.  

It's not really hard, but it does take more effort.

Also, it's not for the vegetarians in the crowd.

Sorry.

I cook 'em as I find 'em.

Go yell at Carmela.

It's her cookbook.

In the Dinner for Twelve chapter of Carmela's Entertaining with The Sopranos Carmela cooks big.  

Don't panic.

Cook and refrigerate some for another meal... or two.

Why not?  This takes a bit of work.  

You'll have earned the right to relax for a meal... or two. 

                        Veal Rollatini with Peas

                       

In a large bowl combine

1 pound lean ground pork

1 small garlic clove, finely chopped

2 teaspoons finely chopped rosemary

1/2 teaspoon salt, more or less

black pepper

Form the mixture into 24 sausages, about 3 inches long

----

Lay out

24 thin slices veal scallopini, about about 3 x 4 x 1/4 inch thich

Sprinkle them with

salt and black pepper

Place a sausage at the short end, and roll up

Either pin with a toothpick or tie it closed with a string.

Make 23 more rolls.

----

In a large skillet heat over medium heat

2 tablespoons olive oil

Place enough rolls to fit comfortably.

Brown on all sides, about 10 minutes, and place on platter.

Cook remaining rolls and place them on the platter.

----

Pour into the skillet

1 Cup dry white wine

Cook 1 minute, scraping the bottom of the pan.

Add 

1 28-ounce can Italian peeled tomatoes, chopped

salt, if you wish

Return the rolls to the skillet, reduce the heat to low,

and partially cover the pan.

Cook, turning the rolls occasionally, for 20 minutes.

(At this point you can refrigerate the rolls, covered.

Reheat the rolls over low heat, adding water to the liquid if you 

want more of a sauce.)

Add to the skillet in which you are heating the rolls

10 ounces frozen baby peas, partially thawed

Simmer 5 minutes.

Place the rolls on a platter and remove the toothpicks or string.

Spoon the sauce over the rolls.

Garnish with 

chopped fresh parsley

Okay... Carmela can buy what she wants.

Veal scallopini is a bit pricey.  

If you can even find it.

Remember that big box of skinned, boned chicken breasts?

They can be pounded flat and used instead of the veal.

Tony and the boys aren't dropping by.

You just want to feed the family.

What you save from not buying veal you can spend on a show.

In a rush?

Right, who isn't.  

Breakfast sausage links, with a bit of garlic and rosemary, could be used.

Hey, the kids might even prefer them.

They might not like rosemary.

Use the recipe as a starting point, not a life goal.

Would I make Veal Rollatini with Peas again?

Sure.

With pounded chicken.

and I'd freeze the leftovers.

Another recipe down.  Twenty-eight more to go.