logo
Food Advertising by
logo
Food Advertising by
 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Winter II: Week 11, Saturday

Prosciutto Mini Frittatas
Veal Parmigiana
Spaghetti
Braised Italian Carrots

Cooking time: 35 easy minutes for menu          Cooking schedule: see below for instructions

        We're being Italian this weekend.  Classic Veal Parmesan, something that is so easy to make, we should eat it at home and reserve restaurants for the more complicated things... The entire dinner is super easy and quick, for a relaxing evening.  Pour a nice Barolo and enjoy! If you have leftover sauce, use it in place of tomato sauce on Sunday.

Prosciutto Mini Frittatas

Total time: 35 minutes
       These Frittatas look like cupcakes but are actually fluffy eggs, mixed with small bits of anything savory. These have bits of Prosciutto and cheese. They can be served, hot, warm or cold and are great to do ahead for a party or, in summer, a picnic.

Prosciutto Mini Frittatas Ingredients:

 Instructions:

*Note:  if your muffin pan is silicone you do not need to butter it.

Veal Parmigiana

Total time: 30 minutes
    A classic on every Italian menu, and one that is easy to make at home  The veal is lightly breaded and quickly fried.  We topped it with a slice of Mozzarella di Bufala, not traditional, but very good.  You could substitute turkey cutlets or chicken breasts, pounded thinly, for the veal, but they will require longer cooking.

veal parmesan Ingredients:

 Instructions:

Sautéed Carrots with Prosciutto & Onion

Total time: 25 minutes
     Based on an Italian recipe using pancetta.  The bacon works well with the sweet carrots and cooking off the pan juices leaves them with a lovely glaze.

Sautéed Carrots with Bacon & Onion  Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
muffin pan, medium bowl, whisk, small ladle, pot
and colander for pasta, large skillet, lid, small skillet
with lid, oven-proof plate, 2 flattish bowls, wax or
foil paper

Put water on high heat for pasta
Turn oven on 400F (200C)
Butter or oil muffin pan unless silicone
Cut Prosciutto, divide, place in cups
Divide cheese, add to Prosciutto
Divide, add chives
Whisk eggs, ladle egg into cups, bake
Sauté bacon / Prosciutto for carrots
Mix crumbs, Parmesan
Lightly beat egg
Dip veal into egg, then crumbs/Parmesan, set aside
Slice Mozzarella, set aside
Turn bacon / Prosciutto
Chop all onion, divide
Mince garlic
Open tomatoes, roughly chop

Peel, cut carrot
Remove bacon / Prosciutto
Add onions, sauté
Heat oil in skillet for veal
Add veal to skillet, brown
Turn veal
Remove frittatas when done, allow to cool
Turn oven down to 250F (125C)
Remove veal, put on heat-proof plate, set aside
Sauté onion, garlic for sauce
Add carrots to onions, cover, simmer
Cook spaghetti
Grate Parmesan
Remove frittatas, arrange on plates, garnish
Add tomatoes, herbs, wine, Worcestershire to sauce
Bring to boil, reduce heat, simmer, uncovered
Put veal in oven to keep warm
Serve frittatas, relax, enjoy
Done?  Uncover carrots, cook off pan juices
Drain spaghetti, put in bowl
Put veal in sauce, top / mozzarella, cover and melt
Crumble bacon / Prosciutto, add to carrots
Serve - Don't forget the the extra Parmesan

logo
Food Advertising by
logo
Food Advertising by

-------