Costolette Di Vitello Al Cartoccio
Serving Size : 4
Ingredients for prepare Costolette Di Vitello Al Cartoccio
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | tablespoons | butter |
freshly ground black pepper
costolette di vitello al cartoccio |
| 1/2 | pound | mushrooms - thinly sliced |
to taste
costolette di vitello al cartoccio |
| 2 | cups | tomatoes; peeled - diced |
| 4 | | loin veal chops - 1" thick |
| 1/2 | cup | prosciutto ham - julienne cut |
| 4 | tablespoons | olive oil |
| 1/2 | cup | dry white wine |
| 3 | tablespoons | parsley - minced |
recipe Costolette Di Vitello Al Cartoccio
Melt butter in saucepan; sautй‚mushrooms for 3 minutes. Add tomatoes, ham, wine salt
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and pepper to taste and bring to a boil, lower heat and cook for 5
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minutes. Season chops with salt and pepper to taste. Heat 2 T. olive oil in skillet; brown chops
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on both sides. Cut 4 pieces of parchment paper large enough to completely fold over each chop.
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Brush the paper with remaining oil. Place a chop in center of each piece of parchment and cover with
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the sauce. Sprinkle each chop with parsley. Fold over the paper, sealing the edges well.
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Place on a baking sheet; bake in a 375F oven for 15 to 20 minutes. Serve in the
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paper with the top rolled back. Note: I usually place the parchment packages on a large wooden
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carving board and bring it to the table. You can either snip open the packages with scissors or
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carefully with a sharp knife. I like to remove the contents onto the dinner plate. Fried zuchinni sticks
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go very well with this dish. Enjoy.
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