Bucatini, a thick spaghetti with a hole in its center much like macaroni, is the perfect pasta to hold up to the rich veal meatballs in tomato sauce. Ingredients: 1 pound dry bucatini (I used DaVinci brand) Oven-baked veal meatballs in tomato sauce 1 cup freshly grated parmesan cheese Directions: Cook pasta according to package directions. Drain. [...]
Craving pasta and meatballs? Using ground veal instead of the typical beef offers a version that’s moist and delicious. Ingredients: 4 slices of fresh white bread, crusts removed 1/2 cup whole milk 1 1/2 pounds ground veal 3 tbsp fresh flat-leaf parsley, chopped 2 tbsp grated parmesan cheese 1 large egg, beaten 1/2 tsp each [...]
This spreadable meat dish is similar to pâté but with more texture. Cretons are a very typical eastern Canada dish served at breakfast time on toasted bread. Cretons are sometimes also served on a cheese platter. Ingredients: 1 lb ground pork 1 lb ground veal 2 onions finely minced 2 tbsp chicken bouillon granules 1 [...]
Sauce: 3 Tbs. flour 2 Tbs. butter, softened 1 cup water 1 tsp. instant beef bouillon Veal: 3 Tbs. flour 8 ounces veal scaloppini 2 Tbs. olive oil 2 Tbs. butter, divided 6 mushrooms sliced 1/3 cup dry marsala wine salt and pepper to taste Sauce: Mix flour and butter to form a paste. In [...]
1 pound ground veal 1 pound ground pork (on the lean side) 1 medium onion, finely chopped 1 egg 1 tablespoon each, salt and pepper 2 tablespoons flour Water 1-2 cups 4 ounces butter or margarine Combine the veal and pork in a large bowl. Add the chopped onions. Make a well in the meat, [...]
