Costolette Di Vitello Al Cartoccio Recipes

SPAGHETTI AL CARTOCCIO (SPAGHETTI IN FOIL)

Steps:

• Preheat oven to 350 degrees. Boil water for pasta.
• While water comes to a boil, melt butter in a large saute pan. Add minced garlic, cook a few minutes over medium heat. Add cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.
• Add spaghetti to boiling water and cook till al dente, Drain and add to sauce.
• Add the shrimp, proscuitto, cognac and parmesan cheese. Stir and cook for two minutes on high heat. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey's Kiss. Put in pre-heated oven for two minutes.
• Remove and serve immendiatlely.

SPAGHETTI AL CARTOCCIO - (SPAG COOKED IN A BAG)

Steps:

• Heat oven to 200°C.
• To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
• Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
• Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
• Cook the pasta in plenty of salted water until only just al dente.
• Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
• Put them on a tray and bake for 15 minutes.
• To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.

COSTOLETTE DI VITELLO ALLA CAPRICCIOSA (VEAL CHOP MILANESE)

Steps:

• Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
• Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
• In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.