Veal Ribs With Fontina Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN SEARED VEAL RIB EYES WITH PROSCIUTTO AND FONTINA



Pan Seared Veal Rib Eyes with Prosciutto and Fontina image

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil, divided
4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight)
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons bacon fat
1/2 pound fontina, thinly sliced
1/4 pound prosciutto, thinly sliced (3 to 4 slices)
1/2 cup finely diced shallots
1 cup beef stock, best quality
1 tablespoon fresh thyme leaves
2 tablespoons butter
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 170 degrees F. Grease a baking sheet with 2 tablespoons olive oil.
  • Pound the steaks to 1/2-inch thickness over plastic wrap. Sprinkle each with salt and pepper and place on the prepared baking sheet. Bake until it reaches an internal temperature of 80 degrees F, about 10 minutes.
  • In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering. Add 2 steaks to each pan and cook for 3 to 4 minutes per side. Place the steaks onto a wire rack over a baking sheet. Top with fontina and then the prosciutto slices, evenly covering the cheese.
  • Adjust the oven to low broil and place the pan in the oven. Broil until the prosciutto is crisp, about 5 minutes. Remove and allow to rest 5 minutes, lightly covered with foil.
  • In each saute pan, evenly divide the shallots and cook for 2 to 3 minutes. Deglaze each with half the beef stock. Evenly divide the thyme and allow to reduce, 3 to 4 minutes. Combine the liquid into 1 pan, add the butter and adjust the seasoning, if desired.
  • Serve the steaks drizzled with the pan sauce and garnish with the parsley.

VEAL FLORENTINA



Veal Florentina image

Provided by Food Network

Categories     main-dish

Time 18m

Yield 2 servings

Number Of Ingredients 8

4 (1-ounce) veal medallions
2 slices prosciutto
2 slices fontina cheese
Flour, for dusting
1/2 cup olive oil, for sauteing
1 cup sliced mushrooms
1/2 cup Marsala wine
Salt and pepper

Steps:

  • Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal. Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour. In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side. Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste. Reduce for 4 to 5 minutes. Remove veal to plates and spoon mushrooms and sauce over veal.

VEAL CHOPS WITH FONTINA



Veal Chops with Fontina image

Categories     Sauce     Roast     Dinner     Veal     Boil

Yield serves 6

Number Of Ingredients 13

6 bone-in veal rib chops, about 1 1/2 inches thick, 8 to 10 ounces each
2 teaspoons kosher salt
8 ounces shredded fontina from Valle d'Aosta (or Italian Fontal; see box, page 74)
1 cup grated Grana Padano or Parmigiano-Reggiano
4 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup all-purpose flour for dredging, plus more as needed
12 fresh sage leaves
1 tablespoon tomato paste
2 cups white wine
1/2 cup hot chicken broth
RECOMMENDED EQUIPMENT
A meat mallet; a heavy-bottomed ovenproof saucepan or enameled cast-iron French oven, 6-quart capacity, with a cover

Steps:

  • Arrange an oven rack to accommodate the covered saucepan, and heat the oven to 400°.
  • Trim the chops, leaving only a thin layer of fat. With a sharp, thin knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two almost all the way to the bone, forming a pocket for stuffing. With the mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift the top flap of the meat you just sliced apart, hold it up, and pound the bottom flap of meat a few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt them on both sides, using a teaspoon in all.
  • Toss together the shredded fontina and the grana (grated Grana Padano or Parmigiano-Reggiano), and divide the cheeses into six equal portions. One at a time, lightly compress the cheese portions into oval patties, and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap-enclosing the cheese-and thread a toothpick through both flaps to keep them together. (The chops can be prepared up to this point a day in advance, sealed in plastic wrap, and refrigerated.)
  • Put 2 tablespoons of the butter and the olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay it in the pan. When all the chops are in the pan, drop the sage leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides.
  • Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring it to a boil, and cook for 3 minutes or so, to reduce.
  • Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil.
  • Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and roast another 10 minutes or so, until the chops are done and the sauce has thickened.
  • Remove from the oven, and place the chops on a warm platter. (Drape a towel over the handle of the pan when it comes out of the oven to remind you it is very hot.) If the sauce is thin, put the pan over high heat and reduce until the sauce has the consistency you like.
  • Serve right away-while the cheese is still oozing-arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and sauce drizzled over. (If you do have fresh white truffle, shave it on the top of each chop at this moment.)

VEAL SALTIMBOCCA WITH SPINACH & FONTINA CHEESE



Veal Saltimbocca With Spinach & Fontina Cheese image

This is a version of Veal Saltimbocca that I came up many years later after first having it at La Gardenia Restaurant in Wayne, NJ. You CAN make this at home. Some recipes call for sage but I prefer spinach in this dish.

Provided by Carrie G

Categories     Meat

Time 30m

Yield 8 cutlets, 4-6 serving(s)

Number Of Ingredients 14

8 veal cutlets
8 slices prosciutto (thin slices) or 8 slices ham (thin slices)
8 slices fontina (thin slices) or 8 slices jarlsberg cheese (thin slices)
1 1/2 cups fresh spinach
1 -1 1/2 cup sliced mushrooms
5 tablespoons butter (approx)
2 tablespoons olive oil (approx)
1 cup dry white wine
1 teaspoon beef base
2 garlic cloves, minced
flour
salt
pepper
parsley (to garnish)

Steps:

  • Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
  • In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan).
  • Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
  • Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top.
  • Pour mushrooms and sauce over veal.
  • Garnish with parsley and serve.

More about "veal ribs with fontina cheese recipes"

SALTIMBOCCA DI VITELLO RECIPE | PICCOLO PARADISO - WEST …
Place the prosciutto slice on top of the sage. Lay a piece of plastic wrap on top of each stack of veal-sage-prosciutto and lightly pound them to marry the three ingredients. Pour the olive oil in a medium sauté pan and heat it over medium …
From westcoastprimemeats.com


THIS IS THE VEAL DEAL — FARMER'S PICK
Oct 24, 2020 Working with each piece of veal, place a slice of prosciutto on top, making sure to cover the veal but don’t overlap the sides. Add two Fontina cheese slices down the centre …
From farmerspick.ca


VEAL CUTLETS WITH FONTINA RECIPE | ITALIAN RECIPES - PBS
Sep 12, 2011 1. Cut a pocket in each chop; divide and stuff the Fontina in each pocket; close with a toothpick. 2. Combine salt, pepper and flour in a bag. Coat the chops in the flour …
From pbs.org


DINING TIP: GIADA'S DECADENT CHEESE-STUFFED MILANESE WITH …
Sep 24, 2018 Remove plastic wrap and discard. 2. Stuff 1 piece of the fontina into the pocket of each chop and close the meat around it. Place 3 small sage leaves on top of each chop. …
From winespectator.com


VALDOSTANA CUTLETS - ITALIAN RECIPES BY GIALLOZAFFERANO
For the Valdostana cutlets, start by cutting the ham and fontina cheese into quarter-inch slices 1.Then clean the bone from the meat, scrape the meat off the bone, and open it up like a book with a very sharp carving knife 2.Slightly …
From giallozafferano.com


VEAL RIBS WITH FONTINA WITH VALLEE D’AOSTA TORRETTE …
Nov 7, 2015 Veal Ribs with Fontina and Herb Butter with Polenta with Thyme and Fontina. Fortunately, this was a pretty straight-forward preparation. And it turned out beautifully! A rich, decadent treat, these veal chops—crisp with a …
From enofylzwineblog.com


VEAL CHOP VALDOSTANA - KING UMBERTO
Oct 12, 2016 Instructions. With a sharp knife, make a 1-inch long incision along the fat side of each chop, making a pocket. Wrap the fontina cheese with the prosciutto and parsley and slip …
From kingumberto.com


VEAL CHOPS STUFFED WITH FONTINA CHEESE & SPINACH
Instructions. Preheat oven to 400 degrees. Cut pocket in veal chop. Lightly salt pocket. Place layer of spinach in pocket and top layer with Fontina and Parmigiano Reggiano Cheese. Seal with a toothpick to hold mixture in pocket. …
From christymajors.com


BEST VEAL SHORT RIBS: TENDER & FLAVORFUL RIB DINNER - BAKE IT WITH …
Jan 8, 2023 Dry brine the ribs. Place 2½ pounds of bone-in veal short ribs onto a baking sheet and generously season both sides of the meat with ½ tablespoon of Kosher salt and ¼ …
From bakeitwithlove.com


COSTOLETTA ALLA VALDOSTANA (STUFFED BREADED VEAL)
May 27, 2024 Carefully dredge the veal chop in flour, egg and breadcrumbs then place on a plate. Add the butter to a large pan on a medium-low heat. Once melted add the veal chop and cook for 4 minutes on each side until golden, …
From insidetherustickitchen.com


MARINATED VEAL RIBS RECIPE - GREAT ITALIAN CHEFS
4 veal short ribs, approx. 800g, bone-in. 2. Preheat the oven to 110°C/gas mark ¼. 3. Brush any excess marinade from the ribs and place in a deep roasting tray. Cover with the olive oil and cook slowly for 6 hours until tender and well …
From greatitalianchefs.com


VALLE D'AOSTA-STYLE VEAL CUTLETS - LA CUCINA ITALIANA
Oct 10, 2021 5 oz. butter (140 g) 2 large eggs, lightly beaten. breadcrumbs. salt. Method: Beat the veal slices and cut them into a rectangular shape. Divide the fontina cheese into six even slices. Place a slice of fontina cheese and a …
From lacucinaitaliana.com


10 BEST FONTINA CHEESE RECIPES NO ONE CAN RESIST
Jul 8, 2022 Go to Recipe. 4. Asparagus Quiche With Fontina Cheese. I don’t think there’s any problem you can’t solve with a good quiche. Or at least, there’s no problem that’s ever been …
From insanelygoodrecipes.com


COSTOLETTE ALLA VALDOSTANA – VEAL CUTLETS WITH FONTINA
1Cut a pocket in each chop; divide and stuff the fontina in each pocket; close with a toothpick. Combine salt, pepper and flour in a bag. Coat the chops in the flour mixture. Dip each chop in the egg mixture, then the breadcrumbs. Melt …
From ciaoitalia.com


VEAL SALTIMBOCCA - IT IS A KEEPER
Jun 5, 2024 Place the flour in shallow dish and stir in remaining 1/2 teaspoon of all purpose seasoning. Dredge both sides of each cutlet in the flour, carefully shaking the cutlet to remove the excess flour. 3. Add Veal to the Pan and Fry …
From itisakeeper.com


HEALTHY PROTEIN MAC AND CHEESE W/ COTTAGE CHEESE
3 days ago Turn the heat back up to medium-low. Next, add shredded cheddar cheese, one handful at a time, and whisk until combined and melted. Finally, add garlic powder, paprika, …
From eatthegains.com


VEAL RIBS WITH FONTINA CHEESE RECIPES
In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering. Add 2 steaks to each pan and cook for …
From tfrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #for-1-or-2     #main-dish     #easy     #number-of-servings     #3-steps-or-less

Related Search